Bopp & Tone reopens with a new seasonal menu & those bottomless Soul Sessions are back!

Bopp & Tone. No its not an exercise class, its a really cool restaurant just a few skips from Wynyard station. If you have not heard about it, or been before let us set the ‘Tone’ (mmm bad pun!). This is a space which takes us back to a post WWII era with dark woods, art deco cut glass hanging lights, arched windows graced by muslin drapes, velvet booths, an inside bar and a lush garden veranda with everything going on its rather nice to step back in time.

Woodfired grill and seafood

Bopp & Tone’s Head Chef, Sa Va’afusuaga does two things. First, he sources sustainable produce such as QLD Yellowfin tuna, sliced into squares, drizzled with olive oil with touches of spicy chermoula, orange and some caviar. Second, is the simplicity of cooking whether its over the wood fired grill or their Josper charcoal oven which we will not nerd over here, but ‘Google it!.  Techniques like this have nowhere to hide. It’s all about the produce, making the food the hero. It’s the kind of healing food we should be eating more of.

Woodfired prawns ($9 each)

The new menu has its surprises. We kick off with QLD king prawns, split, cooked on the grill with garlic, chilli, oregano. Then the potato gnocchi arrive, delicate rectangles are resting against chunks of rustic baby Jerusalem artichokes which are enhanced with the nuttiness from the brown butter. Salt cod fritters are a beautifully imperfectly sized mouthfuls which burst with fresh corn and ricotta salata.

Mains are such a tease. It’s a hard decision, but our choice of leeks is solid. Cooked over a wood flame they are charred, sweet and remind us of the petticoats worn in the 1800’s – bands of layers, not normally seen, rarely appreciated but simply beautiful. Add smoked cauliflower puree and we are weak at the knees. The hero dish of calamari, has been reinvented, it’s sliced and jumbled with sweet guindillas peppers, smokey paprika and humus. Add a side of morish fried cauliflower with tahini yoghurt and its time to retire to the drawing room after a nourishing plate of local cheese and biscuits!

We are so happy that the team is back the restaurant is open and there are so many new things to try. We are also excited about the round up of experiences which simply layer onto a a wonderful team, sourcing sustainable food, showcasing seasonal produce with love. If you want to amp it up then check out all the activations below!

Bopp & Tone
60 Carrington Street, Wynyard Park, Sydney

Soul Saturdays & Bottomoless lunch-  Enjoy a 6-course shared menu , 2-hours of bottomless drinks and soulful tunes from live band, PU-SIKI. (No dancing but ‘seated bopping’ is 100% encouraged.
Dates: Sat 22
nd & 29thAugust and more to follow. Min 4 people, bookings HERE. $88pp shared menu or $150 pp – +2 hours Perrier Jouët  package.

Chef’s table – This intimate dining experience will play on your mind and taste buds for months to come as Head Chef, Sa Va’afusuaga, invites you on an 11-course dining experience where he divulges his best kept culinary secrets.
Dates: 30
th September, 28th October, 18th November. $120 pp, upgrade $80 pp to the bespoke drink pairing menu. 6 people total per event, book HERE.

Want something different? – Head to another Applejack venue at The Butler in Potts Point:
Sunday Bottomless Lunch – Available EVERY Sunday, treat yourself to bottomless bubbles paired with Ibero-American shared lunch feast for $88 pp. Book HERE. Views on the terrace of the city are free!

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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