Hungry for Freshness? at Copperhead Brewery
Passion, generosity and a commitment to excellent everything is the heart of memorable moments at Copperhead Restaurant Brewery, enthuses Helen Flanagan.
The magnetism is undeniable. This unmissable gem attracts foodie fanatics, fine wine and artisan beer aficionados from Caloundra, Noosa Heads, Gympie, in-between and beyond, who hot foot it to Cooroy and enjoy hearty hospitality, and a one-of-a-kind dining and beverage experience. For good reason.
Enthusiastic and amenable head chef Mark Potter, has been at the helm for eight years after leaving the hustle of Hastings Street. These days he is responsible for the truly dynamic and personal food coming from the Copperhead kitchen…most of which is from the land and sea just kilometres away and fresh to your plate.
His pursuit of freshness includes being a master in the art of making bread, pasta, pizza bases, pickles and spicy relishes – as well as decadent ice creams; plus the use of appropriate garnishes such as freshly-picked pea tendrils, 7-day old onion shoots, and pretty flower petals that turn dishes, especially desserts into edible art.
Mark’s food is exciting, soulful, sophisticated yet fun and mighty approachable, such as what is set to be the star of Spring – a generous share-plate feast of Stout-braised lamb shoulder with malt treacle jus, mushy peas, rosemary kipfler potatoes, roasted carrots, port onions and mint jelly.
Similarly, chicken parmigiana; local seafood dishes such as seared scallops with crispy pork belly; flash fried calamari; prawn and spanner crab cannelloni; fresh fish of the day; and if you adore crayfish, local Cherax Park’s Red Claw with a whispy gluten-free tempura batter, served with a Japanese salad, miso mayo and shoyu sesame seeds, is heaven sent! Oh, and the entrée to complement is undoubtedly six Pipe Clay Lagoon oysters with wakame and tamari.
Entrées for those a little adventurous include lamb and potato dumplings made with a massaman and coriander paste, served with papaya salad and a yum tom yum mayo; tequila-cured Yellowfin tuna with smoked tomato crème fraiche, avocado and chilli lime sorbet is inspired and playfully Mexican; vegetarians will sing praises to the Indian-spiced cauliflower with chick peas and lentils; say ‘yes’ to both polenta and eggplant chips; and the deluxe share platter of mainly Euro faves includes duck liver pâté, chicken and pistachio terrine, cheddar and organic olive sourdough.
Looking for serious beef? How about a 250gm grassfed sirloin with duck fat potatoes, chorizo, pearl onions and peas, or a 300gm Black Angus rump with Olasagasti anchovies, onion rings, bearnaise and hand cut chips.
If it happens to be lunch time, you’re in luck with the double Wagyu beef burger. It’s whopper. Alternatively, there are also snapper and chicken parmi burgers, plus pizzas ranging from hot salami, pork belly, prawn and a mushroom version.
Quackers about confit duck? With eschallots, watercress, risotto, and Rocky Creek chestnut and oyster mushrooms the Yandina farmer delivered a short time earlier, the dish certainly shakes your tail feathers!
Desserts are elevated to profound, strongly principled heights. Contemplate a donut sandwich with hazelnut ice cream or whiskey cake with caramelised banana syrup and smoked whisky ice cream.
Salivate over Mark’s mega indulgent real “gold” three chocolate tart with wild fig compote and bay leaf ice cream or his utterly lavish take on a French vanilla slice with poached rhubarb and vanilla custard.
Sharing is the fairest decision of all!
Ever smiling Jimmy Van Den Bremer, the sommelier and front of house manager, shares his sunshine warmth and abundant knowledge about the broad menu. It suits all tastes and made even better with a glass of wine from the succinct but smart list, cocktail selection, and what’s on tap and pouring now from the seasonal range of 14 artisan beers.
Simon Grasby is responsible for producing the beers, small batches that are seasonal with five to six kegs at a time. He’s been in the beer game for about ten to fifteen years, is recognised for his skill and consistency and is sought-after for advice on craft beers.
Copperhead Restaurant Brewery’s home is a striking building, occupying the corner of leafy Kauri Street and Noosa Cooroy Road in vibrant Cooroy and 15 minutes from Noosa’s Main Beach.
Seeking memorable morsels and moments? You know where to head…
