Bopp & Tone
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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.
Do you have a restaurant of food business that believe in better seafood choices?
Businesses around the country are already making this change. Use this link to start the journey to support healthier oceans today.