My Favourite Fine Dining ExperienceMy Favourite Fine DiningExperienceExperience

Saint Peter ranks #66 on the World's 50 Best Restaurants extended list for 2025, and stands as Australia's sole representative. It's easy to see how this culinary gem achieved such acclaim, with its innovative concept, cozy yet elegant ambiance, and extraordinary food.

The point of differentiation for Saint Peter is their yield from the fish. Most fishmongers will achieve a yield of approximately 45–55% depending on the species, yet Saint Peter's chefs will achieve a yield of around 90% based on their unique dry handling and gutting techniques. This philosophy of using the whole fish shapes every part of the dining experience.

The Spring tasting menu reflected this approach from the very first dish. The Coal Kissed Alfonsino with alfonsino consommé jelly and radishes was light, clean and quietly elegant, setting a calm and confident start to the meal. The Fish Butchery Charcuterie that followed highlighted the creativity of the team to transform lesser-used cuts into playful and enjoyable snacks.

We added the St Helens Sea Urchin Brioche, which turned out to be a pleasant surprise. The sweetness of the brioche paired with the deep, oceanic flavour of the sea urchin created a rich and luxurious moment without feeling heavy.

The middle courses showed the kitchen's confident approach to flavour. The Salt and Vinegar King George Whiting arrived in a pool of olive oil, yet the dish remained light. The acidity lifted the fish, and the olive brine added a gentle savouriness without overwhelming the seafood.

The Southern Calamari with Yellowfin Tuna 'Nduja & Berrima octopus was simple but very enjoyable. The calamari was cut into tender ribbons and sat over a warm, gently spiced 'Nduja that added depth without overpowering the seafood. It was a straightforward dish that let the quality of the calamari speak for itself.

A highlight of the meal was the Line Caught John Dory with spring vegetables, BBQ lettuce, macadamia and fig leaf. The fish was cooked perfectly, but it was the macadamia puree that tied the whole dish together. Its buttery sweetness and silky texture lifted the delicate flavour of the John Dory and balanced the greens and fig leaf sauce. It was the element that made the dish feel complete and pushed it from great to genuinely memorable.

Dessert continued the theme of using often-overlooked parts of the fish. The Alfonsino Eye Ice Cream with Kensington Pride mango and vanilla was surprisingly smooth and approachable, with just a hint of savouriness that made it more interesting than a typical ice cream. The meal finished with a classic Lemon Meringue Tart served with cream from St David's Dairy, a bright and refreshing end to the tasting menu.

The overall experience at Saint Peter was unforgettable. The space felt intimate with only a small number of guests, which made the service feel personal and unhurried. Being able to watch the chefs cook just metres away added an extra sense of connection to the food and showed the level of care behind every dish.

It also ended up being my second most expensive fine dining meal at around ~$300 per person, but it was absolutely worth it.