Happy hour is back: $10 signatures and $6 beers, Tuesday to Friday, 17:00 to 18:30.
About

The room

A former assay office, a brass bar, a charcoal grill and a strongroom with a door that still locks.

How it started

A bar that takes dinner seriously

Copper & Rye opened in 2017 in the old assay office on Foundry Street, where the Mill Quarter used to weigh its metal. The counter is the original brass, the vault is the original vault, and the idea was simple: a cocktail bar where the food is as good as the drinks.

There are eighteen seats at the bar and forty on the floor. The bar is kept for walk-ins. The floor takes reservations for dinner from Tuesday to Sunday and for brunch at the weekend, and there is a piano in the corner that gets played on Thursdays.

Smart casual. No sportswear after 8. Children are welcome at brunch and before 19:00.

The back bar at Copper & Rye, lit from behind
The bar

A long brass bar, a short list, and someone who knows your drink

Copper & Rye sits in the old assay office on Foundry Street. Eighteen seats at the bar, forty on the floor, and a back bar of two hundred bottles that leans towards rye, agave and amaro. The list is eight signatures and the classics made properly; the kitchen behind it cooks over charcoal until late.

The bar itself is kept for walk-ins, so if we are full on the floor, come and sit with us.

The cocktail list →
Behind the bar, over the coals

The two people who decide what you drink and eat

Isla Ferreira, head bartender, finishing a cocktail
No. 01

Isla Ferreira

Head bartender

Ten years behind bars in Lisbon and London. Isla writes the list, infuses the vermouth, and will make you something off-menu if you tell her what you drank last.

Marcus Bellingham, head chef, at the charcoal grill
No. 02

Marcus Bellingham

Head chef

Marcus cooks over charcoal and not much else. Whole fish, dry-aged beef, vegetables with a bit of char. The menu is short on purpose.

Sourcing

What we are particular about

  1. No. 01

    Rye, agave, amaro

    The back bar is built around the three things we love most. Two hundred bottles, a dozen of them you will not find anywhere else in town, and a house vermouth we make in small batches.

  2. No. 02

    Beef aged thirty-five days

    One farm, one breed, hung in our own chiller. Cooked over lumpwood charcoal on an open grill, rested properly, served simply.

  3. No. 03

    Fish from the morning boats

    Whole bream, prawns and oysters come in daily. If it was not on the boat it is not on the menu, so the list changes.

  4. No. 04

    Ice, garnish, glass

    Clear ice cut by hand, citrus pressed to order, and a frozen glass for every martini. Small things that make a drink taste like it should.

The dining room at Copper & Rye before service
The floor

People you will meet

Noor Haddad

General manager

Noor runs the floor and the Vault bookings. If you need a quiet corner, a late table or a birthday handled, she is the one to ask for.

The bar team

Six of them, most nights

Everyone behind the bar can make the whole list without looking it up, and most of them have a drink of their own on it somewhere. Ask what they are drinking.

A table laid in The Vault
Private hire

The Vault

Seated
16
Standing
30
Bar
Its own

The old strongroom behind the bar, door and all. One long table for sixteen, or thirty standing with the table pushed back. Its own bartender, a short set menu or canapés, and a sound system you control. Minimum spends apply on Fridays and Saturdays.

Hire The Vault
Come by

See you at the bar

Reserve a table The cocktail list
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