Saint Peter

Founded by chef Josh Niland and his wife Julie Niland, Saint Peter is one of the first restaurants to lead with a sustainable approach to seafood gastronomy. The restaurant follows a whole-fish, nose-to-tail philosophy, where every component of the fish, including offal, scales, bones and eyes, is transformed into charcuterie, garums and unique dishes. The daily-rotating menu highlights Australia’s rich marine life, featuring dry-aged fish cuts, charcoal-grilled seafood and desserts that incorporate fish fat into pastries. The sophisticated dining room features an intimate chef’s counter alongside plush banquettes, from which diners can enjoy its responsible menu alongside a beverage list that spotlights low-intervention, artisanal wines. 

Tatler Tip

Check into one of the 14 rooms upstairs at The Grand National and make a night of it. Frette robes, floods of natural light, and there is soap rendered from fish fat that smells nothing like the sea.