First look inside the new home of cult restaurant Saint Peter

If you were to write a timeline of fish cookery in Australia, you might begin with First Nations people wrapping barramundi in paperbark and cooking it in hot coals. After that, there would be an extremely long gap.

You would note the indiscriminate boiling of oysters by early colonists, and mark the birth of multiculturalism with the first Greek fish and chip shop in Sydney in 1879. You’d find a place for the launch of Birds Eye Fish Fingers in 1956, following the advent of the home freezer.