Bopp & Tone

Crafted with Four Pillars Olive Leaf Gin, Bianco Vermouth, Sun-dried Tomato, and Basil EVOO for a savory, sophisticated cocktail experience.

A generous pour of Archie Rose Signature Dry Gin paired with Fever-Tree Tonic, fresh orange, juniper, and aromatic rosemary.

Premium champagne featuring a harmonious blend of Chardonnay, Pinot Noir, and Pinot Meunier from Reims, France.

A classic dry martini featuring Tanqueray Gin and Regal Rogue Daring Dry Vermouth, served chilled.

A robust cocktail blend of Tanqueray Gin, Regal Rogue Bold Red Vermouth, and Campari.

Imported from Italy, these delicately sliced cured ham ribbons are served with crisp grissini.

Traditional artisan cured pork sausage crafted in Australia with rich savory flavors.

MB7+ Australian air-dried cured wagyu beef, offering an intensely rich and melt-in-the-mouth texture.

Premium acorn-fed Iberian ham imported from Spain, prized for its exceptional nutty flavor and exquisite marbling.

Freshly baked artisan A.P sourdough served with rich cultured butter.

Plump, flavorful Australian olives marinated in aromatic herbs and olive oil.

Luxurious 30gm Antonius caviar served with crème fraîche, fresh chives, and crisp potato chips.

Freshly shucked local Sydney Rock oysters accompanied by a bright verjus mignonette.

Baked oysters topped with savory bacon and Worcestershire sauce, bubbling to perfection.

Delicate scallop crudo served with vibrant ponzu, fresh cucumber, horseradish, and seaweed.

Savory croquettes filled with jamón ibérico and manchego cheese, served with guindilla peppers.

Fresh heirloom tomatoes paired with sweet persimmon, cabika, and aromatic basil oil.

Earthier roasted mushrooms served over a bed of creamy, velvety polenta and fresh tarragon.

Silky handmade pappardelle pasta coated in a rich wagyu bolognese sauce, topped with Grana Padano.

Traditional pasta featuring roasted eggplant, tomato sugo, fresh basil, whipped ricotta, and fermented chilli oil.

Pillow-soft ricotta gnocchi served with aged cheddar and sweet caramelized onion.

Orecchiette pasta tossed with sweet Moreton bay bug meat, fermented chilli, and fresh parsley.

Lightly dusted crispy calamari served over a bed of rocket with creamy garlic aioli.

Char-grilled king prawns basted in fermented chilli butter with parsley and fresh lemon.

Tender Fremantle octopus served with almond, sesame, fennel, and a touch of chilli.

Four plump grilled scallops finished with umami butter, shellfish oil, and trout roe.

New Zealand half pink snapper cooked with vermouth, finger lime, and tobiko.

Whole John Dory roasted in the Josper oven with fermented chilli, salsa verde, and lemon.

Fresh Moreton Bay bugs split and grilled over charcoal, basted with rich seaweed butter.

Abrolhos Island scallops served in their shells with umami butter, shellfish oil, and trout roe (4 per serve).

Koji-marinated blue-eye cod served on spinach with macadamia, beurre blanc, and finger lime.

Succulent Josper roasted lamb rump served with a classic red wine jus.

Roasted spatchcock served with padron peppers and a vibrant salsa picante.

Crispy pork belly featuring crackling skin, served with herbs, salsa verde, and pan jus.

450g grain-fed Jack's Creek Angus flank steak grilled over charcoal (MB4+).

400g Gundagai lamb backstrap (GLQ5+) served with roasted eggplant salsa and jus.

500g grain-fed Darling Downs Wagyu bone-in sirloin with rich marbling (MB5+).

Vibrant green herb sauce made with fresh herbs, capers, and olive oil.

Classic Argentinean herb and garlic sauce with parsley and oregano.

Rich, glossy reduction of red wine and premium meat stock.

Fiery and complex spicy fermented chilli condiment.

Rich compound butter infused with fermented black garlic for an umami kick.

Crushed fresh cucumbers tossed in a savory peanut-miso dressing with chilli crunch.

Sweet charred red peppers finished with basil pesto and toasted pine nuts.

Tender-crisp grilled broccolini garnished with crushed pistachios, mint, and fresh lemon.

Classic Caesar salad with cured egg, anchovies, parmesan, croutons, bacon, and baby cos lettuce.

Fresh mixed green salad leaves lightly dressed in chardonnay vinaigrette.

Extra-thin, ultra-crispy golden shoestring fries seasoned to perfection.