Where Chefs Eat: Rick Stein’s Favourite Sydney Spots Before His New Restaurant Opens
The renowned British chef Rick Stein, famous for his classic seafood dishes and Australian holiday spots Bannisters in Port Stephens and Mollymook, is about to open his first Sydney restaurant next month. Located near the beach, the oceanfront venue in Coogee Beach will seat 224 guests, and bookings are filling fast.
Rick and his wife and business partner, Sarah Stein, promise a menu reflecting Rick’s personal belief:
“Nothing is more exhilarating than fresh fish simply cooked.”
The dishes will feature local produce such as Nelson Bay mahi mahi, Port Stephens pippies, Ulladulla mackerel, and Singapore chilli crab made with blue swimmer crabs from Nelson Bay. Traditional fish and chips with mushy peas will also be available.
Rick Stein’s Favourite Sydney Dining Spots
- Quick takeaway dinner: Tobikiri, a tiny Japanese restaurant in Neutral Bay run by a husband and wife, seating about 10 guests. The chef admires what just a small team can achieve there.
- Lunch on the go: Avenue Road in Mosman, which Rick notes is more of a brunch spot. His wife, Sarah, loves their acai bowls.
- Snack: Prawn dumplings from Fang Dumpling House in Cremorne.
- Ideal date spot: Bathers’ Pavilion, praised for its stunning view right on Balmoral Beach and romantic atmosphere.
Until the new Coogee Beach restaurant opens, these places remain Rick Stein’s go-to Sydney food destinations.
Rick Stein’s focus on fresh, simply cooked seafood aligns with his top Sydney picks, showcasing authentic flavors in intimate and scenic settings.
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