SIGNATURE COCKTAILS
Crimson Rosella
25
Ratafia Rossi, peach wine, passionfruit, hibiscus, floral aperitif
Willie Wagtail
26.50
Don Julio Blanco tequila, toasted coconut, bergamot, coconut soda
Red-Browed Finch
26.50
Tanqueray London Dry gin, Campari, basil, berries, prosecco
Pink & Grey Galah
26
Archie Rose White Cane, apricot, quandong, damaged Goods Apple aperitif
Rainbow Lorikeet
26
Archie Rose White Cane, Mancino Bianco Ambrato vermouth, cinnamon myrtle, lemon, smoked strawberry, matcha
Splendid Fairywren
26
Sake, Archie Rose True Cut vodka, blueberry, floral aperitif, Fino sherry, vanilla
Superb Lyrebird
25
Disaronno, Campari, Mancino Vermouth Rosso Amaranto, cocoa, macadamia falernum, camel milk
Sacred Kingfisher
26
The Busker Triple Cask Whiskey, Los Siete Misterios Doba-Yej Mezcal, mushroom, beetroot maple
Kookaburra
26.50
Tanqueray London Dry Gin, Campari, Mancino Vermouth Rosso Amaranto, meat pie
Red-Tailed Black Cockatoo
26.50
Bulleit Bourbon Whiskey, peanut, banana
Gouldian Finch
79
Don Julio 1942, Mr. Black Cold Brew Coffee Liqueur, pineapple, maple syrup, wheatgrass
NON-ALCOHOLIC
All non-alcoholic cocktails are $18
Pink Cockatoo
Lyre’s Italian Aperitif 0.0% , Fever-Tree grapefruit, strawberry, bergamot
Pink Robin
Blueberries, acidified Coconut, almond, matcha
Purple Honeyeater
Apple, rose, saltbush
Treecreeper
Beetroot, wheatgrass, maple, smoked oak water
Menu
Australian oysters
6
36
12
69
Blood orange vinaigrette, shallots, lemon
Songbird wild leaf bites
3
15
5
20
Tamarind, roasted coconut, lime, lemongrass, ginger, cashew, shallots, sunflower and pumpkin seeds
Grilled Shark Bay scallop
13
Buttermilk, finger lime, pickled radish, herb oil
Cervantes Rock lobster and prawn bun
15
Yuzu citrus, pickled daikon, smoky tomato emulsion, salmon roe, dill
Add Oscietra caviar
15.00
Grilled chicken skewers
22
Pickled local mushrooms, toasted rice powder, chilli-lime dipping sauce
Grilled Western Australian octopus
30
Saffron emulsion, crisp potato crumb, herbs, ’nduja oil
Heirloom tomatoes and stracciatella
24
Yuzu koshō chutney, tomato oil, basil
Add prosciutto
10.00
Tempura eggplant
22
Kewpie, sweet and spicy sauce, shallots crips flatbreads, nori
Grilled beef short rib
38
Kimchi coleslaw, red wine and balsamic glaze, baby gem
Barbecued pulled pork
28
Avocado, jalapeño, pineapple and tomato salsa, Devil sauce, herbs
Cheese board
36
Trio of local cheeses Washed-rind Cheddar, Brie, Heysen Blue, dried fruits, muscatel, quince, walnut, lavosh
Charcuterie board
38
Kangaroo and anise myrtle, prosciutto, Iberian wild boar, wagyu bresaola, pickles, olives, onion jam, Barossa bark
House-cut French fries
17
Songbird seasoning, aioli
Petit gâteaux
22
Chef’s selection