Saint Peter in Paddington is all about the fish – and serves basically all of the fish. With an ethos that extols the sustainable, the local, and using everything, from tip to tail, nothing is wasted here. Except, perhaps, gallbladder. But you’ll find the rest of the fish, including scales, roe, eyes and liver on the menu from time to time. The menu, you see, changes depending on the catch of the day down at the market.
The team at Saint Peter, including up-and-coming Chef Josh Niland, really know how to shine a spotlight on Australian fish and seafood. They serve the best, freshest fish they can, and they serve it simply, because when it’s that good, you don’t need bells and whistles. You just want to taste how good it is. Nevertheless, there’s serious creativity on show at Saint Peter though, from the preparation to the plating. One day you might find hand-filleted Yamba sardines and olive leaf oil on the menu, the next hand-picked Ballina Spanner crab and coral sauce. There could be BBQ calamari – from Flinders Island – served with native apples and Fat Hen spinach. Rock oysters from Pambula or Wonboyn. Or classic fish and chips, here made with batter-fried Bermagui Pink Ling.
And, thanks to their custom cool room, they can age their fish as well. So, even though the menu changes, there’s more than likely to be something on there with “dry aged” in front of it. Whether it’s Tuna, Eden Wild Kingfish or Mooloolaba Albacore – order it.
Open for lunch and brunch Friday to Sunday, those menus add extra elements, including twists on classics like scrambled eggs and things on toast. But whenever you dine, save room for the dessert menu, which is packed with pastry and cheese, and pay particular attention to the drinks list for your chance to try some of the best local Australian wines and beers.