Blackbird Melbourne
With a Brisbanian backbone, this multi-level, modern Australian restaurant has all the makings to become a Melbourne mainstay.
Overview
Expect native ingredients, beef dry-aged in-house, woodfired flavours and nostalgic cocktails on Blackbird Melbourne's modern-Australian menu. The three-level Flinders Lane venue is the interstate expansion of Ghanem Group's award-winning Blackbird Brisbane, offering a striking cocktail bar and lounge, a split-level dining space and a private events floor. Quartzite backlit bars, mirrored ceilings and dramatic chandeliers (curated by Space Cubed Design Studio) bring the group's intention — to establish a sophisticated dining experience that is "unmistakenly Melbourne" — to life.
Manning the charcoals on the Josper Basque Grill are Ghanem Group Executive Chef Jake Nicolson, Executive Chef Melbourne Tim Menger (formerly of Entrecôte) and Blackbird Head Chef Josh Moroney (formerly of Nomad). Nicolson invites Melburnians to "experience one of the best steaks in the country" with showcase premium Australian cuts such as the chocolate-fed Mayura Station one-and-a-half to two-kilogram full-blood wagyu tomahawk headlining the menu.
Dishes such as paté with lilly pilly jam, Paroo kangaroo with toasted pepperberry and riberry jus, and wood-roasted rock lobster with warrigal greens and native herb butter speak to the focus on foraged native ingredients. So too does the cocktail list, with concoctions like the Pacific Highball pairing Glenmorangie Original with Davidson plum apera and black walnut bitters. Beverage Manager Aaron Clark injects the drinks list with Aussie nostalgia, creating whimsical cocktails such as the Pavlova Punch, Mango Weiss Colada and the Tim-Tam Slam. The drinks offering is bolstered by a 650-bin wine list, so you're unlikely to leave thirsty.
Images: supplied
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