Inside chef Josh Niland's new Saint Peter fish restaurant at the Grand National hotel in Paddington, Sydney

From sea charcuterie to fish-fat soap, acclaimed chef Josh Niland is about to open the doors on his new venture. “We’ve held out for this, and now we have it.”

Related Keywords

Sydney ,New South Wales ,Australia ,Switzerland ,France ,Italy ,Merivale ,Queensland ,Paddington ,Western Australia ,Singapore ,Peking ,Beijing ,China ,New York ,United States ,Spain ,Alaska ,Cadiz ,Andalucísp ,Rose Bay ,Georgia ,New Yorker ,American ,Australian ,Spanish ,Swiss ,Monica Brown ,David Burke ,Saint Peter ,George Penklis ,Moreno Cedroni ,Sam Gordon ,King George ,Chris Karvelas ,Christopher Pearce ,Alexandra Carlton ,Jordi Roca ,Josh Niland ,Julie Niland ,Luke Mangan ,Simon Davis ,Peter Doyle ,Janie Barrett ,Louie Douvis ,Neil Perry ,Le Trianon ,Steve Hodges ,Team Niland ,National Hotel ,Marriott International ,Zenith ,New York Times ,Mcdonald ,Michelin ,Basque Culinary Centre ,Moonlight Flat ,Sydney Morning Herald ,Fish Butchery ,Grand National Hotel ,Charcoal Fish ,Grand National ,Restaurant Oceania ,Australian Financial Review Magazine ,Eleven Madison ,Studio Aquilo ,Casa Cacao ,Grace Steven ,Hunter Candles ,Gourmet Traveller ,Joe Pavlovic ,Fish Face ,Heston Blumenthal ,Fat Duck ,Park Avenue Cafe ,Madonnina Del Pescatore ,Fish Salumeria ,Hardie Grant ,Whole Fish ,Madrid Fusi ,Best Chef Innovation Award ,Best Chef Awards ,Basque Culinary ,Odyssey Private Equity ,Double Bay ,