Saint Peter is a nice eating restaurant in Sydney that focuses on fish. Saint Peter is one other identify for the fish additionally know as John Dory. All of the dishes embody fish, even the dessert. The restaurant prides itself for utilizing 90% of the fish, fairly than the same old 50%. The innards, bones, and secondary cuts reminiscent of cheeks are additionally used, not simply the fillets. The provenance of every fish is famous on the menu. There’s a mounted tasting menu (9 programs) for AU$ 275 and the beverage pairing is AU$ 200.
From the eating room you’ve an amazing view of the open kitchen with a charcoal fireplace.
The primary course is a aromatic coral trout bone noodle soup. The noodles within the soup are created from the bones of the coral trout, which have been processed in a form of flour. The inventory has a really good full taste.
The pairing begins with a Pinot Blanc (Weisser Burgunder) from Pfalz, Germany, and a purple vermouth produced in Melbourne.
The second course is seven various kinds of fish charcuterie in addition to a John Dory liver paté tart. The charcuterie contains fish chorizo and fish mortadella, and it’s all scrumptious and pairs very properly with the Pinot Blanc. The liver paté tart pairs very properly with the vermouth.
The following wine is a Savagnin from King Valley, Victoria, Australia. It’s like an Australia model of Arbois, however (fortunately) much less acidic and fewer oxidized.
This was a wonderful pairing for the blue mackerel with olive brine and further virgin olive oil, sourdough bread, and cultured butter. The blue mackerel was served uncooked and impeccably recent. We had been instructed to first dip the bread within the dressing after which to eat it with the fish and the butter. Scrumptious.
The following wine was a Rosé from Burgundy (so clearly Pinot Noir), from a producer that’s well-known for his Premier Cru and Grand Cru Chardonnay wines from the Côte de Beaune in France. The enthusiastic sommelier was very proud to have the ability to current this wine as a part of the wine pairing.
The following dish was ‘coal kissed’ bonito with grilled cherries, radicchio, espresso, and vanilla. A robust-flavored dish and pairing with the rosé, aside from the cherries. The sweetness of the cherries present a pleasant counter to the bitterness of the radicchio, but it surely kills the wine. And so I loved the wine with the fish and radicchio, and saved the cherries for final. The bonito was virtually uncooked and really tender.
The following wine was a Chardonnay from a vineyard within the Mornington Peninsula, Victoria, Australia that I visited final 12 months.
The wine was a bit crisp for the John Dory with cucumber, bull kelp, and rock oyster butter. A extra creamy Chardonnay would have been a greater pairing. I’m undecided if it was due to the wine pairing, however this was my least favourite dish of the menu.
We continued with one other wine that I had tasted for the primary time throughout the journey to Australia final 12 months, the Tolpuddle Pinot Noir from Tasmania. A superb Pinot Noir with nice stability, complexity, and texture.
It was pairing for the 12 day dry aged swordfish with summer time greens, black garlic, and macadamia. A scrumptious and fantastic dish with numerous taste. A hefty Chardonnay could have been even higher, however Australia doesn’t actually produce such heavy Chardonnays anymore.
Some form of cocktail was served with the palate cleanser…
…which was sorbet of a choice of native fruits: lemon aspen, desert lime, quandong, muntries & davidson plum.
The pairing for the dessert was a combination of fifty% sake and 50% yuzu juice.
The dessert was a meyer lemon meringue tart. The meringue was scorched on the desk by kissing it with a sizzling piece of charcoal. The sake with yuzu was a bit robust for the dessert.
The meal ended with “Sweets of the Sea”: canelé with caviar, a macaron with fish eye crème brûlée, and smoked chocolate with fish bones and fats. Scrumptious and really authentic.
This was a beautiful meal. I’ve been to fish eating places earlier than, however this was for sure the ‘fishiest’ menu ever, and I imply that in a great way. Very artistic and authentic, and really scrumptious as properly. The latter is necessary; I don’t like dishes which can be very artistic however not very tasty. The wine pairing began very properly, however afterward a number of the pairings gave the impression to be extra about what the sommelier wished us to style than what would work greatest with the dish. The wines had been all excellent although. The service was very pleasant and attentive.
There is no such thing as a Michelin information for Australia, however Saint Peter would definitely be worthy of not less than one and even two Michelin stars. Excellent.
