Bopp & Tone — Restaurant in Sydney

Bopp & Tone is more than a restaurant; it’s a celebration of Sydney’s rich history and culinary excellence. Nestled at 60 Carrington Street, this gem offers a dining experience that pays homage to the grandfathers of Applejack founders, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams. The restaurant is a canvas of post-war optimism, draped in the luxury of the era, yet exuding a comforting warmth that welcomes you into its fold.

From the moment you step into Bopp & Tone, you’re enveloped by the opulence of heavy marbles and classic tiles, dark timbers, and an atmosphere of lived-in luxury. The alfresco dining terrace, private dining room, and the establishment’s signature touch of verdancy add layers to the already textured experience.

The Australian menu, a collaborative masterpiece by Group Executive Chef Patrick Friesen and Head Chef Jordan Wijeadasa, is a love letter to Mediterranean-inspired share food. It’s not merely about dining; it’s an experience centered around honesty and generosity. The selection of dishes, predominantly cooked on the wood grill or charcoal oven, features the finest seasonal produce with a spotlight on seafood and meats. The Australian tiger prawns with their kick of chilli and oregano, the Eastern rock lobster spaghetti with its hint of fermented heat, and the sumptuously cooked Bone-in rib eye tell a story of quality and craft.

My recent visit was heightened by Chiara, a tiny powerhouse of hospitality whose dedication to providing an exemplary dining experience shone through every interaction. Her passion and commitment are the epitome of the exceptional service that makes Bopp & Tone a cut above the rest.

The cocktail list and wine selection are no mere accompaniments but pivotal elements of the Bopp & Tone narrative. Crafted to match the ethos of the food, the drinks are a curated array of classics with a unique twist of Australian ingredients and Mediterranean flair, all while promoting sustainable viticulture.

Bopp & Tone stands as a testament to an intrinsically Sydney experience, as envisioned by founders Ben Carroll and Hamish Watts. It’s a nod to the Sydney of yore, yet it resonates with the contemporary beat of the city. Dining here isn’t just about savoring a meal; it’s about partaking in a piece of Sydney’s soul, a moment in time, and a culinary legacy that will linger long after...

Humming along in "B minor?"

Some say it was born from a Vegan harp player and a Pescatarian Norwegian breakdancer. Others say its steak tatare is what angels bare knuckle fight over..all I know, is it's called Bopp and Tone.

Yes, it's a Clarkson-esk start to this review, but for good reason. The king of diddlesquat and speed would be salivating over the quality and banter of this high end gastro pub...

Gastro pub?? Shock horror, you regulars might cry! But it must be said the fare at BnT isn't anything you won't find at quality pubs across 'Ol Blighty'. That said, the type of nosh here is of a different scale, if not quite up to a Sydneysiders usual standard.

My dining experience included the Murray River Cod, which was a stand out, perfectly cooked and packed full of perfection. The same for the steak tatare, which was as pretty as it was tasty (pictured) - proving that simple food done well cannot be beaten. (You try and find a better tartar in Sydney...actually, don't bother, cause you won't)

The service was apparently "too familiar" to my colleague...although one only assumes he was hoping for a phone number from the waiter, who I just thought was informed and efficient.

The Creme Caramel was as glossy and rich, but sadly also as thick as Paris Hilton and, unfortunately, the potato chips were far too salty. This was at odds with the Scotch fillet which was woefully underseasoned. However, these were the only blotches on an otherwise perfect copy book.

While Bopp and Tone is a pleasurable dining experience, it doesn't leave me bopping to a beat, but rather lamenting a missed opportunity to lift some common grub to a "wow" level, to gain the waiters phone number (call me please) and, as a result, leaves me humming in B minor.

That all said, on a scale of 1 to 10 Bopp and Tone...

Foodie's point of view: Come here to fill your stomach and impress with nice decor, but it won't satisfy foodie tastebuds.

Coming in for lunch without reservation, we got a table at the verandah. We ordered scallops ($50+) for 4 pieces and a blue eye cod ($60+) and a side. Being in the city, with banks and offices, with that kind of prices, you will expect to have the food top notch. As average lunch is around $30-$40 a dish for mid level restaurant. We didn't skim for prices, just wanted to have a nice meal. So we picked a place with decent reviews. We were wrong. The scallops were average quality, the cod was over cooked the meat was tough. Quality of food and care from chef and sourcing team, or perhaps the budget simply isnt there to do either. For the price I paid a $130+ lunch for two without alcohol. There are other choices.

Service was neutral. Im aware of the short staff situation to keep business running smoothly. So inexperienced staff are plenty a lot of places where I have visited. Although the girl that served us was polite and with smiles, which makes up for her lack of experience. We didn't mind her at all.

Although quality of ingredients can be improved, I do realise that this restaurant is probably catering for quantity of food to fill hungry diners than pleasing taste buds if the patrons can't tell the differences.

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The above are all personal views based on eating at local eateries to top international Michelin star restaurant to being a home cook for decades. And it is biased but I do try to offer different perspectives (from a possible business owner and foodie experience) not just pure good or...