Chef’s table menus
‘Counting the ducks’ menu
This is a menu showcasing just a few of the uncountable savory and sweet culinary applications of the almighty and precious duck. It is a five-course menu in which duck elements are integrated in creative formulas on every plate. The entire menu is constructed with Australian-grown produce, sourced fresh within a radius of less than 50 Km around Meta Kitchen.
‘a la brasilienne’ menu
Brazil will always have a special space in chef Vio’s heart. A little surfers’ village from North Eastern Bahia was the place where he learnt a lot about appreciating humans, nature, diversity and life itself. This menu proposal is a mixture between the local Brazilian influences and the chef’s education and experience in French cuisine.
‘europoetry’ menu
This is one of chef’s Viorel Copolovici culinary puzzles with a very strong and diverse European influence. This menu proposal contains bits from diverse areas of Europe like Italy, Germany, Balkans, Northern Europe, Middle East, Great Britain, Portugal or France, all incased and highlighted with the chef’s keen interest for high standards of cooking and high respect for all ingredients.
‘french degustation’ menu
Yes, this is serious! A seven-course degustation menu based on some of the most famous and most acclaimed French dishes around the planet. French cuisine by all standards, culinary history at its best, a potpourri of flavours, textures, techniques, ingredients and influences, all with LOCAL Australian produce.
‘some signatures' menu I
These menus are a collection of some of the plates that chef Viorel Copolovici perfected during his first twelve years of studying and cooking in Romania, UK and Brazil. This proposal contains some of the chef’s all-time favourites, like the combination between noble cheese and cooked fruit, his passion for octopus or prime-cut steak, French cooking fundamentals or his super-acclaimed dessert.
‘Some signatures’ Menu II
These menus are a collection of some of the plates that chef Viorel Copolovici perfected during his first twelve years of studying and cooking in Romania, UK and Brazil. This proposal contains some of the chef’s all-time favourites, like the combination between noble cheese and cooked fruit, his passion for octopus or prime-cut steak, French cooking fundamentals or his super-acclaimed dessert.