With a pedigree that includes the Michelinhatted Pied á Tierre and Alyn Williams at the Westbury in London, chef Brent Potuszynski’s take on modern Australian cuisine through the lens of Japanese technique and flavours is not to be missed. It’s Australian. It’s Japanese. It’s highly focused attention on the finest details and the freshest ingredients, including premium kangaroo and seafood. Find out why everyone’s talking about Mimasu.
> A menu made for sharing
> Extensive selection of premium Japanese whiskies
> Vegan banquet option
Tues to Fri Midday – 2:30pm & 5:30pm – 9:00pm
Sat 5:30pm – 9:00pm