Copper is a new restaurant in Singapore, the bar has been open since late 2014, but the restaurant only opened in the past month or so. This dinner at Copper Singapore was one of the more enjoyable meals I have had in this year.

We, Robert of Wine Exchange Asia  who arranged the dinner, and I were looked after by the owner Alex, he is the one standing at the head of the table looking serious, the entire night, which added to the occasion. Alex chose every item within Copper, from the hand-made stemware through to the chandelier. I really like the feel of the place and the food it has to be experienced to understand how good it is, hopefully my photos will do it justice.

A metal bulls head sculpture

The hand blown stemware, each glass is individually signed by the glass-smith.

My Rant

The number of no-shows at restaurants in Singapore is on the rise and on the Friday Night that we dined at Copper only one other table turned up, even though the restaurant was booked out, there should have been around twelve people dining, in the end there were only four.

This lack of courtesy shown by the people booking tables and not showing up or even calling the restaurant to tell them that they can’t make it is apparently on the rise. The impact of this sort of thing is that the restaurants affected are unable to accept other bookings and waste the food that was ordered and prepared for the meals that were to be served. With small restaurants this has a huge impact because of the loss of revenue but the costs associated remain the same. What is worse is that there are apparently groups who are booking tables in multiple restaurants and then picking one of them on the night and not cancelling the bookings.

Not sure what can be done to stop it a part from create a list and prevent them from booking in the future, but it would not be hard for the inconsiderate fools to use another name to make their bookings for them!

That is it for my rant!

Now for the food and wine!!

What We Ate

Bread Basket

The Chicken

Yakitori of Chicken Hearts with 'NOGNE' Dark Ale Teriyaki Glaze The teriyaki glaze made this sweet, was not my pick of the starters, but still would have it again.

The Duck

Duck Ravioli with Jerusalem Artichokes & Duck Jus. Great dish, enjoyed it immensely, a great start to the dinner!

The Egg

Josper Barns Eggs with Forest Mushroom, Smoked Hollandaise and Truffle Snow Was not sure what to expect with this dish, enjoyed the combination

The Egg

The mushrooms!!

The Stew

Spicy Trippes Cocotte in Italian Style Tomatoes, Olives, Anchovies, Capers, White Beans and Pepperoncino Until recently I always avoided Tripe, but found out that my previous experiences with it were poor because it had not been prepared the right way. Preparing it the way that Sicilian and Italian Chefs do it, soaking the Tripe in milk for an extended period, makes all the difference, a nice bit of spice did not help to making this dish enjoyable.

Our Mains

Closest to us is the Pigeon, to the right in the pot are the Brussel Sprouts, next to them, hiding, is the Banana Shallots. Furthest away is the Beef.

The Pigeon

Pigeon A La Francaise with Petits Pois and Turnips with Cognac Flambe Great dish, the charcoal oven that is used in Copper really adds to each dish. The pigeon was cooked as it should be, on any other night this would have been my pick for the dish of the night, unfortunately, for the pigeon, but not me, there was an even better dish

The Pigeon & Brussel Sprouts

The Pigeon

The Beef and the Banana Shallots

The Beef: Charcoal Broiled 120g Kagoshima A5 Striploin, Herb Salad, Salt Around The World With Mirin and Gin Glaze This was my dish of the night.

The Beef

Included with this were three different salts and some fresh lime, the idea being that you add the lime to the beef and then dip it into the salt. Each of the different salts provided a different flavour, really enjoyed this approach, will have to try it out at home as well (as long as I can find a few good quality different types of salt)

The Beef

The Mains

Almond Dacquoise

Dacquoise, Almond Meringue, Macerated Berries and Balsamic Glaze Was not sure what to expect from this, the mix of the meringue, dacquoise (which is dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream), berries and balsamic glaze was, for me, the right balance of sweet and savoury. Really enjoyed it.

Rum Baba

Rum baba, Mascarpone Cream, Dark Rum and Berries Interesting dish, was a little sweet for me, but we did not leave any, so it cannot have been that bad!

Almond Dacquoise

Robert trying to steal the entire dish!

