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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.
New 2020 Dates:
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, blackberry champagne granita
Gin cured king ora salmon, cucumber, finger lime, dill
Takaka, South Island, New Zealand
Burrata, peas, pangrattato, roasted chili
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
Grilled rack of lamb, chermoula, baby fennel
Kipfler potatoes, mint
Carrots, goats curd, dukkah
Elderflower mousse, bergamot sorbet, peach
Chocolate & raspberry marshmallow teacake