Applejack Hospitality has confirmed a brand new head chef is now main Sydney restaurant Bopp & Tone.
Daegyeon Kim has taken on the position after time at Esca’s Aalia alongside Paul Farage in addition to stints at Amelia Park, Wildflower, and Wild Duck in Western Australia.
The Korean-born chef has debuted his first dishes at Bopp & Tone in collaboration with Group Government Chef Patrick Friesen, which centre round seafood and each Mediterranean and Asian flavour profiles.
Kim may also introduce new dishes to the menu over the approaching months that may pay homage to his heritage.
Debut plates now obtainable embody Australian tiger prawns with chilli and oregano, lobster spaghetti with fermented chilli, and a bone-in rib-eye from Riverine, New South Wales.
“I take inspiration from all facets of life – be it out in nature or pulled from cultural influences in Australia and from across the globe,” says Kim.
“I get pleasure from trendy European cooking, fusing the basics of French culinary strategies with Asian flavours – a nod to each my Korean heritage and culinary teachings in Australia.”
The chef lately hosted a Southern Coast-inspired dinner on the restaurant that noticed a four-course menu teamed with Lark Hill wines, and can have a good time truffle season on 21 June with a Large Steps and Oakridge dinner which is able to embody 5 dishes made with truffles from the Southern Highlands.
“I look ahead to incorporating new worldly flavours … into the menu at Bopp & Tone while persevering with to raise the eating expertise.”
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