Following the NSW Government’s announcement for all non-essential services to shut down due to COVID-19, we are temporarily closing our doors until further notice. Stay safe Sydney, see you on the other side! Stay updated →
Meet our Head Chef
Meet Sa Va’afusuaga, Head Chef at Bopp & Tone
Sa Va’afusuaga is the culinary leader and Head Chef of Bopp & Tone restaurant and bar. Sa is a keen fisherman and loves exploring cuisines from around the world, bringing an experienced wealth of knowledge to the Wynyard Precinct kitchen.
Already entrenched in the Applejack brand and ideology, Sa spent his previous two years before launching Bopp & Tone heading up the kitchen at The Botanist Kirribilli, making the transition between restaurants exciting and seamless. Prior to Applejack, Sa’s career includes stints at Brisbane’s Billykart Annerley and as part of the opening team for Warren Turnbulls UP on Constance.
Kiwi born Sa came to Australia at 19 years old, having worked in kitchens in Christchurch for a number of years. He loves using seasonal and local produce in diverse ways, and his cooking has a Mediterranean influence based on his travels from around the world. Sa follows the ethos that food and experiences are best shared with friends and family, and his wholesome dishes aim to impress and satisfy.
The Australian menu at Bopp & Tone reflects Sa’s cooking influences and centers around honest and generous share food with Mediterranean accents.
Bopp & Tone offers regular Chef’s Table events where six lucky diners experience an up-close and personal dinner hosted by Sa, and with a rotating bespoke degustation menu every month, you’re in for a treat every time you attend! For more details click here →