‘Rick Stein at Coogee Beach’ will open on December 1, and is now taking bookings.
Stein shared the restaurant has been inspired by a lifelong love of the ocean and fresh, simple seafood.
His third Australian restaurant will continue his renowned focus on local and seasonal produce that is sustainably sourced, in an experience that promises “laid-back, beachside charm with world-class culinary flair”.
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The 224-seat venue including a signature restaurant, bar and courtyard terrace, is to be part of the recently announced InterContinental Sydney Coogee Beach.
The restaurant will join Stein’s previous locations in Mollymook on the NSW south coast, and Port Stephens, on the mid-north coast.
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“Coogee Beach is yet another stunning coastal location for our Australian restaurant portfolio – perched by the sea and full of the laid-back charm we’ve come to love so much here,” says Stein.
“It’s especially meaningful for me as my wife Sas grew up in Sydney, so opening a restaurant in her hometown makes this venture all the more special for us both.”
“There’s an abundance of top-quality seafood in Australia and we’ll be championing local, seasonal produce with the benefit of accessing the biggest fish market in the southern hemisphere.
“We’ll continue to utilise the relationships we’ve built in our regional locations to source that same produce in Sydney. It’s the best of both worlds,” said Stein.
The menu will naturally star seafood, including mahi mahi caught off the coast of Nelson Bay, Stockton pipis from Port Stephens, line-caught mackerel from Ulladulla and Nelson Bay blue swimmer crab for Stein’s signature Singapore chilli crab. The restaurant will also offer Stein’s famous fish and chips.
