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Saint Peter Paddington Reviews
Very Special
Went for the degustation dinner. The food was innovative and tasty - there wasn’t anything we didn’t like. The wine list was thoughtful with a good selection by the glass. Staff were efficient, knowledgeable and warm. Not cheap , but very special .
Seafood how it should be; amazing.
On a recent short visit to Australia, we were lucky enough to secure a place at the counter for a wonderful evening. Everything just went perfectly. From booking a spot to leaving after the service, it was so smooth. Even down to the small acknowledgment of our anniversary we found when we sat down. The service was on point, and everyone was so welcoming and knew their stuff. We chose the wine match and experienced some new flavour's and styles that partnered perfectly with the food. And on that note, what a selection of seafood; the variety, the preparations, the flavours and how everything was presented just sang. Josh, thank you. And to you and the team, you were awesome, please keep it up!
Exceptional restaurant!
The restaurant should be on everyone's fine dining list while visiting Sydney-if you can find a spot at the counter. From the moment you enter the restaurant, your experience begins, with the friendly staff preparing your evenings delightful tasting menu. The visitor sits at the counter and sees the entire meal evolving in front of you. We paired the wines/drinks with our tasting menu and added the fresh oysters and sea urchin to our dinner and we were impressed! The dinner exceeded our expectations-the attentive staff, the fabulous menu (each course was outstanding and innovative) and the wine pairing. We were wowed by the fish-eye ice cream-the server explained that the chef uses as much of the fresh fish in his recipes as possible-this one was definitely a first for me! The lemon tart with the meringue topping seared at your place was just heavenly! If you like fish in all of its renditions, try Saint Peter, it is a real find in a quiet neighborhood of Sydney!
Amazing night! Incredible food and service! My partner and
Amazing night! Incredible food and service! My partner and I loved it! I have wanted to go for so long and am so happy we got to try it!
Interesting food.
I made reservations because the chef was featured in Food and Wine magazine for his whole fish - head to fin - concept. The food was very good but I am not adventurous when it comes to fish so I was not keen on every dish thy brought but the food and flavors were spot on. So, if fish eye ice cream is not scary to you, then this place will be ideal for you.
Exquisite unique presentation of excellent fish
This is a really special place for exquisite fish and seafood. We had a “charcuterie” yellow fin tuna soicdsnf in a sausage casing, Ali tuna stuffed inside olives and a flathead mortadella. Cod salami and marlin. My description makes it sound unusual, which it was, but does not also make it sound delicious which it also was, accompanied with a nice New South Wales Emilion, really give this places try you will be very pleasantly surprised and satisfied.
We traveled from the USA to watch some soccer and see
We traveled from the USA to watch some soccer and see quokkas. My daughter wanted to try this for her birthday and we were able to schedule time in between tours and games. It was so delicious and exceptional portions. We had expected one bite type for tasting and ended up extremely full and happy. The whole environment was lovely. The hosts were both so knowledgeable and friendly. I would recommend being able to watch the chefs make the magic happen instead of the street view. It was just an amazing time. Chef Niland was a joy to watch and speak with. He made my daughters birthday trip perfect.
Wonderful experience and can't wait to be back again.
I've never had fish served in such a creative way before! I love the clean and organised ambience of the restaurant. From fish charcuterie, pickled mackerel, to grilled trout with crispy skin in pipi emulsion. Every dish was a masterpiece! I loved how they are proud of where the fish were from, how it was caught and how it was cooked. I was a tiny bit disappointed that I didn't have any shellfish but the tastiness of all the dishes more than made up for it. The passion fruit tart was also very delicately plated, the custard was so wobbly they had to discard some as it collapsed. Drinks were also delicious! Yuzu Hi was a great drink. We tried the oysters, I loved how all of them were described with detail - sweet or salty, with seaweed flavor etc. The octopus and calamari with yellow fish tuna nduja was memorable. I can't wait to be back for their next menu!
Disappointed for an expensive meal
I have waited to submit a review of St Peter as I was really disappointed with my meal. I know, I know I had heard all the hype about how great it was - just not for me. I saw it as an emperor has no clothes experience where everyone says how great it is and then everyone one continues to agree. The flavors were repetitive and there was little skill in its preparation or presentation. My flathead was raw for 5 cms below the head but maybe this was new wave sushi meets grill dining! Only one man’s opinion but for me expensive and not that good. Try Margaret further down the hill.
