Saint Peter, Paddington – SMH Good Food Guide review

There are not enough words to fully describe the creativity and spark of Josh and Julie Niland and their team. They grind fish bones to make linguine, mix martinis with sea urchin-infused gin, and offer a charcuterie course nine years in the making.

And what a meal: There are four pies, including a magnificent coral trout head terrine studded with curry and verjuic jelly, and a seven-tiered pile of house-cured fish skewered Gilda-style, including Murray cod chorizo ​​and tuna ‘nduja stuffed with Gordal olives. Not only is it mind-blowing, but it also perfectly expresses Josh Niland’s belief: Anything you can do with meat, you can do with fish.

What follows is a parade of remarkable seafood dishes that are utterly delicious, from coral trout with French curry sauce to dry-aged tuna wrapped in swordfish belly bacon. A comfortable room is enhanced by an extensive drinks list and generous all-inclusive service. Amazing things.

Good to know: The bar has its own a la carte menu and if you stay at the hotel you can enjoy the amazing Saint Peter breakfast.

Good Food reviews are booked anonymously and independently paid. A restaurant cannot pay for a review or inclusion on a list. Good Food Guide.