The protégé of seafood maestro chef Steve Hodges at Fish Face, Chef Josh Niland (ex-The Woods, Café Nice, and est.) opened Saint Peter to lift the profile of quality fish and make it more accessible. The stylishly small and sensitively lit space has an undeniable authenticity and warmth; the service underpinning the food is bright and professional, and the small but thoughtful wine list is well priced.
The signature hand-picked spanner crab from Ballina, served in the shell with an unforgettable coral sauce and seasoned to the edge, delivers on its promise. Delicately executed mahi mahi from Mooloolaba, with salted roast cabbage and kelp yoghurt, is a triumph of the philosophy at play. Sides of large salt and vinegar onion rings, and scallops made from King Edward potatoes, keep the mood light on a menu that changes daily.
PSST! The totally flawless and perfectly balanced lemon tart is a timely reminder that Julie Niland remains one the most gifted pastry talents in the country.
Hand picked Ballina spanner crab meat and coral sauce