Copra

Copra pays homage to the coastal cuisines of India's southern states, using heirloom and seasonal ingredients from Northern California. Our menu - inspired by Kerala where Gopinathan was born, Tamil Nadu where he grew up, and Sri Lanka, a short distance from his hometown of Kanyakumari, India's southernmost city - features interpretations of dishes that Chef Sri fondly recalls from childhood: treats from street carts, toddy shops, carnivals, weddings, festivals, seafood barbecues and beach shacks.

Copra has an eclectic cocktail menu created by award-winning West Bev Consulting and acclaimed Kerala-based mixologist Varun Sudhakar. The regular and NA cocktail offerings incorporate flavors and spices borrowed from the chef's vast pantry, while also celebrating fresh ingredients rooted in California. Where possible, the team has sourced local spirits, while also rounding out the program with bottles from around the world, including some single malts and gins from India. Imported arrack, a distilled alcoholic spirit made from the fermented sap of coconut flowers or sugar cane, also features on the menu. 

Our wine list has been carefully assembled by Wine Director Andre Sydnor and has been awarded recognition by Wine Spectator, Star Wine List, and the San Francisco Chronicle. The list features both Old and New World selections, with special emphasis on small production and coastal producers to pair beautifully with Chef Gopinathan's deeply flavorful coastal dishes. 

Copra features a sweeping 30-foot bar that offers a perfect backdrop to enjoy our beverages and sample our food menu.