Rick Stein’s First and Last Stop in Sydney
The legendary British chef Rick Stein, famous for his classic seafood approach and Australian holiday diners at Bannisters in Port Stephens and Mollymook, is set to open his first Sydney restaurant soon. Located near the beach at Coogee Beach, the new 224-seat oceanfront venue will debut next month, with bookings filling up fast.
Menu Philosophy
“Nothing is more exhilarating than fresh fish simply cooked.”
The menu will showcase fresh seafood like Nelson Bay mahi mahi, Port Stephens pippies, and Ulladulla mackerel. Signature dishes include Singapore chilli crab made with blue swimmer crabs from Nelson Bay, as well as traditional fish and chips served with mushy peas.
Rick Stein’s Favourite Sydney Eats
- Quick takeaway dinner: Tobikiri, a small Japanese restaurant in Neutral Bay run by a husband and wife team, known for its intimate setting and quality food.
- Brunch on the go: Avenue Road in Mosman, highly recommended for acai bowls, a favourite of Rick’s wife Sarah.
- Snack: Prawn dumplings from Fang Dumpling House in Cremorne.
- Ideal date: Bathers’ Pavilion, a romantic spot with stunning views on Balmoral Beach.
Author’s Summary
Rick Stein’s upcoming Sydney restaurant promises fresh, simply cooked seafood with local flavors, while his current top Sydney food picks reveal his diverse and thoughtful dining preferences.
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