# Sydney | Even Someone Who Doesn't Love Fish Was Impressed 🐟
Finally made it to Saint Peter! This time I tried the Bar Menu — basically an entire meal built around fish.
I normally don't even love fish that much, but by the end of this meal I had to admit I was impressed 😭
🐟 Tuna on Fermented Rice Blini
Loved this from the first bite. The blini was incredibly light and airy with a subtle fermented flavour, while the tuna kept everything fresh. It looks simple, but it's really well executed.
🐟 Raw Fish & Yuzu Ponzu
Fresh and refreshing. The yuzu ponzu adds brightness without overpowering the natural flavour of the fish.
🍔 Double Yellowfin Tuna & Swordfish Belly Burger ⭐️
The highlight of the meal! It's entirely made with fish, yet somehow has the richness and satisfaction of a beef burger. The swordfish belly brings this fatty, salty, almost bacon-like quality, while the tuna makes the whole thing feel surprisingly juicy. Really creative and genuinely delicious.
🐟 Batter Fried Fish & Hand Cut Chips
Super crispy batter with tender fish inside, and the yoghurt tartare keeps it fresh. Definitely tasty, although for the price I'd probably save room for some of Saint Peter's more unusual dishes.
🍨 Caramelised Nannygai Scale & Cocoa Nib Magnum
Fish scales in a dessert?! I had so many questions 😂 But it was surprisingly good. Caramelising the scales gives them a crunchy texture, and there's no strange fishy flavour at all.
🍫 Valrhona Manjari 64% Chocolate
Served with preserved persimmon and macadamia. The bitterness of the chocolate, fruitiness of the persimmon and nuttiness of the macadamia were beautifully balanced. Both desserts were unexpected highlights.
What impressed me most about Saint Peter wasn't simply that we were eating fish all night. It was seeing just how many different things can be done with one ingredient — raw, cured, grilled, fried, turned into a burger, and even used in dessert.
As someone who normally isn't a huge fish person, I somehow never got tired of it and kept looking forward to the next dish.
Three hats — and now I understand why. ⭐️⭐️⭐️
I normally don't even love fish that much, but by the end of this meal I had to admit I was impressed 😭
🐟 Tuna on Fermented Rice Blini
Loved this from the first bite. The blini was incredibly light and airy with a subtle fermented flavour, while the tuna kept everything fresh. It looks simple, but it's really well executed.
🐟 Raw Fish & Yuzu Ponzu
Fresh and refreshing. The yuzu ponzu adds brightness without overpowering the natural flavour of the fish.
🍔 Double Yellowfin Tuna & Swordfish Belly Burger ⭐️
The highlight of the meal! It's entirely made with fish, yet somehow has the richness and satisfaction of a beef burger. The swordfish belly brings this fatty, salty, almost bacon-like quality, while the tuna makes the whole thing feel surprisingly juicy. Really creative and genuinely delicious.
🐟 Batter Fried Fish & Hand Cut Chips
Super crispy batter with tender fish inside, and the yoghurt tartare keeps it fresh. Definitely tasty, although for the price I'd probably save room for some of Saint Peter's more unusual dishes.
🍨 Caramelised Nannygai Scale & Cocoa Nib Magnum
Fish scales in a dessert?! I had so many questions 😂 But it was surprisingly good. Caramelising the scales gives them a crunchy texture, and there's no strange fishy flavour at all.
🍫 Valrhona Manjari 64% Chocolate
Served with preserved persimmon and macadamia. The bitterness of the chocolate, fruitiness of the persimmon and nuttiness of the macadamia were beautifully balanced. Both desserts were unexpected highlights.
What impressed me most about Saint Peter wasn't simply that we were eating fish all night. It was seeing just how many different things can be done with one ingredient — raw, cured, grilled, fried, turned into a burger, and even used in dessert.
As someone who normally isn't a huge fish person, I somehow never got tired of it and kept looking forward to the next dish.
Three hats — and now I understand why. ⭐️⭐️⭐️
👁 3 views
this looks yummy
Ngl I thought it was pretty mid 😆
Ty