Applejack expands to Sydney with their seventh venue
Hospitality group Applejack will open their first Sydney CBD location in November, adding to their growing portfolio of restaurants and bars.
Located on 60 Carrington Street, Bopp & Tone will pay tribute to the Applejack founders’ grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams. With design by Luchetti Krelle, the venue reflects the nostalgic and optimistic post WW2 era they lived in.
The menu, a collaboration between head chef Sa Va'afusuaga and group executive chef Jason Roberson, centres around generous share food with Mediterranean influences, predominantly cooked on the in-house wood grill or charcoal oven.
Using only the most seasonal produce, with a focus on seafood and both cured and cooked meats, signatures include char-grilled whole Hawkesbury river calamari, free-range spatchcock, pasture fed Brooklyn Valley steaks and botanical fare.
The cocktail list has been developed by group bars manager Lachy Sturrock and bar manager Craig Kerrison, featuring popular classic cocktails tailored with Australian ingredients and Mediterranean charm.
Applejack has collaborated with sommelier consultant Dan Simmons to curate a wine list that aims to champion those at the forefront of sustainable viticulture and oenology in Australia and abroad.
“We want to create an intrinsically Sydney experience within a unique and distinctive setting,” said founders Ben Carroll and Hamish Watts.
“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. 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.”
Sheridan Randall, 17th October 2018
