What are the opening hours?

Wednesday 12pm - 3pm 6pm - 9:30pm Thursday 12pm - 3pm 6pm - 9:30pm Friday 12pm - 3pm 6:30pm - 9:30pm Saturday 12pm - 3pm 6:30pm - 9:30pm Sunday 12pm - 3pm 6:30pm - 8pm

mimi's

Name: mimi's
Address: 130a Beach Street, Coogee, NSW, 2034, AU
Telephone: +61291147324
Price range: $$$$
Rating: 4.9

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mimi’s reflects our deep connection to the coast.
(1)

08/11/2026

Service notes

Giddy up
Praj on the tools
Coral trout
Perfect
Details
Farewell Praj
Chickpea pita
Artichoke prep
Crusted lamb
Coffee break

05/11/2026

A day well spent. 🥂 Thank you to everyone who joined us for Cup Day and made it so special. We look forward to welcoming you back next year.

03/11/2026

When we talk about Mimi’s, I guess it’s only fair we talk about caviar.

Mimi’s uses roughly 250kg of caviar a year . What started with a simple idea of making caviar, accessible to everyone with the caviar bump and frozen vodka quickly sparked a love affair with Sydneysiders.

Today, caviar has become part of the Mimi’s experience. From our much loved potato scallops to the iconic caviar pie, it’s one of those things you can fall in love with without even realising how it happened.

Recently, some of our team headed to Thousand Island lakes in China, to experience firsthand where some of the world’s finest caviar is produced Kaluga Queen Caviar

It was a opportunity to see the incredible work, patience and precision that goes into something we’ve become so passionate about serving at Mimi’s.

Kiss the catch

Fresh water man made lake that is roughly the size of Singapore

Mack on the tools

Farming areas

Getting into it

Taking in all in

Sturgeon

Farming areas

Huso huso - beluga
Can grow up to 200kg and 20 years

Golden caviar is a natural occurring and a real treat when we see it at Mimi’s

The pie

Malossol means “light salt” in Russian.
Which means when making caviar only 3–5% of salt is used to preserve the fresh fish eggs
Mimis is 3.7%

Sydney’s favourite the potato scallop

A little Mimi’s at the farm

The beginnings

Prehistoric

Tasting

Boys ready to do some packing

01/11/2026

Service notes

Limited edition
A week of cakes
And another
Xavier on the tools
Banksia & mango
Happy Jackie
Grilled pork
Almost there
A few crepes
Full bloom
Baller

28/10/2026

When we talk about Mimi’s, I guess it’s only fair we talk about caviar.

Mimi’s uses roughly 250kg of caviar a year . What started with a simple idea of making caviar accessible to everyone, with the caviar bump and frozen vodka quickly sparked a love affair with Sydneysiders.

Today, caviar has become part of the Mimi’s experience. From our much loved potato scallops to the iconic caviar pie, it’s one of those things you can fall in love with without even realising how it happened.

Recently, some of our team and Calendar Cheese Company headed to Thousand Island lakes in China, to experience firsthand where some of the world’s finest caviar is produced Kaluga Queen Caviar

It was a opportunity to see the incredible work, patience and precision that goes into something we’ve become so passionate about serving at Mimi’s.

Kiss the catch

Fresh water man made lake that is roughly the size of Singapore

Mack on the tools

Farming areas

Getting into it

Taking it all in

Sturgeon

Farming areas

Huso Huso - beluga, can grow between 100kg - 200kg. Producers eggs at 20 years

Tasting

Malossol means “light salt” in Russian.
Which means when making caviar only 3–5% of salt is used to preserve the fresh fish eggs
Mimis is 3.7%

Sydney’s favourite the potato scallop

Golden caviar is a natural occurring and a real treat when we see it at Mimi’s

The pie

A little Mimi’s at the farm

Prehistoric

The beginnings

Boys ready to do some packing

25/10/2026

Service notes

New dessert  Banana mille-feuille  Caviar pies  Hitting 40 days  stocking up  Bar snacks  Folding  Ready to bake  Orla vs Orlando  keeping it Vibrant

18/10/2026

Service notes

Steak à I’américaine
emulsify
Mix & serve
Congratulations Nic
A trip to the market
Crackling
Crispy Cod
Hong & fish
Summer is here
Long lunching

11/10/2026

Service notes

Goose & Guard
Perfection
Two birds one oven
Spring
Event mode
Close call
Draftsman
Masking
Details

08/10/2026

Last week, some of our kitchen team had the privilege of visiting our friends Long Paddock Cheese to dive into the art of cheesemaking and even make our very own wheel!

Using traditional, handmade techniques, we crafted a semi-hard, Alpine-style cheese. Now for the hard part… waiting! Our wheel will be ready to try in around 8 months.

From kitchen to curd, we can’t wait!

Address

130a Beach Street
Coogee, NSW
2034

Opening Hours

Wednesday	12pm - 3pm
	6pm - 9:30pm
Thursday	12pm - 3pm
	6pm - 9:30pm
Friday	12pm - 3pm
	6:30pm - 9:30pm
Saturday	12pm - 3pm
	6:30pm - 9:30pm
Sunday	12pm - 3pm
	6:30pm - 8pm

Telephone

+61291147324

Website

https://merivale.com/venues/mimis/

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