Coogee Bay Hotel has entered a bright new chapter of seaside dining with the launch of Beach Bar & Dining, led by Executive Chef Justin Schott (ex-Mimi’s). Overlooking the waves of Coogee Beach, the new restaurant and bar capture the spirit of coastal Sydney, relaxed and full of flavour.
Schott brings an impressive international pedigree, having trained under Paul Gayler at London’s Lanesborough Hotel and worked alongside Heinz Beck at the Michelin-starred Apsleys in Hyde Park. After more than a decade in some of Sydney’s most loved kitchens, his move to Coogee Bay Hotel marks a new era that celebrates fresh, seasonal produce, generous portions, and unfussy seaside flavours. Perfect for long lunches, small gatherings, and sunset dinners by the sea.
Fresh, Seasonal, Generous
“There’s something about Coogee that seeps into the soul. The salt in the air, the sound of the surf, and the warmth of a long lunch shared with friends,” says Schott. “Light spills through open windows. Sea breezes mingle with the scent of grilled seafood and citrus. Locals drift in for spritzes, seafood, and stories as the afternoon rolls effortlessly into evening.”
“This summer menu captures that feeling, with dishes like crab and mussel rigatoni with white wine and garlic, pan-roasted salmon with beetroot Russian salad and dill butter, salt and pepper tofu poke with pickled daikon and soba noodles, and a ceviche of the day. The menu is designed for sharing, with oysters, tostadas, salads, pizzas, and burgers, and plenty of vegetarian options that bring the freshness of the coast to the plate.”
General Manager Matt Murray says, “Coogee has always been about connection, to the beach, to the community, to good food shared with friends. With Justin at the helm, we’ve created something that feels distinctly Sydney, effortless and vibrant.
Drinks that Feel Like Summer
At the bar, cocktails and coastal spritzes meet a wine list built for discovery. From the Coconut & Yuzu Margarita to a Pineapple Old Fashioned, the drinks are as bright and breezy as the view. The selection highlights both local and international producers, with Barossa shiraz, King Valley sangiovese, and Provençal rosé alongside Champagne from Reims.
