Steakhouses›Steakhouses in Melbourne›Blackbird Bar & Dining (Melbourne)
Modern grill · CBD · Melbourne
Blackbird Bar & Dining (Melbourne)
Ironbark in a Josper grill, a steak list that names the state of each cut, and Mayura Station full blood Wagyu sold by weight, on three floors at the Paris end of Collins Street.
OpenNot yet visited · facts from 9 sourcesNo paid rankings
By Silas Brand · Steakpedia editorial voice · Who writes
Why go
Ironbark, in a Josper. Blackbird cooks its beef, native produce and seafood over the dense Australian hardwood inside a Basque-style Josper grill; the sample menu runs the cockerel through coals and the rock lobster through wood. The steak list reads like a map: Bass Strait Black Angus and Wanderer Reserve from Tasmania, Mackenzie Black Angus and Portoro from New South Wales, Collinson & Co and Mayura Station from South Australia, each with a marble score. The house opened on Aug. 19, 2025 on three levels of Collins Place, the first Blackbird outside Brisbane, where the original has run on Eagle Street since February 2014. In February 2026 it entered the Australian top 30 of World's 101 Best Steak Restaurants at No. 28.
What to order
Mayura Station full blood Wagyu tomahawk
Portoro T-bone, 1 kg / 2.2 lb
Collinson & Co Angus rib eye on the bone, 400 g / 14 oz
Not published: price.
01What to order
- Mayura Station full blood Wagyu tomahawkMBS 6–7, South Australia, A$38 per 100 g / 3.5 oz on the sample menu; Man of Many put the piece at 1.5 to 2 kg / 3.3 to 4.4 lb in March 2026.
- Portoro T-bone, 1 kg / 2.2 lbBritish/European cross, MBS 2+, New South Wales, A$220.
- Collinson & Co Angus rib eye on the bone, 400 g / 14 ozMBS 3+, South Australia, A$94.
- Legacy Wagyu shell loin, dry-aged, 350 g / 12 ozMB 4–7, Tasmania, A$138; the only cut the menu labels dry-aged.
- Mayura Station bone-in striploinFull blood Wagyu, 700 g / 25 oz minimum, A$45 per 100 g / 3.5 oz.
- Feasting menuThree share courses at A$98 a head, with yellowfin tuna tartare and coal-roasted cockerel, per Gourmet Traveller.
02The beef
Angus and Wagyu, state by state. Tasmania: Bass Strait Black Angus sirloin (250 g / 9 oz, MBS 3+, A$65), Flinders Select Angus tenderloin (220 g / 8 oz, A$62), Wanderer Reserve Black Angus scotch fillet (250 g / 9 oz, MBS 3–4, A$88), Legacy Wagyu shell loin and Pure Black Wagyu rump cap (250 g / 9 oz, MBS 3–4, A$65). New South Wales: Mackenzie Black Angus flank (250 g / 9 oz, MBS 4+, A$72) and the Portoro T-bone. South Australia: Collinson & Co rib eye and Mayura Station full blood Wagyu, which Man of Many describes as chocolate-fed. The house says the beef is dry-aged in-house; no source gives the days.
03The fire
A Josper, the enclosed Basque charcoal grill, fed here with ironbark. The same fire does coal-roasted cockerel, wood-roasted rock lobster and flamed jalapeños. Gourmet Traveller called the Josper the star of the kitchen in November 2025. Order the tomahawk by the hundred grams.
04The story
The first Blackbird opened in February 2014 on the river at Eagle Street, Brisbane, under the Ghanem Group, the family company of brothers Adonis and Nehme Ghanem, whose parents have been in restaurants since 1978. The group already ran Le Bon Ton and Byblos in Melbourne when it took three floors of Collins Place, a site OpenStreetMap records as Botswana Butchery's, whose Australian restaurants stopped trading on May 14, 2024 under administration. Space Cubed Design Studio fitted out a street-level cocktail bar, a split-level dining room and an events floor; the opening, planned for June, came on Aug. 19, 2025, with Jake Nicolson as group executive chef, Tim Menger as Melbourne executive chef and Josh Moroney as head chef.
05The practical
66 Flinders Lane, Collins Place, Melbourne 3000; phone (03) 7053 1308, info@blackbirdmelbourne.com.au. Restaurant and bar open Monday to Saturday from 11:30 am until late; closed Sunday. A 10 per cent surcharge applies on Saturdays and Sundays and 15 per cent on public holidays. Parliament Station is two minutes on foot, Flinders Street ten; trams 31, 109 and 112 stop at Collins Street stop 8, free within the city loop. First Park at 28 Flinders Lane charges A$20 for evening entry after 4 pm. The wine list runs to 650 bins, weighted to Victoria.
- Address
- 66 Flinders Lane, Collins Place, Melbourne VIC 3000
- Phone
- +61 3 7053 1308
- Website
- blackbirdmelbourne.com.au
- Directions
- Google Maps ↗
What grill does Blackbird Melbourne use?
A Josper, the enclosed Basque charcoal grill, burning ironbark.
How much is a steak at Blackbird?
On the sample menu, from A$62 (220 g / 8 oz Flinders Select tenderloin) to A$220 (1 kg / 2.2 lb Portoro T-bone); Mayura Station Wagyu tomahawk is A$38 per 100 g / 3.5 oz.
When did Blackbird open in Melbourne?
On Aug. 19, 2025, in Collins Place; the Brisbane original dates from February 2014.
Is Blackbird open on Sundays?
No. Restaurant and bar run Monday to Saturday from 11:30 am until late.
06In Melbourne’s selections
07Sources
australianbartender.com.au · blackbirdmelbourne.com.au · blackbirdmelbourne.com.au · broadsheet.com.au · region.com.au · concreteplayground.com · beat.com.au · gourmettraveller.com.au · manofmany.com
Last verified Nov. 2, 2026.
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