Menus

Sydney rock oyster (shucked to order) finger lime, black pepper   4 ea
Braised green  kalamata olives  marinated in tomato, ginger, cumin  5
Spinach & raisin borani dip, toast   7.5
Bread & Butter Project sourdough, house-made butter   4

Chicken liver pate, candied orange, red lentil flatbread   17
Ricotta warm from the pot, mustard greens, olive oil   16
Octopus, tomato, oregano, hazelnut     18
Fried cauliflower, walnut tarator, sumac  17
Roast duck salad, cucumber, barberry, chervil, date 18

Potato gnocchi, blue swimmer crab, brown butter, nasturtium 26
Tagliatelle with saffron, stracciatella, nettles   24

Wild greens  & ricotta  borek pie, smokey almond, flowers   32
Pan fried king rainbow trout, chicory, artichoke, olive 34
Crispy roast chicken & grapes, chickpea, rosemary 32

Slow roast lamb neck, preserved lemon, smoked spelt, tomato jam 34
Chargrilled wagyu hanger steak, beetroot, labneh, sweet herbs 36Swiss chard, lemon, fennel seed   8

Fried potatoes, anchovy butter     10
Cabbage, hazelnut & parmesan    8

Affogato (make it naughty 20)  12
Milk cake, strawberries, cinnamon   12
Dark chocolate pudding, spiced espresso mascarpone, honeycomb  14
Rosewater meringue & pistachio ice cream sandwich, salted caramel, fairy floss   12
Selection of cheese, chunky honey, flatbread  12 or 26

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.

 October 2018

Fried chick peas 4
Braised green kalamata olives marinated in tomato, ginger, cumin   5
Spinach & raisin borani dip, toast  7.5
Sydney rock oyster (shucked to order) finger lime, black pepper   4 ea

Chicken liver pate, candied orange, red lentil flatbread   17
Fried School prawns, aioli  18
Charcuterie, pickles  22
Deep Fried Lamb ribs, balsamic, rosemary  20
Song Burger, wagyu beef, 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

 October 2018

Muffin baked daily,coconut, almond & mixed berries (gluten free)  4
Croissant baked daily, jam or Nutella 4
House-made banana bread 4
+ scoop of vanilla icecream 3
Pancake fresh fruit, Canadian maple syrup & whipped creme fraiche  14
+ crispy side of bacon 3
+ scoop of vanilla ice cream 3
Oats & quinoa cinnamon porridge, fresh fruit & citrus zest 12
Sourdough toast (2 slices) butter, jam, Nutella or Vegemite  6
Ham cheese toasty, grain mustard 10

Song tower, brioche bun, poached egg, bacon, mushroom, avocado, hash brown & hollandaise  22
Vege burger, brioche bun, mushroom, avocado, hash brown, spinach & tomato relish 15
Bacon & egg burger, bacon, egg,  spinach, relish & spicy mayo 15
Smashed avocado, sourdough, poached egg, cherry truss tomatoes, lemon & chilli flakes  15
Free range eggs your way, soudough, wilted spinach, grilled bacon 13
Eggs Benedict, brioche bun, poached eggs, wilted spinach, house-smoked salmon, hollandaise  17
Big Breakfast, eggs your way, sourdough, bacon, avocado, mushroom, & spinach  19

SIDES 
Egg, bacon or spinach 3 ea
Avocado, house-smoked salmon, hash brown 4 ea
Gluten free bread (2 slices) 2

GABRIELLE COFFEE   3.5 or 4.5
Espresso, macchiato, piccolo, latte, flat white, cappuccino, long black
+ extra shot, almond milk, mocha 50c
Iced coffee  5.5

TEA DROP SELECTION  4.5
English breakfast, earl grey, peppermint, jasmine green,
Lemon grass & ginger chamomile blossom, sticky chai pot

SMOOTHIES 7.5
Banana, mango & chia seeds
Mixed berries & almonds

Allergens: Our menu contains allergens and is prepared in a kitchen that handles nuts, shellfish, gluten. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be allergen free.

(October 2018)