By Marie-Antoinette Issa.
For lovers of seafood, few names carry the weight and warmth of Rick Stein. For more than four decades, Rick has transformed simple, fresh seafood into something extraordinary, building a legacy that spans restaurants, cookbooks and television series that have taken audiences on culinary journeys from Cornwall to the far corners of the globe.
His philosophy has always been clear: let the ingredients speak, respect the produce and allow the flavours of the ocean to shine. It’s a principle that has earned him devoted fans and a reputation as one of the world’s most celebrated seafood Chefs.
Now, Sydney diners have cause for celebration. Rick and his wife and business partner Sarah have announced the opening of their flagship Australian restaurant, Rick Stein at Coogee Beach, on December 1, 2025.
Perched above the sands at the soon-to-open InterContinental Sydney Coogee Beach, the 224-seat restaurant promises to be a new destination for locals and visitors alike, combining the relaxed sophistication of coastal dining with Rick’s trademark simplicity and respect for seasonal seafood. Bookings are now open, giving Sydney food lovers a chance to secure their place at what is poised to become a culinary landmark.
The Coogee venture is more than a restaurant opening; it is the next chapter in Rick’s long and remarkable career. From the humble beginnings of his first Fish restaurant in Padstow, Cornwall in 1975, Rick has grown a culinary empire.
His restaurants have become destinations in their own right, blending approachable, produce-driven cooking with an unmistakable sense of place. Alongside this, his television shows and cookbooks have inspired generations to explore seafood with curiosity and care, elevating home cooking while never losing sight of simplicity and authenticity.
At Coogee Beach, Rick’s ethos will be brought to life by newly appointed Head Chef Colin Chun. Colin brings more than two decades of international culinary experience, including leadership roles at Hilton Sydney, Pullman and W Taipei.
A long-time admirer of Rick’s philosophy, Colin is tasked with translating it for Sydney diners, combining precision, creativity and respect for local produce. "Working alongside Rick and Sarah to open Rick Stein at Coogee Beach is a career highlight,” he says. "Rick’s approach to seafood and seasonality has influenced my own philosophy for years, so I am excited to bring that simplicity and excellence to life for Sydney diners.”
The inaugural menu promises to showcase the very best of Australia’s coastal produce. Local and seasonal seafood from New South Wales and beyond will be prepared simply yet skilfully, allowing the natural flavours of fish, shellfish and crustaceans to shine.
Complementing the menu, the adjoining bar will offer coastal-inspired cocktails and a curated wine list designed for long lunches, sunset drinks or celebratory evenings by the sea. The restaurant’s design mirrors its menu – elegant but unpretentious, with multiple dining areas including a main room, courtyard terrace and bar spaces, each offering a view of Coogee’s sparkling sands and surf.
The opening also reflects the ongoing success of the Stein family in Australia. Rick and Sarah’s celebrated restaurants at Bannisters by the Sea in Mollymook and Bannisters Port Stephens have become beloved destinations for locals and travellers alike, blending exceptional food with stunning coastal settings.
The Coogee Beach restaurant, in collaboration with Australian partner Salter Brothers Hospitality, which acquired the Bannisters Group in 2024, signals an ambitious new chapter, bringing Rick’s signature style to one of Sydney’s most iconic beachside neighbourhoods.
Rick himself describes the venture as a natural progression. "Sydney’s Coogee Beach is the perfect location for our flagship Australian restaurant. It’s relaxed yet sophisticated, with that incredible connection to the ocean that has always inspired my cooking. For us, this feels like coming home.”
His words capture both the personal and professional significance of the project – a homecoming of sorts for a Chef whose life and career have been defined by the sea.
For Sydney diners, Rick Stein at Coogee Beach promises more than a meal. It’s an invitation to experience the philosophy and legacy of one of the world’s great seafood Chefs in a setting that is distinctly Australian – sun, sand and surf alongside simplicity and skill in the kitchen.
From the first sip of a perfectly paired wine to the final bite of a freshly caught fish, every moment is designed to celebrate the flavours of the ocean, the craft of cooking and the joy of dining with family, friends or fellow enthusiasts.
Rick Stein at Coogee Beach opens on December 1, 2025 at the InterContinental Sydney Coogee Beach. Bookings are now open via the official website.
