The Copper Mill is brought to you by Rebecca Keane, Jake Thomas and Hugh Piper, previously from The Shortlist. Named after Alexandria’s industrial history, this quirky space is simple and stylish with exposed brickwork, concrete floors , high ceilings, timber seating and copper pipping. Coffees are made using Golden Cobra’s Human Cannonball roast and an open plan kitchen is located in the corner. The menu is hearty and rustic, infused with chef Hugh Piper’s Peruvian background.
Huevos Rancheros with added Chorizo and Avocado ($17)
Two perfectly cooked crispy fried eggs on a bed of sautéed beans, pork and capsicum accompanied by a mouth watering slice of pork belly. All this sitting on top of a home made blue corn tortilla. The flavours in this dish are really lovely and I definitely dig the Mexican feel. The added side of chorizo was a tasty accompaniment that was charred on the outside, succulent and bursting with flavour. The perfect mixture of meat and fat. This was a great breaky however the large chunks of capsicum kind of take away from the rest of the dish’s flavour and might be a bit full on for a breakfast.
Beef Hash – corned beef, potatoes, fresh radish, caramelised onions, poached egg, baby herbs ($15)
This dish was sure colourful and pretty to look at with the assortment of green and purple baby herbs mixed with the red and white radish. However, I felt that there was not enough beef and too many potato pieces. The flavours mixed well together and breaking the poached egg and having it’s gooey centre mix with the other ingredients was splendid. Quite a filling meal, but it left me wanting to try something else.
All day Peruvian brunch on Sundays at The Cooper Mill, perfect for a casual meal or catch-up – how could you not?
The Copper Mill
338 Mitchell Road,
Alexandria, Sydney, NSW