Saint Peter.

Located within the heritage-listed Grand National Hotel, Saint Peter is the flagship of chef Josh Niland’s "scale-to-tail" philosophy. This is not a standard seafood grill; instead, Niland applies the rigor of a master butcher to the ocean, utilizing dry-aging rooms and unconventional cuts to minimize waste. The concrete-clad dining room feels polished and intentional, serving a daily-changing tasting menu that might feature yellowfin tuna steaks or sophisticated seafood charcuterie. Expect a technical, cerebral approach to dining where every part of the fish—from the eye to the liver—is treated as a delicacy. For those looking to fully immerse themselves in the experience, the restaurant is part of a boutique hotel, making it a rare destination where the meal and the stay are inextricably linked.