Rick Stein at Coogee Beach

Overview

It was one of Sydney's most anticipated restaurant openings of the year — and now, Rick Stein at Coogee Beach has finally opened its doors. The new Australian flagship from Rick and Sarah Stein brings the legendary British chef's world-famous seafood to one of the city's most beloved stretches of sand.

Set within the new 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 will celebrate the best of Australia's coastal produce — but this time, the setting is quintessential Sydney luxe.

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 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.

Stein says, "Coogee Beach feels like the perfect home for us in Australia. Its connection to the ocean, its sense of ease and its warmth are everything I love about cooking seafood. We're delighted to now be welcoming guests, and we look forward to the summer ahead."

Images: Jack Fenby.