Where Chefs Eat: Rick Stein’s Sydney Favorites Before His New Restaurant Opens
The renowned British chef Rick Stein, celebrated for his classic seafood style and Australian restaurants at Bannisters in Port Stephens and Mollymook, is set to open his first Sydney venue soon. Located on Coogee Beach, this oceanfront 224-seat restaurant will be his next culinary venture with his wife and business partner, Sarah Stein.
The menu will reflect Rick’s enduring philosophy: “Nothing is more exhilarating than fresh fish simply cooked.” Signature dishes will feature local seafood like Nelson Bay mahi mahi, Port Stephens pippies, and Ulladulla mackerel. Singapore chilli crab will be made using blue swimmer crabs from Nelson Bay, and classic fish and chips with mushy peas will also be served.
Rick Stein’s Go-To Sydney Dining Spots
- Quick takeaway dinner: Tobikiri, a small Japanese restaurant in Neutral Bay run by a husband-and-wife team with just about 10 tables. Rick admires what they accomplish with so few staff.
- Lunch on the go: Avenue Road in Mosman, favored for brunch, especially the acai bowls loved by Rick’s wife, Sarah.
- Snack: Prawn dumplings from Fang Dumpling House in Cremorne.
- Ideal date spot: Bathers’ Pavilion, admired for its romantic ambiance and beautiful views right on Balmoral Beach.
“Nothing is more exhilarating than fresh fish simply cooked.”
While waiting for the new restaurant’s opening, these Sydney favorites showcase Rick Stein's personal tastes and dedication to quality seafood.
Author’s summary: Rick Stein’s upcoming Coogee Beach restaurant highlights his passion for simply cooked fresh seafood, while his favorite Sydney spots reveal his love for intimate dining and local flavors.