A tribute to the Applejack founders’ grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams – who at the ripe old age of 94 have built up quite the restaurant reputation with the likes of The Butler and Della Hyde under their belts. With a nod to the nostalgic, Bopp & Tone’s luxuriously vintage fit-out has been designed to mimic the post-World War II era that Keith and Tone were part of.
Inside this wooden-clad sanctuary, opulence and grandeur abounds. A sprawling, seductive space that comes dripping in dark timber furnishings, heavy marble surfaces, crystal chandeliers and mustard-hued velvet banquettes that make for a truly romantic dinner date. But it’s not just about romance, with its buzzing atmosphere and small crowds congregating around the bar, Bopp & Tone is as geared up for the girls as it is for the guys. So you can grab your best gang, or indulge in dinner à deux.
Food is modern Australian with a Mediterranean twist, with many of the dishes cooked to perfection on the in-house wood grill or charcoal oven, to give it that wonderfully chargrilled, smokey aroma. Fresh, seasonal dishes feature on the moreish menu, and there’s a strong focus on seafood and cooked meats – the free-range spatchcock and rib-eye are particular highlights.
Dishes are designed to share, so be sure to arrive hungry – and thirsty, the cocktails are devilishly divine. Kick off with baked mozzarella cooked in lemon leaves and chilli oil with the Ibierico ham – a showstopping combo – followed by the juicy Brooklyn Valley rib-eye, that comes chargrilled and with your choice of peppercorn or Bearnaise sauce. Partner up with the fried cauliflower drizzled in paprika yoghurt, dukka and mint and a side of shoestring fries for the ultimate flavour hit.