Mews, nestled within Brisbane's Howard Smith Wharves, offers a vibrant breakfast and brunch experience. Its menu, crafted by Executive Chef Andrew McCrea, features seasonal dishes like eggs Benedict on toasted brioche with grilled Moreton Bay bug and beetroot-cured salmon on grilled sourdough. The venue's design showcases works from local street artists, creating a unique dining atmosphere. Mews also offers bottomless mimosas during weekend brunches, enhancing its lively ambiance. Committed to sustainability, it sources 80% of its produce from within a three-hour radius, highlighting its dedication to local and environmentally conscious dining.
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