Having now made a name for himself in the world of seafood-focused fine dining, Josh Niland has now set his sights on the world of eating in. “In April this year we will be opening Fish Butchery on Oxford St in Paddington. Fish Butchery will be a fish retail store – a modern fishmonger,” he says.

It’s a concept store that hopes to take the guesswork out of serving fish at home. “At Saint Peter we have many guests who cook fish at home but cannot achieve the same results as what they experience in the restaurant,” Josh explains.

As a modern incarnation of the fishmonger, the ice will be thrown out of the window. All of the fish available is instead handled dry and stored at the low temperature of 0-2 degrees in a fan-free coolroom, all in an effort to extend the shelf life and intensify the flavour. Fish Butchery will provide all seafood ready to go – already dry scaled, gutted, filleted, pin-boned and when appropriate dry aged, as well as available cut to order

And, in typical Saint Peter fashion, all produce available will be locally sourced. Fish Butchery will be working alongside with the Sydney Fish Markets and local fisherman to source the best and freshest of the fruits of the sea. Think Ulladulla Blue Mackerel, Tasmanian Octopus, and Mooloolaba Mahi Mahi. “We all know it is so important to buy the plethora of under-utilised fish Australia has to offer,” says Josh of his decision to promote Australian seafood. “It is the sustainable option and also more interesting than the stock standard selection we have become tired of.”

As an added bonus to seafood lovers, Fish Butchery will also be serving up takeaway fish and chips, as well as custom-made Fish Weights.