Before his days as an apostle, Saint Peter was a lowly fisherman. However, there is nothing lowly about the Paddington establishment that has adopted his name – it’s a delicious shrine to all things seafood.
Saint Peter is owned and run by chef, Josh Niland, who is rapidly cementing his place among Australia’s top tier chefs. Josh is well versed in the demands of the Australian hospitality industry, having applied his expertise in the kitchens at Est., The Fat Duck and Nice Cafe. However, it was during his time at Fish Face studying under Australia’s seafood guru Steve Hodges that Josh’s passion for seafood really flourished.
Sustainable, local produce forms the basis of Saint Peter’s menu, which changes daily to make use of the freshest ingredients available. The menu is completely dedicated to seafood, with no other meat options appearing. Josh’s sustainable approach to cooking is evident in his menu, which uses every piece of the fish, from livers to swim bladders, roe and scales for flavour and garnish. Furthermore, a tribute to his this passion is the custom-designed static cool room installed in the restaurant, where whole fish are hung and left to age, allowing their flavours to deepen.
Each dish is paid the utmost attention, evident in the artistry of the plating. The petuna ocean trout rillettes with thinly sliced radish is nothing short of spectacular, beautifully plated to accentuate the magenta flourishes of the radish. Prominent too is the sea urchin crumpet that features on the brunch menu, its deep red spikes creating a striking contrast to any other dish on the table.
For something sweet, co-owner and renowned pastry chef, Julie Niland has you covered, with her signature lemon tart acting as the perfect palate cleanser after a seafood-heavy meal.
Together, Josh and Julie have ensured that all bases are covered, and all seafood-obsessed visitors will be amazed and satisfied. The food menu is complemented by a comprehensive list of Australian wines that bring out the best of the local seafood flavour.
Saint Peter is open daily for lunch and dinner, as well as brunch on weekends. The innovative seafood brunch plays on traditional breakfast dishes, like the Octopus head scotch egg, Marron scrambled eggs and the Mussel omelette.
Since opening its doors in 2016, the buzz surrounding Saint Peter has far from diminished. With its daily changing menu and unmatched seafood innovation, Josh and Julie have truly crafted a unique seafood dining experience.