EXPRESS LUNCH MENU
SUMMER 2019 

Sydney rock oysters, finger lime, black pepper  4 ea
Spinach & raisin borani dip, toast  7.5
Fried sweet peas, za’atar, lemon  8
Ham, cheese toasty, grain mustard  10

Grilled pumpkin, roast garlic alioli, samphire, olive 16
Saltfish brandade, radish, grilled flatbread 18
Roast chicken salad, tomato,  mixed leaves, lemon 16
Housemade eggplant manti dumplings, walnut, yoghurt, herbs 24

Squid ink pasta, prawn, cherry tomato, chilli crumbs 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 MENU
SUMMER 2019

Sydney rock oyster (shucked to order) finger lime, black pepper 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
Saltfish brandade, radish, herb oil, grilled flatbread  17
Octopus, tomato, oregano, hazelnut  18
Beef and lamb tartare, parsley, Aleppo pepper, cardamom  crackers  17
Roast duck salad, cucumber, barberry, chervil, date  18

Eggplant manti dumplings, walnut, yoghurt, sweet herbs 24
House-made squid ink tagliolini,  prawn, cherry tomato, chilli breadcrumbs 26
Okra naxos, tomato, potato, chilli relish, coriander, seasoned yoghurt 28
Wild greens  & ricotta  borek pie, smoky almond, flowers 32

Spanish mackerel poached in olive oil, chermoula, celery, pomegranate 34
Crispy roast chicken, spelt and sweet pea tabbouleh, preserved lemon 32
Chargrilled wagyu hanger steak, borlotti beans, leek, churrasco sauce  36

Tomato salad, olive oil, black pepper 8
Fried potatoes, black garlic 10
Shaved cabbage, hazelnut,  parmesan 8

Affogato (make it naughty 20) 12
House-made kaymak cream, peach, nuts, honey, saffron syrup 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.

 

 

 

 

BAR MENU
SUMMER 2019

Marinated Australian olives, olive oil, fenugreek, cumin  5
Sydney rock oyster, finger lime, black pepper 4 ea
Spinach & raisin borani dip, toast 7.5
Fried sweet peas, za’atar, lemon 8
Sobrassada on toast 12
Saltfish brandade, radish, grilled flatbread 17
Beef & lamb tartare, Aleppo pepper, cardamon  crackers  17
Charcuterie, pickles 22
Deep Fried Lamb ribs, balsamic, rosemary 20
Burger, wagyu,  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

 

                                                       

 

 

 

BREAKFAST MENU
SUMMER 2019 

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, summer 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