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Saint Peter Paddington Reviews
Your passion and love of what you do, is infused and
Your passion and love of what you do, is infused and permeates every aspect of the experience. Congratulations and be proud of what you have achieved. Frank
Can’t quite put my finger on what made this so special, but an incredible experience!
Really excellent experience. Loved the innovation applied to the ingredients, and all presentation was flawless. It was really interesting to have fish dishes that imitated completely different foods - the finely sliced calamari and tuna that resembled bolognaise - immaculate! Some bold flavour combinations were perhaps a little challenging, but the journey was enjoyed. Excellent service throughout, and very much appreciated accommodation of my seating arrangement request. Beautifully appointed dining room, in a great location. Definitely one of the finest restaurants my date and I have visited. Can’t quite put my finger on what exactly made this so special, but definitely an unforgettable evening.
A surprisingly wonderful experience
This type of restaurant isn't something that would normally interest me. I am a big eater, so small portions are the reason for being put off. My nephew works here and I also believe that you should try something once. The whole experience was first-class and from being welcomed into the restaurant I could see how professional this place was. We went into the main restaurant and had the 9-course taster menu. This is a fish restaurant and the owner, Josh Niland is all about not wasting produce and using as much of the fish as possible. When the restaurant staff serve you your food they give you a little background on the dish. Being a fish fan, I liked every dish that was put in front of me. The soup, calamari was a highlight, but the tuna Wellington was the star of the show, followed by a sorbet made with traditional Australian fruits. I am not a dessert person, but the custard tart with truffle shavings was exceptional. As mentioned I am a big portion chap, but I was very surprised that, after the 5th course I was really full and walked out of the restaurant absolutely bloated. This was a wonderful experience from start to finish, and I am really glad that I tried fine dining. I would definitely visit this restaurant again and recommend it to anyone to try.
Fantastic Fish: A Culinary Journey Through A Tasting Menu & Wine Flight
We came to Saint Peter as the final dinner whilst touring and following the British & Irish Lions. A restaurant that has been on my bucket list for some time. The tasting menu with the paired wine flight was a truly unforgettable experience. From the moment we walked in. The open kitchen provided a fascinating window into the controlled chaos and artistry of the chefs. The tasting menu was a masterclass showcasing the incredible diversity of Australian seafood and Josh Niland's fish butchery. Each of the nine courses was a revelation, demonstrating a level of creativity and respect for the produce that is simply unparalleled. The Fish Butchery Charcuterie is a perfect example of using parts of the fish that would typically be discarded. The yellowfin tuna wellington was another standout dish, changing our perception of how seafood can be served. The wine flight was expertly curated and elevated the meal to a new level. Each wine was described, along with the the story behind each one and how it complemented the intricate flavours of the dishes. The pairings were sometimes surprising, such as a delicate sake with a savoury course, but always perfect. Service was impeccable throughout the evening. The staff were attentive, friendly, and genuinely passionate about the food and wine. Their explanations of each dish were both informative and engaging. Dining at Saint Peter isn't just a meal; it's a culinary experience. It's a testament to the vision of a chef who has revolutionized how we think about seafood. It is, without a doubt, one of the best dining experiences we've ever had.
Top Spot
The experience was 10 out of 10. We went for the degustation dinner and the experience was amazing. The staff were superb as is the dining space. The food was also amazing and there wasn’t anything we would have changed. Josh Niland is a superb craftsman who obviously has attracted a great group of staff .Not cheap but truly inspirational .
Beyond expectations in every way. Service absolutely stunning, thoughtful, caring and fun. Food was more than delicious
Beyond expectations in every way. Service absolutely stunning, thoughtful, caring and fun. Food was more than delicious
Simply outstanding
The food, atmosphere, and service were outstanding — exceptional value for money compared to restaurants of the same calibre in Europe. The attention to detail in every aspect of this restaurant highlights the skill, dedication, and hard work of the entire team. Simply outstanding
This one is tricky.
Purely by the taste of the food, it's good but didn't blow me away (many dishes had too much salt). But the creativity is unparallele. If you like seafood and want something out of the ordinar, then this is the place for you.
Good dining experience
Great ambience and service. The food was of high quality. The only drawback was that the lack of variety with the seafood. In other words no shellfish option.
Wonderful Birthday Gift to A Loving Wife
No wonder this restaurant stands out in not only Sydney but the world. The idea of creating dishes from nose to tails items of seafood is a wonderful concept. We attend this fine establishment for my wife's birthday and the night was a pleasurable success. The food was usual, but to die for. Even though some items were unusual in their taste, a lifetime of great seafood dishes does not match the food that this restaurant creates. As for the ambiance this restaurant is restful but busy. The front of house staff work hard ensuring that their guest are welcome and have a pleasurable night.