Saint Peter - extraordinary!
I’ll admit I was more than a little anxious heading to Saint Peter! As a fan of Josh Niland’s innovative cooking skills, I was super keen to try the Saint Peter experience, however as more of a red meat eater, certainly apprehensive about 7 courses of fish! I was simply blown away by the subtlety of the taste sensations. Certainly fish tastes for all courses, however not over-powering at all. And extraordinary tastes - our favourite being the Charcoal Garfish with curried vegetables. With the Fish Charcuterie and the Coral Trout close behind. Also the extremely knowledgeable and passionate staff are a credit to Josh and his team. Debbie & Jen were superb! Definitely a strong recommendation. An extraordinary evening!
Fabulous
Been wanting to give this place a try for years and we finally ended up having dinner there. The food was absolutely divine, presented extremely well and highlighted the beautiful fish and vegetables. My wife and I particularly appreciated the fish charcuterie selection and the coral trout with veggies,coffee and vanilla. The service was fantastic, Bryce and Jennifer smashed it from start to finish! Can't wait to be back one day,in the new location!
Obsessive attention to detail means this is a sublime experience
I knew that this would be good but was unprepared for how good it would be, this is the best seafood that I have eaten anywhere and one of the best meals I have had in Australia. Service was relaxed and impeccable. We dined as a group of 6 for a birthday celebration which is a bit of a challenge as you are dining at a bar but the food soon got us talking up and down the bar. It meant that as a group we could try everything except dessert on the menu. It is hard to know where to begin but the fish charcuterie was stellar and playful, the smoked trout mortadella, trout head terrine, tuna nduja and fish chorizo were all delightful, in terms of technique and taste. We waste so much seafood and a restaurant dedicated to using all of the fish that is so respectful of the gifts that we are given is hard to put into words. The oysters, all three varieties shucked to order were amazing. The fish off the hibachi was perfectly cooked, the Tommy Ruff, a fish I have never eaten before was glistening. The Flounder, a classic fish that we rarely see on menu's was simple and spectacular. The chips were also perfect as were the leeks with Murray cod bacon. I didn't taste the bouillabaisse but it got rave reviews. Wine list was great and we didn't have time for dessert given that we spent the entire afternoon eating all the other courses. It was also great to see Josh Niland and his team working so calmly and in such a dedicated manner in front of you. It was perfect and I am not sure how anyone could have a bad experience here as the standards that are set and maintained are so high. In a city full of expensive restaurants that can leave you asking why you have paid so much, the attention to detail here was labour intensive and driven by a love of seafood. It was brilliant.
Beware: very strict and expensive cancellation policies
I haven't eaten here and never will. Charged us an extraordinary $575 AU for cancellation that was not 72 HOURS PRIOR. Booked a table for four, and had to cancel 24 hours prior due to illness in our party (had to cancel two restaurants and only this one charged us an exorbitant amount). Extremely rigid and rude maitre d' called me to remind me that I had agreed to their terms. Yes, I did but these charges are exorbitant, more than a meal would have cost. He laughed at me when I said that we had an ill member of the party. BEWARE. NOT WORTH BOOKING. Rude service and management.
Food was exquisite, impeccably fresh, delicious and
Food was exquisite, impeccably fresh, delicious and artfully presented. Ambiance delightful, lovely music and we enjoyed watching the chefs work. Very friendly and accessible. We loved this experience!
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Each posting on AppointmentTrader shows you which user submitted it and along with that provides a trackrecord of that user which indicates how much experience
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If there is no user posting that fits your schedule, you can bid on your preferred time.
Let's say Peter has a great morning and decides to take his three friends to Saint Peter Paddington at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Saint Peter Paddington page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
Step-by-Step Process
1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* PerceptiveWash44, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* PerceptiveWash44 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to PerceptiveWash44 for any questions Peter may have as PerceptiveWash44 user fills the bid.
3.) Finding the Reservation
* PerceptiveWash44 now uses their connections at Saint Peter Paddington to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If PerceptiveWash44 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, PerceptiveWash44 receives the $200 reward which is credited to PerceptiveWash44's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Saint Peter Paddington!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
