Applejack, the group behind beloved Sydney venues like The Butler and The Botanist, will finally be making their way into the CBD for the first time with a new restaurant and bar on Carrington Street. Named Bopp & Tone for the Applejack founders’ grandfathers – Keith “Bopp” Evans and Anthony “Tone” Adams – the Mediterranean influenced venue will channel and translate the nostalgic and optimistic post WW2 era, designed towards opulence and grandeur with a side of lived-in luxury.
Heavy marbles, classic tiles and textures, dark and moody timber furnishings and a gorgeous alfresco dining terrace will define the restaurant’s attractive look, chiselled by the ever-reliable Luchetti Krelle. In the kitchen, Head Chef Sa Va’Afusuaga and Group Executive Chef Jason Robertson will work up a menu focusing on the in-house wood grill and charcoal oven, using seasonal produce in dishes with a strong dedication to seafood and both cured and cooked meats.
On the menu, diners can expect signatures like a char-grilled whole Hawkesbury river calamari, free-range spatchcock, pasture fed Brooklyn Valley steaks and botanical fare. It being an Applejack venue, cocktails are another strong focus, worked by Group Bars Manager Lachy Sturrock and Bar Manager Craig Kerrison with Australian ingredients and a Mediterranean influence. Wine lovers won’t be left out though; sommelier consultant Dan Simmons has curated a list that champions sustainable viticulture and oenology and Australia and around the world.
Bopp & Tone will open around mid-November 2018
Address: 60 Carrington Street, Sydney