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Events Kit

Thanks for getting in touch about hosting your upcoming event at Bopp & Tone

Bopp & Tone’s expansive spaces can play host to a variety of celebrations and events including corporate luncheons and dinners, media events, product launches, conferences, birthdays, engagement parties, weddings and after-work drinks.

All our event menus, created by Applejack Hospitality’s Head of Culinary Patrick Friesen & Bopp & Tone’s Head Chef Jordan Wijeadasa, are pulled directly from Bopp & Tone’s full dining menu ensuring your group has an authentic experience!

Guests with special dietary requirements will receive appropriate replacements, but the menus already include lots of fantastic gluten free and vegetarian options.

Want something a little different? Chat to our events team about additional options and add on’s.

*All event bookings have minimum spend and guest number requirements. For more information, please contact our Event Manager.

Our Splendid Banquet Menus

$98 per person

Available for lunch & dinner | Minimum 2 people

A.P sourdough, cultured butter (v, gfo)
Yellowfin tuna tartare, cucumber, whipped tahini, seaweed salsa, wasabi peas (df)
Stuffed zucchini flowers, preserved lemon, ricotta (gf, v)

Heirloom tomato with peach, Gold Street cloud curd & pickled eschalots (gf, v, vgo)
Grilled king prawns, fermented chilli, parsley, lemon (gf, df)

Wagyu boneless ribeye, grain fed, NSW MB3+ (gf, df)
Roast cracked potatoes, herb butter (v)
Simple salad, violet mustard vinaigrette (gf, vg)

Chef’s choice dessert, to finish

$128 per person

Available for lunch & dinner | Minimum 2 people

A.P sourdough, cultured butter (v, gfo)

Prosciutto di San Daniele, grissini (df)
Yellowfin tuna tartare, cucumber, whipped tahini, seaweed salsa, wasabi peas (df)

Stuffed zucchini flowers, preserved lemon, ricotta (gf, v)
Heirloom tomato, peach, Gold Street cloud curd, pickled eschalots (gf, v, vgo)
Grilled king prawns, fermented chilli, parsley, lemon (gf, df)

Charcoal baked Petuna ocean trout, preserved lemon salsa (gf, df)
Wagyu boneless ribeye, grain fed, NSW, MB3+ (gf, df)

Roast cracked potatoes, herb butter (v)
Simple leaf salad, violet mustard vinaigrette (gf, vg)

Chef’s choice dessert, to finish

+ Add grilled Abrolhos scallops $14ea
+ Add charcuterie selection $38ea
+ Add cheese selection $48ea

Please note: Groups of 8 or more will incur a 10% service charge

Canapé Menu

Splendid Bites – 6 small + 2 Substantial
Wonderfully Full – 7 small + 3 Substantial
The Lot – 8 small + 4 Substantial

Cold

Sydney rock oysters, mignonette (gf, df)
Steak tartare, buckwheat cracker (df)
Scallop crudo, ponzu, cucumber, horseradish, seaweed (df)
Cherry tomato tartlet, cream cheese, fennel oil (v)
Jamon croquettes, tomato jam

Hot

Chorizo, sweet and sour red pepper (gf, df)
Fennel and red bean empanada, sour cream and smoked paprika (v)
Grilled scallop, umami butter, shellfish oil (gf)
Wood grilled Black Angus flank with chimmichurri (gf, df)

Substantial

Flash fried calamari, rocket and aioli (df)
Mini Wagyu burger
Lamb cutlets, salsa verde (gf, df)
Coal roasted king prawn (df)

Dessert

Mini lemon tart, raspberry
Chocolate & dulce de leche tart

Beverage Package

3 hour package
Minimum 4 people

Prosecco
Selected White Wines 2 choices
Selected Red Wines 2 choices
Selected Beer 1 choice
Soft Drinks & Juices

Options subject to seasonal and list availability – Please ask your event manager for the wine list

++ Cocktail on arrival

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Explore Our Spaces

Bopp & Tone features a number of unique alfresco and indoor spaces including a Private Dining Room, two outdoor terraces and Main Dining Room. Explore our restaurant below and get in touch with us today.