Bopp & Tone

The Australian menu, created by Group Executive Chef Jason Roberson in collaboration with Head Chef Sa Va’afusuaga, centres around honest and generous share food with Mediterranean influences, and is 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.