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😍 5/5 - This place is pretty special.
By 👻 @Andrew O., 11/01/2018 3:00 am
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Not only is it sensational food and service (Hi Wimmy!) but its very cool knowing that you are experiencing something so different and new. No one has ever treated seafood like Josh Nyland.Sustainable both in getting it and sustainable in its treatment. No water. No abrasive scaling. Aging fish to distil and concentrate flavour.How lucky are we that he not only opened and cooks at Saint Peter but that we can buy seafood either from his Butchery a few doors up from the Restaurant or at Carriageworks. Guy was definitely born without the snob gene. My daughter bought some fish from him at Carriageworks. Then she texted Leonardo da Nyland to ask how she ought to cook it. Back came a detailed text with step by step procedures for the exact fish she bought, I think it was Dusky Flathead and she made a reduced sauce as directed by Michaelangelo Nyland, who explained that the bones are gelatinous and great for sauce. Who does that!Ive been buying prawns and John Dory and Wild Barra from his Butchery for a while now. I have a Saint Peter fish weight. After trying to cook fish for 30 years I now know all I need is fish from the Butchery, butter and a fish weight. Any idiot can cook a beautiful piece of Dory and look like a genius. Last night we went to Saint Peter and had the best seafood I've ever eaten. There were six of us and there wasn't much we didn't have. Pippis, sardines, oysters, tuna carpaccio, mullet, Spanish mackerel, and broadbill (which I thought was a bird - must have confused spoonbill). And two deserts.Best seafood in the world. How lucky are we!!
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