Suite Experience: In-Room Extras

Beverage Menu

COCKTAILS

White Lady 
Archie Rose Espresso Martini
Never Never Distilling Co Negroni
Tequila Tromba Tommy’s Margarita
Archie Rose Bloody Mary
Jacoby’s Tiki Bar Mai Tai
Plantation Rum Pineapple Daiquiri

22
20
20
20
20
20
20

BEER BUCKETS

Each bucket serves 6 bottles of beer

Sydney Beer Co
Corona
Lord Nelson Pale Ale

70
70
70

WINE BY THE BOTTLE

NV G.H Mumm 
NV Perrier Jouet 
NV Chandon 
NV Jansz Rosé 
Catalina Sounds Sauvignon Blanc 
Tyrrell’s Chardonnay 
Tar & Roses Pinot Gris 
Reverie Rosé 
Yalumba Shiraz 
Sisters Run Cabernet Sauvignon 
First Creek Pinot Noir 
Massena GSM

120
140
80
75
75
75
75
75
75
75
75
75

NON-ALCOHOLIC

Iced Tea Carafe
Pepsi Carafe
Pepsi Max Carafe
Lemonade Carafe
Solo Carafe
Lemon Lime Bitters Carafe
Orange Juice Carafe
Apple Juice Carafe
Cranberry Juice Carafe
Pineapple Juice Carafe
Watermelon Mint Kombucha
Ginger Kombucha
Original Kombucha
Pomegranate Kombucha

20
20
20
20
20
20
20
20
20
20
7
7
7
7

Food Menu

CLASSICS

Bar One cheeseburger – 24
Grilled Australian wagyu beef patty, caramelised onion, cheese, pickles and burger sauce on a toasted milk bun served with shoestring fries

Steak frites 250g Brooklyn Valley flat iron steak – 42
Served with fries and green peppercorn sauce

Beer battered dusky flathead – 32
Served with shoestring fries, lemon and tartare sauce

SNACKS

Spiced bar nuts – 6

Warm marinated olives – 10

Chicken katsu slider – 6 each
Panko crumbed chicken breast, wakame pickled cucumbers, Japanese mayo, finely shaved cabbage and tonkatsu sauce

Freshly shucked oysters – half 27 | doz 48
Served with mignonette and lemon

Yellowfin tuna tartare on nori crackers (4 pieces) – 24
Served with white soy and yuzu mayo

Crispy fried school prawns with harissa mayo – 16

SALADS

Nashi pear, wombok and radish salad – 16
With fermented chili dressing

Shaved zucchini, avocado, feta & toasted pine nut salad – 16
+Add grilled salmon (160 g) – 20
+Add grilled chicken breast – 15

SHARING

Charcuterie board – 36
Selection of premium cured meats from Pino’s dolce Vita, quindilla, grissini and olives

Cheese board – 36
Selection of 3 x 30g serves of local Australian cheeses with lavosh and condiments

SIDES

Brickfields sourdough – 7
Served with whipped butter and sea salt

Shoestring fries with aioli sauce – 10

Charred broccolini – 12
Served with toasted macadamia nuts and macadamia dressing

Seasonal leaf salad – 12
With lemon vinaigrette

Please advice of any dietary requirements.

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