Where Chefs Eat: Rick Stein’s Sydney Favorites
The legendary British chef Rick Stein, celebrated for his refined seafood cooking and his Bannisters restaurants in Port Stephens and Mollymook, is preparing to open his first Sydney venue next month. Located right on Coogee Beach, the oceanfront restaurant will seat 224 guests and early bookings are already filling fast.
“Nothing is more exhilarating than fresh fish simply cooked.”
This long-time philosophy defines the upcoming menu, with dishes like Nelson Bay mahi mahi, Port Stephens pippies, Ulladulla mackerel, and Singapore chilli crab made with local blue swimmers. True to form, there will also be traditional fish and chips served with mushy peas.
Rick Stein’s Local Picks in Sydney
- Quick takeaway dinner: Tobikiri, a cozy husband-and-wife-run Japanese restaurant in Neutral Bay with just ten tables. Stein says it’s remarkable what the small team accomplishes.
- Lunch on the go: Avenue Road in Mosman – technically brunch, where his wife Sarah enjoys the acai bowls.
- Favorite snack: Prawn dumplings from Fang Dumpling House in Cremorne.
- Ideal date spot: Bathers’ Pavilion, admired for its sweeping Balmoral Beach views and romantic setting.
Author’s Summary
Rick Stein brings his seafood expertise to Coogee Beach, revealing his trusted Sydney restaurants and simple love for fresh, locally caught fish.