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