Bopp & Tone opening night crowd (Supplied - Guy Davies)
Bopp & Tone opening night crowd (Supplied - Guy Davies)

Sydney’s cool bar and restaurant scene just went up a notch this week with the launch of the much anticipated Bopp & Tone venue in the changing Wynyard precinct.

A Sydney-made restaurant and bar from renowned hospitality group Applejack, the opening night event was packed full of Sydney’s notables but also those that would actually come back to the venue, and there won’t be any that won’t.

Located on 60 Carrington Street, Bopp & Tone is Applejack’s first CBD venue, after successes with The Botanist, The Butler and Della Hyde.

Named after the night’s guest of honour 94-year-old Anthony ‘Tone’ Adams, (grandfather of Applejack co-founder Ben Carroll), who officially opened the evening with a ribbon-cutting commemoration, and Hamish Watts’s grandpa Keith “Bopp” Evans.

Co-founders Ben Carroll and Hamish Watts with Anthony ‘Tone’ Adams (Supplied - Guy Davies)
Co-founders Ben Carroll and Hamish Watts with Anthony ‘Tone’ Adams (Supplied – Guy Davies)

Upon arrival guests were offered a choice of cocktails, Raspberry Spritz (Absolut Elyx Vodka, Crème de Cacao, Verjus, Raspberry, Pétillant Naturel, Soda) and Pineapple Rizz (Pineapple Skin Riesling, Elderflower Liqueur, Soda, Lemon) developed by Group Bars Manager, Lachy Sturrock and Bar Manager, Craig Kerrison.

Throughout the evening, Four Pillars Gin & Tonics, Capital ‘Summit Session’ XPA and Mismatch Pale Ale were also on offer, alongside GH Mumm Champagne, Valentine Grenache and Churton Sauvignon Blanc wines.

But it was the food that everyone had come for and Group Executive Chef, Jason Roberson along with Head Chef, Sa Va’afusuaga didn’t disappoint with a stunning taster menu for the night showcasing the venues dishes, which centre around honest and generous share food with Mediterranean influences.

The tasting plates, which were quick to disappear included Mooloolaba Prawns from the charcoal oven basted in chilli, garlic, oregano and lemon, Pecorino dowsed with wild thyme NZ honey and pepper, Brooklyn Valley Sirloin served with Bearnaise and olive croute, Wood-grilled Lamb Cutlets seasoned with lemon, garlic and olive oil.

The Lamb cutlets, in particular, were ‘To die for’, but the dishes were incredibly cooked and plated before our eyes in a very open kitchen setup, the team gaining immediate feedback and the guests devoured everything that was delivered.

A champagne tower cascaded Perrier Jouet into coupe glasses for guests to enjoy, whilst a live jazz band featuring Sydney performer Scotty Sax and Michelle Martine (The Voice) kept everyone toe tapping late into the night.

Bopp & Tone blends an intrinsically Sydney dining experience within a unique and distinctive setting and its perfect for that after work drink to the full-on dinner-date for that special someone.

boppantone.com.au


This author was a guest of the bar at the opening event.