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26/06/2026
Part 4: food. This is a big one as Brasil has so much to offer in this category. We ate well across Brasil, but venues such as MOELA seemed to really elevate the boteco dining experience with inventive cooking and smart use of ingredients outside of what may be considered ‘typical’.
One of our favourite lunches was at Braseiro da Gávea , in fact some of us went two days in a row. The ‘Braseiro’ concept employed here (typical throughout Brasil) got ideas swirling in our head… Seen in action again two days later at Braseiro Labuta and some very good ideas of our own have started to take shape. Flank steak alongside picanha cooked to perfection over charcoal - what more can you ask for?
Seafood was a feature at Adega Pérola and other venues such as SURURU and which as a category, will obviously be an important part of the new Copo menu.
Judging by the photos, it seems as though countless pasteis were consumed (which is true) along with the occasional side of coracao de galinha (chicken hearts!)
Pork ribs with a drizzle of lime a standout dish from Bar Armazem Sao Thiago - still salivating!
And we couldn’t leave Brasil without at least one great feijoada from Restaurante Amarelinho
Breakfasts were full of misto quente and pao com requeijao. And juices!
So much inspiration was gathered - watch this space!
21/06/2026
Part three: interiors/seating/fit-out. This is such an exciting topic because we visited botecos of all shapes, ages and sizes across Brasil. From some extremely old and traditional venues such as São Cristóvão Bar in SP and Braseiro da Gávea in Rio, these venues were awe-inspiring with so much history built into the walls in these venues. On top of this, the venues were teaming with customers who seemed to appreciate a venue that has never tried to chase trends but has stuck to what it knows and let history and time add character and personality to their walls.
But you don’t need to be an old venue to deliver personality. More ‘modern’ or younger botecos seemed to nail the brief too. MOELA in SP has replicated a true boteco but with a younger personality.
No matter the age of the venue, it was clear that the venues that had the best interiors came across as genuine and authentic. They were practical and comfortable for their guests and had warmth and personality in spades.
16/06/2026
Part two: Drinks. Where to start? Our research was fairly extensive here… but two things stood out the most.
The first being the sheer diversity of cachaca and its application to both classic cocktails (all forms of caipirinhas: limao and lima, of course, but also abacaxi, maracuja and morango) and cachaca-based mixed drinks (caju amigo a massive favourite). Tasting cachaca neat revealed the scope of flavours on offer when aged with various native woods for different amounts of time - it can really turn into a complex spirit with time…
Then of course there is Brasilian beer and in particular chopp. We scoured the cities of São Paulo and Rio searching for the best chopp and found that in SP was pouring the best of the lot. For Australians, the ‘pour’ of 50/50 head to beer ratio may look like an accident, but this is how it is poured and it’s bloody beautiful. Copo will be doing our best to pour fantastic chops once we reopen next year…
12/06/2026
Copo’s tour of Brasil has come to an end and we return to Australia invigorated and full of inspiration after eating and drinking our way across São Paulo, Rio de Janeiro and other locations.
Across five separate instagram posts we will recap some specific wells of inspiration across food, drinks, interiors, typography, ‘vibe’ and particular ve that pull all of these things together to create venues that we found particularly impressive.
So here is part one: typography. Across São Paulo and Rio and indeed across Brasil as a whole, certain fonts and typography scream ‘Brasil’. These can be so iconic and so recognisable making them timeless and identifiable. The best fonts can have a warmth about them, making the venue appealing and comfortable and for Brazilians living in Australia, these fonts will no doubt make you think of home. Here are some examples, plus some more ‘modern’ forms of branding that we also loved.
Address
101 Hall Street, Bondi Beach
Sydney, NSW
2026
To get to Hall Street in Sydney, you can take the train and get off at Bondi Junction Station. From there, you can take a bus or taxi to Hall Street. Alternatively, if you are driving, you can park your car at one of the nearby parking lots or on-street parking spaces along Hall Street. Please note that parking may be limited and subject to availability.
Opening Hours
| Monday |
4pm - 11pm |
| Wednesday |
4pm - 11pm |
| Thursday |
4pm - 11pm |
| Friday |
12pm - 11pm |
| Saturday |
12pm - 11pm |
| Sunday |
12pm - 10pm |
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What people say
Bar Copo is a vibrant and lively neighbourhood bar located on Hall Street in Sydney. With its South American-inspired menu and warm atmosphere, it's the perfect spot to unwind with friends after a long day. The bar offers both indoor and outdoor seating, complete with heaters to keep you comfortable during the colder months.
One of the highlights of Bar Copo is their regular DJ nights, which are always a hit with locals. Whether you're looking to dance the night away or simply enjoy some great music while sipping on a cocktail, there's something for everyone at Bar Copo.
In addition to their regular events, Bar Copo also hosts special celebrations throughout the year. Their recent 2nd birthday party was a huge success, featuring live music, a BBQ, and the launch of their new winter menu.
Overall, Bar Copo is an excellent choice for anyone looking for a fun and welcoming bar in Sydney. With its delicious food, great drinks, and lively atmosphere, it's no wonder that this spot has become a favourite among locals and visitors alike.
