Sydney hospitality group Applejack will open its first Sydney CBD venue in November this year, named Bopp & Tone.
The restaurant and bar will open in the space that was formerly Steel Bar and Grill, located across from Wynard Station at 60 Carrington Street.
The name pays tribute to the Applejack founders’ grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams, and the venue reflects the nostalgic and optimistic post-WW2 era they lived in, with heavy marble accents and dark timber furnishings.
With a full capacity of 220 guests, the venue can be utilised for corporate events and private dinners.
The dedicated private dining room seats 28 people, the main dining room seats 40, while the Carrington and Wynard Terraces can accommodate 60 and 110 standing guests respectively.
Founders Ben Carroll and Hamish Watts wanted to create an “intrinsically Sydney experience” with the new venue.
“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,” says the duo.
“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.”
The menu, created by head chef Sa Va’afusuaga and group executive chef Jason Roberson, centres around generous shared plates with Mediterranean influences and is predominantly cooked on the in-house wood grill or charcoal oven.
The concise cocktail list has been developed by group bars manager Lachy Sturrock and bar manager Craig Kerrison, and features classic cocktails tailored with Australian ingredients and Mediterranean charm. Applejack has collaborated with sommelier consultant Dan Simmons to curate a wine list.
Bopp & Tone is the sixth venue in Applejack’s portfolio, which also includes The Botanist Kirribilli, SoCal Sydney, The Butler Potts Point, Della Hyde and Endeavour Tap Rooms.