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Restaurant

Saint Peter at The Grand National Hotel

161 Underwood St, Paddington NSW 2021, Australia

Recommended by 38 people

Updated

Find Saint Peter at The Grand National Hotel

161 Underwood St, Paddington NSW 2021, Australia

Directions ↗
+61 2 9167 3703
HoursMonday: 5:00 – 11:00 PM Tuesday: 5:00 – 11:00 PM Wednesday: 5:00 – 11:00 PM Thursday: 12:00 – 11:00 PM Friday: 12:00 – 11:00 PM Saturday: 12:00 – 11:00 PM Sunday: 12:00 – 11:00 PM

*Opening hours may differ during holidays.

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About Saint Peter at The Grand National Hotel

Forget standard fillets—Paddington’s boundary-pushing seafood powerhouse treats fish like whole-carcass butchery, using ninety percent of the catch across an artful tasting menu. The kitchen opens rock oysters dry without running tap water, preserving their natural estuary brine at cellar temperature. Diners angling for front-row stools watch the brigade assemble dry-aged yellowfin tuna Wellington, fish-bone noodles, and cured fish charcuterie in plain sight. Even dessert leans into the sea, finishing on coral trout bone bonbons and a blowtorched lemon tart.

  • Fin-to-Tail Butchery: A zero-waste approach using ninety percent of the fish, from fish charcuterie to trout bone noodles and sweets of the sea.
  • Chef's Counter Seating: Counter seats place diners directly in front of the brigade butchering, cooking, and plating dishes in real time.
  • Estuary-Brined Oysters: Rock oysters shucked dry without tap water and served at cellar temperature to preserve natural estuary liquor.
RestaurantSeafoodRestaurant

What's On at Saint Peter at The Grand National Hotel

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose Saint Peter

Why discerning diners choose Saint Peter at The Grand National Hotel for boundary-pushing Australian seafood

  • Pioneering Fin-to-Tail Seafood Gastronomy

    Chef Josh Niland's whole-fish program crafts unprecedented savory courses and desserts from underutilized cuts, from fish charcuterie to coral trout bone noodles.

    Hands down, one of the most unforgettable and innovative meals I've had in a long time.

    Jojo

  • Cellar-Temperature Oysters Preserved in Natural Brine

    Rock oysters are shucked without freshwater rinsing to protect natural estuary liquor and kept at 12 °C cellar temperature to maximize provenance and terroir.

    We kicked things off with an incredible selection of pristine rock oysters opened without running water, allowing their true estuary flavours to shine through beautifully.

    E W

  • Tailored Wine Flights & Artisanal Beverage Pairings

    Sommelier selections and thoughtful non-alcoholic flights are tailored specifically to balance the fats, iodized notes, and textures of whole-fish dining.

    Every drink felt carefully thought out and complemented the food perfectly, with just as much storytelling as the dishes themselves.

    Olivia

  • Flawless Quality That Justifies the Investment

    A deliberate operational commitment to using up to 90% of every fish delivers unmatched culinary value that thoroughly justifies high-end degustation pricing.

    The degustation is on the pricier side, but there wasn't a dish that disappointed

    Crystal Pun

  • Unforgettable Hospitality for Milestone Occasions

    The team provides deeply personalized attention for birthdays, anniversaries, and gatherings, making landmark events feel intimate and celebrated.

    The staff were so accommodating and were super knowledgeable about the dishes. They added to the experience in a way that made us feel like family.

    Hayley Di Naso

  • Welcoming Warmth Without Fine-Dining Pretense

    Warm, engaging staff eliminate conventional fine-dining stiffness, cultivating a welcoming atmosphere where guests feel genuinely celebrated.

    The staff were so friendly, engaging and knowledgeable well felt so welcomed and looked after.

    Sarah Blunden

Signature seafood creations demonstrating whole-fish mastery

  • Fish Charcuterie

    The star of the night had to be the innovative Fish Charcuterie. The concept of making charcuterie from fish instead of meat is pure genius, but for it to taste as good as meat charcuterie truly blew me away.

    Jojo

  • Fish Soup with Coral Trout Bone Noodles

    Standout favourites included the Fish Soup with Coral Trout Bone Noodles, Merimbula Sapphire and Tathra Oysters, Salt and Vinegar King George Whiting, Line Caught Spotted Mackerel, and the Victorian Pistachio Vacherin.

    Al Westbrook

  • Tuna Wellington

    Although it was tough to pick a favorite dish I do have to share that the tuna Wellington was next level. Beef Wellington is a difficult dish in itself and yet the kitchen turned a tuna Wellington out like it was no big deal.

    Hayley Di Naso

  • Rock Oysters

    We kicked things off with an incredible selection of pristine rock oysters opened without running water, allowing their true estuary flavours to shine through beautifully.

    E W

Other favorites

Complementary dessert creations and sommelier-curated beverage pairings

  • Custard Tart

    Outside of the main courses the custard tart also took my breath away! So smooth and creamy!

    Hayley Di Naso

  • Non-Alcoholic Pairing

    The non-alcoholic pairing deserves a special mention. I’ve usually had disappointing alcohol-free drinks in other places, but this one was exceptional. Every drink felt carefully thought out and complemented the food perfectly, with just as much storytelling as the dishes themselves.

    Olivia

  • Sweets of the Sea

    To finish, the Sweets of the Sea—especially the innovative Saint Peter Choux and the Coral Trout Millionaire Bon Bon—proved just how creative and unparalleled the kitchen team is here.

    E W

  • Matching Wine Flight

    Definitely recommend the matching wine flight - there were some really special ones we'd enjoyed.

    Carolyn Choy

Beyond the menu

Memorable nuances and hospitality gestures that elevate the dining experience

  • Welcome Champagne on Arrival

    Guests celebrating milestone occasions are greeted with complimentary champagne on arrival to mark the event.

  • Anticipatory Dining Room Care

    Staff learn the meaning and pronunciation of cultural holidays like Qixi, anticipate guest movements, and assist with coats on departure.

  • Open Counter Chef Engagement

    Guests seated along the kitchen table enjoy direct interaction with the chefs and front-row views of live butchering and dish plating.

  • Story-Driven Non-Alcoholic Pairing

    Servers deliver detailed dish storytelling alongside a custom alcohol-free beverage flight that mirrors the intricate notes of the seafood.

Before you head over

Practical planning tips for your dining experience at Saint Peter

  • Allow ample time for the full tasting menu

    The full tasting menu can extend up to nearly four hours, so plan for an unhurried evening or consider booking a Friday or Saturday table to avoid feeling rushed after a workday.

  • Request seats overlooking the open kitchen

    Sitting directly by the open kitchen counter or kitchen table gives you front-row sightlines of the chefs butchering, plating, and finishing dishes.

  • Differentiate bar seating from the main dining room

    Seating at the bar offers a more compact food and drink selection, making the main dining room tasting menu the preferred choice if you want the full fin-to-tail experience.

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