Well-known restaurateurs Josh Niland and his wife Julie have just opened an exquisite seafood restaurant called Petermen right here on the lower North Shore
Acclaimed chef Josh Niland and his wife Julie expanded their seafood empire just last month with the opening of Petermen in St Leonards. This seafood-focused restaurant is the equally sustainable sibling to Saint Peter, Fish Butchery, Charcoal Fish and the upcoming Saint Peter Hotel.
“Julie and I are excited to open Petermen on Sydney’s Lower North Shore. The name is a nod to the 1400s… where fishers were known as Petermen in the tradition of their patron, Saint Peter. Petermen’s menu will highlight the very best of Australian seafood and vegetables,” said Josh.
Petermen also aims to champion the growers and producers seeking to elevate the standard of Australian food and produce. Seafood will be sourced from local fishers who share the Niland’s sustainable practices and will then be expertly dry-handled from tip to tail.
Josh is arguably one of the most successful young chefs in Australia, and has cooked at many well-known restaurants around the world, including famed The Fat Duck. He’s also the only Australian to make the top 100 Best Chefs in the World list for 2022 at The Best Chef awards, where he also won the Best Chef Innovation awards as well.
This will be the Nilands’ first restaurant to offer a la carte dining, with a range of raw, preserved and charcoal-grilled dishes, including:
- Preserved Port Lincoln Berrima octopus in smoked paprika oil
- Salt & vinegar Corner Inlet garfish in gordal olive brine
- Saltbush empanadas
- Burraduc Farm buffalo mozzarella with macadamia salsa macha
There’s also a section ‘For the Table’, which features larger cuts of fish designed for sharing between two to four guests. Highlights include:
- Manjimup marron with curry butter and fried bread
- Mooloolaba yellowfin tuna chateaubriand with sides
Also setting Petermen apart from the Nilands’ other establishments is its extensive dessert menu including Julie’s Valrhona chocolate, rum and raisin cake, and a Verjuice apple tart with grilled vanilla ice cream. In addition, there’s a dedicated kid’s menu with a tuna cheeseburger starting at $18 or Fish Butchery’s classic fish fingers with secret sauce.
Champion bartender Evan Stroeve designed Petermen’s opening cocktail menu, which is a medley of non-alcoholic and seafood-friendly drinks, championing Australian seasonality and First Nations produce.
The restaurant will be open for Sunday brunch and a not-to-be-missed experience. The morning menu features cult favourites and exciting newcomers including a Ballina spanner crab croissant, a sea urchin crumpet, Manjimup marron scrambled eggs, and smoked Aquna Murray Cod bacon and maple pancakes.
The 60-seat dining room is perfect for a casual snack at the 10-seater bar (walk-ins welcome) or a leisurely catch-up in the bright, spacious dining room.
Julie designed the space with an open-plan kitchen, marble bar, timber tables and chairs, colourful handmade ceramics from Bendigo Pottery and original artwork by Ken Done.
Petermen opens for dinner on Mondays, and Wednesday to Saturday; lunch Saturday and brunch Sunday.
Address: 66 Chandos Street, St Leonards
Images credit: @petermendining
Main image: Manjimup Marron Grilled over Coals with Curry Butter