Merivale revealed the latest stage of Coogee Pavilion in time for New Years’ Eve, ushering in both a new year and a new high in rooftop concept spaces.
Just six months after the re-opening of the venue, the next stage of Hemmes’ concept rolled out featuring no less than four distinct areas with indoor/outdoor bars and boasting a spectacular view of the beach and coast.
The entire level is based on the concept of the home of an eccentric botanist, Mr Wiley – festooned with overflowing greenery and mis-matched tiles – and demonstrative of the intense creative process that goes into Merivale concepts.
The menu and drink selection are designed to complement the different zones, and broaden the appeal of the entire area to cater to a wide range of tastes and occasions, from ‘post-beach snacks to cocktails at sunset’.
Steered by executive chef Jordan Toft, the eastern-Mediterranean cuisine will draw from Toft’s travels and the oceanfront location; charcoal-grilled meats, smoked seafood, fresh and zesty sides.
Merivale group bar manager Paul Mant has created a menu of summer cocktails and share pitchers bursting with fruit.
Hemmes describes the concept as his “most exciting venue to open yet” and was obviously very proud of the result when talking to PubTIC.
The first level of the Coogee Pavilion opened mid 2014 under a typically modest public awareness campaign belying its trend-setting offering, borrowing elements from multiple existing Merivale successes to deserve its voluminous-implying name.
It has already enjoyed significant critical acclaim, including being awarded Best Renovation at last year’s Australian Liquor Industry Awards.