A Three-Level Celebration of Modern Australian Dining.
Melbourne’s dining scene has a new star – and it’s landed with fire, flair, and flavour.
On Tuesday, 19 August, Ghanem Group’s award-winning Blackbird Bar, Dining & Events opens its doors at 66 Flinders Lane, within Collins Place, marking the first interstate expansion of the iconic Brisbane venue.
Spread across three stunning levels, Blackbird Melbourne brings together modern Australian cuisine, native ingredients, premium dry-aged beef, and fresh seafood – all elevated by the distinctive smokiness of the Josper Basque Grill.
Three Levels, Three Experiences
At street level, a warm and inviting cocktail bar and lounge welcomes the after-work crowd and pre-dinner guests with DJs setting the mood. Ascend the sweeping staircase, and you’ll discover an opulent split-level dining room, while the top floor offers a private dining and events space, complete with its own bar. All three levels share the same sense of luxury, with a dramatic feature chandelier visible from every angle.
Designed by Space Cubed Design Studio, the interiors strike a balance between sophistication and comfort – think dark, moody tones, contrasting textures, gilded cork wallpaper, backlit Patagonia Quartzite, mirrored ceilings, and lush greenery.
A Culinary Trifecta
Helming the kitchen is Melbourne-born Jake Nicolson (Ghanem Group Executive Chef), joined by Tim Menger (formerly Head Chef at Entrecôte for 9 years) and Josh Moroney (ex-Nomad Sydney and Melbourne). Together, they’re masters of fire-driven cooking and champions of provenance.
The menu is a celebration of Australia’s best produce – from Wagyu and grass-fed beef to foraged native herbs and fruits. The dry-ageing cabinet showcases premium cuts from across the country, including Sher Wagyu and O’Connors (VIC), Mayura Station (SA), Westholme Wagyu (QLD), and Pardoo Wagyu (WA).
Signature showstoppers include:
Mayura Station Full-Blood Wagyu Tomahawk (1.5–2kg, chocolate-fed) 30-Day Dry-Aged Bone-In Striploin (800g) Prime Rib of Beef slow-cooked over coals and carved tableside on weekends
For those seeking something different, native flavours shine in dishes like Chicken & Duck Pâté with Lilly Pilly Jam, Paroo Kangaroo with Pepperberry Loin and Riberry Pie, Glazed Eggplant with Native Tamarind and Young Coconut Salad, and Raven Creek Pork Cutlet with Muntries and Smoked Almond.
Sharing is encouraged, with plates such as Wood-Roasted Rock Lobster with Warrigal Greens, Coal-Roasted Cockerel Chicken with Sweetcorn, Chorizo, Date & Macadamia, and Cumin-Spiced Lamb Shoulder with Davidson Plum.
Sip & Savour
To complement the menu, Blackbird boasts a 650-bin wine list with a strong Victorian focus, alongside a Coravin selection of premium wines by the glass. The cocktail program, curated by Aaron Clark, draws inspiration from Australian ingredients and nostalgic flavours.
Highlights include:
Mango & Macadamia – a tropical nod to the mango Weiss bar Frosty Fruit – a playful riff on the Pornstar Martini with tropical sorbet and Champagne jelly
Riberry Manhattan – a native twist on the classic, dusted with riberry and painted with chocolate
A Melbourne Evolution
Ghanem Group Director Nehme Ghanem describes the venue as “a true evolution of our brand”, blending Blackbird’s renowned hospitality DNA with Melbourne’s energy and individuality.
It’s a place where you can enjoy a dry-aged burger and beer in the bar, linger over an à la carte dinner of premium steaks and native flavours, or host a private celebration in an elegant setting – all under one roof.
Our First Taste
We were lucky enough to enjoy an exclusive evening at Blackbird Melbourne before its official opening – and it was nothing short of extraordinary. From the moment we stepped into the softly lit bar, with its gold accents and warm hum of conversation, we knew this was a venue built for memorable nights.
The evening began with cocktails that were as creative as they were delicious. The Blue Billabong – a vibrant blend of Antagonist Orchard Vodka, Marionette Blue Curacao, Stachehouse Melon, citrus, lemonade, and a playful dusting of pink pepper berry sherbet – was as striking to look at as it was refreshing to drink. The Billy Ice Tea followed, an elegant mix of Orchard Vodka, Market Gin, Husk Pure Cane, strawberry gum vermouth, Brookie’s cumquat, lemon, Blackbird’s native black tea, and wattle – layered and aromatic, with a distinctly Australian twist.
The food matched the drinks in both flair and flavour. The scampi tartare, topped with decadent wild scampi caviar, was nothing short of divine – fresh, delicate, and perfectly balanced. We couldn’t resist the fresh Western Australian honey bugs, their sweetness elevated by Finger lime & shallot mignonette. Then came the Freshly shucked oysters – Tasmanian Pacific oysters and Sydney Rock oysters crowned with zesty bursts of finger lime – each bite a reminder of just how exceptional Australia’s seafood can be.
The team’s passion was evident in every detail – from the perfectly charred crust of our Wagyu to the native herb aromas drifting from the open kitchen. Every plate, every pour, every interaction felt thoughtfully considered, making our first taste of Blackbird Melbourne an experience we’ll be talking about long after the last sip and bite.
📍 Blackbird Bar, Dining & Events
66 Flinders Lane, Collins Place, Melbourne
Opening 19 August 2025 – Lunch & Dinner
Melbourne with Kidz (MWK) 
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