Mate's Table
Subscribe
Create
Share with the community

What would you like to make?

Add a recommendationShare a place worth gathering around.Create a guideBuild a useful list for your city.
For business

Restaurant

Saint Peter at The Grand National Hotel

161 Underwood St, Paddington NSW 2021, Australia

Recommended by 8 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.

Book Now

About Saint Peter at The Grand National Hotel

Saint Peter flips maritime fine dining on its head, turning near-whole catches into an astonishing showcase of fish butchery. No center-cut monotony here. Rock oysters arrive shucked dry without freshwater to keep their native merroir intact. At the open pass, the crew plates cured fish charcuterie, bone-derived noodles, and a crisp tuna Wellington before moving into seafood sweets like coral trout bonbons and custard tart.

  • Fin-to-tail butchery: Transforms roughly 90% of the catch into house-cured fish charcuterie, rich stocks, and bone marrow sweets.
  • Dry-shucked rock oysters: Local rock oysters are opened strictly without freshwater to protect their pure estuary liquor and distinct merroir.
  • Front-row kitchen action: Seats overlooking the open kitchen deliver direct views of the chefs plating multi-course tasting menus.
  • Inventive sweets: Inventive desserts round out the tasting menu, from coral trout bonbons to rich custard tarts.
RestaurantSeafoodAustralianRestaurant

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

Pioneering whole-fish culinary artistry, world-class hospitality, and immersive open-kitchen theatre in Paddington.

  • Radical Fin-to-Tail Gastronomy

    The kitchen champions a fin-to-tail philosophy utilizing 90% of each catch, transforming heads, offal, and bones into inventions like fish charcuterie, bone noodles, and bone marrow desserts.

    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

    Jojo

  • Pristine Dry-Shucked Oysters

    Rock oysters are shucked without freshwater contact and held at 12°C to preserve unadulterated natural liquor and true regional merroir.

    The oyster liquor is left unspoiled by freshwater, so the true merroir of the oyster can shine.

    Jason Kwong JK

  • Unforgettable Milestone Celebrations

    Milestone birthdays, anniversaries, and celebratory dinners receive thoughtful hospitality, bespoke drink pairings, and personalized touches that elevate the occasion.

    We came here to celebrate a special occasion, and I can honestly say this was one of the best dining experiences I’ve ever had.

    Olivia

  • Knowledgeable and Welcoming Hospitality

    Attentive, warm floor staff and dedicated sommeliers deliver world-class fine-dining service with welcoming, unpretentious charm.

    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

  • Front-Row Open Kitchen Theatre

    Counter and adjacent dining seats provide direct views of live cooking and meticulous assembly, turning service into an intimate culinary performance.

    watching Josh at work plating each dish was like watching an artist create a masterpiece.

    Sam Wong

  • Immersive Kitchen Counter Dining

    A dedicated table right by the kitchen pass offers diners an immersive view of the brigade’s focused craftsmanship and technique.

    We sat at the kitchen table, which gave us the ability to watch the team cook and assemble.

    Justin Rahuba

Iconic courses defining Saint Peter's fin-to-tail culinary craft.

  • 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

  • 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

Other favorites

Pastry, sweets, and beverage pairings crafted with the same rigorous culinary focus.

  • Custard Tart

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

    Hayley Di Naso

  • 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

  • Lemon Tart

    I still think about the lemon tart sometimes, the char just adds enough smokiness to make it balanced.

    Chloe Z

  • 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.

    Olivia

Beyond the menu

Thoughtful service details and tableside rituals that elevate the dining experience

  • Anniversary Champagne Welcome

    Diners celebrating milestones receive welcome champagne on arrival to toast the occasion.

  • Iron Charcoal Tableside Finishing

    Tableside dessert service features staff caramelizing meringue directly with red-hot iron charcoal to impart instant smoky aroma.

  • Cultural Milestone Attentiveness

    Staff take note of cultural celebrations like Qixi Festival, sharing its lore and learning authentic pronunciations.

  • Anticipatory Floor Service

    Servers assist with coats upon departure, discreetly jog ahead to open doors, and maintain neatly refolded table napkins.

Frequently Asked Questions

Should I make a reservation in advance?

Saint Peter takes reservations and booking well in advance is highly recommended, as availability fills quickly. If main dining room tables are booked, limited bar seating is sometimes available for dining and drinks.

How long does the tasting menu experience take?

The multi-course degustation is an extensive dining experience that can last up to nearly four hours. Guests recommending the full tasting menu suggest booking on days when you can unhurriedly settle in for a long meal.

Can I sit near the open kitchen to watch the chefs work?

Yes. You can request seating adjacent to the open kitchen or kitchen table to watch the chefs prepare and plate each dish live.

Does the menu incorporate fish into every course?

Saint Peter applies a whole-fish, fin-to-tail culinary philosophy across almost the entire menu, incorporating fish charcuterie, bone-derived noodles, and even seafood-infused desserts alongside classic cuts and fresh oysters.

Explore more places in Sydney

Find familiar flavours, neighbourhood favourites and somewhere new in Sydney.

Browse all Sydney venues