Rick Stein at Coogee Beach is officially open and serving guests

Rick Stein at Coogee Beach is officially open and serving guests

Sydney,Tuesday 2 December

Publicity Release

As of Monday 1 December Rick Stein at Coogee Beach has officially opened, welcoming guests to the highly anticipated Australian flagship restaurant perched above the shoreline of Coogee Beach. Led by Rick and Sarah Stein alongside head chef Colin Chun, the restaurant brings Rick’s celebrated philosophy of fresh seafood, simply prepared to one of Sydney’s most loved coastal destinations.

Rick Stein 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 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.

Head chef Colin Chun brings more than two decades of international culinary experience to the opening team, with previous leadership roles at Hilton Sydney, Pullman and W Taipei. A long-time admirer of Rick’s approach, Chun is committed to showcasing Australia’s finest coastal produce through dishes defined by clarity, seasonality and respect for ingredients.

Colin Chun said: “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. This week marks the beginning of something very special.”

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, olive trees and large, layered artworks bring depth to the space, while a mix of dining room, courtyard terrace and bar seating allows guests to choose their ideal setting for long lunches or relaxed evenings by the sea.

Artwork by Australian artist Brigit Thomas adorns the restaurant’s walls and features 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 now open at InterContinental Sydney Coogee Beach. Reservations are available online.

Rick Stein at Coogee Beach, InterContinental Sydney Coogee Beach

242 Arden Street, Coogee NSW 2030

Open Hours:

Monday – Thursday | Dinner 6pm til late
Friday – Sunday | Lunch 12-3pm & Dinner 6pm til late

Bookings via ricksteinatcoogeebeach.com.au
Instagram: @ricksteinatcoogeebeach

About Rick Stein
Rick Stein is a British chef, restaurateur, cookery book author and television presenter. He has written over 30 cookery books, a memoir and made over 30 programmes, including 12 cookery series. In 2018, Rick was awarded a CBE for Services to the Economy. He has cooked for Her Majesty, Queen Elizabeth and Prince Philip Duke of Edinburgh, as well as Her Majesty Queen Camilla, ex Prime Ministers Sir Tony Blair and Baroness Thatcher, French President Jacques
Chirac and Indian Prime Minister Narendra Modi. Rick divides his time between his businesses and homes with his wife, Sarah, between Padstow in Cornwall, London and Australia.Rick is best known for his love of fresh, simple seafood and made his name in the 90s with his earliest books and television series based on his life as a chef. As he said at the time, “nothing is more exhilarating than fresh fish simply cooked” – an ethos he has both lived and run his restaurants by.

About Colin Chun
Colin Chun is the incoming head chef at Rick Stein at Coogee Beach, opening in December. With more than two decades of international culinary experience, Colin has led large kitchen brigades of up to 80 chefs across luxury hotels and fine dining venues in Australia and Asia. Before joining Rick Stein, Colin heldexecutive chef positions at Hilton Sydney, Pullman and WSCC Penrith, and W Taipei, where he developed and implemented culinary standards, training programs, and award-winning menus. Recognised for his leadership and commitment to quality, he has been nominated multiple times for Chef of the Year and Manager of the Year honours.A long-time admirer of Rick Stein and his philosophy of simple, produce-driven cooking, Colin brings deep respect for ingredients, consistency, and craftsmanship to the new restaurant.