35

Byrdi

Melbourne

New Entry

Byrdi might very well be the most Australian bar in existence. The Aussie-ness of it is everywhere: in the selection of ingredients and the focus on hyperlocal produce, taking advantage of the bounty that comes from Victoria’s farms. It’s there in its seasonal drinks list, a one-pager that belies the months of research and development that goes into it.

It’s there in the way the bar and its owners Luke Whearty and Aki Nishikura support the underdogs: the small, local spirits producers. But it’s also there in the attitude to service. Things can be quite technical – there is foraging and fermenting and vacuum distilling – and the drinks are high-concept creations. As for the service, there is a loquaciousness here, a laid back, casual sensibility that, despite all the hard work, experience and knowledge, is determined to show their guests a good time. 

The latest menu, inspired by those similarly minded bartenders who in turn inspire Whearty and Nishikura, is perhaps their best yet. Try the Monica Berg, which centres around the perfume of bergamot and includes pepperberry leaf from Tasmania, rose geranium and fennel pollen.

Contact