Founders of Singapore’s Operation Dagger Luke Whearty and Aki Nishikura will launch Melbourne’s newest bar on 11 October.
Byrdi has been in the works for more than a year and will be open for all-day dining.
Whearty has appointed Black Pearl alums Nathan Beasley and Mark Leahy as sous bartenders, but staff will be trained to work across all facets of the venue, from the floor to the bar and the kitchen. “It’s the ultimate collaboration,” says Whearty.
Byrdi will launch with seasonally-driven drinks including the In Bloom which features jasmine, lilly pilly and plum blossom and the Applewood #1; a combination of Davidson plum gin served as a highball with pepperberry and StrangeLove grapefruit soda.
The food offering has been influenced by Nishikura’s Japanese heritage and will change just as much as the drinks. Dishes include hibachi prawns with finger lime and garlic along with grilled asparagus with salted egg yolk plus a cheese selection curated by Maker & Monger’s Anthony Femia.
Not just a bar, Byrdi will open from 10am with local teas, pour-over coffee from Byron Bay, house-made crumpets and fermented oats with fruit.
Byrdi is open seven days from 10am until 1am.