60 Carrington Street is now home to Bopp & Tone, a Sydney-made restaurant and bar. The venue is named after the maternal grandfathers of founders Ben Carroll and Hamish Watts, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams. The venue reflects the nostalgic and optimistic post WW2 era they lived in. Embodying every day opulence and grandeur, the style is lived-in luxury, with a welcoming and relaxed atmosphere.
The Australian menu, created by Head Chef Sa Va'afusuaga and Group Executive Chef Jason Roberson, centres around honest and generous share food with Mediterranean influences, and is predominantly cooked on the in-house wood grill or charcoal oven. Following the same ethos as the food, the concise 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.
Bopp & Tone is reminiscent of times gone by in a contemporary Sydney CBD setting, planned to open mid-November.