“The idea is to close the distance between producer and customer, and support the local economies that in turn support us. Our farmers and fishers have strong environmental ethics, from Great Ocean Ducks to Jonai Farms and Meatsmiths, Angelica Organic Farm, and Port Phillip mussels.”
Heirloom carrots with yoghurt and spiced nuts; Port Phillip mussels with white wine, potato, and parsley; and dark beer and rye bread, schmalz, and whipped butter.
Even the bread is a statement of intent at Copper Pot. The dark beer and rye bread brings together Yarraville bakery Cobb Lane and the by-product of Footscray brewer Hop Nation, and is served warm with rendered duck and pork fat from Jonai Farms, and whipped cultured butter from St David Dairy in nearby Fitzroy.
The head chef who took London restaurant Hélène Darroze from one Michelin star to two, Ashley Davis is a fan of classical European cooking with a low-impact approach. This is a place that thinks locally – all produce is Victorian – while its heart belongs to Europe. You’ll find pork rillettes with cornichons and baguette, Spain-by-way-of-Williamstown fried whitebait with saffron mayonnaise, and confit duck pappardelle with pecorino. Think of it as a culinary tour of Europe, without the carbon emissions of getting there.
The team behind Copper Pot also opened Messer Fitzroy in 2018, be sure to check it out!
“It’s a place of small and large plates, of sharing (of course), of international drops, and a menu billed as a ‘road trip through Europe’.”
–Dan Stock, Herald Sun
The quintessential local restaurant with a modern European heart