Clapham has welcomed Mimosa, a new cocktail bar and restaurant designed to take guests from relaxed brunches and after-work dining through to lively late-evening gatherings across a series of distinct spaces. Located at 64 Clapham High Street, the new venue combines cocktails, music and dining within interiors that shift in mood and atmosphere throughout the day and evening.
The team behind Mimosa have worked in hospitality for more than ten years and have brought their experience into creating a stylish and welcoming social destination for Clapham’s growing community. Spanning multiple floors, the venue blends cocktails, intimate lounges and layered social spaces with a food offering shaped by Michelin-trained chef Hermann Eric Allangba. From 1st August, Mimosa will also introduce a weekend brunch offering, further expanding the venue into an all-day dining and social destination.
Interiors throughout the venue move between warm timber finishes, ambient lighting, velvet-lined seating and layered cocktail spaces, creating a setting that feels both lively and intimate. Anchored by a central cocktail bar and rooftop garden, Mimosa unfolds across a series of distinct lounges and dining spaces designed to transition seamlessly from daytime dining and brunches into evening drinks and social occasions.
Designed by Big Kahuna Studios, the main floor is home to the venue’s central bar, which brings together booth and table seating designed for drinks, dining and social occasions. Overlooking the main space, the Gallery VIP offers a more intimate mezzanine setting, while the lower-ground Hideaway Bar and adjoining Lounge create a relaxed atmosphere suited to group gatherings and private bookings. Elsewhere, the Rooftop Garden features a retractable roof, lush planting and flexible seating designed for year-round drinks, brunches and dining, alongside a discreet Private Room for smaller celebrations and intimate gatherings.
The food offering has been developed by chef Hermann Eric Allangba, with a menu centred around elevated sharing plates designed to complement Mimosa’s social atmosphere. Dishes include Beef Tataki served with ponzu dressing, crispy onions and nutty cucumber salad; Pulled Pork Croquettes with coca cola and apple foam; Crispy Shredded Duck Leg Wraps with hoi sin sauce, scallion and pickled cucumber; and King Prawn Bruschetta with garlic and herb emulsion. Signature dishes also include the Miso Glazed Salmon, slow-cooked until tender before being glazed in rich miso and flame-finished for a caramelised edge, served alongside crispy rice crackers and Cajun pepperonata. Elsewhere, Crispy Korean BBQ Pork Belly Bites combine sticky Korean BBQ glaze with fresh Asian slaw for a balance of crunch, heat and sweetness, while the Corn-Fed Chicken Ballotine is filled with wild mushrooms and paired with lemon and aged parmesan tagliatelle for a richer, more refined plate.
Alongside the food, Mimosa’s cocktail programme moves between bright, refreshing serves and richer signature cocktails, reflecting the venue’s atmosphere throughout the day and evening. Signature cocktails include the citrus-led Heat Waves and Lucy, alongside more distinctive serves such as the Hibiscus Sour, combining pisco, hibiscus, cardamom and Aperol, and The Gilded Thorn, layered with rose tea, bergamot and vanilla thyme. For guests looking for something bolder, The Hot & Smoky combines mezcal, sweet vermouth, spicy honey and chocolate bitters. Across the list, ingredients such as green tea, lemongrass and rose tea are used, with all syrups and cordials prepared in-house by the bar team. The menu also features a dedicated zero-proof selection, including serves such as the Greenhouse Cooler and Hot Honey Sour.
Mimosa is now open.