Tucked away on 60 Carrington Street in the city (in the space formerly known as Steele Bar), Bopp & Tone strives to create an “intrinsically Sydney experience” featuring a generous share-style menu of Modern Australian cuisine with a hint of Mediterranean influence.
The stylish bar and restaurant are inspired by the founders’ grandfathers; Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams, who, at the ripe old age of 94, was there this week to officially cut the ribbon which opened the venue.
Taking inspiration from the post-war era in which “Bopp” and “Tone” grew up, the dark, refined timber furnishings with pops of marble certainly speak to an opulent past. The large windows and an open, peek-a-boo-style kitchen all lend an interesting aspect to the space, making it feel more spacious. The interior leads out to an Insta-worthy terrace with a welcome splash of lush greenery that pops against the inner-city concrete buildings that surround.
Head Chef, Sa Va’afusuaga created a taster menu for the opening night showcasing the venue’s dishes, like fresh Mooloolaba Prawns from the charcoal oven basted in chilli, garlic, oregano and lemon and delicious Pecorino spattered with delicious NZ honey and pepper.
On offer were a deliciously considered sample of cocktails from the venue; tried-and-tested classics, yet with a modern twist, such as a light Raspberry Spritz, or a Pineapple Rizz; Pineapple Skin Riesling with Elderflower Liqueur and a hint of lemon. There was also a vast array of wines to choose from; both local and imported.
Perfect for first (or maybe second) dates, mid-week soirees or an indulgent work lunch, Bopp & Tone is a welcome new offering to the palates of those nearby. Check it out at the Bopp & Tone website.
