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Travellers' Choice
Saint Peter showcases Australian sustainably sourced seafood. Our menu changes daily, as we choose the best quality fish available. In addition to serving the freshest fish, our custom designed cool room allows us to offer an exciting new option of dry-aged fish. The fish is expertly cooked and served simply, paired with a vegetable that best highlights the species' unique flavour. Our sustainable approach and appreciation of Australian fish is also exemplified by our offering of fish offal; including livers, swim bladder, roe, & scales. On weekends we provide our guests with the opportunity to experience a unique and creative seafood brunch in the vibrant surrounds of Oxford St, Paddington.
Special Diets
Gluten Free Options
Lunch, Dinner
Seafood, Australian
Reservations, Seating, Wheelchair Accessible, Serves Alcohol, Accepts Credit Cards, Table Service
Reviews (239)
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All reviews lemon tart mackerel oysters sardines taramasalata charcuterie salad ceviche fries bread fish restaurant small restaurant love seafood wine list fig leaf worth every cent memorable meal
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Reviewed 28 August 2020 via mobile

Sitting at the bar provides good views of the preparations. Seating is limited, so we settled for a lunch booking. The food is superb. I’ve never had aged fish before and it was beautiful. The carrots that went with one of the dishes were the...sweetest I have ever had. We both loved all the food and the dessert tart was so smooth and tasted fantastic. This is a wonderful place. Book ahead and enjoy fish in ways that will amaze you.More

Date of visit: August 2020
Reviewed 2 August 2020

Josh Nyland and his team are to be congratulated on the innovative and truly delicious taste sensations experienced at St Peters last night. An exhausted (well) over 45 soccer player was prised from the suburban bollo post match run down to Paddington and declared our...wedding anniversary dinner to be the ‘best food I’ve ever eaten’. Marinated sardines, fish charcuterie, whiting and flathead accompanied by crisp flavoursome veggies - all brilliantly cooked and presented. The thought and time invested in this food is rarely found. Not cheap however worth every cent.More

Date of visit: August 2020
Reviewed 24 June 2020

The last restaurant that I visited on my trip - and it was definitely a case of leaving the best 'til last. The food was amazing. I have given excellent scores to other restaurants but this was better than all of them. Great wine list...too. Cannot recommend this highly enoughMore

Date of visit: February 2020
Reviewed 16 March 2020

While social distancing measures are slowly being implemented, it’s worth remembering that restaurants are already experts in hygiene, having long been subject to the Australia New Zealand Food Standards Code, with breaches revealed on the NSW Food Authority’s Name & Shame list. Your custom now...will no doubt be appreciated by your favourite restaurant in the difficult weeks yet to come. I chose to drop my coin at Saint Peter, who lured me in with a new Friday night only degustation offering that kicked off at the beginning of February. The tiny Paddington restaurant feels a bit more spacious now, having taken out a row of tables and done some deep blue updates to the art, comfy wall-length banquette and cloth napkins since my last visit. With the 8-course Tasting Menu ($155/person) taking decisions out of our hands, we kicked back with cocktails while the wheels got underway. Soft and beautifully balanced, Saint Peter's Martini ($20) is made using Manly Spirits Co. Australian Dry Gin and Regal Rogue Daring Dry, an Aussie vermouth that’s got a clever savoury, salty lick. By The Horns ($20) also uses an Aussie spirit – Four Pillars Gin – teaming it with lemon, kelp, cucumber and Tabasco for a bit of kick. Both are seafood friendly drinks, though they’re also offering two different matched beverage packages. We opted for the Premium Beverage Match ($135/person), mostly because it included the 2008 Crawford River Reserve Riesling ($35/glass), which is such a classy Riesling, it made the more expensive package feel worthwhile. Following the degustation model set out by the sadly-defunct Silvereye, Saint Peter kicks off with a flurry of snacks against the frothy, dry 2007 Moorilla ‘Cloth Label’ Late Disgorged Sparkling Wine ($37/glass). The pepperberry and riberry oyster topping is texturally interesting and leaves a great hole to taste the plump Tathra rock oyster underneath. Fig leaf oil gives a buttery, almost coconut edge to the Abrolhos Island scallop topped with popping trout roe, thinly sliced cucumber and green tea vinegar. It’s a great way to begin. We work our way through tiny round Robinson’s Bream white-bread sangas spiked with anchovy, fish crackers bearing Mooloolaba Big Eye Tuna nduja, and – my favourite – piped Port Lincoln kingfish liver parfait. The latter is served on sour cream pastry that has a dry, enduring sour cream flavour and a wonderfully papery texture, and capped with sweet’n’sour riberries. Under pretty little antlers of sea staghorn, Swansea bonito, delicate Coffs Harbour Amberjack and mackerel pickled with smoked bonito vinegar, show off the range of the beautiful Crawford River Riesling I was cooing about earlier. We move onto Wildflower ‘Amber’ Australian Wild Ale ($19) from Marrickville, that tastes of caramelised grains and flowers with a wine-like complexity with our Garfish. The pointy silver fish, sourced from second-generation fisherman Bruce Collis in Corner Inlet, has been threaded back into shape with its head and tail with its flesh interspersed with smoked Broadbill belly bacon. Painted with a molasses and anchovy glaze, it’s accessible and familiar eating – what could be more Australian than beer and a barbequed fish’n’bacon kebab? With the long-spine sea urchin classed as a pest in the National Park, you’re taking one for the team when you eat its pale-yellow tongues over a gentle, curry-like split chickpea concoction flavoured with long pepper and crisp curry leaves. It’s served with a paratha made using Murray Cod fat – though in this case, while I applaud using all the parts, I have to confess I prefer the flavour of ghee. It’s a difficult dish to match, but the mildly embarrassed 2017 Edenflo Gewürztraminer Riesling Pinot Noir doesn’t do a terrible job. Oberon pine mushrooms are focus in the beautifully cooked Cairns coral trout. You’ll find them served whole, as an intense sauce and in mushroom duxelles secreted inside the sugarloaf cabbage. Teamed with cold climate Tasmanian pinot noir - the 2017 Sailor Seeks Horse - it’s a simply plated, enjoyable dish. Maidenni ‘Nocturne’ Vin Amer is a bitter wine with herbaceous qualities drawn from Aussie botanicals like quandong, desert lime, wormwood, muntries and riberries. The tonic-like drink arrives with a pistachio skin jelly palate cleanser that came about from the fact that when you peel pistachios, they smell like mango. This aroma was the inspiration for Josh Niland’s jelly and fresh mango, rose crème and verjuice granita combination. Julie Niland’s magnificent chocolate slice, which has all the richness of black forest cake with a Murray Cod fat salted caramel, barbequed blueberries, soured cream and an Albany Hapuka roe biscuit garnish, wins over even my non-chocolate-loving dining companion. As we scrape it from our plates, the table next to us do an interpretive World Health Organisation handwashing guidelines dance as they sing the requisite two choruses of Happy Birthday to one of their companions. We live in interesting times. Better book in to eat a salt flake-crusted, buttery macaron, filled with more of that delicious Murray Cod fat caramel, while you still can.More

