Mimi's

The middle floor of beachside hotspot Coogee Pavilion is home to three distinct venues. While each venue has its own personality and design DNA, the whole level is an homage to the idyllic coastal location and is guided by the same Australian-accented take on modern Mediterranean cuisine. Executive Chef Jordan Toft (Bert's, Bar Topa) has taken the reins, just as he's helmed the rest of the building's food offerings over the years, including the multi-faceted ground-floor offering and much-loved Coogee Pavilion Rooftop.

Boasting sweeping ocean views through its large arched windows, Mimi's pairs drops off a 600-strong wine list heroing the French wine growing region of Chablis with fresh seafood, top-quality meats and market-fresh vegetables grilled on the kitchen's josper. Don't expect any foams, gels or smokes here — Mimi's is all about letting the produce shine. Abrolhos scallops are steamed and served with summer fennel ($10), black abalone is barbecued and skewered ($16), and fresh peaches bathed in caramel vinegar and shiso ($9).

Larger dishes include spanner crab with preserved lemon mayo ($62); a decadent hand-rolled pasta with pipis, sea urchin bottarga and warrigal greens ($44); and a coral trout tartare with finger lime. And, for even fancier occasions, the Mimi's Selects menu offers bumps of caviar, frozen vodka, Queensland mud crab and live Tasmanian lobster (all at market prices). Luxe.

Accompanying cocktail bar Will's exudes European charm with a lineup of Italian coastline-inspired cocktails created by two star bartenders: Luke Ashton (This Must Be the Place) and Ben Wainwright (Bert's, Charlie Parker's). Make your way through the likes of the High Tide (with peach and limoncello, $22), the Bella Bella (nectarine, lemon myrtle and macadamia, $22) and Greenleaf (rosemary and ruby grapefruit, $22) or go classic with a Willy's martini ($24) or Mimi's margarita ($22). Snacks from the Mimi's kitchen are available from your perch up at the bar.

Will's is open 12pm–midnight Sunday–Thursday and 12pm–2am Friday–Saturday.

Images: Steven Woodburn