By Leigh O’Connor.
Josh Niland’s story begins with the sea. Growing up near Australia’s coastline, he was captivated by its rhythm - the tides, the markets, the glint of fresh catch laid out at dawn. To him, fish was never just food; it was a living ingredient, a whole creature deserving of understanding and respect. That curiosity would one day change how the world thinks about seafood.
In Sydney, his restaurant Saint Peter became his canvas - and his revolution. Josh didn’t just cook fish; he reimagined it. He saw beauty and flavour in every part of it - skin, liver, bones, even eyes - pioneering a whole-fish philosophy that would redefine sustainability in fine dining.
His kitchen is a place of curiosity and care, where technique meets storytelling and every dish reminds diners of the ocean’s full generosity.
Yet for all his acclaim, Josh is not one to stand still. His journey has always been about expansion - of thought, of craft, of place. That spirit led him to Hamilton Island, where he brought his unique vision to life in a new form: Catseye Pool Club, a relaxed, sunlit restaurant where sophistication meets island ease.
Overlooking the turquoise waters of Catseye Bay, the restaurant hums with warmth and energy. Guests linger under palm trees, a glass of wine in hand, as plates arrive vibrant and abundant.
Here, Josh’s philosophy takes on a more generous tone - dishes designed to be shared, to be passed around and enjoyed in conversation. From coral trout baked in salt pastry to perfectly grilled beef and market vegetables kissed by smoke, each dish carries his hallmark precision, yet feels effortless, joyful, alive.
For Josh, the move from fine dining to a tropical island setting wasn’t about compromise - it was about translation. The same integrity that defines Saint Peter flows through every plate at Catseye Pool Club. The setting may be casual, but the detail remains: the sourcing, the seasoning, the storytelling. It’s an evolution of his craft, designed not for quiet reverence, but for laughter, sunlight and connection.
Back in Sydney, Saint Peter remains his heart - a restaurant that challenges convention and celebrates the ocean in its purest form. It’s where he continues to refine his artistry, pushing the boundaries of what seafood can be.
What ties both worlds together - the bustling streets of Sydney and the calm of Hamilton Island - is Josh himself: his fearless innovation, his respect for nature and his ability to make the familiar extraordinary. Whether it’s a fillet transformed into art or a shared feast by the sea, his cooking speaks of generosity and purpose.
At Saint Peter, you witness mastery. At Catseye Pool Club, you feel it - in the salt on your skin, the laughter at the table, the flavours that seem to breathe with the ocean breeze.
Josh Niland isn’t just a Chef; he’s a storyteller of the sea. Every dish he serves - whether in the city or by the shore - carries the same message: nothing in nature should be wasted and everything, when treated with respect, can be beautiful.
