Saint Peter at The Grand National Hotel Claim this business

E Won Google

a month ago

A Masterclass in Seafood! Our meal at Saint Peter was nothing short of extraordinary. Every single dish, from the opening course to the final dessert, was flawless. We kicked things off with an incredible selection of pristine rock oysters opened without running water, allowing their true estuary flavours to shine through beautifully. The 3-course menu was a spectacular showcase of local Australian seafood. The Salt & Vinegar Blue Mackerel with cultured butter and the Coal Kissed Samson were packed with vibrant, balanced flavours. For the mains, both the Line Caught Wild Barramundi and Blue Eye Trevalla were cooked to absolute perfection. What really blew us away were the desserts. The Valrhona Manjari Chocolate with smoked persimmon was rich and complex, and the Koshihikari Rice Pudding with red rice sake and rhubarb was brilliant! To finish, the Sweets of the Sea—especially the innovative Saint Peter Choux and the Coral Trout Millionaire Bon Bon—proved just how creative and unparalleled the kitchen team is here. The service was excellent and impeccable. It’s rare to find this level of service in Australia actually. If you appreciate world-class, sustainably-minded seafood, Saint Peter is an absolute must-visit.

Sam Wongon Google

2 weeks ago

Had an absolutely fantastic lunch at Saint Peter yesterday. We were seated right next to the kitchen, which turned out to be the best seat in the house — watching Josh at work plating each dish was like watching an artist create a masterpiece. Every plate that came out was presented immaculately, and the balance of taste, texture, and colour on each one made it as much a visual experience as a culinary one. It's been a long time since we've had this much fun over a meal. Highly recommend, and if you can, ask to sit near the kitchen — the show is half the experience.

Adamon Google

a month ago

Amazing concept: using fish in every dish! My favourite parts were their big oyster menu, the first course with fish charcuterie, and the main tuna course. Every dish was inventive and interesting, even if I didn’t think each one was a knockout. The service was also great and it has a nice fine dining atmosphere. It was a great experience overall. I would definitely go again and be curious to see what new fish creations they come up with!

Hayley Di Nasoon Google

4 months ago

Next level food experience! We dinned with a large group in town for a wedding and had the best time. The staff were so accommodating and were super knowledgeable about the dishes. They added to the experience in a way that made us feel like family. The food was exceptionally creative and beautifully presented. I’ve never experienced fish in so many different forms and each bite was more unique than the last. Although it was tough to pick a favorite dish I do have to share that the tuna Wellington was next level. Beef Wellington is a difficult dish in itself and yet the kitchen turned a tuna Wellington out like it was no big deal. Outside of the main courses the custard tart also took my breath away! So smooth and creamy! It was a treat from beginning to end. This meal is worth every penny as I guarantee you won’t have anything like it any where else. It was the perfect combination of fancy and cheeky making for a fun and exciting dinner.

Kim Longon Google

3 months ago

Saint Peter was definitely one of the most unique dining experiences we’ve had in Sydney - the creativity and produce quality were undeniable, and some dishes were genuinely exceptional. The Cod consommé was delicate, refined and full of flavour, while the hand line caught coral trout was easily the standout dish of the night 🤍 The bread with cultured butter absolutely lived up to the hype too. Dessert was delicious and finished the evening beautifully, and the service throughout was warm, knowledgeable and polished without ever feeling pretentious. Not every dish hit the mark for my palate though - the salt & vinegar mackerel was far too vinegary for me, the barramundi was slightly dry, and the dry aged yellowfin tuna was probably the only real “hard no” of the night - weird texture and flavour that was not enjoyable 😅 What I really appreciated was how fearless and inventive the whole experience felt. The menu genuinely pushes boundaries and you can absolutely see why Saint Peter has the reputation it does. Even the dishes I didn’t personally enjoy were executed with confidence and precision. Overall, a fascinating and memorable dining experience with some truly brilliant moments along the way ✨