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Coya Sydney offers one of the most interesting and innovative menus around and they’ve got some great special menu nights coming up. Where else can you try wild boar, rabbit, Egyptian bread pudding and bacon ice cream?!

Coya, run by executive chef and author Ashraf Saleh, opened in St Leonards just last year with a menu that highlights Ashraf’s Middle Eastern heritage and culinary training from France. And it’s starting to turn heads in the culinary world for its very exciting and innovative menu – with items you’re not going to find in most local eateries.

“Coya is not your average neighbourhood restaurant,” says Ashraf. “We use a blend of fresh Australian produce with interesting Middle Eastern flavours. “This combined with classic French cooking techniques has led to a carefully curated menu that highlights how food can transport you beyond your dining table, in the best possible way.”

Coya head chef and cook book author Ashraf Saleh loves to offer something different at Coya.

The best news of all for foodies, is that Chef Ashraf explores unique, interesting flavours and spices and then takes you on a foodie journey via degustation menus. Using only the best market produce of the day, you can choose from a 4-course tasting menu, a six-course carnivore or herbivore degustation, a 9-course menu, and an epic 10-course meal.

“Each course is bright, beautiful, fresh, precisely calibrated and artfully plated,” Ashraf tells us. “The menus are transformed every 6-8 weeks, so there’s always something to surprise and delight.

Coya also has several special events coming up that adventurous food lovers have to attend!…

Game Meat Dinner – Thursday, June 22nd.

What’s on the Menu: Rabbit manti, Quail turlip, Wild boar, Venison, Rhubarb Brioche pudding.

Cost: $105 per person 

Christmas in July – Wednesday, July 5th 

What’s on the menu: Canapés, Crispy pork belly, Pomegranate jus, Stuffed spatchcock; Christmas pudding

Cost: $85 per person

Dare to Eat Offal Degustation – Saturday, August 5th

What’s on the menu: Chicken liver Pâté with condiments; Crumbed lamb brain. Citrus emulsion; Ox tongue salad, Braised beef tripe, Calf liver chocolate gateau. Bacon & pork fat ice cream.

Cost: $100 per person

Ash’s Spice Journey Degustation – Friday, September 1st

What’s on the menu: Chilli prawns. Sumac. Raspberry emulsion; Fried Cauliflower. White tahini. Sumac; Organic chicken. Saffron. Garlic. Lemon; Barramundi. Cauliflower purée. Za’atar dust; Slow cooked Marulan lamb shoulder. Chilli. Cumin, Bangalow sweet pork belly. Cabbage purée. Apple fluid gel, Umm Ali. Egyptian bread pudding. Cardamom anglaise

Cost: $130 per person

Father’s Day Lunch – Sunday, September 3 

What’s on the menu: Crispy pork belly. Pomegranate jus; Grilled barramundi. Green harissa; Slow braised Blackmore wagyu bolar blade; Passion fruit cloud

Cost: $120 per person (Children’s menu available upon request. $45 per child, under 12)

Book fast via the details below!

Shop 2, 567 Pacific Highway St Leonards
Website: https://www.coyasydney.com.au/
Phone: (02) 9981 7053
For more news on new restaurant openings in the area, click here.