Saint Peter restaurant finds a new look and home within the historic surroundings of The Grand National Hotel, Paddington, Sydney – opening July 2024 – exact date to be confirmed. The restaurant’s opening in July announces the first phase of the refurbished 14-bedroom boutique hotel, with the rooms opening later this year.

More than just a relocation, Saint Peter at The Grand National introduces a dining experience that recounts the eight-year journey of owners Josh and Julie Niland.

From opening a brave little fish eatery in 2016 on Oxford St, Paddington, the Nilands’ Saint Peter restaurant has impacted the global conversation around whole fish cooking, butchery, storing, and processing fish. In addition to the restaurant’s success, Josh’s work as a chef and author has been applauded locally and internationally. Now, all of this learning to date will be realised at Saint Peter’s new home in The Grand National Hotel, a space that is more than double the size of the original restaurant.

The new Saint Peter restaurant, bar, and private dining room are all located on the ground floor of the boutique hotel. The main dining room is flooded with natural light from an expansive skylight that frames the open kitchen and offers booth and banquette seating, along with a custom-made chef’s table for six guests with front-row seats at the kitchen pass.

In addition to the capacity for 40 guests in the dining room and 30 in the bar, Saint Peter will have a private dining room offering bespoke dining for up to 15 guests. The room will feature a restored heritage fireplace and have its own private entrance on Elizabeth St. All guests can expect an immersive dining experience from arrival.

The Grand National Hotel has a rich history as one of Paddington’s favourite pubs. The bar’s location at the front of the venue has been preserved to ensure that locals still have a welcoming place to meet with friends for a drink. The backbone of the bar menu will be a study of Australian Rock Oysters—a best-of-the-best list curated by Josh and the Fish Butchery team.

The Nilands’ vision for the new dinner experience at Saint Peter is a seamless flow from arrival to table, expertly curated alongside restaurant manager Bryce Faiella. Pre-drinks and cocktails can be enjoyed in the elegant bar. Guests will then be guided to the kitchen counter for a welcome from the kitchen team and an introduction to the evening ahead. Once seated at their table, the progression of dishes will, as always, showcase the finest seafood from Australia’s world-class fishers.

Lunch will be à la carte and change day-to-day, offering in-room guests, along with the local Paddington community, the opportunity to enjoy the restaurant more frequently. “I don’t want to lose what makes Saint Peter a special place, not only to eat and enjoy as a guest but also for me and our team to work,” says Josh Niland.

“We are excited about the challenge ahead of not just moving into a beautiful home for Saint Peter but also expanding our expression of hospitality to a wonderful bar and boutique hotel. We are working with some incredibly talented people to develop a world-class wine and cocktail offering. The luxury accommodation has been so beautifully designed that you will think you are in Paris – until you see the quintessentially Paddington rooftops and beautiful gum trees out your window,” says Julie Niland.

At the heart of Saint Peter remains a commitment to whole fish cooking, where the entirety of the fish is celebrated with Josh’s trademark respect and technique. With both a charcoal grill and rotisserie, fish will continue to be viewed and cooked in the same way as meat. There are custom temperature-controlled oyster fridges in place, along with a broad pastry kitchen to accommodate restaurant & bar services, as well as breakfast service for in-room guests.

The Fish Butchery at nearby Waterloo will continue to be the processing kitchen for all fish for Saint Peter. This is where the fabrication and craftsmanship begin for the fish charcuterie program and dry ageing.

The vision of the new Saint Peter is realised by Sydney-based designer Studio Aquilo. Inspired by many of Josh’s unexpected culinary combinations, the interiors explore a series of juxtapositions and playful use of materials and elements. Stone, timber, and bleached-out earthy textures reflect an Australian aesthetic with understated luxury. Curved brass hoods set the scene in the kitchen, and the hanging gantry over the chef’s pass will exhibit seasonal produce. The dramatic skylight in the main restaurant channels natural light deep into the interiors. The rooftop garden spills out over the glass, creating an organic silhouette against the structured Paddington rooftops and chimneys. The skeletal aged brass pendant light in the restaurant is reminiscent of the backbone of a fish, and the walls will feature Australian artists who are both celebrated and emerging.

The beverage programme will explore an international wine list curated with meticulous attention to detail by sommelier Houston Barakat. Some vintages will speak to his fascination with vineyards located in oceanic and seascape locations. Houston’s direction will continue through his selection of premium Australian spirits and beyond.

Reservations for Saint Peter at the Grand National Hotel are now open for August & September.
Reservations for July will be released closer to opening once dates are confirmed.

Opening times
Lunch Thursday to Sunday
Dinner Tuesday to Saturday