The Copper & Fig

Warm house-baked sourdough, whipped local sheep's milk ricotta, wild thyme, and hot chili blossom honey.

Lightly crisped baby artichokes, preserved lemon aioli, caper berries, and smoked maldon sea salt flakes.

Crispy carnaroli rice croquettes, porcini essence, melted fontina center, parmigiano reggiano, and herb crema.

Ripe heirloom vine tomatoes, creamy pugliese burrata, cold-pressed genovese basil oil, and 12-year aged balsamico.

Split canoe marrow roasted over embers, shallot marmalade, parsley caper salad, and grilled sea-salt focaccia.

Wild-caught bass, delicate saffron fumet, butter-braised leeks, tender marble fingerlings, and fresh tarragon oil.

Tender herb-crusted lamb chops grilled over oak embers, mint chimichurri, charred tenderstem broccolini, and red wine jus.

Six-hour slow simmered shank, creamy stoneground polenta bianca, caramelised baby carrots, and crisp rosemary gremolata.

Free-range chicken brined in herbs and lemon, roasted garlic velouté, caramelized parsnip purée, and wilted greens.

Thick hand-pressed cottage cheese steak, smoked over charcoal, creamy saffron velvet sauce, and roasted pistachio crumb.

Caramelized black mission figs, creamy gorgonzola dolce, fresh mozzarella, wild peppery arugula, and wildflower honey drizzle.

Wild chanterelles, taleggio cheese, roasted garlic cream, fresh thyme sprigs, and shaved black winter truffle.

Artisan spicy pepperoni cups, san marzano tomato reduction, fior di latte mozzarella, and chili-steeped blossom honey.

Crushed d.o.p. san marzano tomatoes, fresh buffalo mozzarella, hand-torn sweet basil, and extra virgin olive oil.

Handmade egg tagliolini pasta, toasted tellicherry black peppercorns, 24-month pecorino romano, and pasture butter emulsification.

Broad artisanal pasta ribbons, slow-simmered porcini and shiitake ragù, aromatic rosemary, and shaved aged parmesan.

Pillows of fresh stuffed pasta filled with sweet roasted corn and sheep ricotta, nutty hazelnut brown butter, and crispy sage leaves.

House extruded cuttlefish ink pasta, sweet gulf prawns, spicy calabrian butter, confit cherry tomatoes, and toasted herb crumb.

Fire-charred stalks, roasted garlic confit, pinch of chili flakes, and cold-pressed meyer lemon oil.

Crispy kennebec potatoes, white truffle oil, finely grated parmigiano reggiano, and roasted garlic aioli.

Crisp organic gem lettuce hearts, creamy vegetarian caesar dressing, sourdough crouton crumble, and shaved pecorino.

Extra virgin olive oil sponge, blood orange compote, whipped mascarpone crema, and candied rosemary.

Flourless dark chocolate base, velvety bitter chocolate ganache, fleur de sel crystals, and house espresso gelato.

Silky sweet cream panna cotta, macerated summer berries, wild mint leaves, and crisp honey tuile.

Infused black fig reduction, smoked maple essence, aromatic bitters, sparkling tonic, and torched orange peel.

Fresh ruby red grapefruit juice, organic agave nectar, fresh lime, sparkling soda, and fragrant torched rosemary sprig.

Elderflower blossom cordial, bergamot citrus, crisp sparkling water, english cucumber ribbon, and fresh spearmint.

Fresh blood orange cordial, spicy cold-pressed ginger brew, fresh lime juice, club soda, and fresh garden thyme.

Artisan arabica beans cold-steeped for 20 hours, poured with a silky microfoam head and subtle dark chocolate notes.