Flinders Lane has become the go-to destination for fine dining, boutique bars and even contemporary galleries. At 66 Flinders Lane, in Collins Place, you’ll find the recently opened Blackbird Melbourne, a triumph of modern Australian cuisine.
The restaurant brings together a trifecta of culinary talent led by Ghanem Group Executive Chef Jake Nicolson, joined by Executive Chef Melbourne Tim Menger and Head Chef Josh Moroney. With years of experience across some of Australia’s top restaurants, the trio have curated a menu not to be missed.
The reimagining of Blackbird
Nestled in Flinders Lane, the latest iteration of Blackbird has flown South from Queensland. The menu pays homage to its northern heritage by sourcing fresh, local produce to curate an exceptional culinary experience.
Showcasing native ingredients, the menu offers a unique blend of unparalleled Australian beef steaks and seafood. The three-level venue itself is defined by its moody wooden features, luxurious leather chairs and archways, all centred around the star of the show, the Josper grill which gives every dish its signature smoky taste. Each level offers something different. The street level invites you into a cool cocktail lounge, above lies an opulent dining experience, topped by a private dining and events space.
Unlike other restaurants that offer high-quality steak and seafood, Blackbird Melbourne also caters to those wishing to order vegan meals by providing a carefully thought-out vegan menu.
Showcasing the Blackbird Melbourne menu
Feast your eyes
When dining at a new restaurant for the first time, it’s always best to try the feasting menu. Doing so will allow you to try a selection of the venue’s signature dishes. At Blackbird, the feasting menu is reasonably priced at $98 per person, offering a taste of yellowfin tuna tartare and coal-roasted cockerel, plus three decadent desserts. With the option to add on their decadent seafood platters to your feast.
Sumptuous seafood
Blackbird has an extensive range of seafood options available. Ranging from their raw bar to caviar served on potato rosti and seafood platters to share. The shining star is the honey bug. Found off the Queensland coast, the deep-sea bug, known for its sweet flesh, is balanced by a zesty, fresh finger lime and shallot mignonette.
Grilled to perfection
Blackbird’s signature smoked flavour profile comes into play with the extensive steak options available. Each steak highlights its Australian provenance and marble score, underscoring Blackbird’s commitment to premium quality.
For a different flavour profile, taste the melt-in-your-mouth decadence of the in-house dry-aged Mayura Station Striploin.
Stunning sips
The menu is complemented by a 650-bin international wine list, with a focus on local Victorian wines. If premium wines by the glass aren’t your speed, then Group Beverage Manager Aaron Clark has curated a selection of nostalgic flavour combinations in cocktail form.
Cocktail flavour profiles – reminiscent of mango Weis bars and frosty fruit ice blocks – complement the sophisticated native flavours of the ‘Wonderful World’ cocktail.
As each flavour mingles throughout the courses, you’ll be left wondering when your next visit to the effortlessly cool Blackbird Melbourne will be.
Blackbird Melbourne, Ghanem Group’s second Blackbird venue, follows its Brisbane sibling’s iconic legacy. Nestled in Collins Place overlooking Flinders Lane, it showcases a modern Australian a la carte menu celebrating native ingredients, premium dry-aged beef from every state, and spectacular shared dishes within an elegant dining room and intimate bar setting.
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