In the Aussie restaurant called one of the best in the world – and Nigella Lawson is a big fan

A acclaimed Sydney Restaurant has just scored a delicious victory over the global stage.

Making serious waves in the culinary world, it seems that the little fish has made a splash in a very large pond.

Saint Peter, the groundbreaking seafood, closed by the Australian chef and restaurant owner Josh Niland and his wife Julie, landed at number 66 on the world’s 50 best restaurants 2025 extensive list.

The incredible honor places the shoulder to shoulder with the most celebrated eating destinations of the planet.

Josh shared the impressive news on social media after his Paddington restaurant had jumped 32 places on the list, higher than no. 98 last year.

“What an excellent achievement,” Niland said on Instagram.

“Julie and I could not be more grateful and proud of the superhuman efforts of the entire team … In addition to our own team, we celebrate the long list of suppliers, producers and artisans who make Saint Peter the special place it is.”

Spread over 25 destinations and 37 cities, contains the extensive list of the world’s 50 best restaurants 2025 some of the most appreciated eateries in the world.

Places such as Atxondo, Fürstenau, Macau, Queenstown, São Paulo, San Francisco and Tulum are on the list among many others.

Although it is not every day that a local restaurant is mentioned in the same breath as culinary giants worldwide, this memorable nod proves what many Aussie Foodies have known for years: Saint Peter is in his own competition.

And if you needed more convincingly, Nigella Lawson himself is a pious fan.

The British culinary queen is enthusiastic about Saint Peter on her several trips to Australia, who calls chef Josh Niland ‘a genius’ and describes her meals in the restaurant as nothing less than transcendent.

“Josh Niland is simply a genius,” Lawson wrote in one of her now famous Instagram food reviews.

“His inventiveness, delicate touch, beautiful care and joyful gift for taste and texture bowers just over.”

The 50 best restaurant list of this year praised Saint Peter for ‘taking the large Australian seaf fruits in previously unexplored heights’ – and they are not wrong.

The small but powerful restaurant, tucked away in the suburb of Binnen-Eastern-Sydney of Paddington, is different from all others.

Niland, lovingly called ‘The Fish Butcher’, has again defined how chefs think about seafood with his daring gieuw-kill-fin-approach, with the help of every edible part of the fish, from the bones and eyes to the scales and even the slaughter.

Inspired by techniques that are traditionally used in meat kitchen, Josh’s groundbreaking philosophy has fueled a global movement in sustainable seafood.

And his menu? It changes daily, based on what is available fresh and available that morning.

Nigella’s long list of unforgettable dishes at Saint Peter Leest as a love letter to the genius of Niland.

She is lyrically waxed over ‘The Sensational Oysters’, ‘Coral Trout Bone Noodles in Maitake Mushroom Bouillon’, and a show-stick raw brasse dish with marigold Ponzu, cucumber and purple Daikon.

Then there is the ‘Mad beautiful Viskasterie’, a Saint Peter sign drawing made of the secondary cuts in things such as spiced yellowvintonine and Murray COD Chorizo, Silky Rock Flathead Mortadella and John Dory Liver Pâté.

Other favorites? A Balmain bug. ‘The most lush crustacean, a kind of slipper lobster, grilled and complained with chili-renovated mayonnaise,’ cut Calamari as tagliatelle with yellow fin tuna tuna ‘nduja and a stunning dessert of caviar-tapped canelés.

“I know it sounds strange,” known Lawson of the Kavi Dessert, “but that rich saltness against sweet crispy creaminess was sensational!”

On just 36, Josh Niland has become one of the most important voices in the modern seafart.

The chef even made a guest appearance at MasterChef Australia in May of this year to show the very broad potential of a yellow -fintonian.

Since the opening of Saint Peter in 2016 with his wife and business partner Julie, Josh has earned worldwide recognition for his border philosophy and Ethos without waste.

The original (very intimate) building that they ran on Oxford Street, Sydney, for the best part of eight years, has recently been moved around the corner to a much larger location under the Grand National Hotel in Paddington.

Josh is also the author of various award -winning cookbooks – including the entire fishing cookbook – who have inspired chefs and home cooks to reconsider how they treat seafood.

And Saint Peter is just the beginning.

Niland also runs the Fish Butchery, a unique seafood store in Waterloo Sydney, and charcoal fishing in Rose Bay, an informal eatery with fire -grilled fish in the style of Aussie Chicken Shops.

As one of the top 100 restaurants in the world is not a small achievement and for Saint Peter van Sydney it is a sign that the culinary scene of Australia can match the best of the best.

Whether it is Nigella Lawson who flows on Instagram, foodies stand in line for a table or worldwide judges who recognize Niland’s artistry, it is clear that Josh, his wife and his team make a real difference.

And now the whole world knows.