THREE COURSES.
THREE COASTS.
EVERY WEEK.
EIGHT WEEKS OF RICK STEIN'S RECIPES AT COOGEE BEACH
$69 per person. Tuesday, Wednesday and Thursday evenings only. Twenty seats a night.
SEE ALL EIGHT WEEKS ↓
A NEW MENU EVERY WEEK
EIGHT WEEKS · TUESDAY TO THURSDAY · 19 MAY TO 9 JULY
From 19 May, the kitchen will set a new three-course menu each week for eight weeks. Each menu is drawn from Rick's own recipes — from his books, his travels, his decades of cooking by the sea and inland from it. Each week travels somewhere different: Brittany one Tuesday, Pondicherry another, Reykjavik before the end.
Twenty seats a night. 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 THURSDAY · TWENTY SEATS A NIGHT
WHEN
Tuesday, Wednesday and Thursday evenings only. Eight weeks of menus, from 19 May to 9 July.
HOW
Book a table for any of the three nights and select Weekly Chef's Menu at the booking stage. Twenty seats available per night.
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
Each dish on these menus comes from Rick Stein's own catalogue — recipes refined over decades of cooking in Padstow, on the road for the BBC, and at Bannisters on the New South Wales south coast.
The weekly menus are built and cooked by our Head Chef, Colin Chun, working from Rick's recipes with his sign-off. Mussels Poulette is the version Rick has been cooking for forty years. Pondicherry Fish Curry comes from his time travelling Tamil Nadu. The Icelandic Soup, from a Reykjavik kitchen he visited filming Long Weekends.
AT COOGEE BEACH
THE ROOM · THE TERRACE · THE OCEAN
A light-filled dining room, a breezy terrace overlooking Coogee, and our bar just inside. You walk in from the beach, or arrive on a midweek evening with people you like, and stay longer than you meant to.
The weekly chef's menu runs Tuesday through Thursday — your new favourite midweek dining experience.
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.
Are the menus the same every week?
No — that's the point. A new three-course menu each week for eight weeks. Once a menu is over, it's over.
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 table on our booking page and select Weekly Chef's Menu. Twenty seats are available per night.
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.