Rick Stein, the legendary British chef renowned for his mastery of seafood, is set to make another culinary appearance with the opening of his third Sydney restaurant, Rick Stein at Coogee Beach, this November. Nestled within the newly announced Intercontinental Sydney Coogee Beach, this 224-seat venue promises to bring Stein’s signature style of fresh, simply cooked seafood to one of Sydney’s most iconic beach side locations, perfectly timed for the Sydney summer.
For those familiar with Stein’s Australian ventures, this new restaurant marks a significant milestone. While he already operates acclaimed venues in Mollymook and Port Stephens, Rick Stein at Coogee Beach will be his premier restaurant in Australia’s largest city, combining his culinary expertise with a stunning coastal setting that holds personal significance. Stein’s wife, Sarah Stein, who grew up in Sydney, is deeply involved in the project, contributing her flair for interiors and public relations to create a welcoming and relaxed atmosphere that complements the restaurant’s seaside charm.
The design of the restaurant intends to embrace a coastal chic aesthetic, featuring a signature dining room, a casual bar ideal for golden hour drinks in a sun-drenched courtyard terrace that invites diners to soak up the sea breeze. This multi-space layout caters to a range of dining experiences, from casual lunches to refined dinners, all built around Stein’s hallmark approach to seafood.
The menu at Rick Stein at Coogee Beach is a celebration of Australia’s rich marine bounty, highlighting local and regional produce sourced through Stein’s well-established networks. Diners can expect to find mahi mahi caught off Nelson Bay, Stockton pipis from Port Stephens, line-caught mackerel from Ulladulla, and the prized Nelson Bay blue swimmer crab featured in Stein’s signature Singapore Chilli Crab dish. Additionally, Stein’s beloved British-style fish and chips, complete with mushy peas and hand-cut chips, will also be a highlight, offering a comforting nod to his culinary roots.
Stein emphasizes the unique advantage of Sydney’s proximity to the Southern Hemisphere’s largest fish market, which allows the restaurant to champion fresh, seasonal, and sustainable seafood. This access, combined with the quality of Australian produce, ensures that the menu will be both authentic and innovative, reflecting Stein’s philosophy of respecting ingredients and letting their natural flavors shine
As the countdown to its November opening begins, anticipation is building for what is sure to become a must-visit destination for food lovers seeking an authentic taste of the ocean, delivered with Rick Stein’s unmistakable touch.
Photo Credit Sam Harris
