Melbourne Cup now on sale! ~ Book in for a banquet feast in the heart of Wynyard. Find out more →

Chef’s Table

Chef’s Table at Bopp & Tone

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.

2020 Dates:
Wednesday 28th October – fully booked!
Wednesday 18th November – fully booked!

2021 Dates:
Wednesday 24th February – fully booked!
Wednesday 24th March
Wednesday 21st April
Wednesday 19th May
Wednesday 23rd June

Tickets:
$150 per person, includes a bespoke menu and dining experience with Head Chef Sa.
2 people per booking (total price $300). 6 people total per event.

Ticket sales are limited & strictly on a first come, first served basis. Get in quick to avoid missing out!
Please select ‘Chef’s Table’ when making your booking. You will be able to book for 2 people using the widget below. If you have a bigger group, please email [email protected]

Private Chef’s Table experiences are available on request.
6 people at $150 each, requested date subject to availability. Perfect for team building, client experiences or unique group celebrations. Please get in touch to make an enquiry! Contact Us >

Want to upgrade your experience?
Add on a bespoke drink pairing menu starting from $80 per person. Our bar team will contact you prior to the event date to discuss your preferred cocktail and/or wine tastes, and build a menu to suit you. Once you’ve booked your ticket, we will be in touch to provide more information.
*If you have any food allergies, please let us know in advance.

MENU

SAMPLE MENU – Menus subject to change.

Sydney rock oyster, blackberry champagne granita 

Merimbula, NSW

Gin cured king ora salmon, cucumber, finger lime, dill 

TakakaSouth Island, New Zealand

Burrata, peas, pangrattato, roasted chili 

Marrickville, Sydney 

Steak tartare, smoked yolk, gaufrette potato 

Brooklyn valley, Gippsland, VIC

Coal grilled prawn skewer, fermented chili, lime 

Hervey Bay, QLD

Wood fired Australian octopus, celeriac, guinduillas, kale 

Freemantle, WA

Grilled rack of lamb, chermoula, baby fennel 

Riverina, NSW

Kipfler potatoes, mint 

Carrots, goats curd, dukkah 

Elderflower mousse, bergamot sorbet, peach  

Chocolate & raspberry marshmallow teacake