Josh Niland reveals new details about soon-to-open restaurant Petermen
Reservations for Petermen, a 60-seat a la carte restaurant and bar helmed by pioneering seafood chef Josh Niland, are open today.
The joint venture with wife and restaurateur Julie Niland opens in St Leonards on Thursday 23 February with an extensive menu of raw, canned and charcoal grilled seafood, sustainably sourced from across Australia.
Petermen offers an accessible alternative to the small, two-hatted Paddington restaurant Saint Peter in Nilands, with platters for sharing, Sunday brunch and a special kids’ menu with entrees starting at $18.
Lukas Buchholz wild kingfish. Photo: Josh NIland
“Given how Saint Peter caters it has never been particularly conducive to parties for ages four and up, we couldn’t be more excited to have a dining room that caters to settings for all ages,” says Niland.
“This is particularly exciting for me as it gives our team at Fish Butchery an opportunity to really shine.
“Petermen will have a section on the menu called For the Table that will have larger cuts of fish with all the trimmings that are perfect for sharing between two, three or four guests.”
Preserved Corner Inlet King George whiting. Photo: Josh NIland
The mooloolaba yellowfin tuna chateaubriand is a highlight, served with french fries, Diane sauce, parsley shallot salad, and garlic warrigal vegetables ($240 for four).
“For me, this is such a celebration of Australian ingredients and the work that we do at Saint Peter and Fish Butchery,” says Niland.
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Sunday brunch returns with staples like Spanner Crab Croissant ($48) and Sea Urchin Crumpet ($28) as well as creative new additions like Smoked Murray Cod Bacon with Maple Pancakes ($22) and Smoked Eel Hashbrowns ($8 each) .
Niland is also putting its own twist on the canned fish trend, with a selection of preserved Australian seafood, including smoked four-year-old Tathra stone oysters ($36), King George whiting in olive brine ($28), and wild-caught kingfish and Meyer lemon ($18).
“[It’s] incredibly unique because instead of retiring the ring of the fish can from abroad, we can shine the spotlight on our very own unique and beautiful Australian seafood,” he says.
Saint Peter’s Executive Chef, Joshua Osborne, will come on board as Executive Chef at the Petermen.
Josh and Julie Niland. Photo: Rob Palmer
Guests can expect bright and inviting interiors designed by Julie, with an open plan kitchen, colorful handcrafted ceramics by Bendigo Pottery and custom murals by Ken Done.
Niland’s announcement comes after the couple announced their ambitious plans to take over the recently refurbished Grand National Hotel in Paddington last year.
The Grand National Hotel will be the new home of Niland’s top-hatted seafood restaurant, Saint Peter, which is set to close doors to its Oxford Street location in the second quarter of 2023.
Saltbush empanadas. Photo: Josh NIland
Petermen opens for dinner Mon, Wed-Sat; lunch Sat; and Brunch Sun. Bar seating is available for walk-in customers.
66 Chandos Street, St Leonards, petermen.com.au
