EDITION Hotels today announced a partnership with Niland - known for his skills with seafood and focus on sustainability - to helm the signature restaurant at the Singapore EDITION.
The ethically-sourced seafood concept will be Niland's first restaurant outside of Australia, and is described as a "sustainable, modern-age, seafood-focused steakhouse".
Niland, 34, worked at some of Sydney's top restaurants, as well as The Fat Duck in the UK, before opening Saint Peter, his first restaurant in Sydney with his wife and business partner Julie Niland in 2016.
The Fish Butchery, a retail market concept selling sustainable fish species, was introduced in 2018. Charcoal Fish, a beachside takeaway, and a second Fish Butchery both followed in 2019.
Earlier this year, the busy couple opened a second restaurant, Petermen.
Niland is the author of award-winning The Whole Fish Cookbook and Take One Fish and has just released his third book, Fish Butchery.
EDITION manages 16 hotels worldwide and the 204-room Singapore property in the upper Orchard Road shopping district will have five restaurant and bar venues, a rooftop pool, spa, and fitness centre, as well as indoor and outdoor meeting spaces.
Image: Allan Benson
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