BREAKFAST MENU
Bread and butter project croissant, jam or Nutella  4
House-made banana & raspberry bread  4
Sourdough toast (2 slices) butter, jam, Nutella or Vegemite 6
Free range eggs your way, sourdough  10
Ham, cheese toasty, grain mustard 10

House-made cacao & almond granola, berry yoghurt, date syrup 12
Spiced chia seed pudding, pineapple jelly, coconut, mixed berries 12
Caramelised banana, grilled brioche, mascarpone, nuts, honey 14
Fluffy soufflé pancake, roast peach and rhubarb, maple syrup  15

Smashed avocado on sourdough, cherry tomato, feta, Aleppo pepper 12
Bacon & egg roll, fried free range eggs, rocket, chilli jam 13
Baked eggs, winter greens, tomato, chilli, breadcrumbs 15

Crab benedict, milk bun, poached eggs, blue swimmer crab, hollandaise 19
Big breakfast, eggs your way, sourdough, bacon, avocado, mushroom, spinach 20
Song tower, milk bun, hash brown, mushroom, avocado, poached egg,
bacon, hollandaise 22

Please note: A 10% surcharge is applied on Sundays and Public Holidays

Please inform staff of any dietary requirements

EXPRESS LUNCH MENU
WINTER 2019 

South Australian Pacific oysters, eschallot, lemon balm  4 ea
Spinach & raisin borani dip, toast  7.5
Ham, cheese toasty, grain mustard  10

Turkish market soup, lentils, Aleppo pepper, rocket 15
Grilled pumpkin, roast garlic alioli, samphire, olive 16
Roast duck breast salad, watercress, avocado, cucumber, walnut 16  
Tiger prawns poached in olive oil, pickled mussels, radish, chilli 17
Handmade cavatelle, cured pork belly, chickpeas, rosemary 24
Ricotta gnocchi dumplings, wild mushrooms, chestnut, brown butter 26 
Deep fried lamb ribs, balsamic, rosemary 20
Song Burger wagyu beef, housemade pickles, caramelised onion, cheddar cheese, lettuce 18

Please inform staff of any dietary requirements.

A discretionary 5% service charge is applied to all tables for 7 or more guests as a gratuity paid directly to staff.

 

LUNCH & DINNER 
WINTER 2019  

South Australian Pacific oysters eschallot, lemon balm 4 ea
Marinated Australian olives 5
Spinach and raisin borani dip, toast 7.5
Bread & Butter Project sourdough, house-made butter 4

Grilled pumpkin, roast garlic alioli, samphire, olive  16
Braised globe artichoke, rhubarb, toasted brioche, capers, sumac 16
Tiger prawns poached in olive oil, mussels, radish, green chilli 17
Spiced beef carpaccio, green pistachio, nasturtium 18
Roast quail, haydari yoghurt, beetroot, za’atar 18

Handmade cavatelle, cured pork belly, chickpeas, rosemary 24 
Ricotta gnocchi dumplings, wild mushrooms, chestnut, brown butter 26

Wild greens  & ricotta borek pie, smoky almond, flowers  32
Grilled snapper, heritage carrot, cumin, rose harissa  32
Braised duck leg, blue lentils, date and pomegranate chutney 34
Ghalieh mahi fish stew, flathead, yabby, pippies, barberry rice  36
Chargrilled wagyu sirloin, borlotti beans, cime di rapa, marjoram salsa  36

Shaved mushroom, blackberry, sweet herbs  8
Fried potatoes, black garlic 10
Charred beans, walnut, parmesan 8

Roasted plums, gum mastic spice, whipped milk 12
Saffron & cardamom banana split, chocolate biscuit crumb, sprinkles 14
Rosewater meringue & pistachio ice cream sandwich,
with salted caramel, fairy floss 12

Selection of cheese, chunky honey, flatbread 12 or 26
Affogato (make it naughty 20) 12

Nine course shared tasting menu 75pp

Please inform staff of any dietary requirements.
A discretionary 5% service charge is applied to all tables for 7 or more guests
as a gratuity paid directly to staff.

 

  
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

BAR MENU
WINTER 2019

Marinated Australian olives  5
South Australian Pacific Oyster, eschallot, lemon balm 4 ea
Spinach & raisin borani dip, toast 7.5
Sobressada salami on toast 12
Australian tiger prawn poached in olive oil, mussels,
radish & chilli 17
Charcuterie, pickles 22
Spiced beef carpaccio, green pistachio, nasturtium 18
Deep fried lamb ribs, balsamic, rosemary 20
Wagyu burger, pickles, caramelised onion, cheddar & lettuce 18
Shoestring fries  5
Selection of cheese, chunky honey, flatbread 12 or 26

Please inform staff of any dietary requirements