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Modern grill · CBD · Sydney
Bopp & Tone
A 900 kg / 1,984 lb wood grill and a charcoal oven in Wynyard Park, with six steaks that list producer, region and days on feed.
OpenNot yet visited · facts from 5 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go
The grill weighs 900 kg / 1,984 lb and burns wood. Beside it, a charcoal oven. Bopp & Tone, Applejack Hospitality's first restaurant in the Sydney CBD, built its menu around the two, per Broadsheet. The steaks run from a grass-fed Gippsland tenderloin to a kilo of fullblood Wagyu rib eye. Each line gives the producer, the region, the days on grain and the marble score. Broadsheet's 2026 guide notes the smoky char the grill puts on the steaks. The rest of the menu leans Mediterranean.
What to order
Bone-in rib eye, 800 g / 28 oz
Angus flat iron, 400 g / 14 oz
Wagyu rump cap, 300 g / 11 oz
Not published: aging, price.
01What to order
- Bone-in rib eye, 800 g / 28 ozRiverine, NSW, 120 days on grain, MB3+, A$188. Bone-in and thick: built for the wood grill.
- Angus flat iron, 400 g / 14 ozJack's Creek, NSW, 180 days on grain, MB3, A$88.
- Wagyu rump cap, 300 g / 11 ozDarling Downs, Queensland, 300 days on grain, MB8+, A$108.
Westholme Wagyu sirloin, 500 g / 18 ozQueensland, 330 days on grain, MB6–7, A$174.- Stone Axe fullblood Wagyu rib eye, 1 kg / 2.2 lb400 days on grain, MB9, A$480, served with roast cracked potatoes and a leaf salad.
Angus tenderloin, 250 g / 9 ozGrass-fed, Gippsland, Victoria, MB2, A$74. Add chimichurri, black garlic butter or peppercorn sauce for A$8.
02The beef
Six steaks, six producers or regions, feeding stated on each. Grass-fed: the Gippsland Angus tenderloin, MB2. Grain-fed Angus: Jack's Creek flat iron (180 days, MB3) and Riverine bone-in rib eye (120 days, MB3+). Wagyu: Darling Downs rump cap (300 days, MB8+), Westholme sirloin (330 days, MB6–7) and Stone Axe fullblood rib eye (400 days, MB9). The menu says nothing about aging. Servers offer steak specials. In 2018, before opening, the group announced pasture-fed Brooklyn Valley steaks; they are not on today's menu.
03The fire
Two fires. A wood grill of 900 kg / 1,984 lb, per Broadsheet. A charcoal oven beside it. The house says the menu is cooked on one or the other. Thick, bone-in cuts suit a grill that heavy. Ask for the rib eye on the bone.
04The story
Applejack Hospitality, the group behind The Butler and The Botanist, announced Bopp & Tone in October 2018 as its first CBD venue, due to open around mid-November that year at 60 Carrington Street, per The AU Review. The name joins the grandfathers of the founders, Ben Carroll and Hamish Watts: Anthony "Tone" Adams and Keith "Bopp" Evans.
05The practical
60 Carrington Street, Wynyard Park, Sydney NSW 2000. Monday to Thursday 11:30 a.m. to 11 p.m.; Friday and Saturday 11:30 a.m. to midnight; the website lists no Sunday hours. Phone +61 2 9299 9997, book@boppandtone.com.au, or book online. Banquets for two or more: Bopp's at A$102 and Tone's at A$128 per person; a Saturday long lunch with drinks from A$99. Private dining room. A 10% service charge applies from eight guests and 15% on public holidays. Order it bone-in.
- Address
- 60 Carrington Street, Sydney NSW 2000
- Phone
- +61 2 9299 9997
- Website
- boppandtone.com.au
- Directions
- Google Maps ↗
How does Bopp & Tone cook its steaks?
On a 900 kg / 1,984 lb wood grill, per Broadsheet, with a charcoal oven alongside.
What steaks does Bopp & Tone serve?
Six on the October 2026 menu: Gippsland Angus tenderloin, Jack's Creek flat iron, Darling Downs Wagyu rump cap, Westholme Wagyu sirloin, Riverine bone-in rib eye and a 1 kg / 2.2 lb Stone Axe Wagyu rib eye.
How much is a steak at Bopp & Tone?
From A$74 (250 g / 9 oz Angus tenderloin) to A$480 (1 kg / 2.2 lb Stone Axe fullblood Wagyu rib eye).
Why is it called Bopp & Tone?
After the founders' grandfathers, Keith "Bopp" Evans and Anthony "Tone" Adams.
06In Sydney’s selections
07Sources
broadsheet.com.au · broadsheet.com.au · theaureview.com · boppandtone.com.au · boppandtone.com.au
Last verified Oct. 29, 2026.
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