Mediterranean-inspired dishes and fresh seafood are the heroes at Marrah, Coogee Bay Hotel’s new beachside restaurant.
Located in Sydney’s east, Coogee Bay Hotel will pay homage to its iconic location and champion local produce through this new dining destination.
Despite the Mediterranean menu, the name ‘Marrah’ actually originates from the Aboriginal word for fish, honouring the original Gadigal and Bidjigal coastal dwellers that once fished Coogee’s waters.
Marrah’s menu has been curated by executive chef Nathan Tillott, who brings a strong focus on local produce including sustainably sourced ingredients from bushfire-affected regions and local growers.
“Our menu is focused on heroing amazing produce, bringing simple yet delicious ingredients to life, all of which are thoughtfully sourced with a focus on quality,” he said.
Highlights include roast scallops served with pumpkin puree, pine nuts and burnt butter, char-grilled Fremantle octopus and grilled snapper fillet with smoked oysters, zucchini blossom and fennel.
Alongside the food offering, Marrah will serve up a premium drinks menu, showcasing Australia’s best wine regions alongside standouts from Europe and the New World.
The new restaurant follows on from Coogee Bay Hotel’s $6 million renovation across its guest rooms, which was completed in late 2019.
The property also offers a number of event and conference spaces, with capacity for up to 220 delegates in its largest conference space.
