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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.
Wednesday 24th February – fully booked!
Wednesday 24th March
Wednesday 21st April
Wednesday 19th May
Wednesday 23rd June
$150 per person, includes a bespoke menu and dining experience with Head Chef Sa.
2 people per booking (total price $300). 6 people total per event.
Ticket sales are limited & strictly on a first come, first served basis. Get in quick to avoid missing out!
Please select ‘Chef’s Table’ when making your booking. You will be able to book for 2 people using the widget below. If you have a bigger group, please email [email protected]
*If you have any food allergies, please let us know in advance.
SAMPLE MENU – Menus subject to change.
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