Josh Niland shows us his fresh approach to seafood

19 December, 2018

Josh Niland Guest Chef

Throughout 2018, we have invited some amazing chefs into our kitchen—Lachlan Colwill from Barossa Valley’s Hentley Farm, Paul Carmichael from the legendary Momofuku Seiōbo and celebrity chef Dan Hong from Mr. Wong. Last up in our Unrestricted guest chef series, hosted in partnership with luxury watch and jewellery retailer Kennedy, the talented chef Josh Niland shared with us his signature fin-to-scale philosophy.

Josh started his career cooking in top Sydney restaurants such as Glass Brasserie and Est. Now, Josh and his wife run Saint Peter, a 34-seat fish eatery in Paddington. Offering a sustainably sourced all-fish menu, Josh’s mission at Saint Peter is to transform the way diners think about seafood.

With a recipe for every part of the fish, Josh’s unique approach to seafood has earned him many admirers. Most recently, Saint Peter received Two Hats in the 2018 Good Food Guide and Josh was awarded Chef of the Year in Gourmet Traveller’s 2019 Restaurant Awards.

Over an 8 course dinner menu, comprising of 11 dishes, guests were able to try a variety of delectable dishes including fish charcuterie from Josh’s own Fish Butchery, 14-day dry-aged Mooloolaba broadbill and the infamous eye chip served with smoked albacore heart.

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