Twinkling outdoor lights and an abundance of sleek green plants immediately distinguish Bopp & Tone’s outdoor terrace from the imposing office blocks that surround it. This is a place to decompress after the working day and much of the evening crowd is the corporate set doing just that.

Bopp and Tone bar

Inside, the deceptively large space is reminiscent of an opulent smoking room: heavy timber furnishings and paneled walls, velvet booths, low lighting and leather-bound menus. The bar to the left of the entrance takes up the far wall, with bartenders turning out cocktails that highlight native Australian ingredients including lemon myrtle, Davidson plum and wattleseed – though the simple G&T using Yarra Valley-made Four Pillars Gin with a wedge of orange is perfectly refreshing, too.

Bopp and Tone king prawns

The menu is a mix of wood-fired and chargrilled plates designed for sharing. Steaks are king, with five different types (from 300g up to one kilo) served with black garlic barbecue sauce, and plenty of fresh seafood, including prawns from Mooloolaba and calamari from the Hawkesbury, done on a charcoal oven.

But that’s not to discount the vegies. As well as the standard sides like fries and broccolini slick with olive oil and salt, there are three hero “botanical” dishes that centre peach, cauliflower and eggplant. The latter is a slow-grilled half, drizzled with tahini and pomegranate caramel, that falls apart on your fork.

And the pineapple tarte tatin for dessert, paired with an olive-oil ice-cream that shouldn’t work but perfectly slips through the extreme sweetness of the fruit, is a must.

Atmosphere: Corporate cool
Best for: After-work dinner and drinks
Cuisine: Modern Australian with a Mediterranean skew
Standout dish: Wood grilled eggplant
Open: Monday to Saturday for lunch and dinner
Address: 60 Carrington Street, Wynyard Park
Phone number: (02) 9299 9997

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