Saint Peter

Sydney, Australia

Not every restaurant can legitimately claim to be spearheading a movement. Yet this cool, concrete-clad spot takes the great Australian seafood tradition to previously unexplored heights. Rising star Josh Niland favours techniques typically associated with meat. Dry ageing in custom designed cool rooms, whole fish butchery and imaginative use of offal are all key components of his menus, which change daily to reflect that morning’s catch. John Dory livers piled on toast sit alongside albacore aged for as long as 41 days, while five-year-old rock oysters are ideal slurped alongside a thoughtful selection of regional Australian wines.

Key Information

Location

362 Oxford Street, Paddington, Sydney, NSW 2021

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