Boutique Sydney-based hospitality group, Applejack, have announced their first CBD venue.
Due to open in November, Bopp & Tone pays homage to the founders Ben Carroll and Hamish Watts’ grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams.“We want to create an intrinsically Sydney experience within a unique and distinctive setting. Bopp & Tone is a nod to our grandfathers, who symbolise and embody the iconic and nostalgic Sydney of the past, which is reflected in the venue,” says Ben and Hamish.
The restaurant and bar will evoke the style and optimism of post-WW2 Australia, the period in which Bopp and Tone lived, through classic 1940s and 50s fixtures. Heavy marble, classic tiles, lush greenery and dark and brooding timbers are featured throughout the private dining room, bar and alfresco dining terrace to create a space reminiscent of a Sydney of yesteryear.Head Chef Sa Va’afusuaga and Group Executive Chef Jason Roberson have created a Mediterranean-inspired food menu of dishes designed to share. Focus has been placed on seafood and cooked and cure meats, roasted on the in-house wood grill or in the charcoal oven.
“Food influences come from our chef’s passion for Mediterranean food and philosophies that translate so well with Australian ingredients and the Aussie way of life,” says Ben and Hamish.Although concise, Group Bars Manager Lachy Sturrock and Bar Manager Craig Kerrison’s cocktail list includes a strong selection of classic cocktails designed to exhibit Australian ingredients.
Sommelier consultant Dan Simmons has come on board to curate the wine list. He has fashioned a menu that showcases the producers spearheading the sustainable viticulture movement both in Australia and abroad.Details:
Address: 60 Carrington Street,