CEVICHE RESTAURANT (CLOSED)
Sydney, New South Wales

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With panoramic views over Coogee's sandy shores, Ceviche Restaurant serves a contemporary Australian menu of simple flavours and fresh seafood. A generous menu offers plenty of choice to diners, but a trip to Ceviche woul not be complete without sampling the restaurant's speciality ceviche and a cocktail from the well stocked bar.
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General info

Address:

56 Carr Street
Coogee NSW 2034

Suburb:

Coogee

Contact:

Cuisine:

Modern Australian

Price Range:

$$$$ ~ $$$$

License:

Fully Licensed (no BYO)

More info

DETAILS

FUNCTIONS
The beautiful location with panoramic views of the beach, makes Ceviche the ideal venue for any special occasion from corporate events to a wedding reception. Ceviche can accommodate groups of 10 – 120 people for sit down set menu meals and 150 for cocktail party style functions. Groups larger than 20 guests incur a 10% deposit to confirm the booking. Large groups that need sole use of the restaurant require a 30% deposit to confirm the booking at least 2 weeks prior to the event, with a minimum spend of $5000 on Wednesday, Thursday and Sunday evenings and $7000 on Fridays, Saturdays and Sunday lunchtime.

PROFILE BY BEST RESTAURANTS

Moving out of Randwick Rugby Club and onto bluer pastures, Ceviche Restaurant has taken residence on the greens of Dunningham Reserve, overlooking the waters of the Pacific. Embanked on the side of Coogee Beach, the restaurant is both out of the way and right on the water, making it a spectacular dining spot – particularly for anybody who takes advantage of the alfresco terrace area. The beach theme receives a sophisticated reception inside. Appointed in breezy, beachy colours – textured blue banquettes, beige cushions, wooden floors, white-set tables, frosted tea light candle holders and a slight scattering of seashells – Ceviche is a chic extension of its surroundings. Soft chill-out, loungy music adds to the effect.

The menu lends a further hand with an amazing selection of Modern Australian fare. Aside from all-day tapas designed to accompany a cool glass of wine or a cheeky cocktail, Ceviche also has an impressive a la carte menu that transitions twice a year and a chef's dinner specials menu which changes once a fortnight. Keeping with the ocean theme, seafood standouts include seared scallops (served on a light cauliflower puree with crispy serrano ham and parsley coulis) for entree and slow-cooked petuna ocean trout, which comes sidled up to wasabi mashed potatoes, steamed gai larn, soy and lime beurre blanc, for mains. The simple arrangement of flavours and generous serving will leave you incredibly satisfied. However, a signature that you should not miss is the duck. Sitting on garlic thyme roasted brown pear and drizzled with port glaze, this dish presents a wonderful combination of sweet and savoury flavours. If you have room there is also a great list of desserts or cocktails to help you finish your meal. And speaking of beverages, the wine list is as sophisticated as the restaurant itself.
Agnes Gajewska

Specials & Events

This restaurant has not scheduled any event.

Functions

FUNCTION MENU
Please contact the restaurant for further information.
MAX SEATING
n/a

Features

Breakfast
Caterer
Function for 100-300
Outdoor Dining
Private Dining Room
Suitable for Families with children
Suitable for Functions
Suitable for Groups of 10
Suitable for Product launches
Suitable for Weddings
Views
Waterfront Dining
AWARDS
This restaurant does not have any awards.

Reviews

CHEF RECOMMENDATIONS
This restaurant has not being recommended yet.
USER REVIEWS
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j strachan - 14/07/2012
We were welcomed warmly the moment we arrived, served delicious Ozzie wines to accompany every course in the relaxed but elegant surrounds which was only topped by the fab food. Each course exceeded the last in taste tingling flavour from the delicious soup appetizer,the light, perfectly cooked scallop entre through to an amazing pumpkin totellini. I don't usually eat dessert but was convinced the chocolate plate was too good to miss. It was (and the chilli choc icecream was to die for). I have only praise for my Ceviche experience.