| Cuisine type | Australian | |
| Price range | $41 to $100 | |
| Neighborhood | Brisbane CBD |
| Cuisines | Australian, Seafood, Steak |
| Dining style | Casual Dining |
| Phone number | +61 7 3229 1200 |
| Website | www.blackbirdbrisbane.com.au |
| Dress code | Smart Casual |
| Payment options | AMEX, MasterCard, Visa |
| Executive chef | Jake Nicolson |
| Location | 123 Eagle Street, Brisbane, QLD 4000 |
| Salmon Caviar (Australia) |
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| Oscietra (Italy) |
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| Wild Blue Scampi (Australia) |
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| Pacific Oysters | $4.50 | Gazander oysters, Little Douglas Bay SA |
| Clair de Lune | $5.00 | Moonlight Flat oysters, Batemans Bay NSW |
| Rusty Wire | $6.00 | Moonlight Flat oysters, Batemans Bay NSW |
| Bundaberg Figs | $24.00 | w shaved Jamon, fresh Stracciatella, toasted hazelnuts + Vincotto |
| Yellowtail Kingfish Sashimi | $25.00 | w fresh wasabi, pickled daikon, black sesame + yuzu |
| Goose + Duck Pâté | $25.00 | w lilly pilly, cocoa nibs + toasted brioche |
| Kiln Smoked Rainbow Trout | $24.00 | w kipfler potato mousse, salt + vinegar crisps + watercress |
| Hot Buttered Scampi | $26.00 | w cauliflower puree, romanesco + black truffle |
| Rabbit Tortellinis | $25.00 | w roasted chestnuts, bacon lardons + thyme |
| Baked Pumpkin, Radicchio + Wattleseed | $22.00 | w pan fried porcini dumplings |
| Msc Swordfish | $39.00 | w mussel, clam + fregola risotto, young leeks + sea urchin butter |
| Baked + Glazed Eggplant | $30.00 | w native tamarind relish + young coconut salad |
| Suckling Pig Roast | $38.00 | w crushed Jerusalem artichokes, pickled green tomatoes + Sikil Pak |
| Grilled Kangaroo Loin | $39.00 | w tail meat + riberry pie, braised mustard greens |
| Brisbane Valley Quail | $48.00 | Boned + stuffed w bacon + marjoram, candied Brussels sprouts, sweet potato + miso |
| Market Fish Roasted over Coals | $38.00 | w seaweed butter + grilled lemon |
| 200g, Beef City Platinum Black Angus | $42.00 | Tenderloin, Queensland | ||
| 200g, 2GR Full Blood Wagyu | $100.00 | Half cube, Queensland | ||
| 250g, Oakey Black Angus | $40.00 | Hanger, Queensland | ||
| 300g, Beef City Platinum Black Angus | $40.00 | Sirloin, Queensland | ||
| 300g, Darling Downs Black Angus | $41.00 | Scotch fillet, Queensland | ||
| 500g, Nolan's Premium Selection | $51.00 | T-Bone, Queensland | ||
| 250g, "1000" Guinea's Australian Shorthorn | $52.00 | Sirloin, New South Wales | ||
| 350g, Rangers Valley Wagyu Cross | $47.00 | Rump, New South Wales | ||
| 500g, "1000" Guinea's Australian Shorthorn | $65.00 | Rib Eye, New South Wales | ||
| 400g, O'Connor's Black Angus | $54.00 | Club, Victoria | ||
| 1.5 - 2Kg, Mayura Station Full blood | Wagyu, Tomahawk for (3-4) South Australia |
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| Béarnaise | ||
| Kampot Pepper | ||
| Caramelized Red Onion |
| Achiote Spiced BBQ Pork Ribs | $75.00 | w pineapple salsa + scratchings |
| Slow Cooked BBQ Lamb Shoulder | $69.00 | marinated in pinewood smoked tea + gentleman's relish |
| Oven Roasted Whole Chicken | $65.00 | w native thyme aioli, lemon aspen + organic garlic |
| Grilled Red Curry of Murray Cod | $70.00 | w cucumber relish, fragrant herbs + crispy egg |
| Rock Oysters |
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| Pacific Oysters |
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| Mooloolaba King Prawns |
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| Moreton Bay Bugs |
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| Hervey Bay Scallops |
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| Steamed Broccolini | $12.00 | w lemon, garlic, olive oil + sourdough crumbs |
| Roasted Carrots | $12.00 | glazed in ginger beer + toasted walnuts |
| Dutch Cream Potato Baked in Clay | $12.00 | w parmesan butter + rosemary salt |
| Griddled Sweetcorn Cake | $12.00 | w green tomato relish + salted ricotta |
| Shoestring Fries | $9.00 | w lemon myrtle aioli + saltbush |
| Heirloom Beetroot | $12.00 | w seven seed brittle + handmade buffalo curd |
| Mixed Organic Leaf Salad | $12.00 | w house vinaigrette |
| Apple Galette | $15.00 | w pumpkin pie ice cream + pepita praline |
| Warm Flourless Orange Pudding | $15.00 | milk chocolate icecream + fennel mousse |
| Winter Strawberries | $15.00 | with coconut cream |
| Mandarin Crème Caramel | $15.00 | oat shortbread w clementine + yoghurt gelato |
| Valrhona Chocolate Tart | $16.00 | w rum, banana + butterscotch |
| Semi Hard - Monforte, Adelaide Hills, SA | The taste is buttery and creamy, with emerging toasty flavours and an earthy undertone. It is produced using pasteurised cows milk. Martured for a minimum of 12 months | |
| Cheddar - Cloth Wrapped Bay of Fire, TAS | Made in the style of a traditional English clothbound cheddar. This cheddar is deep and buttery with a crumbly texture. Finishes with a well balanced sour cream tang | |
| Goat - Black Savourine, Yarra Valley, VIC | This goat cheese is fresh and soft, made in a traditional French and Italian style.The flavour is similar to roasted nuts with a slightly acidic-sour finish that lingers on the palate after eating | |
| Triple Cream Brie - Le Dauphin, Lyon, FRA | Made from rich cow's milk collected from the beautiful green mountain pastures surrounding the Rhône Valley. It was specially created using a combination of modern techniques and a careful selection of traditional surface moulds | |
| Washed-Rind - Kris Loyd Jester, SA | A great introduction to the washed rind style. A milder and younger style of washed rind with a sweet end on the palate. A unique flavour due to the blend of goat and cow milk | |
| Blue - Fior D'arancio, Veneto, IT | Literally meaning "orange blossoms", this ubriaco, "drunken," cheese is sweet and salty, with complex aromas of honey, peach and wildflowers. Made from pasteurized cow's milk, finally topped with orange peel. Aged for 4 month |
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