World-renowned chef, Rick Stein, brings his famous seafood dishes to Coogee Beach.

Opening Hours:

Tuesday to Thursday - 5:30pm till late
(dinner only)
Friday, Saturday - 12pm till late
(lunch & dinner)
Sunday (lunch only)

Please note:
Rick Stein at Coogee Beach is a cashless venue.
Parking is available via the InterContinental Sydney Coogee Beach car park at a $20 flat rate for up to three hours for dining guests.

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Seafood platter with shrimp, clams, mussels, and scallops garnished with herbs and red peppers, next to a glass of white wine and a plate of fried potatoes.

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A welcome return: the Newlyn Fish Pie is back on the à la carte menu, just in time for the cooler months. Salmon, ling, monkfish, prawns and mussels in a creamy seafood velouté, with a breadcrumb and parmesan top that does exactly what
Eight weeks of Rick Stein's recipes. A new three-course menu each week, Tuesday through Thursday only. $69 per person. Twenty seats a night.⁠ ⁠ Week one is a French Opening. Mussels Poulette. Steamed Fish with Soy, Ginger & Crispy Garlic. Treacle
Rick Stein is walking into the MasterChef Australia kitchen tonight to kick off Around the World Week — and we wouldn't miss it for anything. Spice. Surprises. Pressure. Channel 10, 7pm. See you on the couch.⁠ ⁠ #MasterChefAU @masterchefau @che
The golden hour pour: our Coastal Martini. Four Pillars Olive Leaf Gin, dry vermouth, orange, and a whisper of salt & vinegar brine. Made for long evenings by the water.⁠ ⁠ #RickSteinAtCoogeeBeach #CoastalMartini #CoogeeBeach
The Hot Shellfish Platter. Prawns, mussels, oysters, scallops, clams, pipis and blue swimmer crab, brought together with parsley, chilli, olive oil, garlic and a squeeze of lemon.⁠ Simple. Delicious.⁠ ⁠ #RickSteinAtCoogeeBeach #HotShellfishPlatter #S
Caught off the New South Wales coast, Eastern Rock Lobster has a deeper, more rounded richness - the sort of ingredient that feels striking before it ever reaches the plate.⁠ ⁠ #RickSteinAtCoogeeBeach #EasternRockLobster #SydneySeafood #CoogeeDining
Grilled scallops from the Abrolhos Islands, finished with hazelnut and coriander butter.⁠ ⁠ #RickSteinAtCoogeeBeach #SydneyEats #CoastalDining #SeafoodSeason #Scallops
A softer, more fragrant take on the classic spritz. Aperol lifted with strawberry, sharpened with white pepper, and lengthened with prosecco and soda.⁠ ⁠ #RickSteinAtCoogeeBeach #AperolSpritz #CoogeeDining #SydneyCocktails #SpritzSeason