Song Bird by Neil Perry is open for Dinner from 6.00pm Wednesday to Sunday and Lunch from 12.00pm Thursday to Sunday.
Song Bird delivers an exceptional culinary experience, celebrating the vibrant flavours of Modern Asian cuisine. Drawing inspiration from China, Japan, Korea, and Thailand, the menu is designed for sharing—a reflection of Neil’s deep appreciation for Southeast and Northeast Asian culinary traditions. Committed to fresh, locally sourced, premium ingredients, Song Bird offers a dining experience that is both elevated and authentic.
Situated in Sydney’s Double Bay and set across three levels, Song Bird exudes a sophisticated yet welcoming ambience. Housed in the heritage-listed 1960s masterpiece Gaden House, designed by architect Neville Gruzman, the interior immerses guests in contemporary elegance.
Song Bird is described as offering the best private dining in Sydney for 30 to 100 guests. Learn more about our event options HERE
Anzac Day
Friday 25th April - Closed for Lunch. Open for Dinner from 6pm
Please note: a 15% surcharge applies on public holidays
Wednesday 6.00 –11 pm
Thursday 12–11 pm
Friday 12–11 pm
Saturday 12–11 pm
Sunday 12–10 pm
Monday Closed
Tuesday Closed
Anzac Day
Friday 25th April - Closed for Lunch. Open for Dinner from 6pm
Level one is available for up to 80 guests; level two is available for up to 100 guests. There is also group dining for up to 18 guests in each. Read more.
What's On
Join us for lunch from 12pm Thursday to Sunday and experience a selection of Song Bird signatures. Designed by Chef Neil Perry and Executive Chef Mark Lee, Song Bird's lunch banquet menu features signature classics such as steamed Coral Trout with Ginger and Shallot and Roast Duck with Orange and Caramel Sauce. To book a table call the reservations team 02 9871 9888. LUNCH BANQUET MENU - MINIMUM 2 GUESTS $88pp Cabbage, Carrot, Radish and Daikon Pickles Pav and Heidi’s Big Eye Tuna Tartare Lettuce Cups, Kimchi and Ssam Sauce Spencer Gulf King Prawn Har Gow Pork and Prawn Siu Mai with Flying Fish Roe Pink Snapper Dumpling Spinach and Garlic Chive Dumpling SHARED MAINS Bruce’s Salt and Pepper Southern Calamari Anthony’s Red Snapper with Ginger and Shallot Roast Duck with Orange and Caramel Sauce Steamed Autumn Vegetables with Golden Sesame Oil Steamed Rice