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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 17 September, 6:30pm – sold out!
Tuesday 22 October, 6:30pm – sold out!

 

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
SEPTEMBER MENU WILL BE RELEASED CLOSER TO THE DATE

Sydney rock oyster, verjus mignonette
New South Wales

Iberico, Pata Negra
Spain

Bluefin tuna crudo, chermoula, tobiko
South Australia 

 

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