Enjoy the freshest ingredients when you arrive at the CBYC.
We are ready to make your visit a memorable one!
Our finely crafted menus.
Loved by many
Enjoy the freshest ingredients when dining at the Cockle Bay Yacht Club. From fresh Lobster and Appellation Oysters shucked to order, to beef and lamb, chilli sauces and chutney’s from the family farm on NSW’s South Coast.
Chef Noor pulls from his years of experience and travel to create beautiful and creative dishes, accessible for everyone.
About our Chef
Chef Faheem Noor graduated from University of Toulouse Jean Jaurès in hospitality management. He continued his education in London at Thames valley University and graduated with a Bachelor’s of Science in Culinary Arts and Management(hons).
Faheem started working in the kitchen at the tender age of 18 in Harrods London for 2 years, another 2 years at Sushinho in Chelsea and a brief stint at Nobu Park Lane.
Things started to get serious when he then decided to join Maze Gordon Ramsay in Mayfair where he was part of the first brigade that won the 1st Michelin star for the restaurant.
After London, he migrated to Sydney to be closer to home and his first gig was working at one of the best Japanese restaurants in the country, Tetsuya. From there, Chef Noor relocated himself into suburban restaurants around Eastern suburbs from The Sailors Club, Zigolinis Woollahra, Executive Chef at Pelicano Double Bay, Executive Chef at Empire Lounge and Sydney seaplanes (present). it seems like waterfront venues are a thing for Chef Noor.
His passion for food is second to none, he focuses his travels on food and enjoys exploring the local gastronomy. He has developed a flair in creating creative seafood dishes, exploring new techniques while keeping things simple and not overcomplicating the plate.
His ethos is making fine dining food accessible for everyone. His vision at Helm Bar is to produce a gastro pub style cuisine similar to the UK, highlighting seasonal ingredients, and for it to be an institution by the harbour whilst running Cockle Bay Yacht Club as a young, fun and fast paced eatery – 2 concepts under 1 roof.
Live lobster’ full blood wagyu, in house bred lamb and appellation oysters are just some of the ingredients he will be bringing. As well as our very own house made chilli sauce and chutneys from the family farm on South Coast of NSW.