Coya is run by chef Ashraf Saleh, who trained in French technique before building a menu that combines fresh Australian produce with the spices and flavours of the Middle East. The restaurant is built entirely around a degustation dining concept, with diners able to choose from a four-course tasting menu through to six-course carnivore or herbivore options, a nine-course menu, and an extended thirteen-course experience, with menus refreshed every six to eight weeks. Signature dishes have included confit duck and king prawn with piquillo pepper puree and sumac, with desserts such as Umm Ali, an Arabic bread pudding, alongside pistachio anglaise and Turkish delight ice-cream. Saleh has authored two cookbooks on his French Middle Eastern cuisine and is recognised as a two-hatted chef with AGFG. Now located in St Leonards after moving from its original Cromer site, Coya remains a genuine tasting-menu destination on Sydney's lower North Shore, open for lunch Thursday to Saturday and dinner Wednesday to Saturday.
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