THREE COURSES.
THREE COASTS.
EVERY WEEK.

RICK STEIN'S WEEKLY CHEF’S MENU AT COOGEE BEACH

$69 per person. Tuesday, Wednesday and Thursday evenings. Twenty seats per sitting.

BOOK WEEKLY CHEF'S MENU

SEE THIS WEEK’S MENU ↓

A NEW MENU EVERY WEEK

A NEW MENU EACH TUESDAY · TUESDAY TO THURSDAY

Each week the kitchen sets a new three-course menu drawn from Rick's recipes: his books, his travels, his decades of cooking by the sea and inland from it. 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.

WEEKLY CHEFS MENU.

back until mid november, by popular demand

WEEK 1

TUESDAY 29, WEDNESDAY 30 SEPTEMBER, THURSDAY 1 & FRIDAY 2 OCTOBER

Freshly Baked Bread with seaweed butter, then Mussels Poulette.
Mussels steamed in a light, creamy sauce with bacon lardons and herbs.

Steamed Fish with Soy, Ginger & Crispy Garlic.
Finished with crisp golden garlic, served with steamed rice.

Chocolate Fondant.
Served with vanilla ice cream.

*Menus subject to change

BOOK WEEKLY CHEFS MENU

WEEK 2

TUESDAY 6, WEDNESDAY 7, THURSDAY 8

Freshly Baked Bread with Seaweed Butter.

Venetian-style Gnocchi with Crab and Basil.
Gnocchi tossed with Spanner Crab and a Byzantine spice mix.

Rick’s Singapore Laksa.
Seafood laksa with prawns and market fish, rice noodles, coconut milk and a fragrant spice blend.

Apple Crumble.
Crème Anglaise.

*Menus subject to change

BOOK WEEKLY CHEFS MENU

WEEK 3

TUESDAY 13, WEDNESDAY 14, THURSDAY 15

Freshly Baked Bread with Seaweed Butter.

Mushroom Risotto.
A classic risotto given the Rick Stein treatment.

Grilled Fish, Beurre Blanc, Spinach.
The freshest Market Fish with a white wine and butter emulsion.

Poached Pear and Pannacotta.
Light and delicate.

*Menus subject to change

BOOK WEEKLY CHEFS MENU

WEEK 4

TUESDAY 20, WEDNESDAY 21, THURSDAY 22

Freshly Baked Bread with Seaweed Butter.

Twice-baked Goat’s Cheese Soufflé.
With a crisp leaf salad.

Rick’s Sri Lankan Curry.
Market Fish in an aromatic curry sauce with curry leaf, tamarind, coconut milk, turmeric, cumin and fennel seed. Served with steamed rice.

Apple Tarte Tatin.
Vanilla Ice Cream.

*Menus subject to change

BOOK WEEKLY CHEFS MENU

HOW TO BOOK

TUESDAY TO THURSDAY · TWENTY SEATS PER SITTING

WHEN

Tuesday, Wednesday and Thursday evenings. A new menu each week.

HOW

Book a table for any of the three nights and select the Weekly Chef's Menu at the booking stage. Twenty seats available per sitting.

DRINKS

A wine is matched to each course and listed on the menu, by the glass. Or ask our sommelier. Join us for a drink at the bar, before or after.

BOOK THIS WEEK'S TABLE

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. Some come straight from the books. Some come from the places Rick has cooked on his travels, and some from the Padstow kitchens he’s run for fifty years.

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 Thursday, 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 Previously. Are these the same menus?

No. Each week is a new menu. The odd favourite may find its way back, but the menu is never the same two weeks running.

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, 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.