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Whole Fish Cookery @saintpeterbar & @thesaintpeterhotel by @mrniland Dinner 7 Days & Lunch Thursday to Sunday No.50 @theworlds50best 🎩🎩🎩 @goodfoodau
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Recent posts
A fantastic achievement by the whole team @saintpeterpaddo to place amongst 5 of Australia’s very best restaurants @braerestaurant @embla_melbourne @ester_au & @flower_drum in this years 100 best Asia Pacific restaurants @tatlerasia
Congratulations 🥂
⚫️🐟🇦🇺💫
23 Oct 2026
Saint Peter in Sydney is The Best Restaurant in Oceania 2026.
Saint Peter may have moved into splashy new digs in Paddington’s Grand National Hotel in 2024, but its founding ethos remains the same. A shrine to all things seafood, this Sydney icon has been leading the scale-to-tail revolution since 2016, when chef-owner Josh Niland first posed the question: ‘why should whole-animal cookery only apply to meat?’ It’s a notion that once seemed radical – that is, until diners discovered just how much they’d been missing.
Heads, skin, roe, blood – almost every part of the day’s catch is put to use in Niland’s seasonal menu. But nothing is done for shock value, or as a gimmick; each element that graces the plate earns its place for its texture, flavour and character. Of course, this means that Saint Peter is a restaurant that prioritises sustainability, working with Australian fishers and producers to ensure every fish is treated with the respect it deserves.
Unlike many of Sydney’s celebrated restaurants, Saint Peter’s atmospherically lit, handsomely appointed dining area isn’t concerned with the views outside. Stowed away on the Grand National Hotel’s ground level, below two floors of boutique rooms, the introspective space is almost like the interior of a vast, city-slicking submarine, complete with an open kitchen at its centre – throwing the craftsmanship of the chefs into sharp focus.
@sanpellegrino_official @acquapanna @saintpeterpaddo @mrniland
04 Nov 2026
Congratulations to @saintpeterpaddo on receiving three hats.
Saint Peter has gone deep on seafood ever since it opened. Exactly 10
years later, what’s remarkable is how every other aspect has evolved. Josh and Julie Niland are now full-blown restaurateurs, overseeing an in-house drinks program, a team of waitstaff who’ll nail the timing on coordinated drops, and a world-class wine list.
Hit the link in our bio or visit the Good Food app to discover the full review.
📸 @christophernpearce
26 Oct 2026
The result of outstanding handling by @docktodish on this Line Caught Wild Caught Bass in our recent event with @bluehillfarm @saintpeterpaddo @mrniland
⚫️🐟😮💨
07 Nov 2026
Beautiful cooking by the @saintpeterpaddo squad
Pearlescent Perfection on 4 Day Aged John Dory and Edge to Edge Cuisse on this 14 Day Aged Yellowfin Tuna
@fishbutchery
⚫️🐟🥵
05 Nov 2026
Attentive to details, grounded, and with sight always on the bigger picture – that's @moniqueguest, our @oceaniacruises Service Excellence Award winner.
On the plate, @saintpeterpaddo has always been world-leading, but since the restaurant's move to the Grand National Hotel, the story has been about how the rest of the operation has upped its game. Drinks are a huge factor but the other side is the service, led by Guest.
She's someone who gets the details right, brings her team with her, and never loses sight of the big picture.
Hit the link in our bio or visit the Good Food app to discover all of our winners.
📸 Supplied
25 Oct 2026
While Drinks List of the Year isn't an award for the most impressive collection of wines, gee whiz, there sure is a stunning wine list at @saintpeterpaddo.
That diverse, precise, seafood-friendly collection is now in the hands of head sommelier Sean McManus, who brings his own charm and knowledge to the fore. Among the stirring Chablis, Jura and Rheinhessen, NSW is strongly represented, down to Margan Semillon for the house white. Sake and spirits are also strong points, but it's the cocktails that really elevate the drinks program.
What’s more, you don’t need to splurge on the full tasting menu to access the booze: the front bar is open every day for swordfish empanadas and Saison vermouth over ice.
Hit the link in our bio or visit the Good Food app to discover all of our winners.
📸 Supplied, Christopher Pearce
25 Oct 2026
Some of the wonderful produce we have been playing with over the past 7 days @saintpeterpaddo via @fishbutchery @chrisboltonfishing @vegeman_abdoo
⚫️🐟👌
01 Nov 2026
THE ONE AND ONLY @saintpeterpaddo CUSTARD TART
Hot out of the oven 🔥💨
@kiku_ryo0130
⚫️💫
01 Nov 2026
A decade of rethinking the way we cook, eat and think about fish.
In Saint Peter: Chapter & Verse, Josh Niland brings the world of his acclaimed Sydney restaurant to the page for the first time. Through defining dishes, more than 100 recipes, essays and striking imagery, the book explores the people, philosophy and meticulous craft behind one of Australia's most influential seafood kitchens.
As Heston Blumenthal OBE describes it, reading the book feels like "standing at the pass with Josh in full flight".
Discover Saint Peter: Chapter & Verse at the link in our bio.
@mrniland @saintpeterpaddo @hardiegrantbooks
01 Jan 1970
We couldn’t be happier for our wonderful restaurant manager @moniqueguest for being nominated in this year’s @goodfoodau Service Excellence Award
Not only does she bring a calm elegance to the experience @saintpeterpaddo but she continues to raise the standard for the team around her.
@davidloftus 📸
Congratulations Monique and congratulations to all the service nominees this year 👏👏👏👏
⚫️🫡
23 Oct 2026
Chef Ben Torrance is Group Executive Chef of the Saint Peter Group, working closely with each venue’s Head Chef and alongside owner and Chef Josh Niland.
In showing what it means to truly value the whole fish, Saint Peter has become an influential model for chefs around the world. As Niland explains, “Whilst many cultures happily consume the entirety of their catch, rarely does this aesthetically or texturally correlate with the desires of a Western market. A round fish has a yield of anywhere between 45 and 55%, with the remainder deemed a loss.”
At Saint Peter, the team sees at least 90% delicious potential in every fish in good condition.
“Not only is this financially reckless, but ethically it will result in another fish being caught tomorrow,” he continues. “The failures of this system lie only with the industry, with a priority on quantity over quality and convenience over craftsmanship.”
Saint Peter is currently progressing through the Food Made Good Standard, using the process as a tool to examine the full spectrum of its operations and where the business can go even further.
Here, Chef Ben shares the progressive chefs around the world who have inspired him to become a better chef: Dan Barber, Blue Hill at Stone Barns (New York); Luke Thwaites, Loni’s (Huskisson, NSW); Isabelle Pearl Love Dack, Finn’s Oyster Bar; Simone Watts, Barragunda Dining (Cape Schanck, VIC); and Shaun Christie-David, Plate It Forward (Sydney).
16 Oct 2026
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