Enjoy Sydney’s best bottomless lunch experience in Mid-Town ~ Find out more about Soul Saturdays

Our Tips To Celebrate The Festive Season In Mid Town

Bopp & Tone’s top tips on how to celebrate The Festive Season in Mid-Town.

Make the most of the festive season and bring your celebrations to the heart of the city.

With luxe finishes and opulent touches, a celebration at Bopp & Tone is truly like no other. From decadent feasts in our main dining room, to intimate private dining experiences, our relaxed atmosphere and service will surely leave you and your guests impressed.

Keep reading for ways to best celebrate your silly season with us in the Sydney CBD.

Celebrate at Bopp & Tone

Our Top Tips

Private Dining Parties

Luxe events in the heart of the city.

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Happy Hour

Monday to Friday from 4pm-6pm.

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Soul Saturdays

The best bottomless lunching experience in mid-town.

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Christmas Gift Cards

Take the hassle out of Christmas shopping.

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Get your end of year party planning started

The festive season is upon us and it’s time to get your Christmas parties sorted. From private dining room parties to canapé functions on the terrace, our expansive spaces can play host to all types of events. Reach out to our events team and get inspired for your next event at Bopp and Tone.

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Christmas Menus

Available for lunch & dinner

The Grand $98 per person

Ocean trout crudo, cucumber, radish, seaweed salt (df)
Stuffed zucchini flowers, preserved lemon, ricotta (v)
Asparagus, pistachio, mint, lemon (gf)
Grilled king prawns, fermented chilli, parsley, lemon (df)
Roasted spatchcock, padron pepper, spicy salsa verde (gf, df)
Bone-in rib eye grain fed, Riverine NSW MB3 (gf, df)
Roast cracked potatoes, herb butter (v)
Mixed leaf salad, chardonnay vinaigrette (gf, vg)
Dessert, Chefs choice

Add grilled scallops to your banquet for $11 per person

The Extravagant $180 per person

Sydney Rock oysters, mignonette (gf, df)
Ocean trout crudo, cucumber, radish, seaweed salt (df)
Steak tartare, capers, mustard, cornichons, upcycled sourdough (df) 
Asparagus, pistachio, lemon zest (df) 
Grilled scallops, umami butter, shellfish oil, trout roe (gf) 
Grilled Moreton bay bug, fermented chilli, parsley, lemon (gf, df) 
Wagyu ribeye, salsa verde, fermented chilli (gf, df) 
Roast cracked potatoes, herb butter (gf) 
Mixed leaf salad, chardonnay vinaigrette (gf, df) 
Dessert, Chefs choice 