Consume charcuterie and cocktails in abundance at Teneriffe bar Copado
Consume charcuterie and cocktails in abundance at Teneriffe bar Copado
Consume charcuterie and cocktails in abundance at Teneriffe bar Copado
Consume charcuterie and cocktails in abundance at Teneriffe bar Copado
Consume charcuterie and cocktails in abundance at Teneriffe bar Copado

Consume charcuterie and cocktails in abundance at Teneriffe bar Copado

If you break down and cry at the beauty of a masterfully assembled cheese board, you might want to pack some tissues when you visit Teneriffe’s newest haunt. Copado is the newest face on the Wool Store-scene, brought to us by Mic Uebergang from The Dalgety Public House. Say hello to an abundance of salumi, creamy cheeses, gourmet tinned sardines, cocktails, wine, wine and more wine.

For the past year the team behind The Dalgety Public House has been hosting Teneriffe locals in the surrounds of its stylish corner bar, but ownership was not content to stop there. Opening on Friday July 7 is Copado, a wine and cocktail bar concept that blends sophistication with approachability. Located right next door to Dalgety, Copado offers a more intimate setting that carries the heritage of the Woolstores through its fit out. Exposed brick, herringbone timber, tanned leather benches, and a 2.5-metre wide cold meat fridge flesh out the space, paired with a smooth and vibrant atmosphere to boot. If your initial glimpse of the back bar doesn’t clue you in immediately, a quick glance of the drinks list will confirm that yes, you are indeed in a wine bar. Copado stocks bottles of sparkling, white, red, orange and rosé sourced from across Australia and further abroad, then backs it up with spirits, beer (Asahi is available off tap) and some impressive-sounding house cocktails.

When it comes to food, Copado keeps the selection neat but oh-so-delicious. Pate parties and jamon jams abound for those looking to nibble all night, with a fierce charcuterie and cheese selection sourced from Fino Foods bolstered by a range of moreish tinned delights from Conservas Olasagasti. Construct your dream platter out of a range of delightful salami, prosciutto, jamon and salumi (shaved fresh in front of you), then pair your meat choice with some soft, blue or hard cheese (or a bit of all three), pickled baby figs, mixed olives, rustic bread, lightly smoked sardines, anchovy fillets or clams. If you are seeking some more substantial fare, Copado also serves up jaffles, three-cheese toasties, caprese salads, capaccio of eye fillet, sardines on toasted sourdough, and Tasmanian smoked salmon.

If you reckon you’ve found your next knock-off spot, check out Copado when it opens to the public on Friday July 7. Head to the Stumble Guide for more details.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 1800 places to eat, drink, shop and play.

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