Indulge in timeless dining at Bopp & Tone

On a recent visit to inner city restaurant Bopp & Tone, I discovered a cool 1940s dining experience. Taking over from Steel Bar and Grill, Bopp & Tone is the newest venture from the hospitality group, Applejack. The new restaurant, at 60 Carrington Street, is a short walk from Wynyard Station and countless bus stops. Upon entry, we were greeted with optimistic 1940s décor that looked as if it came straight from a newly post-war Australia. Frank Sinatra was playing in the background and if it wasn’t for the phone in my pocket I could easily have been whisked away to another era. The interior is dark and mysterious which encouraged me to venture deeper inside.

Robin, our lovely hostess, greets us and escorts us to a table where she hands out menus and the extensive wine list, featuring more than 100 wines. I start off with a Ngeringa Petillant Natural (or Pet Nat if you’re feeling hip) on Robin’s recommendation. She tells us that natural wines are all the buzz on the wine scene due to their authentic characteristics. Like craft beer, natural wines are made in small batches with the grapes sourced from sustainable or organic vineyards. The wine is fermented with no added yeast and contains no additives or sulphites. It’s wine made in the most direct way, from grape to glass.

After our waitress, Rebecca takes our order, the food arrives promptly and perfectly timed as we just seem to have finished one plate when the next arrived. Highlights include the Baked Mozzarella in Lemon Leaves with Chilli Oil, where Rebecca suggests against eating the leaves, so I comprise and lick each leaf dry. We also sample the Whole Hawkesbury River Calamari.

Whole Hawkesbury River Calamari (©Guy Davies)

More dishes arrive and are also fantastic as each one surprises us with Mediterranean infused Australiana flavours. Head Chef Sa Va’afusuaga, of The Botanist fame, brings locally sourced dishes to a woodfired grill and charcoal oven. I really taste the authenticity of the flavours with dishes like Mooloolaba Kind Prawns; the garlic, chilli and oregano blending together to create those home-cooked but fancy fireworks on my palette.

Head Chef Chef Sa Va’afusuaga (©Guy Davies)

We settled in for another three hours, not noticing how quickly time flew past. Bopp & Tone feels homely and is a great place to relax after work or on the weekend with friends and family. All the staff were knowledgeable about the food and drinks and were more than happy to strike up a conversation.

As I walked away I noticed a bopp in my step and knew that this dining experience had hit the right tone.

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