Phase one of an ongoing project that will see the Coogee Bay Hotel refurbished is now complete, with the hotel unveiling its new look and menu under the leadership of Chris Cheung and the Coogee Bay team.

The revival was executed by Dave Galvin and Paul Schulte who head up the SITE hospitality group. Galvin has rolled out the new QT Hotels and Resorts restaurants and bars nationally and more recently headed up the Morsul Group. Schulte has 15 years’ experience as creative director at Keystone under his belt. Together they coordinated a team of local and international architects, designers and consultants to achieve the new look.   

“I want people to experience something they didn’t expect to experience,” said Schulte.

Expansions to The Coogee Bay Hotel include the installation of two food trucks: the West Coast Trawler offers Californian inspired fresh tacos and poke bowls from a refurbished caravan, while the Kebab Shop is serving new-age gyros in traditional Greek fashion.

Head chef Andrew Prasad has also packed the new core menu, which is served throughout the venue, with fresh, locally sourced produce. The new menu offers dishes from breakfast through to dinner and late evening bar bites.

Dishes include a mezze plate, pizza, Alaskan king crab salad, jalapeno beef burger, and grilled yellowfin tuna steak with roast heirloom tomatoes, with lemon meringue pie on offer for dessert.

Mixologist Lindsey Potts is helming The Beach Bar. Potts’ drinks list features classics as well as a few cocktails of her own creations, like ‘The Perfect G&T’, which consists of lemongrass infused Tanqueray gin, kaffir lime, grapefruit and east imperial Burma tonic. 



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