Our Desserts

What We Drank

2012 Gibbston Valley Pinot Noir, Central Otago, New Zealand

Dark ruby in colour, stone fruit and a hint of chocolate aromas, on the plate there were cherries and plums with a bit of spice, savoury medium length finish.

2011 Amarone Della Valpolicella, Le Salette Pergole Vece

Dark ruby in colour, stone fruit and maybe a hint of almond on the nose, typical raisin flavours, full bodied, nice medium to long finish. Paired very well with the Beef. I think that this will only improve with cellaring for another 8 – 10 years.

2011 Groom Shiraz, Barossa Valley, Australia

This was a gift from a friend of my mothers, Sonia, who is friends with the wine maker. Considering that 2011 was a year when most of the wine-makers in the Barassa decided not to make a premium Shiraz, this wine still stood up as a good quality Barossa Shiraz. Sonia if you have a bottle or three from say 2010 or 2012 (both would be great), please drop them off at my parent's place!

1991 Salomon Undhof Riesling Library Reserve, Austria

This is a wine that I picked up 5 or 6 years ago, it was a museum library release. My first Austrian Riesling purchase. Dark golden colour, kerosene and citrus aromas, medium body, considering it's age, it still had a great acid, a very balanced wine with a long finish. Great wine, went very well with the desserts, wish I had more bottles. My favourite wine of the night, although the Gibbston Valley Pinot Noir was pretty good, all the wines we had on the night were pretty good.

Grappa

Not sure who the distiller of this Grappa is, but it is apparently one of the highest rated Grappas out there.

Very smooth, a little sweetness. whilst there was still some heat, it was not as harsh as most of the other grappas that I have had in the past. Great drink!!

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Eau-de-Vie de Prunes de Mouton Rothschild

Eau-de-Vie, water of life, is not a bad digestif, but after having the Grappa, this had no chance.

The Menu

Starters

• Bread Basket
• The Duck
  • Duck Ravioli with Jerusalem Artichokes & Duck Jus
• The Stew
  • Spicy Trippes Cocotte in Italian Style Tomatoes, Olives, Anchovies, Capers, White Beans and Pepperoncino
• The Chicken
  • Yakitori of Chicken Hearts with ‘NOGNE’ Dark Ale Teriyaki Glaze
• The Pate
  • Copper Terrine Platter
• The Egg
  • Josper Barns Eggs with Forest Mushroom, Smoked Hollandaise and Truffle Snow
• The Salad
  • Fresh Fennel and Orange Salad with Toasted Almonds, Bouquets of Chervil, Taragorn and Dill

Mains

• The Beef
  • Charcoal Broiled 120g Kagoshima A5 Striploin, Herb Salad, Salt Around The World With Mirin and Gin Glaze
• The Venison
  • Charcoal Broiled 130 / 150g, Roasted Garlic and Blackberry Marinade and Pumpkin Mash
• The Pigeon
  • Pigeon A La Francaise with Petits Pois and Turnips with Cognac Flambe
• The Pig
  • Pig’s Trotter Stuffed with Chicken Mousse, Mushrooms & Madeira Jus
• The Rabbit
  • Hunter’s Den Rabbit in Red Wine Stock Pot with Potato Gnocchi
• The Cod
  • Black Cod Poached in Red Wine, Valrhona Chocolate Sauce and White Bean Ragout

Side Dishes

• The Potatoes
  • Ultimate Potatoe Puree
  • Roesti
• The Corn
  • Corn Flan
  • Corn Griddle Cakes
• The Veggies
  • Caramalized Brussels Sprouts
  • Josper Banana Shallots
• The Pasta
  • Spatzle Al Gorgonzola
  • Zinfandel Spaghetti

Dessert

• Gorgonzola Cheesecake
  • Gorgonzola Cheesecake with Roasted Grapes, Sarawak Pepper Honey
• Rum Baba
  • Rum baba, Mascarpone Cream, Dark Rum and Berries
• StrawberrySamosa
  • Strawberry Cream and Strawberries
• AlmondDacquoise
  • Dacquoise, Almond Meringue, Macerated Berries and Balsamic Glaze