Where Chefs Eat: Whenever He’s in Town, Rick Stein’s First and Last Stop Is This Sydney Pub

Where Chefs Eat: Rick Stein’s Favourite Sydney Spots Before His New Restaurant Opens

The legendary British chef Rick Stein, famous for his classic seafood style and Australian holiday diners Bannisters in Port Stephens and Mollymook, will open his first Sydney restaurant next month near the beach. The new 224-seat oceanfront venue at Coogee Beach, launched with his wife and business partner Sarah Stein, is already booking fast.

Rick’s menu follows his long-held belief: “Nothing is more exhilarating than fresh fish simply cooked.” Featured dishes include 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 served.

Rick Stein’s Go-To Sydney Food Picks

Quick Takeaway Dinner

“I love Tobikiri, a tiny husband-and-wife Japanese restaurant in Neutral Bay with about 10 tables. It’s amazing what a husband and wife and one waiter can do.”

Lunch on the Go

Avenue Road in Mosman, which Rick describes more as brunch spot, is a favourite because of the acai bowls loved by his wife, Sarah.

Snack

Prawn dumplings from Fang Dumpling House in Cremorne are a top choice.

Ideal Date Spot

Bathes’ Pavilion, with its beautiful view of Balmoral Beach, is Rick’s pick for a romantic setting.

“Nothing is more exhilarating than fresh fish simply cooked.”

Author’s summary: Rick Stein’s new Sydney restaurant near Coogee Beach promises classic, simply cooked seafood, while his local favourites reflect his deep appreciation for fresh, quality food shared in intimate settings.

Broadsheet — 2025-10-31