Incredible food and service. A unique tasting menu.
I was out from the UK. Best meal I have ever had ! The 7 course tasting menu ( 8 actually as we added oysters) was unique. The staff were informative and fabulous. The food was not only delicious but mind blowing. The soup with fishbone noodles was incredible. We tried various drinks with the courses but I regret not doing the wine flight. Next time. Just wow.
One of the best dining experiences in Sydney.
Absolutely outstanding. The food was spectacular, really interesting, tasty and well presented. I am always reluctant to say perfect, but the food must have been close to that. The total experience was completed by the team. Everyone knew the menu, how it was prepared, the ingrediencies included. The team were so professional, friendly and made the experience fun. They are really well trained. Terrific venue. St Peter must be one of the best restaurants in Sydney.
A truly exquisite experience for my last night in Sydney.
Saint Peter is a fine dining restaurant that creates culinary art using fish, including the desserts, as well as incorporating the majority of the parts as ingredients- even bone! We began with a round of cocktails, followed by oysters and champagne. The oysters were so delicious, we got a second round. As for the tasting menu, we opted for the beverage pairing, which was the perfect addition to enhance each course. The attention to detail, presentation, and depth of flavor and texture was such a unique experience. We ended our extended five hour stay with a round of amaro for a smooth finish. The service was excellent. When we first were seated, which happened to be at the best table in house, I was greeted by the waitstaff with a handwritten birthday card. Each person that came to the table wished me a happy birthday. Once the meal began, every dish and beverage pairing was presented with a detailed story that made each course special.
(Last visited May 11, 2023.
) Next up on our word-of-mouth recommended list is Saint Peter located in Paddington just about an hour's walk from downtown or a 6-minute car ride. You know what butchers are right? The guys who create beautiful cuts of beef? Well, here they're known as "The Fish Butchers"! They create INCREDIBLE dishes from various different sea creatures and they don't waste a single part of them! We even had ice cream with the proteins of a snapper's eyes! This place is brilliant! They only offer 2 lunchtime seatings Thursday through Sunday and 2 dinner seatings Tuesday through Sunday. We were there for dinner and it was $195.00 per person for a 7-course tasting menu that was absolutely DIVINE! Atmosphere/Appearance: Set in a fairly quiet, but downtown-ish like area of Paddington (a district of Sydney) between downtown Sydney and Bondi Beach is this incredible establishment. It's a part of the Grand Hotel, but the restaurant literally have 12 seats so you NEED to make reservations well in advance. The restaurant is elongated with the "kitchen" and prep area pretty much running along the entire left side with seats that pull right up to the counter. Such a cool experience. It felt so intimate and personal. Service: No single person took care of us, but it was more like the entire staff took turns talking to us, pouring us wine and telling us about each dish. I loved that. Food: So the menu here changes all the time since they use freshly caught specimen and use EVERY PART OF IT. Here was our menu! 1st Course) Line Caught Rainbow Runner Fantastic. Warm, comforting, incredibly complex flavors that worked so well together. Good salt, good savory-ness. (2nd Course) Fish Butchery Charcuterie On this board was yogurt churned butter, yellowfin tuna + marie cod chorizo, tuna cured for 1 week then hung for 6 weeks. (My favorite. Tasted like a mild jerky.) Marlin (a bit fishy, mild), rock flathead mortadella with black pepper. (Least favorite, gave me bologna vibes). This idea was kinda all over the place, but I really appreciated the idea. (3rd Course) Charcoal Pips The tortolini was made with squid ink. Whole mixture with clams was very balanced with a good buttery flavor. (4th Course) Southern Calamari & Berrima Octopus It's supposed to be a wild take on spaghetti bolognese. Lol. It was a bit on the salty side for me and the natural textures of the sea creatures made it difficult for me to eat. (5th Course). Line Caught Mahi Mahi On The Bone Excellent. Cooked perfectly. The beet root added a great texture to every bite and the flavors were just amazing. Savory, not too salty and so hard to describe. (6th Course). 14-Day Dry Aged Tuna In Swordfish Bacon The tuna was excellent, but wrapping it in a swordfish bacon may have been a little too much for me. The flavors competed instead of working together. Then to add a "pumpkin & bone sauce" just really went over the top. It felt like there was a lot happening. The celeriac was just... I don't know. Lol. I guess you need a vegetable with your meat. (7th Course). Snapper Eye Ice Cream Instead of using traditional egg whites or egg yolks, the man, Josh Niland uses the proteins from the snapper eye to make the ice cream. Lol. What a guy. Fantastic. (8th Course). Valrhona Chocolate Tart 64% chocolate from Madagascar. 34% milkfat cream. It was so creamy, a bit bitter, but super soft and I loved it. Value: I didn't mention the price in my initial intro, but this is Michelin Star level quality. Yes, you will break the bank. Lol. In conclusion, dining here was a phenomenal experience. I loved how well everything was prepared, presented and executed. Well done. I can't wait to make a return to try a whole new set of dishes!
