Mimi's

Overview

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, black abalone is barbecued and skewered, and grilled broccoli is served with fried harissa.

Larger dishes include a barbecued koji quail with nettle cream and house cured bacon; a decadent caviar pie with scallop mousse line and citrus butter; and a handpicked mud crab with preserved lemon mayonnaise and salted brioche. And for even fancier occasions, the Mimi's Selects menu offers bumps of caviar, frozen vodka and freshly shucked oysters. Luxe.

If you're coming with a larger group be sure to book the private dining room. With space for up to eighteen and a bespoke shared menu, it's the perfect spot for an intimate gathering by the sea.

The bar exudes European charm with a lineup of Italian coastline-inspired cocktails created by their wonderful bartenders. Make your way through the likes of the Afterglow (baked strawberry, vodka and sauvignon blanc), the Boab Tree (banana water, rum blend and fennel) and Cliffbrook (kiwi, pisco, fino and green apple) or go classic with a classic martini. Snacks from the Mimi's kitchen are available from your perch up at the bar.

Images: Steven Woodburn