60 Carrington Street is home to Bopp & Tone, a Sydney-made restaurant and bar with interiors and design by Luchetti Krelle. Bopp & Tone is a tribute to the Applejack founders’ grandfathers, Keith ‘Bopp’ Evans and Anthony ‘Tone’ Adams. The venue reflects the nostalgic and optimistic post World War II era they lived in. Embodying every day opulence and grandeur, the style is lived-in luxury, with a welcoming and relaxed atmosphere. Features include heavy marbles, classic tiles and textures, dark and moody timber furnishings, along with an alfresco dining terrace, private dining room and Applejack’s signature love of greenery.
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.