Applejack Hospitality has confirmed a new head chef is now leading Sydney restaurant Bopp & Tone.

Daegyeon Kim has taken on the role after time at Esca’s Aalia alongside Paul Farage as well as 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 Executive Chef Patrick Friesen, which centre around seafood and both Mediterranean and Asian flavour profiles.

Kim will also introduce new dishes to the menu over the coming months that will pay homage to his heritage.

Debut plates now available include Australian tiger prawns with chilli and oregano, lobster spaghetti with fermented chilli, and a bone-in rib-eye from Riverine, New South Wales.

Guy Davies

“I take inspiration from all aspects of life – be it out in nature or pulled from cultural influences in Australia and from around the globe,” says Kim.

“I enjoy modern European cooking, fusing the fundamentals of French culinary techniques with Asian flavours – a nod to both my Korean heritage and culinary teachings in Australia.”

The chef recently hosted a Southern Coast-inspired dinner at the restaurant that saw a four-course menu teamed with Lark Hill wines, and will celebrate truffle season on 21 June with a Giant Steps and Oakridge dinner which will encompass five dishes made with truffles from the Southern Highlands.

“I look forward to incorporating new worldly flavours … into the menu at Bopp & Tone whilst continuing to elevate the dining experience.”