It’s almost the beginning of summer and for most of us that means getting outside and enjoying the longer and warmer days. Everything blooms this time of the year and for food aficionados like me, I’m totally out of my hibernation, it’s time to go out and discover new venues and seasonal offerings that will whet my appetite around Sydney.
Last Tuesday, we attended the much anticipated launch event of Bopp & Tone located at 60 Carrington St. Sydney from the renowned group Applejack Hospitality. This is their first CBD location adding to their growing portfolio of restaurants and bars.
Applejack is a boutique Sydney based hospitality group founded by Ben Caroll and Hamish Watts in 2011. Their latest venture Bopp & Tone is a tribute to the Applejack founders’ Grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams. The venue reflects the nostalgic and optimistic post WW2 era they lived in. Embodying opulence and grandeur, the style is lived-in luxury with a welcoming and relaxed atmosphere.
Guest of honour, 94 year old Anthony ‘Tone’ Adams, (Grandfather of Applejack co-founder Ben Carroll, and one of the venues namesakes) officially opened the evening with a ribbon-cutting ceremony.
Group Executive Chef, Jason Robertson worked with Head Chef Sa Va’afusuaga to create a delicious taster menu for the night which centre around honest and generous share food with Mediterranean influences. Three hundred guests enjoyed an array of delightful bites including a stellar grazing spread of cheese and charcuterie complete with a variety of blooms as a centrepiece. Taster menu included Mooloolaba Prawns from the the charcoal oven basted in chilli, garlic, oregano and lemon, Pecorino dowsed with wild thyme NZ honey and pepper, Brooklyn Valley Sirloin served with Béarnaise and olive croute, Wood-grilled Lamb Cutlets seasoned with lemon, garlic and olive oil, fresh oysters and spiced eggplant with woodside goats curd pistachio to name just a few.
Drinks and more drinks to choose from! Group Bar Manager, Lachy Sturrock and Bar Manager Craig Kerrison developed refreshing cocktails to set the party mood. Upon arrival guests were offered a choice of cocktails, Raspberry Spritz (Absolute Elyx Vodka, Creme de Cacao, Verjus, Raspberry, Petillant Naturel, Soda) and Pineapple Rizz (Pineapple Skin Riesling, Elderflower Liqueur, Soda, Lemon). Throughout the evening, Four Pillars Gin & Tonic, Capital ‘Summit Session’ XPA and Mismatch Pale Ale were also on offer alongside GH Mumm Champagne, Valentine Grenache and Churton Sauvignon Blanc wines.
There is absolutely nothing more celebratory than serving champagne from a champagne tower. Suspense and excitement as the bottle of Perrier Jouët poured slowly into the coupe glasses for guests to enjoy. A live band played energetic music that got everyone toe tapping. For me, I couldn’t help but to sing along with some familiar tunes. What a fabulous night!
Bopp & Tone offers an elegant space, high ceilings, glossy marble, dark timber furnishings with period touches, which all add to a transformative dining experience in a contemporary Sydney CBD setting. It’s the ideal venue for corporate lunches, dinner with family and friends, and a place to unwind after work. Applejack’s signature greenery instantly draws your attention with soothing vibes whether you’re dining inside or the alfresco area.
Bopp & Tone 60 Carrington St Sydney
(Image Credit: Guy Davies / Pendulum Communications)
E_deliciou_S attended as guests