Where Chefs Eat: Rick Stein’s Favourite Sydney Spots Before His New Restaurant Opens
The legendary British chef Rick Stein, known for his classic seafood style and Australian holiday diners at Bannisters in Port Stephens and Mollymook, will open his first Sydney restaurant next month, located near the beach.
Rick Stein’s Upcoming Sydney Restaurant
The new oceanfront dining room by Rick and his wife and business partner, Sarah Stein, will seat 224 guests at Coogee Beach. Bookings have already started fast. The menu reflects Rick’s long-held motto:
“Nothing is more exhilarating than fresh fish simply cooked.”
Dishes will feature local seafood such as Nelson Bay mahi mahi, Port Stephens pippies, Ulladulla mackerel, and Singapore chilli crab made with blue swimmers from Nelson Bay. Fish and chips with mushy peas will also be available.
Rick Stein’s Favourite Sydney Food Spots
- Quick takeaway dinner: Tobikiri, a small Japanese restaurant in Neutral Bay run by a husband and wife team with about 10 tables, praised for its amazing food and service.
- Lunch on the go: Avenue Road in Mosman, known more for brunch, where Rick's wife Sarah enjoys the acai bowls.
- Snack: Prawn dumplings from Fang Dumpling House in Cremorne.
- Ideal date location: Bathers’ Pavilion, offering a stunning view of Balmoral Beach and a very romantic atmosphere.
Before the new restaurant opens, these Sydney favourites remain Rick Stein’s go-to spots for great food and memorable dining experiences.
Rick Stein’s simple philosophy for seafood and his carefully chosen Sydney haunts highlight his dedication to fresh, classic flavours and perfect settings.