Blackbird spreads its wings in Melbourne

Tucked into 66 Flinders Lane within the Collins Place precinct, a bold new chapter of Brisbane hospitality royalty has quietly taken flight in Melbourne.

Blackbird Bar, Dining & Events opens its doors this month, bringing a three-level celebration of modern Australian cuisine, native ingredients and wood-fired cooking to one of the city’s most storied laneways.

Already a household name north of the border, Blackbird Brisbane has long been regarded as a destination for premium beef and contemporary dining. Now, the Ghanem Group has chosen Melbourne for its first interstate venture, promising an experience that honours the brand’s DNA while embracing the city’s distinct character.

“Blackbird Melbourne is a true evolution of our brand,” director Nehme Ghanem said. “Guests will recognise our trademark hospitality, but also discover a restaurant, bar and events space that celebrates Melbourne’s energy and individuality.”

Set across three strikingly presented levels by Space Cubed Design Studio, the venue offers something for every mood. At street level, a cocktail bar and lounge sets the tone with DJs and playful drinks inspired by nostalgic flavours – think a mango Weis bar-inspired Mango & Macadamia cocktail, or a Frosty Fruit martini with rhubarb, passionfruit and pineapple sorbet.

Above, a split-level restaurant provides an opulent yet welcoming stage for one of the country’s most ambitious steak and seafood menus. A dramatic chandelier cascades through the central staircase, connecting each level with a sense of theatre.

The kitchen brings together a trio of serious culinary firepower: Melbourne-born executive chef Jake Nicolson, newly appointed local executive chef Tim Menger (ex-Entrecôte), and head chef Josh Moroney (ex-Nomad). Masters of wood-fire cooking, their menu showcases premium beef from renowned producers across Australia, housed in a dry-ageing cabinet before being grilled over ironbark. Signature showpieces include a chocolate-fed Mayura Station full-blood Wagyu tomahawk weighing in at up to 2kg, and an 800g, 30-day dry-aged striploin. Native ingredients run through every section of the menu, from kangaroo with pepperberry to wood-roasted lobster with warrigal greens.

For those seeking something more intimate, the top floor offers a dedicated events and private dining space, complete with its own bar and marble finishes.

As Mr Nicolson puts it, Blackbird Melbourne offers “the full package”. Whether it’s a burger and beer downstairs, a Wagyu feast in the dining room, or cocktails that nod to childhood memories, this latest arrival ensures Flinders Lane still knows how to surprise. •