When it comes to sustainable seafood, you can’t go past chef Josh Niland. The pioneer of ‘nose-to-tail’ cooking is changing the world, one fish at a time, at his award-winning restaurant Saint Peter, Australia’s first fishmonger Fish Butchery, and the newly opened Petermen. Niland proves that fish is more than just a fillet by using at least 90 per cent of the animal. You may be served octopus heads and offal, alongside rare, seasonal catches that are dry-aged, blended and pickled in transformative ways.
Sustainability seems to be the word on everyone’s lips right now. And, you’ll want to lick yours clean after dining at our city’s most conscious and creative eateries.
Whether it’s sourcing from local farmers, cooking top-to-tail, or embracing more plant-based menus, these restaurants and cafés prove that dining out doesn’t have to cost the environment. We’ve separated the wheat from the chaff and compiled a list of Sydney’s sustainability champions.