Where Chefs Eat: Rick Stein’s Sydney Favorites
The renowned British chef, famous for his seafood mastery and beloved Australian establishments at Bannisters in Port Stephens and Mollymook, will soon open his first Sydney restaurant. The venue, a 224-seat oceanfront dining room on Coogee Beach, is set to debut next month and is already drawing strong interest.
Fresh Seafood at the Heart
“Nothing is more exhilarating than fresh fish simply cooked.”
True to this philosophy, the menu will feature locally sourced dishes such as Nelson Bay mahi mahi, Port Stephens pippies, Ulladulla mackerel, and a Singapore chilli crab using blue swimmer crabs from Nelson Bay. Traditional fish and chips with mushy peas will also make an appearance.
Rick Stein’s Sydney Go-To Spots
- Quick Takeaway Dinner: Tobikiri, a small family-run Japanese restaurant in Neutral Bay with only about ten tables. Rick admires how the couple and one waiter create something extraordinary.
- Lunch on the Go: Avenue Road Café in Mosman – more of a brunch place, where his wife Sarah enjoys the acai bowls.
- Favorite Snack: Prawn dumplings from Fang Dumpling House in Cremorne.
- Ideal Date Spot: Bathers’ Pavilion, offering a beautiful, romantic view directly over Balmoral Beach.
Author’s Summary
Rick Stein, soon to debut his beachside Sydney restaurant, shares his favorite local spots for honest flavors and seaside charm, keeping seafood at the heart of it all.
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