Rick Stein, from the west England to East Coogee

Rick Stein made his name cooking out of his spiritual home of Cornwall in the west of England but stuck a flag in the east of Australia when he opened his restaurant Rick Stein at Coogee Beach on December 1, 2025.

And the English chef, restaurateur and television presenter has now opened an outdoor venue there, called The Terrace.

The outdoor dining space set above Arden Street, with views over Coogee Beach, in the eastern suburbs of Sydney, less than 10km from the CBD.

+ The Terrace is a relaxed, walk-in dining venue, with shared tables for up to 90 guests under umbrellas.

+ It is open on Saturdays and Sundays, noon to 5pm, through September (weather permitting). From October it adds Fridays to Sundays, and it is open seven days a week all though summer.

+ Live music sessions will be introduced on Saturday afternoons.

I SEE FOOD

Expect seafood. The Terrace’s menu features lots of it and reflects Rick’s philosophy of simple food, done well.

And The Terrace offers a more relaxed dining than indoors at Rick Stein at Coogee Beach.

+ Expect freshly shucked Sydney Rock oysters, prawns on ice with Marie Rose sauce, a sashimi selection of salmon, kingfish, tuna and scallops, tempura scallops and crumbed abalone.

+ Highlights from the larger plates include Coogee fish burger, Rick’s fish and chips to share, calamari and chips and a minute steak with Café de Paris butter.

+ Oh, and Rick’s famous beef dripping chips are also available as a side, with curry sauce for dipping.

“We wanted to keep it simple: good seafood, done well, like inside, but more relaxed,” says Colin Chun, head chef at Rick Stein at Coogee Beach. “Oysters, prawns, something off the grill, a spritz in your hand and the beach right there. No bookings. You just come, sit down, enjoy the afternoon.”

SUCK IT UP

The drinks menu is pretty sassy, too.

An insider says: “Spritzes lead the list, with Aperol, Campari and Limoncello all on offer, alongside a run of classic and signature cocktails spanning red and white sangria, a paloma, coconut margarita, mandarin gimlet, Lark whisky sour, yuzu 75 and clear colada.”

Not into alcohol? There’s a small zero-alcohol cocktail list that includes a rhubarb spritz and a

“blood and sand” (which is Four Pillars Bloody Bandwagon, ginger and citrus).

+ The wine list includes Taittinger and Veuve Clicquot champagne by the glass (and bottle, of course).

+ There to a tight selection of wines available by the glass or bottle, including sparkling, whites, rosé and chilled red.

+ The wine list includes the Brokenwood “Rick Stein” semillon blend and the Rick Stein white burgundy.

+ Beers are available on tap.

+ There’s a weekend happy hour from 2-4pm, with discounted schooners and cocktails. Hahn Super Dry and Stone and Wood will be available for $10, with house white, rosé and red are $9. Highballs, house spritzes and sangria are $15 and under.

RICK’S RESUME

Rick Stein has written more than 30 cookery books, a memoir and made over 30 TV programs, including 12 cookery series.

His flagship business is in Padstow, Cornwall.