Date of visit: March 2020
Reviewed 7 March 2020 via mobile

This is an amazing restaurant along Oxford Street. If I’m correct, everything on the menu, from the oysters to the fish to the vodka, is from Australia. It’s a tiny place but being a big appetite. The food is delicious. It comes in small portions,...so order a few. I loved the trout. The side of Brussels sprouts always amazing.More

Date of visit: March 2020
Reviewed 12 February 2020

....from start to finish. Charming staff excellent service and wonderful food from a tiny kitchen overseen by the owner chef. And despite what others say, not excessive prices. You must be prepared for fastish service and may be asked to finish before a certain time....But you will have the chance to try seafood you have never tasted before!More

Date of visit: January 2020
Reviewed 12 February 2020 via mobile

Disappointing!! A restaurant of this supposed quality should NEVER serve overcooked fish. Admittedly it was taken off the bill but the evening for four of us was spoilt. The kitchen needs better supervision.

Date of visit: February 2020
Reviewed 6 February 2020 via mobile

One of the most interesting (in a good way) fish restaurants I have ever been to. Normally not a huge fish eater, this was a great experience. Started with the bonito and loved it. Not only was the fish prepared perfectly, the accompaniment really complimented...the flavor. We shared a dry aged fish charcuterie, which was very interesting, though I am not sure how if I loved it as much as I appreciated it. For a main, I had the cod which had incredible crispy skin. Also great Brussels sprouts. Overall the meal was excellent but what made it truly memorable was all the fish options and how uniquely they were prepared.More

Date of visit: February 2020
Reviewed 29 January 2020

This restaurant is renowned for its unusual seafood dishes. If you enjoy seafood, this may be the best place in Sydney to dine. The service and wine selection is excellent.

Date of visit: November 2019
Reviewed 27 January 2020

This tiny restaurant is fabulous if you love seafood and want high quality, fresh, scrumptious food. You need to book as it's very popular with locals. We've eaten there several times and also buy our fish from their sister 'Fish Butchery' up the road. The...team at St Peters are passionate about perfectly prepared and delicious fish. The food really is divine and it won't be long before we go there again. It isn't cheap but it's worth every cent!More

Date of visit: September 2019
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3 March 2019|
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Response from AnnetteandSammy | Reviewed this property |
I;m sorry, I dont know the answer to that question.
Claire R
21 November 2017|
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Response from Imadilly | Reviewed this property |
They are fully licensed
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