Blackbird Brisbane Transforms Menu, Adds A Taste Of The New Blackbird Melbourne

Thursday, 14 August 2025: Brisbane’s award-winning Blackbird Bar, Dining & Events unveils a vibrant new menu that celebrates native ingredients and an expanded selection of premium beef sourced from every state – offering a taste of Blackbird Melbourne, set to open at Collins Place, Flinders Lane on Tuesday, 19  August. Both menus reflect a consistent approach and commitment to provenance, while showcasing their own signature touches.

Crafted under the stewardship of Ghanem Group Executive Chef Jake Nicolson, the new menu marries the classics that Blackbird is renowned for, with native ingredients and botanicals, and features a ‘best of Australia’ steak offering, which includes Wagyu, grass-fed and grain-fed cuts from Australia’s top producers. Blackbird Brisbane’s signature wood-fired Infierno 96 continues to take centre stage, with every steak flame-kissed to perfection.

Crowd-favourite menu items remain, including the revered Raw Bar, signature seafood platter, and the show-stopping Tomahawk steak. The enhanced menu now showcases full blood King River Wagyu and The Bachelor Black Angus (QLD), Tajima Wagyu and Little Joe Angus (NSW), pure blood Pardoo Wagyu (WA), Mayura Station full blood Wagyu (SA), O’Connors Angus (VIC), Five Founders (NT), and Great Southern Pinnacle beef (TAS). Signature showpieces are the Mayura Station Platinum Full Blood Wagyu Tomahawk and Mayura Station Platinum Full Blood Wagyu 30-day, dry-aged Bone in Striploin, which also debut on the Melbourne menu.

Native ingredients shine in elevated dishes including Honey Bug Sashimi with Finger Lime and Shallot Mignonette; Chicken and Duck Paté with Lilly Pilly Jam, Cocoa Nibs, and Toasted Brioche; Paroo Kangaroo Loin & Pie with Toasted Pepperberry, Celeriac Puree, Beetroot and Riberry Jus; and Baked and Glazed Eggplant Steak with Native Tamarind Relish, Young Coconut Salad, and Curry Leaf Muesli.

Generous sharing dishes include Cumin-Spiced Lamb Shoulder with Davidson Plum, Mint Jelly and Fried Saltbush; Achiote Spiced BBQ Pork Ribs with House-Made BBQ Sauce, Grilled Pineapple and Chicharrones; and Wood Fire Grilled Murray Cod with Diamond Shell Clams, Desert Limes, Green Peppercorns and Roasted Cauliflower.

“The new menu ensures both the Brisbane and Melbourne restaurants are telling a consistent story of provenance, quality ingredients and native flavours. Guests will definitely know that they’re in a Blackbird restaurant regardless of which city they’re in,” says Chef Jake. “Both menus share a sense of discovery and connection to local produce, while retaining distinct personalities that reflect their unique locations.”

Blackbird Brisbane is a multi-award-winning restaurant, garnering over 37 industry awards in the past decade, including QHA Awards for Excellence – Best Restaurant (2025), Restaurant & Catering Hostplus Awards – Caterer of the Year and Best Wedding Caterer (2025), Queensland Restaurant of the Year (2019), Best Contemporary Australian Restaurant in Queensland (2021), Wine List of the Year Awards 3-Glass Rating (2023), and Hall of Fame Award (2021).

Blackbird Melbourne marks the first interstate expansion of the iconic brand. The venue opens with a refreshed interior design by Space Cubed Design Studio and offers three distinct experiences: a warm and inviting cocktail bar and lounge at street level, an opulent, split-level restaurant above, and an exclusive function space and private events floor, with private dining rooms and a dedicated bar.

Website:  Blackbird Brisbane | Instagram: @blackbirdbrisbane | Facebook: Blackbird Brisbane Website:  Blackbird Melbourne | Instagram: @blackbirdmlb | Facebook: Blackbird Melbourne