Our Menus

Our Menus

The Australian menu, created by Group Executive Chef Jason Roberson and Head Chef Sa Va’afusuaga, centres around honest and generous share food with Mediterranean influences, and is predominantly cooked on the in-house wood grill or charcoal oven.

 

The cocktail list has been developed by Group Bars Manager Lachy Sturrock and Bar Manager Craig Kerrison, featuring popular classic cocktails tailored with Australian ingredients and Mediterranean charm. Applejack has collaborated with sommelier consultant Dan Simmons to curate a wine list that aims to champion those at the forefront of sustainable viticulture and oenology in Australia and abroad.

 

Come on in and taste some of our menu favourites including charcoal grilled Mooloolaba King Prawns, and don’t go past our smoky wood-grilled meats – they’ll definitely get you talking! For our vegetarians we have a fresh selection of botanical fare, and to top it off make sure you enjoy the delicious desserts.

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