Byrdi landed in Melbourne earlier this month, a boozy, low-key hotspot from acclaimed bar operators, restaurant innovators and drink creators, Luke Whearty and Aki Nishikura. And together they’ve got their sights set on infiltrating our city’s bar scene with their eccentric concoctions.
Byrdi is the duo’s latest venue and their first Australian venue, with the pair also being the brains behind Singapore’s award-winning bar, Operation Dagger.
Operation Dagger is well-known for its industrial and edgy aesthetic, while Byrdi’s look and feel is more focused on projecting a sense of vibrancy through natural lighting and locally sourced sustainable materials, including bluestone and coconut husk flooring.
When you peer into Byrdi, you’ll realise that it certainly looks like a cocktail bar, while also having the character of a café, as well as a restaurant—all at the same time. And that’s because it’s all of the above, boasting a non-conventional atmosphere and intentionally blurring the lines with its unique offering.
In terms of the menu, they’re making sure that native produce is the star of the show, creating culinary experiences that are reflective of the season.
Byrdi also focuses on locally sourced ingredients with a seasonal change over as quick as a two-week turnaround, meaning that their cocktail menu is always developing and always delicious.
Luke says, “Through various elements in both our menu and venue fit-out, guests can expect an experience that reflects our unique environment and local terroir. Hence, a rotating menu full of local botanicals and seasonal produce.”
Image credit: supplied