LOCATION On the ground floor of the Hero building, just off Russell Street.
DETAILSOriginally the site of the Canary Club, the space of Saint Peter’s has been transformed to reflect Maurice's philosophy on menu and produce with a light interior of clean lines. Warm wooden features complement the classic white tablecloths and beautiful glassware for elegance and class. The beautiful simplicity of the interior is offset by the exterior, where the eye-catching work of graffiti artist Mike Macca 'Makatron' has creatively painted 'the life of a fish' near the entrance. It gives the restaurant a quirky and urbane edge.
PROFILED BY DE GROOTS MEDIANamed after the patron saint of fishermen, Saint Peter's wears its inspirations on its sleeve. Not only is this CBD restaurant devoted primarily to seafood, it is dedicated to sourcing it from sustainable supplies. Restaurateur Maurice Esposito is well known for his Carlton digs Esposito at Toofey's, and has now opened a second venture in the city.
Situated down a mysterious laneway in true Melbourne style, Saint Peter's can be found at the end of a colourful seafaring mural depicting the life of a fish. Formerly late-night den the Canary Club, this space has now been transformed into a light and airy two-level restaurant split into a formal dining room above the more relaxed diner. With sustainability a focus and freshness paramount, diners can enjoy Saint Peter's constantly changing menu with peace of mind.
The fruits of the sea to grace the menu are extensive - from small 'tastes' to be had at the bar or as a series of starters, through to main fare featuring the best catch of the day. Start on land with quail wrapped in pancetta and stuffed with creamy fontina cheese and mushrooms. Moving on to the water-born creations, the carpaccio of kingfish has delicate flavours enhanced by sweet zest of pomegranate. Seafood also remains the focus of the pasta section that features Japanese-inspired yabby gyoza or spaghettini with bug tails, topped with Esposito's home-grown rocket. A refined version of classic fish and chips is made with King George whiting, while John Dory is given zest with a perky Cinzano reduction, and served on a bed of mud crab ravioli and white asparagus.
Fresh and simple flavours echo Saint Peter's simple philosophy to serve fresh and eco-friendly produce so seafood lovers can sleep (and eat) with a clear conscience.
Angela Costanzo
FUNCTIONSSaint Peter's is available for private functions and large group bookings. The restaurant has the capacity to seat 65 people upstairs for a sit-down dinner, with a bar area downstairs which is fantastic for cocktail parties. Chef Maurice Esposito is happy to design a special menu that perfectly fits your event.