Saint Peter in Sydney serves award-winning, inventive sustainable seafood with a focus on dry-aged fish and creative fin-to-scale dishes.
"Josh Niland’s The Whole Fish Cookbook won two James Beard Awards and praise from international culinary figures like Yotam Ottolenghi, Nigella Lawson, and Matty Matheson. It also put the spotlight on Niland’s ambitious fin-to-tail cooking at his restaurant, Saint Peter. He once served Osteria Francescana’s Massimo Bottura an unconventional dessert flavored with fish fat and scales — and it was such a triumph, Niland put it on Saint Peter’s menu. More recently, he switched out eggs for fish eyes in ice cream and shared the trick in his Fish Butchery cookbook." - Lee Tran Lam
"Saint Peter focuses on seafood, exactingly butchered and creatively handled, sometimes using a dry-aging process that enhances the flavors just as with fine beef. Chef Josh Niland serves the best quality fish available daily, including lesser-known varieties and fish parts that are delicious but often overlooked." - Travel + Leisure Editors
"In Australia, chef-owner Josh Niland of Saint Peter restaurant is also famous for dry-aging fish and publishing The Whole Fish Cookbook, which also covers the topic." - Jean Trinh
"Saint Peter is one of the hardest reservations to get in Sydney, but a meal at this fine dining spot is a seafood experience like no other. Billed as “fin to scale” dining, Saint Peter serves a set menu of sustainable seafood prepared carefully by chefs right in front of you at a marble-top bar. And as serious as that sounds, it makes for a theatrical experience that’s a whole lot of fun. You’ll need to plan ahead if you want the full dinner experience, but lunch is a little more casual, with an a la carte menu of oysters, fish charcuterie, and a selection of salads and vegetables. And, if you’re interested in a spin on the classic fish and chip shop, the same chef owns Charcoal Fish, where the beer-battered stuff comes with yogurt tartare sauce, and you can order Murray cod fish wings." - Caroline Clements 33
"Saint Peter is one of the hardest reservations to get in Sydney, but a meal at this fine dining spot is a seafood experience like no other. Billed as “fin to scale” dining, Saint Peter serves a set menu of sustainable seafood prepared carefully by chefs right in front of you at a marble-top bar. And as serious as that sounds, it makes for a theatrical experience that’s a whole lot of fun. You’ll need to plan ahead if you want the full dinner experience, but lunch is a little more casual, with an a la carte menu of oysters, fish charcuterie, and a selection of salads and vegetables. And, if you’re interested in a spin on the classic fish and chip shop, the same chef owns Charcoal Fish, where the beer-battered stuff comes with yogurt tartare sauce, and you can order Murray cod fish wings." - Caroline Clements
