Bar Copains

Snug, perennially pumping wine bar.

November 11, 2024

2 / 9Pigs head fritti with sauce gribiche. Edwina Pickles

3 / 9Chicken liver parfait with sauternes jelly.James Brickwood

4 / 9King George whiting sandwich. Dion Georgopoulos

6 / 9Seating spills out to the street. Dion Georgopoulos

8 / 9Wagyu flank with condiments and salad.Edwina Pickles

9 / 9Ricotta dumplings with brown butter. James Brickwood

15/20

Contemporary$$

There isn’t a bad time to visit tiny Bar Copains (how do they fit so many seats in that room?), but a late Saturday afternoon may be the best. Oysters. A.P Bakery sourdough. Butter. Grower champagne and a sunset over Surry Hills. Perfect.

While ever-accommodating staff will try to find a table or counter spot for any casual drop-ins, we would also advise booking two weeks in advance – such is the pull of rare natural wines and crumbed King George whiting on marvellously soft bread.

Regulars of irregular stylishness also come here for barbecued beef tongue skewers kicked up with salsa verde and fresh horseradish, melting leeks and pangrattato bolstered by brown butter vinaigrette, and the nostalgic threesome of scotch fillet, sauce diane and some of the creamiest creamed spinach in town.

Steamed ginger pudding and tunes by The Go-Betweens keep the cosy times on tap.