Bopp and Tone
Applejack, the hospitality group behind The Botanist, The Butler and Della Hyde, opened Bopp and Tone, its first CBD venue, in 2018. Named after the founders’ grandfathers, Ben Carroll’s pop Anthony “Tone” Adams (who’s still kicking at the ripe age of 94) and Hamish Watts’s grandpa Keith “Bopp” Evans, Bopp and Tone has been designed – from the menus to the interior – to conjure the nostalgia and optimistic post-World War II era they lived in.
The venue is in the thick of the city’s business community, with a busy bus interchange moments from the entrance. But pass through its large doors and the Luchetti Krelle-designed room (The Butler, ACME, Sake at The Rocks) takes you to an opulent world that feels like it’s from another time. There are dark timber furnishings, heavy marble surfaces and hues of emerald green and mustard, as well as big windows that make this a great lunchtime dining option. There’s an alfresco terrace with plenty of hanging greenery, as well as an open kitchen so you can see the action.
The Mediterranean-style menu revolves around the kitchen’s charcoal oven and a 900-kilogram wood grill. The team uses charcoal to prepare the seafood dishes, such as whole Hawksbury River calamari and king prawns from Mooloolaba. The wood grill is reserved for charring meats, including spatchcock and a one-kilogram grass-fed T-bone.
The drinks list that mirrors the food menu, incorporating plenty of Australian and Mediterranean nuances. For example the Old Fashioned is mixed with wattleseed, and the Martini is infused with tomato. There are also more than 100 wines and (we’re fans of this) carafes of house white and red.