Brisbane’s dining scene just got a serious upgrade. This bold refresh comes just days before the grand opening of Blackbird Melbourne, the brand’s first interstate venture, set to open at Collins Place, Flinders Lane on 19 August.
Crafted under the guidance of Ghanem Group Executive Chef Jake Nicolson, the menu delivers an inspired balance of refined classics and contemporary Australian flair, all wood-fired to perfection. Known for its show-stopping steaks and seafood spreads, Blackbird Brisbane now takes things even further, with a curated selection of premium beef sourced from every corner of the country. Expect names like Mayura Station, King River, The Bachelor Black Angus, and Five Founders – all making an appearance in a steak line-up that reads like a love letter to Australia’s top producers. Still stealing the show? The legendary Tomahawk – now available as a Platinum Full Blood Wagyu from Mayura Station – and a new hero cut: the 30-day, dry-aged Bone-in Striploin, also from Mayura. Flame-kissed over the restaurant’s signature wood-fired Infierno 96, these cuts are the ultimate indulgence for beef lovers.
More than just beef, the new menu takes native ingredients to the next level. The Honey Bug Sashimi with Finger Lime and Shallot Mignonette brings zesty brightness to the Raw Bar, while the Chicken and Duck Paté with Lilly Pilly Jam is pure decadence on toasted brioche. Meat-eaters will revel in the Paroo Kangaroo Loin & Pie, served with toasted Pepperberry, celeriac purée, and riberry jus – a dish that manages to be both playful and deeply sophisticated. Even plant-based diners are in for a treat, with the Baked and Glazed Eggplant Steak dressed in native tamarind relish and crunchy curry leaf muesli.
Group dining is reimagined with generous, flavour-packed dishes built to share. Think cumin-spiced lamb shoulder with Davidson Plum and fried saltbush, or the Achiote BBQ pork ribs with grilled pineapple and crispy chicharrones. Seafood fans, don’t miss the wood-fired Murray Cod with clams, desert lime and roasted cauliflower – a coastal-meets-country masterpiece.
As Brisbane gets a taste of things to come, Melbourne is preparing for its own Blackbird moment. The new Collins Place venue will mirror the menu and culinary ethos of its Queensland sibling, while bringing its own metropolitan edge to the table. Designed by Space Cubed Design Studio, the space promises a trifecta of luxury – an inviting street-level bar and lounge, a grand split-level dining room, and a private event space with sweeping views and secluded dining rooms. “Both menus share a sense of discovery and connection to local produce, while retaining distinct personalities that reflect their unique locations,” says Nicolson.
With over 37 industry awards to its name – including Best Restaurant (QHA Awards, 2025) and Caterer of the Year (2025) – Blackbird Brisbane remains one of the city’s most celebrated venues. And now, with its Melbourne counterpart ready to launch, the Blackbird name is poised to become a national icon of modern Australian dining.