EXPRESS LUNCH MENU

Please note: A discretionary 5% service charge is applied to tables of  7 or more guests as a gratuity paid directly to staff.

Spinach & raisin borani dip, toast     7.5
Ham, cheese toasty, grain mustard    10

Salad of bitter leaves, avocado, prawn, olive   18
Ricotta warm from the pot, mustard greens, olive oil  16
Fried cauliflower, walnut tarator, sumac   17

Roast beetroot, spelt, rocket, almonds     16
Potato gnocchi, cherry tomato, zucchini, ricotta salata   24
Spaghetti, broccoli, anchovy, chilli, pangrattato   22
Deep fried lamb ribs, balsamic, rosemary  20
Song Burger wagyu beef, pickles, caramelised onion, cheddar cheese, lettuce   18

Lunch includes bottomless sparkling water
Please inform staff of any dietary requirements.

October 2018

 

LUNCH & DINNER MENU

Please note: A discretionary 5% service charge is applied to tables of  7 or more guests as a gratuity paid directly to staff.

A La Carte

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

 

 

 

BAR FOOD

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, housemade 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

 

 

BREAKFAST MENU

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

House-made muffin  – coconut, almond & mixed berries (gluten free) – 4

Daily baked croissant – plain, house jam or Nutella – 4

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 icecream – 3  

Oats & quinoa cinnamon porridge – fresh fruit & citrus zest  – 12

Sourdough toast (2 slices) butter & jam, honey, Nutella or Vegemite – 6

Song toasty – double smoked ham, aged Cheddar, tomatoes, hot Dijon mustard – 10

Song tower – brioche bun, poached egg, bacon, mushroom, avocado, hash brown & hollandaise  – 22

Bacon & egg burger – brioche bun, fried egg, bacon, spinach, tomato relish & spicy mayo – 15

Vege burger – brioche bun, mushroom, avocado, hash brown, spinach & tomato relish – 15

Smashed avocado – sourdough, poached egg, cherry truss tomatoes, lemon & chilli flakes – 15

Eggs Benedict – brioche bun, poached eggs (2) smoked salmon*, wilted spinach & hollandaise – 17

Free range eggs your way (2) – toasted soudough, grilled bacon, wilted spinach – 13

Big Breakfast –  eggs your way (2), 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

Cold brew coffee – daily selection – 5.5

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.

(updated July 2018)