Revamped Blackbird sings approachable creativity
SWING Diao, the architect owner and creative mind behind Blackbird, has several successful venues in town — from Bar No. 3 on Xingguo Road to her recent Chinese-inspired concept Oha where she invited New Zealand chef Blake Thornley to take charge of the kitchen.
To give Blackbird a facelift, which she opened in late 2015 at the intersection of Wulumuqi Road S. and Dongping Road, Diao closed down the old venue and reopened the concept recently inside the freshly revamped historic Columbia Circle.
The architect owner continues to show her talents in the new space: contemporary, sleek furniture and cool elements dominate the interior with a cozy outdoor area for relaxed drinking.
Friendly staff will find you an intimate nook by the floor-to-ceiling windows or at the cool bar counter. With abundant natural light inside, it is a perfect daytime hangout with friends and a more intimate evening spot for some good cocktails.
Helmed by chef Thornley and the savvy mixologists behind Bar No. 3, the space’s kitchens and bars present offerings inventive, yet approachable; elevated but honest and unpretentious.
The first floor is the new location of the Blackbird cafe and cocktail bar, as an evolved, refined version of its former incarnation on Dongping Road. The living room vibes make for a trendy yet relaxed setting.
Thornley aims to give customers enjoyable visual appeal, honest taste and quality time here. The food menu is highlighted by a matching wine by the glass for each dish so customers can have a better food-wine pairing experience. I followed the pairing suggestion so each glass of wine proved to bring the best out of the food.
“We are tying to push creativity and still be approachable,” Thornley said. “If you go into the details of each dish, you’ll find that the elements can be quite complex. For example, I make a house oil called OTA oil. I infuse more than 10 ingredients and spices like chilies, galangal and shallot so the result is a fragrant oil and I use it to drizzle over certain dishes and for the dipping in the bread basket.”
I’ve tried cuttlefish, charred pineapple, citrus and tempeh with homemade OTA dressing, as well as Manila clams and pork belly for lunch, paired with Flase Bay Chenin Blanc 2016. A refreshing summer meal it was.
The second floor is dedicated to more sophisticated eating and drinking that is scheduled to open in September. At reservation-only Table Black, Thornley presents a degustation menu of contemporary Western fare with an Asian influence, while the accompanying Bar Black serves as a dedicated cocktail bar with offerings designed to complement the flavors and ideas of the cuisine.
The third floor rooftop space boasts an edible plant, flower and herb garden for growing seasonal produce. Chefs have year-round access to a self-curated selection of fresh ingredients, adding a local garden-to-table touch to the varying menus in each dining area. The rooftop is also an ideal space for events such as DJ nights and themed events.