Masters/Fine Dining Restaurant/Saint Peter

Saint Peter

No.66 World's 50 Best 2025 — elite chef

Fine Dining RestaurantFine DiningAustraliaWorld's 50 Best

Veronica's Take

Josh Niland, the audacious chef behind Sydney's Saint Peter, has elevated Australia's seafood tradition with a radical "fish butcher" approach that treats fish with the same precision as prime cuts of meat. Ranked No. 66 in the World's 50 Best Restaurants 2025, Saint Peter is a trailblazer that utilizes every part of the fish—from eyes to organs, bones to scales—in a daily-changing menu that reflects the morning's catch. This obsessive commitment to zero waste and bold technique is setting a new standard for seafood at the highest level.

saintpeterpaddo Not every restaurant can legitimately claim to be spearheading a movement. Yet this uber-cool concept from Josh Niland takes the great Australian seafood tradition to previously unexplored heights. Known as ‘the fish butcher’, Niland favours techniques typically associated with meat. With a gill-to-fin approach, he utilises as much of the fish as possible, from eyes to organs, bones to scales – and everything in between. The innovative menu changes daily to reflect that morning’s catch.

Accolade

List: World's 50 Best Restaurants · Rank: 66 · Year: 2025

Key Facts

The people behind Saint Peter

Josh Niland

profile

Chef-owner

Chef-owner of Saint Peter, Sydney (No.66, World's 50 Best Restaurants 2025). Known as 'the fish butcher' for a gill-to-fin approach applying meat techniques to seafood.