'A menu like no other': Josh Niland reveals new details about soon-to-open restaurant Petermen

Reservations open today for Petermen, a 60-seat al la carte restaurant and bar helmed by pioneering seafood chef Josh Niland.

The joint venture with wife and restaurateur Julie Niland will open on Thursday, February 23 in St Leonards with an extensive menu of raw, preserved and charcoal-grilled seafood, sustainably sourced from across Australia.

Petermen offers an accessible alternative to the Nilands' small, two-hatted Paddington restaurant Saint Peter, with share plates, Sunday brunch and a dedicated kids' menu with mains from $18.

"Given the orientation of Saint Peter has never been overly conducive to parties over four, we couldn't be more excited to have a dining room that has settings for big and small," Niland says.

"This is particularly exciting for me as it allows our team at Fish Butchery the opportunity to really shine.

"Petermen will have a section on the menu called For the Table, which will have larger cuts of fish with all the trimmings that are perfect for sharing between two, three or four guests."

The Mooloolaba yellowfin tuna chateaubriand is a highlight, served with shoestring fries, Diane sauce, parsley and shallot salad and garlic warrigal greens ($240 for four).

"This, to me, is such a celebration of Australian ingredients and the work we do across Saint Peter and Fish Butchery," Niland says.

Sunday brunch will make a return with signature dishes such as spanner crab croissant ($48) and sea urchin crumpet ($28), alongside creative new additions like smoked Murray cod bacon with maple pancakes ($22) and smoked eel hashbrowns ($8 each).

Niland also puts his own spin on the tinned fish trend, with a selection of preserved Australian seafood, including smoked four-year-old Tathra rock oysters ($36), King George whiting in olive brine ($28) and wild-caught kingfish and meyer lemon ($18).

"[It's] incredibly unique as instead of pulling the ring back on the tin of fish from abroad, we get to shine a light on our very own unique and beautiful Australian seafood," he says.

Saint Peter senior chef Joshua Osborne will come on board as head chef at Petermen.

Diners can expect bright and welcoming interiors designed by Julie, with an open-plan kitchen, colourful handmade ceramics from Bendigo Pottery and custom murals by Ken Done.

Niland's announcement comes after the couple revealed their ambitious plans to take over the recently refurbished Grand National Hotel in Paddington last year.

The Grand National Hotel will become the new home of Nilands' hatted fin-to-tail seafood restaurant Saint Peter, which will close the doors to its Oxford Street location in the second quarter of 2023.

Petermen opens for dinner Mon, Wed-Sat; lunch Sat; and brunch Sun. Bar seating is available for walk-ins.

66 Chandos Street, St Leonards, petermen.com.au