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Chef’s Table at Bopp & Tone
NEW 2020 DATES RELEASED!
Experience the magic of our kitchen at an intimate dining experience, curated & hosted by Head Chef Sa Va’afusuaga.
Once a month, indulge in a bespoke degustation menu using seasonal produce right at the kitchen bench. Sa will talk through the produce before explaining how he cooks it, and there will be an open forum for you to ask questions and discover his secret cooking techniques.
Tuesday 22 October, 6:30pm – sold out!
New 2020 Dates:
Tuesday 4th February, 6:30pm
Tuesday 3rd March, 6:30pm
Tuesday 7th April, 6:30pm
Tuesday 5th May, 6:30pm
Tuesday 2nd June, 6:30pm
$120 per person, includes an 11 course menu and dining experience with Head Chef Sa.
2 people per booking (total price $240 + booking fee). 6 people total per event.
Ticket sales are limited & strictly on a first come, first served basis. Get in quick to avoid missing out!
*If you have any food allergies, please let us know in advance.
Sydney rock oyster, finger lime and blood orange
Marimbula, New South Wales
Riverine region, New South Wales
Kingfish crudo, grapefruit, beach banana
Spencer Gulf, South Australia
Coal grilled bugs, lemon, chilli and oregano
Moreton Bay, Queensland
Scotched quail’s egg, gribiche sauce
Windsor, New South Wales
Wood-fired spring bay mussels with lime and olive oil
Spring Bay, Tasmania
Slow roasted beef rib, pickled onion
Radicchio, fennel, pear and sesame
Beans freekeh, currents and dill
Jacks Creek, New South Wales
Tanqueray 10, grapefruit, and tarragon granita, fromage blanc
Dulce de leche, banana, chantilly cream