Rick Stein at Coogee Beach has officially opened, welcoming guests to the highly anticipated bar and restaurant perched above the shoreline.
Led by Rick and Sarah Stein, the restaurant brings Rick’s celebrated philosophy of fresh seafood, simply prepared to one of Sydney’s most loved coastal destinations.
The celebrity chef said: “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.”
The opening menu from head chef Colin Chun showcases exceptional local seafood, hand selected via Frank Theodore of Get Fish, based at the Sydney Fish Market. Highlight dishes from the menu include: sashimi; fruits de mer; oysters Charentaise; Coffs Harbour king prawn cocktail; twice-baked crab soufflé; lobster raviolo; hot shellfish platter; and rock lobster Thermidor. Rick’s much-loved classics also feature, such as Rick’s Fish & Chips, Newlyn Fish Pie and Singapore Blue Swimmer Crab. Desserts offer a nostalgic nod to summer with a Black Forest trifle, and a pavlova with raspberries.
The drinks list brings a strong coastal spirit and has been designed to pair effortlessly with the seafood-led menu. The wine selection showcases both Australian producers, including Brokenwood’s ‘Rick Stein’ Semillon Blend alongside Yabby Lake, Shaw + Smith, Leeuwin Estate and Bird in Hand, alongside international favourites including Domaine Maire & Fils (Jura, France), Radford Dale (Stellenbosch, SA), Pascale Reverdy (Loire Valley, France).
The cocktail menu features refreshing, ocean-inspired signatures like the coastal martini, Australian negroni and walnut & wattle Manhattan. A dedicated section of cocktails named in honour of Rick’s wife, Sas, is full of bright and elegant cocktails, crafted with a sense of fun. Highlights from the ‘Drinks with Sas’ list include the Coogee Breeze (vodka, strawberry liqueur, pineapple, lime) and Sas’ Bellini (prosecco, peach, mint).
The interiors have been imagined by Sarah Stein and Kate Greenwood of Salter Brothers Hospitality (SBH) in collaboration with Studioaria, creating a bright, textural and welcoming space that mirrors the beauty of Coogee Beach. Natural textures, woven materials and olive trees bring depth to the space, which features a mix of dining room, courtyard terrace and bar seating.
Artworks by Australian artist Brigit Thomas adorn the restaurant’s walls and feature on the front page of the menu, including a striking giant squid and a shimmering school of fish. Brigit’s work draws deeply on marine environments, coastal flora and fauna, and a lifetime spent living and drawing by the sea. Her pieces bring a sense of the ocean’s energy into the dining room, tying the restaurant’s coastal ethos together with artistry and character.
An open kitchen sits at the heart of the restaurant, complemented by a dedicated cold bar for seafood and a ten seat kitchen table that offers an intimate view of the culinary theatre.
‘The snug’, a semi private dining room for up to eight people, is tucked away at the back of the restaurant, behind the bar. The space is designed for long celebratory meals with friends and family as well as relaxed fish and chips for those wandering in from Coogee Beach.
Rick Stein at Coogee Beach is located at InterContinental Sydney Coogee Beach.