THREE COURSES.
THREE COASTS.
EVERY WEEK.
EIGHT WEEKS OF RICK STEIN'S RECIPES AT COOGEE BEACH
$69 per person. Tuesday, Wednesday, Thursday evenings and Friday lunch only. Twenty seats per sitting.
A NEW MENU EVERY WEEK
EIGHT NEW MENUS · TUESDAY TO FRIDAY · 4 AUGUST TO 25 SEPTEMBER
The weekly chef's menu returns for a second season. From 4 August, the kitchen sets a new three-course menu each week for eight weeks, drawn from Rick's own recipes: his books, his travels, his decades of cooking by the sea and inland from it. Each week travels somewhere different. Copenhagen one week, the Charente another, Kerala and Vienna before the end.
All eight menus are new. The shape stays the same: twenty seats a sitting, three courses, $69 per person, signed off by Rick.
Parking is available via the InterContinental Coogee Beach hotel at a $20 flat rate for up to 3 hours exclusively for dining guests.
HOW TO BOOK
TUESDAY TO FRIDAY · TWENTY SEATS PER SITTING
WHEN
Tuesday, Wednesday, Thursday evenings and Friday lunch only. Eight weeks of menus, from 4 August to 25 September.
HOW
Book a table for any of the three nights or Friday lunch and select the Weekly Chef's Menu at the booking stage. Twenty seats available per sitting.
DRINKS
Wines by the glass throughout, or ask for a recommended pairing by our sommelier. Join us for a drink at the bar, before or after.
THE RECIPES ARE RICK'S
SIGNED OFF BY RICK · COOKED AT COOGEE
The weekly menus are built and cooked by our Head Chef, Colin Chun, working from Rick's recipes with his sign-off. The Coq au Riesling is from Secret France. The Prawn Molee and the Madras Fish Curry come from Rick Stein at Home. The grilled fish with olives, capers and rosemary goes back to Taste of the Sea, first published in 1995. Three of the desserts are from Rick Stein's Christmas, his newest book, which feels about right for a Sydney winter.
AT COOGEE BEACH
THE ROOM · THE TERRACE · THE OCEAN
A light-filled dining room, a breezy terrace overlooking the Pacific, and our bar just inside. You walk in from the beach, or arrive on a Tuesday evening with people you like, and stay longer than you meant to.
The weekly chef's menu runs Tuesday to Friday, when the kitchen has the time and the room has the focus for it.
A FEW THINGS TO KNOW
BEFORE YOU BOOK
Can I order off the regular menu instead?
Yes — the weekly menu is an option, not the only one. The full menu is available every night. The set menu is for diners who'd like a curated three-course evening at $69.
I came in season one. Are these the same menus?
No. All eight menus are new: new starters, new mains, new desserts, new corners of the map.
What about dietary requirements?
Tell us at booking and we'll do our best to adapt. The menus lean heavily on seafood, so vegetarian, vegan and shellfish-free options are limited — let us know early and we'll be honest about what's possible.
How do I book the set menu specifically?
Book a Tuesday, Wednesday or Thursday evening, or a Friday lunch, on our booking page and select Weekly Chef's Menu. Twenty seats are available per sitting.
What if it sells out?
We'll let you know at booking. You're welcome to dine off the regular menu instead — the restaurant doesn't get less good when the set menu is gone.
Where do I park?
Through the InterContinental Coogee Beach hotel: a $20 flat rate for up to three hours, exclusively for dining guests.