The Fabulous Fifties Dinner Party
The Fabulous Fifties Dinner Party
2019 may have officially arrived, but that didn’t stop Secret Foodies from stepping back in time to the fabulous fifties.
A new year means another exciting line up of events curated by the Secret Foodies team. To kickstart 2019, we took a trip back in time to the fabulous fifties, where the lights were low and the music sweet.
Guests channeled their inner Don and Betty Draper as they headed into the big smoke for a fifties inspired soiree. Bopp & Tone
, the latest Applejack Hospitality
venue, was revealed as the secret destination for the evening.
Replacing the old Steel Bar site, the new CBD venue is a tribute to Applejack founders’ grandfathers, 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.
Secret Foodies guests arrived in their finest 50s-inspired attire, before mingling in the outdoor terrace for a round of cocktails and Sydney rock oysters. The concoction on offer, a refreshing Four Pillars Lemon Myrtle Collins.
Ms Darlinghurst, aka Alex Adams, soon lured guests inside to the main dining room. Visually striking, the space came complete with plush velvet booths, warm timber furnishings and low lighting. A three-piece band, The Swinging Gypsies
, added a lively flourish, as guests settled into the their seats for the evening.
Designed to share, the first wave of plates were quick to hit the tables.
Cobia kingfish crudo and ruby grapefruit came with a generous drizzling of extra virgin olive oil, while the baked mozzarella in lemon leaves and chilli oil was decadent and delicious.
Sparkling Cupio rosé made for an ideal accompaniment to these dishes, quickly setting the standard for the evening ahead. Lively jazz tunes encouraged foodies to get up and dance the jive, giving them time to make room for the imminent courses.
Before long, guests were treated to Mooloolaba prawns, cooked in a fragrant sauce of chilli, garlic, oregano, olive oil and lemon. To match this seafood dish, glasses were soon filled with a light Mud House Pinot Gris 2017.
Spatchcock arrived to the tables soon after, its smoky flavour accentuated by a moorish paprika, oregano and chilli yoghurt. Succulent and flavoursome, it quickly became a crowd favourite amongst the Secret Foodies guests. To cut through the richness, a salad of buffalo ricotta, white peaches and smoked almonds was served.
The food odyssey continued with grass fed Brooklyn Valley rib eye steak. Cooked medium rare, it was teamed with an assortment of simple sides including charred broccolini and roasted potatoes in herb butter. Steak and red wine are nothing short of a perfect match, and sure enough to accompany this next course, guests were treated to the Batch X Sangiovese.
With stomachs full to bursting, Alex brought Head Chef Sa up before the crowd. He spoke eagerly of his passion for cooking, how he came to Bopp & Tone, and of the seasonally driven menu.
Soon it was time for the final dish of the evening – dessert! To cap off a decadent meal, chocolate and passionfruit mud cake arrived to the table. Topped with a texture rich buckwheat crumb, the dish reflected the elegance and precision encapsulating the venue.
Special thanks must go to the hard working team at Bopp & Tone for making the first Secret Foodies event of 2019 possible.
We would also like to thank Cupio Wines
, Mud House Wines
and Four Pillars
for supplying the drinks on the day.
Check out photos from the event here
Secret Foodies also offer private events for groups of 20ppl+. For more information and to book, click here
Bopp & Tone
60 Carrington Street, Wynyard Park, Sydney
Bopp & Tone is open Monday & Tuesday 11:30am-11:00pm, Wednesday & Thursday 11:30am-12:00am, Friday & Saturday 11:30am-1am, Sunday Closed.