Saint Peter marks birthday milestone with a new book

On September 1, Sydney dining icon Saint Peter celebrates its 10th birthday with a new book from chef patron Josh Niland.

Niland and wife Julie opened Saint Peter in 2016 on Oxford St in Paddington.

The restaurant has moved to new digs in the same suburbs, and gained international acclaim along the way. Our dinner there last year was a masterclass in hospitality.

"A lot has happened in the 10 years since," Niland says. "We have met some incredible people, cooked for you - our wonderful guests - and had the pleasure to work alongside and employ some very talented professionals."

The new Niland book is called Saint Peter: Chapter and Verse.

It comprises three essays sitting alongside just over 100 dishes, photographed by David Loftus, published by Hardie Grant Books.

"The essays are about how the restaurant came to be, the business learnings along the way and the incredible highs and lows of the last decade," Niland says. "The recipes are the ones the restaurant has been built on for 10 years and include all the favourites. Documenting, cooking and shooting them all was truly a labour of love."

Pre-orders are now available at good book shops.

"Pre-orders are an important signal to the big bookstores of demand so this is, of course, very helpful ahead of the release," Niland says.

"As a thank you for pre-ordering, Julie has been working on a very special prize draw for Australian pre-orders, plus a gift for everyone who pre-orders worldwide. Keep your email receipt and we will send the full details [to mailing list members] in the coming weeks, including how to enter the draw and how to receive your thank you gift."

Hardie Grant Publishing says: "The book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service.

"Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations."

You can have a look at the book here: https://www.saintpeter.com.au/saintpeterbook

Saint Peter Chapter & Verse: The making of Sydney’s legendary seafood restaurant – in over 100 recipes. By Josh Niland. Published September 1 by Hardie Grant Books. $80/$90 NZD.

Saint Peter to mark 10 years of innovation

The best meal I had in 2025 was undoubtedly dinner at Saint Peter in Sydney - in the restaurant's new home at the Grand National Hotel. 

Josh and Julie Niland are masters of the art of hospitality. 

The multiple courses of seafood were of exemplary quality - and the service was of a rare standard of excellence. 

Niland celebrates fish in all its glory - and makes even unfashionable cuts a treat. This is food that is innovative and inspired. 

It was fascinating to watch him conducting his kitchen brigade like a conductor leading an orchestra (above). 

Saint Peter will celebrate its 10th birthday in September and throughout 2026 the venue will hosti a series of collab dinners with chefs who have shaped how the Nilands think and work.

Chefs who will feature include Virgilio Martinez, Wylie Dufresne, Peter Doyle, Joan Roca, Pascal Barbot and Kylie Kwong & Steve Hodges.

The first dinner is with Rasmus Munk from Alchemist in Copenhagen, currently #5 on the World's 50 Best. Best be quick. 

In the meantime, Saint Peter will be offering seafood all over the Easter holiday this year - a serious treat from a restaurant rated in the world top 100. 

From Good Friday to Easter Sunday, Saint Peter will be open for both lunch and dinner over all three days. And for an extra experience you can stay the night in the recently opened hotel rooms.

For details see https://www.saintpeter.com.au/ 

Saint Peter & The Grand National Hotel are at 161 Underwood St, Paddington, NSW, 2021, Australia. (02) 9167 3703. hello@saintpeter.com.au

Leading restaurateurs unveil opening date for their Sydney boutique hotel

The Grand National Hotel by Saint Peter, Sydney, will open its doors on Friday, January 31, owners Josh and Julie Niland have announced.

Room reservations are now live for the much-anticipated new venture by the renowned restaurateurs.

The 14 luxury rooms, situated above their restaurant and bar, Saint Peter, will represent the final phase of Saint Peter’s relocation to the historic site in the inner suburb of Paddington.

The Grand National Hotel was once a much-loved neighbourhood pub, with the original structure dating back to 1890.

Building owner George Penklis wanted to restore The Grand National and maintain its role as a Sydney hospitality destination.

He first approached the Nilands in 2018 with the idea of opening a restaurant. In the years that followed, as building work progressed, Josh and Julie Niland’s vision of extending their hospitality offering evolved.

The result is the Nilands’ first venture as hoteliers.

Belinda Chippindale and Dimity Chitty of Studio Aquilo designed the hotel interiors with extensive participation from the Nilands. When work began, the structure was in a state of semi-dilapidation.

Original features including marble fireplaces, architraves, and vintage tiling have been retained.

The aesthetic in the bedrooms is described as "more vibrant and elaborate than in the restaurant downstairs".

Upstairs, design features blend texture and colour to offer elegant, modern comfort, respecting the classic heritage backdrop.

Chef Josh Niland’s whole fish philosophy has equally found its place in the hotel, with the rooms boasting fish-fat candles and ceramics made from fish bones.

“When approaching the hotel, we paid as much attention to detail to the design and furnishing as we did with the restaurant," says Julie Niland.

"This is our first venture into being hoteliers, and we knew that we wanted to apply the same level of care to the rooms so that they weren’t just an addition to Saint Peter but a destination in their own right."

Josh Niland adds: “Opening the hotel allows us the opportunity to fulfil our vision of hospitality beyond dining into a thoughtful 360-degree hotel experience, from handmade chocolates on your pillow to the breakfast cooked by our team.”




Room rates include breakfast, a complimentary non-alcoholic mini bar and snacks.

Prices start from $600 a night.

See www.saintpeter.com.au/stay

Restaurant opening times: Lunch: Thursday to Sunday.- Dinner: 7 days a week.

Images: Christopher Pearce