It’s been a big 12 months for the Nilands, with the recent launch of Fysh in Singapore and the opening of the all-new Grand National Hotel just around the corner.

More changes are on the horizon with news that the beloved Fish Butchery in Paddington and Charcoal Fish in Rose Bay will close their doors forever this Easter long weekend.

Fish Butchery in Paddington will no longer be needed for the restaurant group’s seafood preparations. The relocation of Saint Peter into a bigger venue has allowed for more space, and now all of the fish butchery will be carried out in the kitchen at the new Saint Peter restaurant and also in the extensive workshop space at Fish Butchery in Waterloo, which will remain open.

Charcoal Fish in Rose Bay will also close, with the Nilands citing the seasonality of the location as a contributing factor in the decision.

Both Fish Butchery in Paddington and Charcoal Fish in Rose Bay will close this Sunday April 1, with key staff moving to the new hotel.

Josh and Julie wish to thank the many guests and customers who have supported both businesses and are trying to ensure everyone’s favourites can be found in the existing venues.

Related news: Josh Niland is opening a hotel in Paddington with a Saint Peter restaurant inside