Rick Stein at Coogee Beach
The beloved British chef brings his legendary love of seafood to one of the city's most beautiful stretches of sand.
Overview
Rick Stein at Coogee Beach, the Australian flagship from Rick and Sarah Stein, brings the legendary British chef's world-famous seafood to one of Sydney's most beloved stretches of sand. Set within the InterContinental Sydney Coogee Beach, the restaurant marks the beginning of a new coastal chapter for the Steins. Much like their restaurants in Mollymook and Port Stephens, this seaside dining room celebrates the best of Australia's coastal produce — but this time, the setting is quintessential Sydney luxe.
Just in time for the summer, Rick Stein at Coogee Beach has opened The Terrace, an alfresco dining space overlooking the beach. The new walk-in dining space introduces a relaxed, casual offering to the venue built around shared tables, generous food and seaside vibes below the umbrellas.
Leading the kitchen is Head Chef Colin Chun, who brings more than two decades of experience in top hotel kitchens across Australia and Asia, including leadership roles at Hilton Sydney, the Pullman and W Taipei. A longtime admirer of Stein's philosophy of "fresh seafood, simply prepared", Chun brings a refined, produce-driven approach to the table. Chun says, "Opening Rick Stein at Coogee Beach is a privilege. Rick's influence on my cooking runs deep, and it's exciting to bring that shared philosophy to this beautiful location."
The main restaurant's 224-seat space comprises a main dining room, courtyard terrace and relaxed bar, designed to reflect Coogee's breezy mix of sophistication and surfside charm. "Sydney's Coogee Beach is the perfect location for our flagship Australian restaurant," says Stein. "It's relaxed yet sophisticated, with that incredible connection to the ocean that has always inspired my cooking. For us, this feels like coming home."
It's no surprise that the menu focuses heavily on top-quality local seafood, hand-selected by Frank Theodore of Get Fish and the Sydney Fish Market. As is Stein's signature style, the produce speaks for itself in simply prepared and beautifully refined dishes such as fresh grilled scallops with Montpellier butter, a hot shellfish platter, and Coffs Harbour King Prawns with Marie Rose sauce.
Stein devotees can find a selection of his signature dishes at the new restaurant, including Rick's Fish & Chips, his Newlyn fish pie with seafood velouté and crisp breadcrumb topping, the inimitable marinated salmon with passionfruit, and his "gloriously messy" Singapore Blue Swimmer Crab. As always, he brings a touch of nostalgia to the table with dishes such as rock lobster Thermidor and Black Forest trifle. Paired with coastal-inspired cocktails and a wine list made for long lunches and sunset sessions, it's the ultimate seaside menu.
Natural textures and materials used in the dining room reflect the organic beauty of Coogee Beach, and olive trees bring a touch of Stein's beloved Mediterranean to the Aussie coast. An open kitchen forms the beating heart of the restaurant, complemented by a cold seafood bar and a ten-seat kitchen table that offers an intimate front-row experience of the action. At the same time, a semi-private dining room is ideal for special gatherings. While Rick Stein at Coogee Beach is no doubt suited for celebrations, it's also just as welcoming for those seeking a laidback, yet exceptional, bite of fish and chips after a day at the beach.
For those wanting a casual, laid-back meal, stroll into The Terrace for the type of food that reflects Stein's seafood-driven approach, but in a more informal way. With a crisp white in hand, snack on freshly shucked oysters, prawns on ice, and a sublime sashimi selection. Larger plates span the likes of calamari and chips, a Coogee fish burger, and Stein's famous beef dripping chips served with curry sauce for dipping.
An afternoon on The Terrace would not be complete without a few bevs, especially given the top-notch drinks program. Given the sun-soaked vibes and proximity to the beach, it's no surprise spritzes lead the way — think Aperol, Campari and Limoncello — alongside easy-drinking summery bevs like sangria, palomas, mandarin gimlets and coconut margaritas.
"For The Terrace, we wanted to keep it simple: good seafood, done well, like inside, but more relaxed. Oysters, prawns, something off the grill, a spritz in your hand and the beach right there. No bookings. You just come, sit down, enjoy the afternoon," says Chun.
Images: Jack Fenby and Yusuke Oba.
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