Head Chef David Moyle has designed a modern Australian menu focused on local, sustainable and seasonal produce.
LongSong is an eclectic, dimly lit, ex-horse stable converted into a classy restaurant. Paying homage to the building’s history, the decor exhibits clean lines with leather and wood, with peepholes in the floor through which vintage horse equipment can be seen.
The menu encourages sharing and mixes Asian flair with native Australian ingredients, such as kangaroo, stinging nettle and more. If you want to explore the menu, order a range of small bites, like the raw fish betel leaf: a tasty morsel with a pop of farro. The kangaroo with lardo and native pepper is a must-have before moving on to some small share plates of pork belly, rainbow trout with XO sauce or, for a vegetarian option, a standout dish of grilled cauliflower with currants, burnt leek and labna. For something larger, try the angus porterhouse or the half chicken. The food, design and interesting wine list deliver an absolute treat for the senses!
PSST! Food lovers will enjoy a gift voucher for LongSong.