Chef owners Ken O Connell and Sam Sykes combined their cooking skills and experience in New Zealand and European Hatted and Michelin restaurants to see what Auckland could offer in terms of produce, lifestyle and creativity. Their combined energies and inspiration resulted in restaurant, Copia, where they work closely with farmers, fishermen and artisan producers to create dishes that tell a story of their personal connection to the ingredients. Verve chats to Ken and Sam about Copia, and food in general.
What motivated you to open Copia?
Our motivation was to offer a shared dining experience that focused on NZ ingredients in a relaxed setting without the pomp and ceremony of fine dining. We wanted a simple stripped back atmosphere, designed to let the food and wine be enjoyed by you and your company focusing on the views and garden.
What is the vision you have for your restaurant?
For customers to understand what we do from a sustainable and conscious business perspective which goes beyond the food and wine. To share our focus on NZ ingredients, perfectly cooked with precise flavour, balance and texture. To share our love for great food, sourcing, cooking and serving it to our guests.
Could you tell us in more detail about what inspires your menus?
Our garden, seasonality, what is around us and what we like to eat. We like to change the menu over the seasons and keep the food and wine relevant. Our wine list is curated using the same mentality we use for our food, primarily NZ wines. Using sustainable methods with a mixture of conservative classics through to more modern edgy selections.
Describe Copia cuisine in three words.
Fresh, modern and eclectic.
Could you tell us more about the process; for example, the sourcing of the ingredients, the presentation, and so on?
Our food is planned months ahead based on what we plant in the garden, foraging, and what growers have coming through. We bring a space where we offer a place for people to come to, to enjoy a drink in the garden or on the deck with friends, share a set menu with a group, a dessert after a movie or one of our 30 gins and tonics.
Favourite ingredients?
White asparagus, venison and mushrooms
Favourite dish on your menu?
At the moment, the crayfish omelette or the almond financier with custard, apple and cherimoya.
What do you like to cook yourself on a typical night at home?
We don’t cook at home that often, as when we are off we like to dine out as there is so much choice in Auckland and it’s good to support other small businesses.
Anything special happening over Christmas and the New Year?
We are open on New Year’s Eve offering or sharing menu or a three-course set menu with champagne.