Visiting from New York City and was introduced to St Peter
Visiting from New York City and was introduced to St Peter by local friends. Was quietly skeptical when told St Peter is one of the best restaurants in the world, BUT IT IS!!
Everything about our dining experience on February 28th was
Everything about our dining experience on February 28th was perfect! The Kitchen's creativity was phenomenal. Service was impeccable would not have changed a thing. I hope I have the opportunity to return in the future.
Wonderful, creative but, most importantly, delicious food.
Every dish (and every fish) was delicious. I especially liked the mackerel, John Dory, charcuterie, and calamari bolognese. Desserts were also fabulous (sorbets, lemon tart, and trio of petit fours each with a fish element). Service was fantastic. Just a great experience.
Creative cookery.
Among the finest seafood meals I have experienced. Pietr, the sommelier was a guide to Australian wines and a pleasure to converse with.
Every part of our meal was exceptional.
From the time we were greeted to when we left. Each dish was of the highest quality. All the staff, in particular our waitress Erica, provided impeccable, friendly, knowledgeable service. We will definitely be back soon.
Having been a resident of the UK, Denmark and Mexico and
Having been a resident of the UK, Denmark and Mexico and worked in many other countries and travelled to every continent on this planet I can honestly say that my experience yesterday was the best of the best. Better than Noma or Nobu and countless other fine dining establishments. To top it off meeting Josh who wished me a Happy Birthday made a wonderful day even better. Thank you to your incredible team who anticipated very discreetly whatever one was about to ask for without asking! Flawless.
Very Special
Went for the degustation dinner. The food was innovative and tasty - there wasn’t anything we didn’t like. The wine list was thoughtful with a good selection by the glass. Staff were efficient, knowledgeable and warm. Not cheap , but very special .
Seafood how it should be; amazing.
On a recent short visit to Australia, we were lucky enough to secure a place at the counter for a wonderful evening. Everything just went perfectly. From booking a spot to leaving after the service, it was so smooth. Even down to the small acknowledgment of our anniversary we found when we sat down. The service was on point, and everyone was so welcoming and knew their stuff. We chose the wine match and experienced some new flavour's and styles that partnered perfectly with the food. And on that note, what a selection of seafood; the variety, the preparations, the flavours and how everything was presented just sang. Josh, thank you. And to you and the team, you were awesome, please keep it up!
Exceptional restaurant!
The restaurant should be on everyone's fine dining list while visiting Sydney-if you can find a spot at the counter. From the moment you enter the restaurant, your experience begins, with the friendly staff preparing your evenings delightful tasting menu. The visitor sits at the counter and sees the entire meal evolving in front of you. We paired the wines/drinks with our tasting menu and added the fresh oysters and sea urchin to our dinner and we were impressed! The dinner exceeded our expectations-the attentive staff, the fabulous menu (each course was outstanding and innovative) and the wine pairing. We were wowed by the fish-eye ice cream-the server explained that the chef uses as much of the fresh fish in his recipes as possible-this one was definitely a first for me! The lemon tart with the meringue topping seared at your place was just heavenly! If you like fish in all of its renditions, try Saint Peter, it is a real find in a quiet neighborhood of Sydney!
Amazing night! Incredible food and service! My partner and
Amazing night! Incredible food and service! My partner and I loved it! I have wanted to go for so long and am so happy we got to try it!
Interesting food.
I made reservations because the chef was featured in Food and Wine magazine for his whole fish - head to fin - concept. The food was very good but I am not adventurous when it comes to fish so I was not keen on every dish thy brought but the food and flavors were spot on. So, if fish eye ice cream is not scary to you, then this place will be ideal for you.
Exquisite unique presentation of excellent fish
This is a really special place for exquisite fish and seafood. We had a “charcuterie” yellow fin tuna soicdsnf in a sausage casing, Ali tuna stuffed inside olives and a flathead mortadella. Cod salami and marlin. My description makes it sound unusual, which it was, but does not also make it sound delicious which it also was, accompanied with a nice New South Wales Emilion, really give this places try you will be very pleasantly surprised and satisfied.
We traveled from the USA to watch some soccer and see
We traveled from the USA to watch some soccer and see quokkas. My daughter wanted to try this for her birthday and we were able to schedule time in between tours and games. It was so delicious and exceptional portions. We had expected one bite type for tasting and ended up extremely full and happy. The whole environment was lovely. The hosts were both so knowledgeable and friendly. I would recommend being able to watch the chefs make the magic happen instead of the street view. It was just an amazing time. Chef Niland was a joy to watch and speak with. He made my daughters birthday trip perfect.
