Applejack’s latest venture, Bopp & Tone, gets set to add Mediterranean flare to Sydney’s dynamic dining scene.

Applejack are no strangers to the hospitality scene, with a strong portfolio of restaurants and bars to their name, including Della Hyde, Endeavour Taprooms and The Butler. In their latest move, the crew gets set to open its newest venture, this time in the heart of the CBD. Bopp & Tone, a tribute to Applejack founders’ grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams, reflects the post WW2 era they lived in.

With mastermind Luchetti Krelle behind the interior and design, you can expect opulence and grandeur. Think heavy marbles, classic tiles and textures, dark and moody timber furnishings, along with an alfresco dining terrace, private dining room and lush greenery.
As for the food offering, you can expect honest and generous share-style dishes inspired by the Mediterranean. What you’ll find is Head Chef Sa Va’afusuaga and Group Executive Chef Jason Roberson working closely with an in-house grill and charcoal oven. The effect is a menu that honours a range of flavour heavy dishes, including char-grilled whole Hawkesbury river calamari, free-range spatchcock, pasture fed Brooklyn Valley steaks and more.

A tight cocktail list offers the same ethos as the food menu, with seasonality of ingredients carrying through. Developed by Group Bars Manager Lachy Sturrock and Bar Manger Craig Kerrison, the menu features classics tailored with Australian ingredients and Mediterranean charm. If vino is more your style, Applejack have worked in close collaboration with sommelier consult Dan Simmons to curate a wine list honouring sustainable practices in wine making.