Saint Peter

Josh Niland, the audacious chef crowned No.66 in the World's 50 Best 2025, is redefining Australian seafood with his radical "fish butcher" approach at Saint Peter. Known for his gill-to-fin philosophy, Niland treats fish with the same meticulous technique usually reserved for meat, transforming eyes, organs, and bones into culinary gold. His daily-changing menu, driven by the morning's catch, is a testament to his obsession with zero waste and innovation. This is not just a restaurant; it's a movement that's reshaping how we think about seafood.