A LA CARTE ~ LUNCH & DINNER
*For Christmas Bookings of 15 or more click here ‘Christmas Menus & Event Spaces’
South Australian Pacific oyster (shucked to order) eschallot, lemon balm 4 ea
Marinated Australian olives 5
Okra and golden raisin borani dip, toast 8.5
Bread & Butter Project sourdough, house-made butter 4
Grilled zucchini, pepita, tahini, sweet herbs 16
Green tomato, house-made ricotta, date and hazelnut salsa 16
Lamb kibbeh, toasted grains, garlic toum, parsley 18
Smoky pickled bonito, radish, cherry tomato, dill 17
Spiced beef carpaccio, green pistachio, nasturtium 18
Aushak ravioli, spring onion, split pea, roast tomato 24
House-made tagliolini, honey bugs, peas, whey, tendrils 26
Eggplant & halloumi borek pie, walnut chutney, pomegranate 32
Spanish mackerel in green harissa, swiss chard, salted blood orange 34
Ghalieh mahi fish stew, flathead, yabby, clams, barberry rice 36
Pasture raised chicken roasted in gravy, couscous, baby turnip, lemon 34
Yemeni spiced wagyu hanger steak, grilled peppers, yoghurt 36
Mixed leaves and herbs 8
Fried cabbage, Baharat spices, feta 10
Really old grains, tomato, olive 8
Strawberry jelly, sumac, whipped milk 12
Carrot cake, sticky date, housemade mascarpone 14
Rosewater meringue & pistachio ice cream sandwich, salted caramel, fairy floss 12
Selection of cheese, chunky honey, flatbread 12 or 26
Affogato 12 (make it naughty 20)
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.
EXPRESS LUNCH MENU
SPRING 2019
South Australian pacific oyster (shucked to order), eschallot, lemon balm 4 ea
Okra & golden raisin borani dip, toast 9
Ham, cheese toasty, grain mustard 10
Turkish market soup, lentils, Aleppo pepper, rocket 15
Chicken, sweet herb and aioli sandwich, house-made pickles 14
Green tomato, house-made ricotta, date and hazelnut salsa 16
Grilled prawn salad, fennel, blood orange, tamarind 17
Lamb kibbeh, toasted grains, garlic toum, parsley 18
Aushak ravioli, spring onion, split pea, roast tomato, mint 24
Song Burger wagyu beef, house-made 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.
BAR MENU
SPRING 2019
Marinated Australian olives 5
Saffron & pink salt grissini 6
South Australian Pacific Oyster (shucked to order),
with eschallot, lemon balm 4 ea
House-made pumpkin pirashki 4 ea
Fried peas & shoots, za’atar, lemon 12
Okra & golden raisin borani dip, toast 8.5
Fried salt & vinegar potatoes, ras el hanout 12
Chicken liver and hazelnut pate, rhubarb, flatbread 16
Lamb kibbeh, garlic toum, toasted grains, parsley 18
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