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 approach and Australian holiday diners in Port Stephens and Mollymook, is set to open his first Sydney restaurant next month. Located on Coogee Beach, the oceanfront venue will seat 224 guests, with bookings filling fast.
Rick Stein’s New Sydney Restaurant
The menu will highlight Rick’s enduring philosophy: “Nothing is more exhilarating than fresh fish simply cooked.” This includes local seafood such as Nelson Bay mahi mahi, Port Stephens pippies, and Ulladulla mackerel. Singapore chili crab will feature blue swimmers from Nelson Bay, alongside traditional fish and chips served with mushy peas.
The Chef’s Favourite Sydney Eats
Quick Takeaway Dinner
Rick loves Tobikiri, a tiny Japanese restaurant in Neutral Bay run by a husband-and-wife team with only about 10 tables. He praises the remarkable results they achieve with just a small staff.
Lunch on the Go
Avenue Road in Mosman offers excellent brunch options. Rick’s wife, Sarah Stein, especially enjoys their acai bowls.
Snack
- Prawn dumplings from Fang Dumpling House in Cremorne.
Ideal Date Spot
Bathers’ Pavilion at Balmoral Beach provides a stunning view and a romantic atmosphere perfect for a date.
“Nothing is more exhilarating than fresh fish simply cooked.”
Author’s summary: Rick Stein’s upcoming Sydney restaurant promises fresh, locally sourced seafood, while his favourite existing Sydney spots offer intimate dining and classic flavours reflecting his culinary values.