Treat your loved one to a Valentine’s dinner in the heart of Sydney on Mon 14th Feb. Find out more —>

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.

2021 Dates:
Wednesday 23rd June – SOLD OUT!
Tuesday 20th July – The Butler Head Chef Amber Doig Takeover – SOLD OUT!
Tuesday 17th August – The Butler Head Chef Amber Doig Takeover – SOLD OUT!

For two nights only, the legendary Head Chef Amber Doig from The Butler Potts Point will pop up at Bopp & Tone in Wynyard for an up-close and personal Chef’s Table experience like no other! After sold-out events hosted by Bopp & Tone’s Head Chef Sa Va’afusuga, Head Chef Amber Doig plans to shake up the flavours by bringing her signature Latin American style to the table for two exclusive evenings!
Click through to read more about the takeover! 

$150 per person, includes a bespoke menu and dining experience with Head Chef
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]

Private Chef’s Table experiences are available on request.
6 people at $150 each, requested date subject to availability. Perfect for team building, client experiences or unique group celebrations. Please get in touch to make an enquiry! Contact Us >
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.


SAMPLE MENU – Menus subject to change.

Sydney rock oyster, blackberry champagne granita 

Merimbula, NSW

Gin cured king ora salmon, cucumber, finger lime, dill 

TakakaSouth Island, New Zealand

Burrata, peas, pangrattato, roasted chili 

Marrickville, Sydney 

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 

Freemantle, WA

Grilled rack of lamb, chermoula, baby fennel 

Riverina, NSW

Kipfler potatoes, mint 

Carrots, goats curd, dukkah 

Elderflower mousse, bergamot sorbet, peach  

Chocolate & raspberry marshmallow teacake