We’re celebrating creativity and collaboration across all our venues with the Chef X Bartender Swap. Find out more >

Applejack Chef x Bartender Venue Swap

Applejack Hospitality Chef x Bartender Venue Swap

We’re celebrating creativity and collaboration across all our venues, where our Chefs and Bartenders swap venues to showcase their signature creations this March.

This March, we’re excited to launch a month-long promotion across our venues, pairing our talented chefs and bartenders with partner locations to showcase their signature creations. Our goal is to foster teamwork, share skills, and create unique dining experiences for our guests.

What to expect:
Each venue will partner with a sister location for March. A chef and bartender will create a special menu item for their partner venue’s menu, marked with the creator’s name and home venue. We’ll be featuring these collaborations in a content series throughout the month.

The Venue Pairings:

Taphouse x Forrester’s

The Butler x Bopp & Tone

SoCal x Sandy’s

RAFI North Sydney & URBNSURF x The Botanist

Check out our venues below and stay tuned on Instagram to find out more.

The Butler at Bopp & Tone

By Amber Doig, Chef at The Butler –
Wagyu skewer MB7+, Butler’s adobo, Koji, red chile miso (gf, df) | 18

By Sam Glickman, Venue Beverage Manager at The Butler –
Thank You For Not Smoking | 24
Butter Washed Agua Mansas Mezcal, Jalapeño Casamigos Blanco, Mānuka Honey, Cucumber, Chipotle Agave

Bopp & Tone at The Butler

By Jordan Wijeadasa, Head Chef at Bopp & Tone –
Wagyu tartare tostada, sweet miso, aji amarillo, salsa verde | 18

By Jae Yeol Choi, Bartender at Bopp & Tone –
Midtown At Potts Point | 23
El Tequileno Blanco, Marionette Pineapple, Roasted Black Bean Amazake, Hibiscus & Clove Tea

SoCal at Sandy's

By Chris Webber, Head Chef at SoCal –
Miso pork taco with mustard greens, white onions and  spicy mayo (df) | 3 for $24

By Maddie Page, Assistant Beverage Manager at SoCal –
Frozen Pina Colada | 20
Flor de Caña 4yr Rum, Coco Lopez, Pineapple, Citrus

Sandy's at SoCal

By Edy Sufiyanto, Head Chef at Sandy’s –
Crispy pork belly rice bowl with mixed grains, kimchi mayo, beans, pineapple & slaw (gf, df) | 26

By Alexia Kalyviti, Assistant Venue Manager at Sandy’s –
Surfside Verde | 22
Orendain Tequila, Matcha, Lemon, Almond, Foam, Togarashi

The Botanist at RAFI

By Blake Mcgrath, Chef at The Botanist –
Slow roasted leeks with onion agrodolce, roasted macadamia cream & chimichurri (gf, df, vg) | 18

By Evan Brown, Bartender at The Botanist –
Spiced Mango Daiquiri | 23
Flor de Caña 4yr Rum, Habanero, Mango, Citrus

RAFI at The Botanist

By Aldo Farroni, Head Chef at RAFI URBNSURF –
Grilled swordfish cutlet with tarragon emulsion, rocket & lemon (gf) | MP

By Carlos Anderson, Beverage Manager at RAFI North Sydney –
The North Star | 22
Four Roses Bourbon, Marionette Nocino, Rhubi Rhubarb, Lemon, Macadamia, Cold Brew (N)

Taphouse at Forrester's

By Erick Djap, Chef at Taphouse –
Pork chop burger with curry mayo, chilli, pickles & chips | 26

By Matt Johnson, Assistant General Manager at Taphouse –
Mango ‘Ice Cream’ | 23
Four Pillars Rare Dry Gin, Oscar Bianco Vermouth, Lime Leaf, White Chocolate, Coconut

Forrester's | Taphouse

By Rohit Bohora, Head Chef at Forrester’s –
Chicken ribs with umami sauce & green shallot | 18

By Cooper Sheather, Bartender at Forrester’s –
‘Cinderella’ (inspired by Rémi Wolf | 23
Tanqueray Gin, Marionette Peach, Strawberry, Absinthe rinse, Lime Leaf