Josh and Julie Niland are the acclaimed duo behind Catseye Pool Club, bringing their signature style of relaxed, elevated cooking to the Whitsundays. Inspired by the Sunday meals they love to share with family, their menu is designed for connection—seasonal, Australian, and made to be enjoyed together. While Josh is celebrated for revolutionising modern fish cookery, the menu goes beyond seafood, highlighting the best local ingredients from land and sea in a setting that invites long, sun-drenched lunches.
Josh and Julie are also the team behind Sydney’s acclaimed Saint Peter, Fish Butchery and The Saint Peter Hotel. Josh’s award-winning books, The Whole Fish Cook Book, Take One Fish and Fish Butchery, have earned international recognition, including the prestigious James Beard Book of the Year. He is the only Australian on the board of the Basque Culinary Centre and has received honours including The Best Chef Innovation Award and La Liste’s Game Changer Award.