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 his Australian holiday diners at Bannisters in Port Stephens and Mollymook, is about to open his first Sydney restaurant. Scheduled for next month, the oceanfront venue will seat 224 guests at Coogee Beach, just steps from the shore. Bookings are already filling fast.

Rick Stein’s menu will reflect his long-held belief: “Nothing is more exhilarating than fresh fish simply cooked.” It will feature local seafood such as Nelson Bay mahi mahi, Port Stephens pippies, and Ulladulla mackerel. His Singapore chilli crab will highlight blue swimmer crabs sourced from Nelson Bay. Traditional fish and chips with mushy peas will also be served.

Rick Stein’s Favourite Sydney Food Stops

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,” says Rick.

Lunch on the go

Located in Mosman, Avenue Road is a brunch spot rather than lunch. Rick notes, “My wife Sas loves the acai bowls there.”

Snack

Rick’s pick for a snack is prawn dumplings from Fang Dumpling House, Cremorne.

Ideal date

He recommends Bathers’ Pavilion for a romantic meal with a beautiful view right on Balmoral Beach.

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

Author’s summary: Rick Stein is set to open a new Sydney seaside restaurant focusing on fresh, simply cooked seafood, while sharing his favourite local dining spots and dishes in the city.

Broadsheet — 2025-10-31