Saint Peter

What they say

“We are committed to locally sourced sustainable seafood, and encouraging people to eat a broader pool of fish outside of the more popular species. We have recipes for every single part, from the liver to the blood, bones and even the scales.”

Signature Dishes

Fourteen day-aged Tin Can Bay bar cod with sugarloaf cabbage, celeriac, and XO sauce; barbecue bass grouper belly with pepperberry yoghurt, whey flatbread, herb salad, and chutney; and Corner Inlet yellow-eye mullet grilled over fig leaves with fig dressing.

What we say

Josh Niland once turned cobia fat into a dessert: a chocolate-caramel slice garnished with fish scales and fennel, actually. It’s true, he’s ultra-creative about seafood waste at his hyper-specialist restaurant. Under-utilized fish, sustainable species, and maximising seafood scraps drive Saint Peter’s scale-to-tail menu: XO is made with Bar Cod offal, while John Dory liver is pan-fried and served on toast. With by-products (fish stock, fish pies) at the nearby Fish Butchery, there’s very little left for the bin.

If fish has a future, this is it. Direct relationships with suppliers. The use of whole fish, not just fillets. Dry-aging in static coolrooms to intensify flavour. The fisherfolk telling the chef what to put on the menu, not the other way around. And pure, unadulterated flavour.

What others say

“He’s mindful of waste, plays with the accents given by native plants, and has a deft way with fish offal ... happy to let his ingredients be the stars.” –Pat Nourse, Gourmet Traveller


Showcasing every part of sustainably sourced Australian seafood


Josh & Julie Niland, owners


Lunch Friday to Sunday, dinner Tuesday to Sunday


362 Oxford Street, Paddington, Sydney, NSW 2021


+61 (0)2 8937 2530




Price guide

Sydney’s first communal motorcycle workspace & ramen-inspired restaurant

Read more

A wild-yeasted vegetarian pizzeria sourcing from its own suburb

Read more

The dining jewel of the Sydney Opera House, where great produce is the star

Read more

Plant-based pizzeria recognized by the Associazione Verace Pizza Napoletana

Read more

Good food for a great cause

Fresh, sustainable Australian seafood hero

Warm, cosy, community-minded Syrian restaurant serving Middle Eastern dishes

A buzzy neighbourhood eatery with a focus on vegetables, seafood & seasonal local produce

Fuelled by wood, fired by imagination

Game-changing restaurant group that’s all about produce & people

All-day diner where café favourites get a fun Asian remix

Classy *binchotan*-fired CBD dining room designed for business & pleasure

A little restaurant in Stanmore with big dreams

A wood-fired & seasonally sourced open kitchen

Celebratory, contemporary dining with a Caribbean inspiration

The poster child for the ethical inner-suburban family-run cafe

A communal eatery that empowers refugee entrepreneurs

Warehouse diner with an Australian focus on DIY