Saturday Bottomless Lunches ~ Find Out More >
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.
Tuesday 17 September, 6:30pm – sold out!
Tuesday 22 October, 6:30pm – sold out!
$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.
SEPTEMBER MENU WILL BE RELEASED CLOSER TO THE DATE
Sydney rock oyster, verjus mignonette
New South Wales
Iberico, Pata Negra
Bluefin tuna crudo, chermoula, tobiko
Burrata, globe artichoke alla romana
Marrickville, New South Wales
Coal grilled Australian king prawns, chilli, garlic, oregano
New South Wales
Quail, orange caramel, cucumber, pomegranate, sumac, puffed rice
Windsor, New South Wales
Pear salad, buffalo ricotta, mint and hazelnut
Roasted Wagyu rump cap MBS6+
Broccolini, fermented chickpea, mint
Jacks Creek, New South Wales
Chocolate and orange, hazelnut crunch, caramel, cocoa veil
Goat cheese mousse, brillat savarin, poached winter fruit and almond biscotti