Applejack Hospitality opens Bopp & Tone

Home » Applejack Hospitality opens Bopp & Tone

Renowned Sydney hospitality group, Applejack, opened their first Sydney CBD venue this month, adding to their growing portfolio of restaurants and bars.  A boutique Sydney based hospitality group established in 2011 by Ben Carroll and Hamish Watts, they combine a love for creating some of the city’s most beloved destinations with 35 years industry experience.

Expectations were high on opening night with their reputation preceding them having brought to us the magic and experiences of  The Botanist Kirribilli, SoCal Sydney, The Butler Potts Point, Della Hyde and Endeavour Tap Rooms among others.

Founders Ben Carroll and Hamish Watts say: “We want to create an intrinsically Sydney experience within a unique and distinctive setting. Bopp & Tone is a nod to our grandfathers, who symbolise and embody the iconic and nostalgic Sydney of the past, which is reflected in the venue. Food influences come from our chef’s passion for Mediterranean food and philosophies that translate so well with Australian ingredients and the Aussie way of life.”

Bopp & Tone is reminiscent of times gone by in a contemporary Sydney CBD setting.
Many of Sydney’s most affluent gathered to welcome the new venue which is a tribute to the Applejack founders’ grandfathers, Keith “Bopp” Evans and Anthony “Tone” Adams.

Pictured L-R: Nicky Hughson (Serving Mosman) & David Arena, Andrew McIver (My Destination) & Mike Goldman (Voice Actor), Christopher Haggarty (Fashion Writer), Lawrence (Sydney Socialite), Taryn Williams (The Right Fit)

A touching honour cementing a family history in a space that’s been designed to reflect the period of the post World War 2 era, opulence and grandeur provides a setting for al fresco and relaxing escapes.   Heavy marbles, classic tiles and textures, dark and moody timber furnishings, along with an outdoor dining terrace, private dining room and Applejack’s signature love of greenery theme the interiors.

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Mediterranean influences ripple through the menu created by Head Chef Sa Va’afusuaga and Group Executive Chef Jason Roberson.  Predominantly cooked on the in-house wood grill or charcoal oven, exotic cuts of Wagyu, Sirloin, Ribs and 1kg Bistecca feature in their grill selection, while market priced whole fish catches rotate on the seafood selections.  Fresh cured meets and bar snacks provide relaxed grazing options over drinks.  Following the same ethos as the food practices, the concise 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.

Celebrating the efforts of these producers, the venue showcases wines of substance, of a time and place that complement our climate and food while honouring a generation on which the prosperities we enjoy have been founded on.

Bopp & Tone:
60 Carrington Street, Sydney  NSW  2000
Reservations:  02 9299 9997

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