Copperhead Restaurant Brewery

17/10/2026

🍷 W**E OF THE WEEK

Wangolina Dolcetto 🍒

Who said red w**e has to be served at room temperature?

Juicy cherry, dark plum and a hint of spice, with a fresh, savoury finish. Served chilled, this is your new go-to for sunny afternoons and long lunches.

And when it comes to food? We love it with our mushroom linguine, confit duck or lamb shoulder for two. 🍽️

A little chill, a good plate of food and a glass of red. What's not to love?

Limestone Coast, SA | Served chilled 🍷❄️

15/10/2026

Something special from the sea 🐙

Fremantle octopus with chorizo, white asparagus, saffron and blood orange.

Here for a good time, not a long time.

We love pairing it with our Nashdale Pinot Gris from Orange, NSW. 🍷

14/10/2026

03/10/2026

Meet the Pink Lady. 💗

She's bright, silky, a little tart and unapologetically pink.

For the month of October, $1 from every Pink Lady sold will be donated to Pink Up Cooroy, raising funds for breast cancer support and awareness.

A pretty good reason to order the pink one.

Made using Twelve & a half acres Lily's Gin 🌿

02/10/2026

Ready when you are 🍽️🍸

30/09/2026

🍷 W**E OF THE WEEK

A little bit different this week.

Hailing from the Yarra Valley, this Marsanne is all about texture, freshness and delicate stone fruit, with notes of pear, citrus and a subtle floral edge.

Fresh and beautifully rounded, with a lovely savoury finish that keeps you coming back for another sip.

For anyone who likes their whites with a little more personality. Our favourite pairings for this w**e is white meat and cheese dishes.

26/09/2026

A very special catch 🐟

Whole roasted Murray River Cod, carefully deboned and roasted whole. A beautiful centrepiece for the table, with just six prepared by our kitchen.

23/09/2026

Spring has sprung and there are some new dishes making an appearance on the table.

Which one will you try next?

First up, a herb crumbed pork cutlet.

Greek inspired roasted half chicken

Our famous local seafood, done a little differently.
Why not try it with some freshly grated bottarga.

Bottarga = Sun-dried mullet roe.

Confit Duck.
With vibrant beetroot and oranges.

Spring trifle.
With fresh fruits, prosecco jelly and a mouthwatering passionfruit mascarpone.

1/2 Shell scallops.
With burnt miso and orange caramel. Once you try one you won't want to stop.
We recommend getting four.

20/09/2026

POV: what happens behind the bar when you order a lychee martini 🍸✨

17/09/2026

Meet your new Pinot crush. 🍒✨

Taka K Bedford Estate Pinot Noir 2022
📍 Waipara Valley, New Zealand

Bright red berries, juicy cherry, silky tannins and just the right amount of earthy, savoury spice.

Elegant, fresh and seriously drinkable. The kind of bottle that starts with “just one glass” and ends with “maybe we should get another bottle.” 👀🍷

Come try it for yourself this week.