The Mews Mosman is down a narrow pedestrian-only street. Tables and chairs line either side of the walkway, giving it a festive European feel. After more than a decade in the hospitality industry, owner Daniel Kim wanted to create something special for the locals.

The menu has some classics: smashed avocado for instance, which is served with goat’s cheese, heirloom tomato, poached eggs, chilli flakes and basil oil on soy-linseed sourdough. The kitchen focuses on plating to elevate each dish, choosing to add a twist or an Asian element to make things a little more interesting. Edible petals colour most dishes. The Miso Mush dish has sourdough with smashed edamame, sautéed wild mushrooms, poached egg, black sesame, lotus chips and furikake (a dry Japanese seasoning).

The Mews uses coffee roasted by Grand Cru, which supplies only 13 cafes across Sydney. A rotating single origin is used for black coffees, and the Grand Cru Blend, a combination of Brazilian, Ethiopian and Colombian beans, is used for milk-based coffees.

The interior reflects the British influence in the name. Wooden panels, both natural and painted green, combine with brick floors to give the impression of old English stables.