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Saint Peter’s

Follow the blue neon sign and nautical-naïve-themed art in the lane and you’ll find Saint Peter’s, the city spin-off of chef Maurice Esposito’s Carlton seafood restaurant. This split-level dining room is bistro-chic with its terrazzo floor, timber bar and uncluttered white linen-draped tables. Sustainable seafood reigns here, starting with fried West Australian sardines encased in pancetta and a crunchy crumb coating infused with lemon and parsley. Esposito shows his eye for detail in an entrée of yellowtail kingfish carpaccio prettily dressed with broccolini florets, teensy chervil sprigs and a zingy, sour pomegranate dressing that cuts the fish’s richness. Desserts play safe with offerings such as panna cotta with caramelised almonds, candied orange zest and passionfruit jelly. The varied wine list has a good range by the glass, poured at the table by the savvy staff.