Suite Experience: In-Room Extras

Beverage Menu

COCKTAILS

White Lady – 22
Archie Rose Espresso Martini – 20
Never Never Distilling Co Negroni – 20
Tequila Tromba Tommy’s Margarita – 20
Archie Rose Bloody Mary – 20
Jacoby’s Tiki Bar Mai Tai – 20
Plantation Rum Pineapple Daiquiri – 20

BEER BUCKETS

Each bucket serves 6 bottles of beer

Sydney Beer Co – 70
Corona – 70
Lord Nelson Pale Ale – 70

WINE BY THE BOTTLE

NV G.H Mumm – 120
NV Perrier Jouet – 140
NV Chandon – 80
NV Jansz Rosé – 80
Catalina Sounds Sauvignon Blanc – 79
Tyrrell’s Chardonnay – 76
Tar & Roses Pinot Gris – 75
Reverie Rosé – 76
Yalumba Shiraz – 76
Sisters Run Cabernet Sauvignon – 75 
First Creek Pinot Noir – 75
Massena GSM – 79

NON-ALCOHOLIC

Iced Tea Carafe – 20
Pepsi Carafe – 20
Pepsi Max Carafe – 20
Lemonade Carafe – 20
Solo Carafe – 20
Lemon Lime Bitters Carafe – 20
Orange Juice Carafe – 20
Apple Juice Carafe – 20
Cranberry Juice Carafe – 20
Pineapple Juice Carafe – 20
Watermelon Mint Kombucha – 7
Ginger Kombucha – 7
Original Kombucha – 7
Pomegranate Kombucha – 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

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

Please advise of any dietary requirements.

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