Overview
Saint Peter is one of Sydney’s most celebrated dining destinations — a seafood-focused restaurant that challenges the conventions of traditional fish cookery. Now housed within the beautifully restored Grand National Hotel in Paddington, the restaurant offers a refined, deeply curated experience that combines bold creativity with sustainable culinary practice.
Led by Chef Josh Niland, Saint Peter is built on a philosophy of whole-fish cookery — meaning every part of the fish, from fillet to roe to scales, is considered and often celebrated. The result is a series of meticulously plated dishes that showcase Australia’s diverse and seasonal seafood in ways that are both surprising and respectful.
The space itself is elegant and understated, with soft lighting, heritage features, and an open kitchen that draws diners into the heart of the culinary process. Seating is limited and intimate, with a strong emphasis on detail, dialogue, and respect for the ingredients. There is no à la carte menu — instead, diners are offered a curated set menu that evolves regularly depending on the catch and availability.
The beverage program is equally thoughtful, highlighting Australian wines and minimal-intervention producers that complement the restaurant’s clean, flavour-focused approach. Pairings are available, and the knowledgeable staff offer detailed guidance to enhance the overall experience.
Saint Peter is not just a restaurant — it’s a philosophy in motion. It’s as educational as it is enjoyable, offering a dining journey that’s deeply connected to place, sustainability, and the future of food.
Last update May 2025
