Mimi's, Will’s & Una Màs at Coogee Pavilion
After six years in the making, Merivale’s Coogee Pavilion middle floor is now open and it doesn’t disappoint.
Photography: Steven Woodburn
The grand dining room on the middle level in Coogee Pavilion with its breathtaking ocean views now houses mimi’s, taking its name from Merivale Hemmes, affectionately known by her family as ‘Mimi’. Photo - Steven Woodburn.
Last Friday the highly anticipated middle floor in Merivale’s Coogee Pavilion finally opened its pistachio-coloured Mediterranean influenced doors and we couldn’t be more excited. Perhaps Merivale’s most ambitious project to date, the middle level is home to three venues; restaurant mimi’s, cocktail bar will’s and wine and tapas bar Una Màs. All three locations are a celebration of coastal dining continuing Merivale’s custodianship of the iconic seaside building.
The middle level in Coogee Pavilion was six years in the making and is the product of an inspiring collaboration between the venue’s Executive Chef Jordan Toft, Justin Hemmes and Merivale’s design team (Bettina Hemmes, Vince Alafaci and Caroline Choker of ACME, and stylist Amanda Talbot).
Una Más is a local wine and tapas bar with a Mediterranean soul; a ‘walk off the beach’ local where guests stop by for a quick bite or get lost for a few hours. Photo - Steven Woodburn.
Whilst each middle floor concept is different and a destination in its own right, they’re all shaped and guided by the cooking philosophy of Executive Chef Jordan Toft. Photo - Steven Woodburn.
The restaurant nostalgically takes its name from Merivale Hemmes who is affectionately known by her family as Mimi, while the cocktail bar, will’s, is a nod to her husband Mr. John, whose given name was William.
The three new locations are a unique destination in their own right, and all shaped and guided by the cooking philosophy of Jordan Toft (formally Bert’s, Bar Topa) with menus which offer a simple, yet special style of dining sparked by a Mediterranean heart, through an Australian lens. Toft has applied a simplicity and constrained elegance to the food, with skilful technique and craftmanship delivering seafood, meat and vegetables at their very best.
Dishes include barbequed greenlip abalone skewers; grilled pork collar with wild honey, rosemary and roasting juices; salt-baked butternut squash with fig-leaf oil, yoghurt, cumin and pepitas; and grilled Wagyu with bullhorn pepper, kampot and horseradish.
“I was inspired by the generosity of regional dining around the med - those moments when your heart rate slows down, you’re completely at ease and filled with gratitude for life’s simple pleasures.”
Mimi’s Executive Chef Jordan Toft. Photo - Steven Woodburn.
Accompanying cocktail bar, will’s, is an escape from reality; a space that exudes charm with a lively energy and bon vivant attitude to drinking. Photo - Steven Woodburn.
“Dishes include barbequed black lip abalone skewer, pancetta, bay’ and ‘yeasted puff pastry arlettes, warm d’affinois.”
The kitchen space in mimi’s is completely open, so you’ll feel like you’re dining in someone’s home. Photo - Steven Woodburn.
VISIT
COOGEE PAVILION MIDDLE FLOOR - 130A BEACH STREET, COOGEE, SYDNEY