Justin Hemmes is making this a habit now – purchasing iconic venues and turning them into wildly popular temples to food and drink. His Coogee Pavilion is no exception, and Executive Chef Jordan Toft is tasked with overseeing the menu for happy, sun-soaked Sydney diners.
Just off the sands of Coogee Beach, the Coogee Pavilion has a clear Hamptons aesthetic, and no expense has been spared to make every nook and cranny a delight. The ground floor caters for families, upstairs is for the adults, and then there’s a rooftop bar.
On the ground floor, a busy kitchen team slides pizzas in and out of roaring stone ovens, while the seafood team prepares platters of fresh Australian seafood. From the sashimi bar, thin slices of raw scallop come soaked in white miso with refreshing pops of Queensland finger limes. Or go for the octopus, accompanied by crunchy kipfler potatoes, fried capers and preserved lemon aioli. Tempura-style cuttlefish is served with zesty chilli flakes and a slice of wood-fired sourdough.
PSST! The kids certainly won’t be bored, with a dedicated indoor games area to keep them busy.