Saint Peter’s Second Coming

The lockdown period forced a reset for many businesses, the hospitality industry one that needed to quickly evolve in order to survive.

For our 2019 Culinary Master Josh Niland and his internationally lauded Sydney diner Saint Peter, it’s meant not only a move into high-end ‘takeout’ but a complete refurb of the Paddington property.

While Niland states Saint Peter remains a longheld “dream restaurant”, he’s also quick to point out that “dreams change and grow.”

“For us the best seat in any restaurant is at the counter or by the kitchen, watching the night unfold.”

The second coming of Saint Peter sees the new dining room dominated by a long, central counter lined with plush padded stools and which allows greater sightlines of chefs and general goings on for up to 22 diners.

The new look is served up alongside two new menus –  a casual style lunch offering and an a la carte dinner experience.

Lunch culminates in a charcoal King George whiting – available as half or whole – with a selection of condiments, or a live purple sea urchin sourced from the NSW Royal National Park. At dinner, it’s hard to meander past starters like southern calamari paired with a smoked onion and shitake base, and main plates of coral trout and anchovy, ginger and carolina reaper butter.

Changes aside, the restaurant’s philosophy remains firm – championing Australian seafood in a sustainable, whole-fish manner.

Saint Peter reopens Friday, July 17 with reservations open from today.

For those who still fancy a taste of Saint Peter ‘takeout’, the highly-successful Mr Niland at Home will continue, to now be known as Fish Butchery at Home and available from Niland’s neighbouring Fish Butchery.

Saintpeter.com.au