The story
St. Peter in Sydney’s St Peters has earned the title “the #1 Fish Restaurant in the World” from food critic Michael Ligier, who calls it “a mind-blowing seafood restaurant... that redefines what fish can be.” Chef Josh Nland’s tasting menu transforms every part of the fish into dishes that challenge expectations while honoring the ingredient—think Pasta with Coral Trout Bone Consommé and Flathead Mortadella, or a John Dory Liver Tart.
The creativity extends to playful yet precise offerings like a Tuna Double Cheeseburger with Swordfish Bacon, a Fish Eye Ice Cream Bar coated in fish fat caramel and caramelized scales, and even Tuna Bone Marrow Fudge. It’s a seafood experience that feels both boundary-pushing and deeply respectful of the ocean’s bounty.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 18 dish mentions say about the food
Reviewers praise St. Peter’s cod sausage as a standout, with the overall vibe described as a warm, refined celebration of simple, high-quality seafood.
“This sausage from cod has a proper snap like a normal sausage and the fattiness inside. It's spicy and very well executed.”
What creators say
1 creator has covered St. Peter. Most active: Michael Ligier
St. Peter is a mind-blowing seafood restaurant in Sydney where chef Josh Nland transforms every part of the fish into an incredible tasting menu that redefines what fish can be. The creativity, technique, and hospitality are world-class.
Dishes mentioned
Pasta with Coral Trout Bone Consommé and Flathead Mortadella
The consommé is really nice and warming, rich. The pasta dough itself has the texture of a dough, with a nice little al dente cue. I was not expecting it to be this hearty to start the meal, but it really works as a way to settle in and enjoy the first few bites.
John Dory Liver Tart
The tart has a glassy, glossy finish on top. It is so soft — genuinely like putting a little bit of warm butter into your mouth that just coats your tongue. Beautiful. It's not fishy at all; it's turned into proper meat.
Banded Roe Tamagoyaki Tart
This one is made with banded roe made like a tamagoyaki. It's a bit brighter than the first tart, hits you and wakes you up a little bit. Again, no fishiness.
Pressed Fish Head Terrine Tart
A terrine of pressed fish head, very earthy and rich. The texture is smooth and the flavor is deep. It's another example of turning off-cuts into something luxurious.
Cod Sausage
This sausage from cod has a proper snap like a normal sausage and the fattiness inside. It's spicy and very well executed.
