One of Britain’s most celebrated chefs is heading back to the coast, this time, to Sydney’s eastern suburbs. Rick Stein, known for his seafood-driven menus and decades of TV travel adventures, is bringing his signature coastal style to Coogee Beach this summer. Opening this December, Rick Stein at Coogee Beach will take over the oceanfront InterContinental, serving fresh, seasonal dishes that celebrate Australia’s coastal produce. It marks Stein’s first Sydney restaurant and his third in the country, joining his popular NSW outposts in Mollymook and Port Stephens.
Rick Stein at Coogee Beach
True to his “fresh seafood, simply prepared” philosophy, Stein’s Coogee menu will highlight local and seasonal ingredients from across New South Wales. Expect quintessential coastal flavours, from freshly caught fish, shellfish, bright Mediterranean influences and of course, the world-famous Singapore chilli crab. The restaurant will be spearheaded by head chef Colin Chun, whose experience spans Hilton Sydney, Pullman, and W Taipei. The full menu is still under wraps, but diners can look forward to unfussy, produce-first dishes served with Stein’s trademark attention to detail.
The restaurant sits within the soon-to-open InterContinental Sydney at Coogee Beach, which occupies the site of the former Crowne Plaza. Turquoise ocean views, fresh sea breezes, and a laidback atmosphere are on offer — perfect for long summer lunches and a glass of something cold by the water. The new hotel will also feature a pool deck, spa, and wellness centre overlooking the beach. Rick Stein at Coogee Beach opens on December 1, and bookings are now open. Snag a spot early over here.