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Chef’s Table

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.

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

Tickets:
$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!


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.
Bopp & Tone Chef's Table

MENU

SAMPLE MENU 

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