Wonderful experience and can't wait to be back again.
I've never had fish served in such a creative way before! I love the clean and organised ambience of the restaurant. From fish charcuterie, pickled mackerel, to grilled trout with crispy skin in pipi emulsion. Every dish was a masterpiece! I loved how they are proud of where the fish were from, how it was caught and how it was cooked. I was a tiny bit disappointed that I didn't have any shellfish but the tastiness of all the dishes more than made up for it. The passion fruit tart was also very delicately plated, the custard was so wobbly they had to discard some as it collapsed. Drinks were also delicious! Yuzu Hi was a great drink. We tried the oysters, I loved how all of them were described with detail - sweet or salty, with seaweed flavor etc. The octopus and calamari with yellow fish tuna nduja was memorable. I can't wait to be back for their next menu!
Disappointed for an expensive meal
I have waited to submit a review of St Peter as I was really disappointed with my meal. I know, I know I had heard all the hype about how great it was - just not for me. I saw it as an emperor has no clothes experience where everyone says how great it is and then everyone one continues to agree. The flavors were repetitive and there was little skill in its preparation or presentation. My flathead was raw for 5 cms below the head but maybe this was new wave sushi meets grill dining! Only one man’s opinion but for me expensive and not that good. Try Margaret further down the hill.
Saint Peter - extraordinary!
I’ll admit I was more than a little anxious heading to Saint Peter! As a fan of Josh Niland’s innovative cooking skills, I was super keen to try the Saint Peter experience, however as more of a red meat eater, certainly apprehensive about 7 courses of fish! I was simply blown away by the subtlety of the taste sensations. Certainly fish tastes for all courses, however not over-powering at all. And extraordinary tastes - our favourite being the Charcoal Garfish with curried vegetables. With the Fish Charcuterie and the Coral Trout close behind. Also the extremely knowledgeable and passionate staff are a credit to Josh and his team. Debbie & Jen were superb! Definitely a strong recommendation. An extraordinary evening!
Fabulous
Been wanting to give this place a try for years and we finally ended up having dinner there. The food was absolutely divine, presented extremely well and highlighted the beautiful fish and vegetables. My wife and I particularly appreciated the fish charcuterie selection and the coral trout with veggies,coffee and vanilla. The service was fantastic, Bryce and Jennifer smashed it from start to finish! Can't wait to be back one day,in the new location!
Obsessive attention to detail means this is a sublime experience
I knew that this would be good but was unprepared for how good it would be, this is the best seafood that I have eaten anywhere and one of the best meals I have had in Australia. Service was relaxed and impeccable. We dined as a group of 6 for a birthday celebration which is a bit of a challenge as you are dining at a bar but the food soon got us talking up and down the bar. It meant that as a group we could try everything except dessert on the menu. It is hard to know where to begin but the fish charcuterie was stellar and playful, the smoked trout mortadella, trout head terrine, tuna nduja and fish chorizo were all delightful, in terms of technique and taste. We waste so much seafood and a restaurant dedicated to using all of the fish that is so respectful of the gifts that we are given is hard to put into words. The oysters, all three varieties shucked to order were amazing. The fish off the hibachi was perfectly cooked, the Tommy Ruff, a fish I have never eaten before was glistening. The Flounder, a classic fish that we rarely see on menu's was simple and spectacular. The chips were also perfect as were the leeks with Murray cod bacon. I didn't taste the bouillabaisse but it got rave reviews. Wine list was great and we didn't have time for dessert given that we spent the entire afternoon eating all the other courses. It was also great to see Josh Niland and his team working so calmly and in such a dedicated manner in front of you. It was perfect and I am not sure how anyone could have a bad experience here as the standards that are set and maintained are so high. In a city full of expensive restaurants that can leave you asking why you have paid so much, the attention to detail here was labour intensive and driven by a love of seafood. It was brilliant.
Beware: very strict and expensive cancellation policies
I haven't eaten here and never will. Charged us an extraordinary $575 AU for cancellation that was not 72 HOURS PRIOR. Booked a table for four, and had to cancel 24 hours prior due to illness in our party (had to cancel two restaurants and only this one charged us an exorbitant amount). Extremely rigid and rude maitre d' called me to remind me that I had agreed to their terms. Yes, I did but these charges are exorbitant, more than a meal would have cost. He laughed at me when I said that we had an ill member of the party. BEWARE. NOT WORTH BOOKING. Rude service and management.
Food was exquisite, impeccably fresh, delicious and
Food was exquisite, impeccably fresh, delicious and artfully presented. Ambiance delightful, lovely music and we enjoyed watching the chefs work. Very friendly and accessible. We loved this experience!
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