Rick Stein opens flagship Australian restaurant in Sydney’s Coogee - Restaurants

Dec 04, 2025

Start ironing those pink shirts, people.

Legendary chef and beloved TV star Rick Stein has long professed his love for Australia and Australian produce. And anyone who’s been following his socials lately (guilty as charged), would have noticed he’s been hanging around here for a while.

Now we know why, with the biggest news ever to land for Aussie Stein fans dropping like a deliciously giant plate of seafood chowder. (Sorry, I just need to catch my breath for a minute. Could someone pass me some water?)

Rick and Sarah Stein — The restaurant opens in Sarah’s hometown of Sydney.

Stein and his wife Sarah have opened their flagship Australian restaurant, Rick Stein at Coogee Beach. The new restaurant embraces Stein’s famously simple-yet-spectacular seafood style, using the freshest of local and regional produce, with menu offerings that span the casual to the upmarket.

Set on the gorgeous Coogee beachfront, the new 224-seat restaurant at the InterContinental Sydney Coogee Beach includes a signature restaurant, bar dining and courtyard terrace. This new venue joins the couple’s Mollymook and Port Stephens locations that they opened together in 2009 and 2018 respectively.

The dining room at Rick Stein at Coogee Beach.

“My wife Sas and I are very excited to be opening a restaurant on Coogee beach,” Stein says. “Like our restaurants at Mollymook and Port Stephens, there is nothing quite like eating good seafood overlooking the ocean.

 “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. It’s especially meaningful for me, as Sas grew up in Sydney, so opening a restaurant in her home town 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.”

Seafood on the menu will include 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, which will be used for Stein’s signature Singapore chilli crab. The venue will also offer Stein’s famous fish and chips, prepared in the traditional British style – complete with mushy peas and hand-cut chips.