Josh and Julie Niland to open new Saint Peter restaurant in Sydney’s Grand National Hotel in July
Josh and Julie Niland, renowned for their innovative approach to seafood, are set to open a new iteration of their celebrated Saint Peter restaurant in July 2024. The establishment will find its new home within the historic Grand National Hotel in Paddington, Sydney, marking a significant expansion for the Nilands who will also operate and own the 15-room boutique hotel. This move not only signifies a physical relocation but also introduces a refined dining experience that encapsulates the couple’s eight-year culinary journey.
Since its inception in 2016, Saint Peter has made a notable impact on the global culinary scene, redefining whole fish cooking, butchery, storage, and processing. Josh Niland’s contributions as a chef and author have been recognized both locally and internationally, setting the stage for this ambitious next chapter. The new space, more than double the size of the original restaurant, will include a restaurant, bar, and private dining room on the ground floor, all designed to offer an immersive experience from the moment guests arrive.
The main dining area, bathed in natural light thanks to a large skylight, will accommodate 40 covers, with additional seating for 30 in the bar area and a private dining room for up to 15 people. This latter space will boast a restored heritage fireplace and a separate entrance, enhancing the exclusivity of the experience. The bar at the front of the hotel will continue to serve as a welcoming spot for locals, with a focus on Australian Rock Oysters curated by Josh and the Fish Butchery team.
Josh Niland’s vision for Saint Peter at The Grand National is a seamless journey from arrival to table, with pre-drinks and cocktails in the bar, followed by an introduction to the kitchen team and a progression of dishes showcasing Australia’s finest seafood. The restaurant aims to maintain its special atmosphere not just for diners but also as a workplace for the team.
In addition to the restaurant, the boutique hotel accommodations have been designed with a Parisian flair, albeit with views of Paddington’s iconic rooftops and gum trees, as Julie Niland describes. The commitment to whole fish cooking remains central to Saint Peter’s ethos, with both a charcoal grill and rotisserie featured in the kitchen alongside custom temperature-controlled oyster fridges and a broad pastry kitchen.
The Fish Butchery in Waterloo will continue to serve as the processing kitchen for all of Saint Peter’s seafood, ensuring the craftsmanship that has distinguished the restaurant continues in its new location. The design of the new Saint Peter and the Grand National Hotel, envisioned by Sydney-based Studio Aquilo, reflects an Australian aesthetic of understated luxury, incorporating stone, timber, and earthy textures.
Reservations for *Saint Peter* at The Grand National Hotel have opened for August and September, with bookings for July to follow closer to the opening date. The restaurant will serve lunch from Thursday to Sunday and dinner from Tuesday to Saturday.
Food Desk
Photo: Christopher Pearce
Reservations are now open for August and September, with bookings for July to follow closer to the opening dates. For further information and bookings, visit Saint Peter website here.
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