Feed me at Bar Copains

Bar Copains is the hottest ticket in town at the moment. And for good reason. The culmination of a decades-long friendship, Chefs Nathan Sasi and Morgan McGlone have fashioned their new joint venture after Sasi's acclaimed Leigh Street Wine Room in Adelaide, the venue he opened then sold after departing Sydney's Mercado restaurant.

For my part, I'm excited to see more small, local European-style wine bars popping up in Sydney, with excellent food and wine at reasonable prices, a format that has long been a hallmark of Melbourne's dining scene. Think the equally new Gilda's, Paski Vineria Populare, La Salut, and the slightly older contenders of 10 William Street or any of the other venues by the Love, Tilly Devine group.

Bar Copains' menu is constantly shifting. As an ideal accompaniment to a chablis, there are Sydney rock oysters served with mignonette and anchovy toast, plus choux buns filled with Comté custard. There’s also Murray cod cooked over an open flame on the custom Japanese konro grill, a nod to Sasi’s days at Nomad. For vegetarians, crispy eggplant is served with tomato jam and salted ricotta, and tomatoes accompanied by compressed watermelon and goat’s curd. It sounds delicious and light and refreshing.

For our dinner, we'll choose snacks and small plates from the short menu that will turn into dinner. And we'll either get individual drinks or share a bottle from the list.

(For those new to the group, I am a former wine pro and so tend to choose wine for the table so there's one less thing to worry about.)

Things to note

• Our booking time is 6.15pm for 6.30pm.
• We have 5 seats only - bookings for 6 or more people attract a 10% service charge.
• Your booking deposit is $50.00, which secures your booking and will be taken off the bill on the night. It's the same amount I'll be charged if you don't show. The remaining $9.50 goes towards the time and money I spend to keep the group running, admin fees and GST. Please note that Meetup won't refund its admin fee.
• Please make sure you have PayID enabled on your bank account to make it easy to split the bill.
• If you can no longer make it, please give me at least 48 hours notice. That way I can give you a refund and hopefully find someone else who would like to come.
• There's no published menu to check, given its ever-evolving nature, however, please let me know if you have any food requirements.

I look forward to seeing you there!

-- Caroline.