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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.

Event Dates:
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!

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



Sydney rock oyster, finger lime and blood orange 

Marimbula, New South Wales

Wagyu bresaola 

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