Mejekawi, meaning sacred table, is an intimate restaurant offering a relaxed and informal fine-dining experience. Scalable tasting menus are prepared in our open kitchen and served to guests against a striking backdrop of the Indian Ocean.



    Chef Ben began his career at the award-winning Rae’s on Wategos in Byron Bay. Since then he has travelled the world honing his craft in a number of prestigious restaurants including Rockpool and MG Garage Sydney and stages at Tertullia and Craft NYC, and three Michelin-star El Raco Can Fabes Barcelona. In 2008 Chef Ben arrived at KU DE TA and in 2013 opened Mejekawi where he applies contemporary culinary techniques to traditional ingredients, resulting in a menu that respects and showcases Indonesian cuisine in an innovative manner.


    British-born chef Stephen Moore has cooked in some of the world's best fine dining restaurants, hotels and resorts for more than 20 years. Most recently Chef Stephen was based in Sydney, where together with acclaimed chef Ross Lusted, he helmed The Bridge Room, during which time it was awarded two Chef's Hats in the Sydney Good Food Guide. Working in multi-award winning and Michelin-star venues in France, UK, Switzerland, New Zealand, Sydney, Melbourne, Barcelona and New Delhi has helped Chef Stephen form a food philosophy that is not only technique and produce-driven, but also holds great respect for local food culture.
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In 2016 we launched the Culinary Collective. An exclusive series of supper clubs that has seen us host and collaborate with some of the region's most innovative and celebrated chefs. Forthcoming events will be announced here, via our newsletter and on our social media channels

Momofuku Seiōbo

Paul Carmichael
Momofuku Seiōbo
1st July 2017

1st July 2017
Momofuku Seiōbo

Rounding up our hat trick of Sydney’s favourite restaurants was Paul Carmichael of the inimitable Momofuku Seiōbo. Over a leisurely lunch, guests enjoyed a tasting menu of Paul’s signature dishes from the critically acclaimed restaurant.



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