Pack your appetite and Panama hat—Rick Stein, the seaside maestro of seafood simplicity, is planting his culinary flag on Sydney’s sun-kissed Coogee Beach. In a move that blends impeccable coastal taste with a touch of British flair, the famed British chef and his Australian wife, Sarah Stein, are opening their flagship Australian restaurant in November 2025 at the soon-to-launch InterContinental Sydney Coogee Beach.
And it won’t be just any restaurant—it’ll be a 224-seat beachfront wonderland where ocean views rival the menu and seafood reigns supreme.
From Cornwall to Coogee: A Love Letter to the Sea
Stein, who’s long made a name for himself through a mantra of “fresh seafood, simply prepared,” isn’t turning his back on his Cornish roots—but he’s certainly adding a taste of the Pacific. His beloved Mollymook and Port Stephens outposts already hold cult status among seafood devotees. Coogee Beach—a coastal darling in Sydney’s Eastern Suburbs—is poised to join that elite list.
“Coogee’s a stunner,” said Stein, “It’s got the charm, the breeze, and the vibe we’ve fallen in love with over the years. But this one’s even more special—my wife Sas grew up here. It’s like coming home, only this time we’re bringing the full menu with us.”
Signature Dishes and Sydney’s Bounty
You’d expect a seafood menu at a Rick Stein restaurant, sure. But this one dives even deeper. Think Mahi Mahi plucked from the waters off Nelson Bay, Stockton pipis from Port Stephens, and line-caught mackerel straight from Ulladulla’s pristine coast. All fresh. All seasonal. All Australian.
And don’t worry, the crowd-pleasers are coming with him too. Rick’s iconic Singapore Chilli Crab—this time made with local blue swimmer crab—will have its rightful place. And for those longing for a whiff of Old Blighty, there’ll be British-style fish and chips, complete with mushy peas and thick, lovingly hand-cut chips. None of that freezer bag nonsense here.
“It’s the best of both worlds,” said Stein. “We’ll be sourcing from the same trusted producers we’ve worked with in Mollymook and Port Stephens. Add Sydney’s proximity to the largest fish market in the southern hemisphere, and we’re spoilt for choice.”
Designed by Sas, Inspired by the Sea
While Rick is in charge of the food, Sarah Stein is shaping the space. With her refined taste in interiors and extensive PR know-how, Sarah’s influence will stretch from the ambience to the press clippings.
The design is tipped to reflect a beach-chic elegance—nothing overstyled or fussy, but a place where you can dine barefoot in linen or dress up for a long lunch with bubbles and oysters. Courtyard terrace? Tick. Bar dining? Absolutely. Signature restaurant with ocean views? You bet.
A Strategic Alliance with Salter Brothers
Rick and Sarah’s new project is the fruit of their ongoing collaboration with Salter Brothers, the Australian firm that acquired the Bannisters Group in 2024. The venture, which has InterContinental Sydney Coogee Beach as the backdrop, is already generating buzz.
“We’re thrilled to bring Rick’s distinctively relaxed yet refined seafood experience to Coogee,” said Paul Salter, Managing Director of Salter Brothers. “There really isn’t a better setting in Sydney to showcase his style. It’s iconic meets idyllic.”
A Coastal Culinary Chapter Begins
With the opening pegged for November 2025, the countdown is officially on. Locals are already polishing their sunglasses and stretching their appetites, while tourists mark their calendars. After all, few things go together better than a good bottle of Semillon, a table by the water, and a chef who knows his way around a snapper.
Rick Stein at Coogee Beach won’t just be a restaurant. It’ll be a celebration of local produce, a nod to family roots, and a shining example of how to do things—and exceptionally—well.
So, come hungry if you’re a Mollymook regular, a Port Stephens devotee, or a first-timer looking for your next seafood revelation. Because when Rick Stein opens his doors at Coogee Beach, you’ll want to be front and centre for the first plate.
By Bridget Gomez
