Coogee Wine Room has undergone a remarkable transformation, elevating its status from a casual beachside bar to a gastronomic destination.
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Under the guidance of new head chef Ken Yong, this beloved local haunt has reimagined its menu, offering patrons a sophisticated dining experience that rivals the stunning ocean views.
Chef Yong brings an impressive pedigree to Coogee Wine Room, having honed his skills in some of Australia’s most prestigious kitchens, including Jonah’s, Tetsuya’s, Quay, and Oncore by Clare Smyth. His culinary philosophy, which blends modern techniques with traditional styles and emphasises the ‘farm to fork’ concept, is evident in every dish on the new menu.
Gone are the days of simple bar snacks. The revamped offerings now feature culinary masterpieces such as heirloom carrots with burratina, hazelnuts, and an innovative carrot & coffee dressing.
For meat enthusiasts, the MS6+ Wagyu rump cap tagliata, served with radicchio, pepitas, salsa macha, and jus, promises a decadent exploration of flavours and textures.
Chef Yong’s personal favourite, the Chicken Ballotine, showcases his ability to elevate classic dishes. This refined creation features a Comté fondue, cauliflower florets, sage, sherry dressing, and chicken jus – a symphony of flavours that exemplifies the new direction of Coogee Wine Room’s cuisine.
The wine bar’s commitment to culinary excellence was further demonstrated in their recent Chef Collaboration Dinner. This exclusive event, held on August 25, saw Chef Yong partnering with Chef Joshua Osborne to create a one-night-only menu that celebrated Australian produce and sustainability.
While the food has taken centre stage in this reinvention, Coogee Wine Room hasn’t forgotten its roots as a wine lover’s paradise. The establishment boasts an impressive selection of 500 bottles, representing major wine regions worldwide and offering over 50 different varietals. With 25 wines available by the glass, patrons are encouraged to explore and discover new favourites.
For those preferring other libations, a curated selection of cocktails and beers is also available.
Owners Tom Hardwick and Michelle Morales have successfully created a space that marries the sophistication of European wine bars with the laid-back charm of a beachside neighbourhood spot.
Spread across two levels, the restaurant offers a variety of atmospheres to suit any mood – from casual dining on the ground floor to intimate gatherings in the upstairs lounge.
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As Coogee Wine Room enters this new chapter, it stands as a testament to the evolving Sydney dining scene. By combining world-class cuisine, an extensive wine selection, and the unbeatable ambiance of its beachside location, it has positioned itself as a must-visit destination for food and wine enthusiasts alike.
Published 26-August-2024
