Rob Palmer

Sydney-based chef Josh Niland is gearing up to launch his first international concept in Singapore.

Edition Hotels has partnered with the Saint Peter co-founder to open a signature restaurant which will be a seafood-focused steakhouse “with the addition of sensational meat and vegetable dishes”.

The yet-to-be-named eatery will channel old-world elegance and tradition, offering diners a la carte menus across breakfast, lunch, and dinner services.

The chef will bring his signature seafood-centric approach to the kitchen along with a focus on waste minimisation that will extend from the restaurant to the lobby bar.

Ingredients will be sourced globally from leading producers, with the menu set to list fish cut to order including rib on the bone, crown roasts, and cutlets.

The concept is the latest for Niland and his wife Julie, who have continued to grow their portfolio from the original Saint Peter restaurant in Paddington to open two Fish Butchery stores in Paddington and Waterloo, Charcoal Fish in Rose Bay, and Petermen in St Leonards.

Saint Peter’s new home at the Grand National Hotel in Paddington is also due for completion in summer this year.

The Nilands secured the site last year, and will reopen the space with boutique accommodation, a 45-seat restaurant, and a bar with room for 15 guests.