Chef Neil Perry and his wife Samantha Perry are welcoming guests to their newest Sydney restaurant, Song Bird.
Perry’s has secured Double Bay’s iconic Garden House to house three floors of dining options, starting with basement cocktail bar Bobbie’s and running through to the two-storey Song Bird.
The restaurant was designed by Acme and Caon Design Office, who preserved as many of the building’s original details as possible while incorporating their own elements.
A spiral staircase on the first floor allows guests to move up and down between the spaces and the kitchen, which is visible from the street.
The restaurant has a main dining room and two private dining rooms, each accommodating up to 18 guests, for a total of 240 seats.
Perry and Head Chef Mark Lee have created a menu of over 70 dishes inspired by Cantonese and contemporary Australian elements.
“Songbird combines great food, the country’s best ingredients, excellence in cooking, drink making, wine and food service, and a sophisticated yet relaxed dining room,” says Neil Perry.
Classic dishes include Spencer Gulf king prawn dumplings with black vinegar and chilli, steamed coral trout (fillet, half or whole) with ginger and shallots and Peking duck pancakes.
Perry has a strong focus on ingredients, working with a wide range of producers including Brent Wollemi (duck), Sunfarms (chicken), Bruce Collis (squid), Ben Collison and Anthony Hazelwood (line-and-line fish).
The wine list features 250 varieties, with a focus on Australian Chardonnay and Pinot Noir, and a range of Champagnes from small producers and established wineries.
House cocktails include the Martini No. 88, made with elderflower, cucumber bitters and lime, and the Yuzu Margarita, made with bergamot, salted grapefruit and five-spice agave.
Song Bird is open for dinner on Wednesdays and lunch and dinner Thursday through Sunday.
