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 18 June, 6:30pm
Tuesday 23 July, 6:30pm
Tuesday 20 August, 6:30pm
Tuesday 17 September, 6:30pm
Tuesday 22 October, 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

THE MENU

Tues 18th June

Sydney rock oyster, buttermilk, apple, dill 

Pambula, New South Wales

Baby corn, black garlic butter, black truffle

Mount Majoura, Victoria

Damper, nduja

Sydney, New South Wales

Pear, ricotta, mixed leaves, hazelnut

Sydney, New South Wales

Smoked kingfish, tomato pesto, salmon roe, chilli oil

Spencer Gulf, South Australia

Cassoulet of rabbit, cannellini beans, Iberico

Macleay Valley, New South Wales

King prawn, chilli, garlic, oregano

Sunshine Coast, Queensland

Wagyu tri tip 2GR MB9, Australian shitake, lemon

Mudgee, New South Wales

Yoghurt sorbet, rock melon, yuzu, pepper berry

Caramel, coffee ice cream, almond crisp