Rick and Sarah Stein have announced that bookings are now open for Rick Stein at Coogee Beach, with their highly anticipated Australian flagship restaurant set to open on Monday, 1 December 2025. The announcement marks the beginning of a new coastal chapter for the beloved culinary duo, bringing Rick's world-famous seafood to Sydney's Coogee Beach.

Perched above the sands at the soon-to-open InterContinental Sydney Coogee Beach, the 224-seat restaurant will bring Rick's renowned “fresh seafood, simply prepared” ethos to one of Sydney's most loved beachside destinations; just in time for the busy summer season.

Rick Stein said: “Sydney's Coogee Beach is the perfect location for our flagship Australian restaurant. It's relaxed yet sophisticated, with that incredible connection to the ocean that has always inspired my cooking. For us, this feels like coming home.”

Newly appointed head chef Colin Chun will be instrumental in bringing Rick's vision for Coogee Beach to life. With more than two decades of international culinary experience, including leadership roles at Hilton Sydney, Pullman and W Taipei,  Chun is a long-time admirer of Rick's philosophy of simple, produce-driven cooking, and brings with him a deep respect for ingredients and craftsmanship. 

The inaugural menu celebrates the very best of Australia's coastal produce, with a focus on local and seasonal seafood from New South Wales and beyond. The adjoining bar will offer an extensive drinks list, featuring coastal-inspired cocktails and a curated wine selection ideal for long lunches and sunset sessions. 

Head chef Colin Chun said:  “Working alongside Rick and Sarah to open Rick Stein at Coogee Beach is a career highlight. Rick's approach to seafood and seasonality has influenced my own philosophy for years, so I am excited to bring that simplicity and excellence to life for Sydney diners.”

The restaurant's design embodies a refined yet relaxed coastal aesthetic, with guests able to choose from a variety of settings across the restaurant dining room, courtyard terrace, and bar areas; perfect for both leisurely lunches and celebratory evenings by the sea.

The Coogee opening follows the couple's celebrated restaurants at Bannisters by the Sea in Mollymook and Bannisters Port Stephens, which have become beloved destinations for locals and visitors alike.  Rick and Sarah's new venture is in collaboration with Australian partner Salter Brothers, who acquired Bannisters Group in 2024.

Rick Stein at Coogee Beach will open at InterContinental Sydney Coogee Beach on 1 December 2025, with bookings available via the below website. Further details, including menu and beverage offer, to follow. 

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Rick Stein at Coogee Beach, InterContinental Sydney Coogee Beach

242 Arden Street, Coogee NSW 2030

Open Hours:

Monday – Thursday | Dinner 6pm til late

Friday - Sunday | Lunch 12-3pm & Dinner 6pm til late

Bookings can be made via ricksteinatcoogeebeach.com.au

Instagram: @ricksteinatcoogeebeach

For further information, images or interview requests, please contact The Cru:

Sophia Shannon: 0429 131 110 | sophia@thecru.agency

About Rick Stein

Rick Stein has a long association with the Australian coastal lifestyle, establishing Rick Stein at Bannisters by The Sea with Australian publicist wife Sarah Stein in 2008, followed by Rick Stein at Bannisters Port Stephens in 2018. 

Stein is a British chef, restaurateur, cookery book author and television presenter. He has written over 25 cookery books, a memoir and made over 30 programs including 12 cookery series. 

Rick is best known for his love of fresh, simple seafood and made his name in the 90s with his earliest books and television series based on his life as chef and owner of The Seafood Restaurant (established in 1975) in the fishing port of Padstow. As he said at the time “nothing is more exhilarating than fresh fish simply cooked” – an ethos he has both lived and run his restaurants by.

About Colin Chun

Colin Chun is the incoming head chef at Rick Stein at Coogee Beach, opening in December. With more than two decades of international culinary experience, Colin has led large kitchen brigades of up to 80 chefs across luxury hotels and fine dining venues in Australia and Asia.

Before joining Rick Stein, Colin held executive chef positions at Hilton Sydney, Pullman and WSCC Penrith, and W Taipei, where he developed and implemented culinary standards, training programs, and award-winning menus. Recognised for his leadership and commitment to quality, he has been nominated multiple times for Chef of the Year and Manager of the Year honours.

A long-time admirer of Rick Stein and his philosophy of simple, produce-driven cooking, Colin brings deep respect for ingredients, consistency, and craftsmanship to the new restaurant. His passion for seafood and his hands-on leadership will define the kitchen's culture when doors open this December.