Chef Neil Perry and wife Samantha Perry are now welcoming guests to their latest Sydney restaurant Song Bird.
The Perrys secured the iconic Gaden House in Double Bay to accommodate three levels of food and beverage experiences, which starts with basement cocktail bar Bobbie’s and leads up to two storeys of Song Bird.
Acme and Caon Design Office designed the restaurant, with the two firms preserving as much of the original details of the building as possible while incorporating unique elements.
The ground floor features a spiral staircase for guests to move up and down between the spaces as well as the kitchen, which is visible from the street.
The restaurant has 240 seats throughout the venue across the main dining rooms and two private dining rooms that cater for up to 18 guest each.
Perry and Head Chef Mark Lee have put together a menu featuring more than 70 dishes inspired by Cantonese cuisine as well as modern Australian elements.
“Song Bird combines great dining, the best produce the country has to offer, great craft in cooking, drink making, wine and food service, and a sophisticated but relaxed dining room,” says Neil Perry.
Classic dishes include Spencer Gulf king prawn dumplings with black vinegar and chilli; steamed Coral trout with ginger and shallot (available in fillet, half, or whole portions); and Peking duck pancakes.
Perry is putting the focus on the ingredients and is working with a wide range of producers from Brent Wollemi (duck) and Sun Farms (chicken), Bruce Collis (squid), Ben Collison, and Anthony Heselwood (single-line fish).
The wine list is filled with 250 options with a focus on Australian Chardonnay and Pinot Noir, with Champagnes sourced from smaller growers as well as established houses.
House cocktails cover the Martini No.88 with elderflower, cucumber bitters, and lime as well as a Yuzu Margarita with bergamot, salted grapefruit, and five-spice agave.
Song Bird is open Wednesday for dinner and from Thursday to Sunday for lunch and dinner.
