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FOOD & DRINK

Surry Hills' Sugarcane Opens Second Restaurant in Coogee

It's Sugarcane but with more of a seaside flair.
By Lauren Vadnjal
July 21, 2016
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Surry Hills' Sugarcane Opens Second Restaurant in Coogee

It's Sugarcane but with more of a seaside flair.
By Lauren Vadnjal
July 21, 2016
  shares

The flavours of Southeast Asia are heading to the beach. Chef Milan Strbac has launched the second site of his upscale eatery Sugarcane in Coogee. Occupying the Carr Street site previously held by Nissaki Greek Taverna, the new 100-seat restaurant and cocktail bar starts service tonight, Thursday, July 21 at the south end of Coogee's beachfront.

The venue feels similar to its Surry Hills sister restaurant, but with a decidedly more seaside feel. Along with the open terrace that looks out on to the beach and a great roof-hanging greenery arrangement, the Coogee menu has a big focus on seafood with the addition of a raw section on the menu. Expect bites like scallop ceviche with lime and chilli, kingfish with toasted rice and a sashimi platter. Of course there will be all your favourites like pad Thai, Sumatran curry and some melt-in-your-mouth wagyu beef.

So why Coogee? Well, Strbac is a local and he wanted to create a place the local community could come and dine any night of the week. "I want the restaurant to have a casual feel where you could walk in off the beach, have a few snacks and a drink, and feel comfortable in your beach gear," says Strbac. "Or the ideal venue for a casual date night."

In addition to Strbac himself, the kitchen team at Sugarcane Coogee will include ex-Mr Wong chef Tristan Balian and sous chef Yoshi Fuchigami (ex-Catalina). Flynn McClellan, who used to be at Uncle Ming's, will be looking after the bar and creating cocktails, like their twist on a Vietnamese iced coffee and a piña colada. Not a half-bad roster, we think you'll agree.

Sugarcane Coogee will be open for dinner Tuesday through Sunday at 56 Carr Street, Coogee. For more info, visit sugarcanerestaurant.com.au.

By Tom Clift and Lauren Vadnjal.

Published on July 21, 2016 by Lauren Vadnjal

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