Friday night. The end of a long, tiring week, and all one wants to do is put feet up and relax.
Instead, it was off to Copper Club Eatery in Newlands. A relatively new establishment which first opened in 2016, the Copper Club provided exactly what I needed! A wonderfully vibey yet relaxed atmosphere, colourfully and informatively decorated,, television screens well situated, tables well set out, and good company to share the evening with!!
The waitrons, friendly and professional saw to our every need in a wonderfully unobtrusive way. The available menu was set for Restaurant Week so we had to provide our choices up front.
For starters we could choose from Caprese Salad (Fior di latte, tomato, avo, pesto) or Venison Carpaccio (Rocket, basil pesto, grana Padano shaving). Our party of four enjoyed both choices. Attractively presented, these were tasty and generous.
Our choice of mains included 300g sirloin, chicken thighs (bbq or peri peri) or Calamari tubes. Two of our party enjoyed the sirloin, which was served as requested. The side was a choice of regular or sweet potato chips.
The chicken thighs, although seemingly burnt, were also spot on. The calamari tubes were tender and tasteful, although the sauce was a tad oily.
After the enjoyable mains, cam the decadent desserts. Really decadent. A choice had to be made between Bar One Chocolate and Chocolate Volcano.
Both were declared totally delicious, with the only criticism being the size of the cheesecake!! (To be fair, not everybody complained that the slices were too big!!)
When we walked into Copper Club, one of the party remarked that this may be a place to come back to. Having experienced the ambiance, the food and the level of service, (all in good company!), it definitely is a place to come back to.
For the full album click HERE
Restaurant Info:
Dean Street Arcade,
Cnr Main & Dean Street,
Newlands
Tel No: 021 687 0025
Opening Hours:
Monday to Saturday 7am to 10pm
Sunday 8am to 5pm
Written for JAR PHOTOGRAPHY by Anthony Adams
Photography for JAR PHOTOGRAPHY by Jason “Dubbz” Petersen
