Winter tastes better by the beach. This July, Coogee Bay Hotel is serving a refreshed all-day menu at Beach Bar & Dining, led by Executive Chef Justin Schott. Expect bright coastal breakfasts, Josper-grilled dishes, reworked pub favourites and slow Sunday roasts, all made for long lunches and heartwarming dinners on cooler days by Coogee Beach.
Putting a bold spin on breakfast essentials this winter, Coogee Bay Hotel is elevating favourites
As the day rolls on, the menu shifts into heartier territory with an extensive menu featuring:
- A new take on fried pickles – pickled green tomato scallops with tasty ranch and malt vinegar salt.
- The grill section brings the winter weight, with Josper-grilled adobo chicken and premium steaks, plus generous add-ons including bone marrow, grilled QLD prawns and cauliflower cheese.
- If you’re craving a crisp finish after such rich flavours, cleanse your palate with one of their standout cocktails like the refreshing
Mandarin Highball, or ‘Pear Pressure’, a lively mix of gin, yuzushu, and pear, topped with bubbles.
Before the week’s over, cosy up by the bay and indulge in Coogee Bay Hotel’s legendary Sunday roast, paired perfectly with a glass from their curated, Australian-focused wine list. Sundays here are made for slow-cooked, hearty meals and long lunches by the coast – a winter ritual you won’t want to miss.
Sundays are for a roast by the coast, paired perfectly with a glass from their curated, Australian-focused wine list. It’s a slow, hearty winter ritual you’ll want to order weekly.
Coogee Bay Hotel is open 7 days, from 7am until late, with their new menu available now. Bookings available at Beach Bar and Dining.
