Blackbird is classic Colin Mackay—visually clean and cohesively art deco. The restaurant was envisioned as a fine dining place for contemporary European and Asian cuisine. The chef uses the sleek lines of his aviation-inspired place as a stepping stone for each dish.
Even a simple dish like grilled Iberico pork herb noodle salad, or the spring rolls, have layers of flavour and texture. The tempura, eggplant, and prawn fritters is a perfect introduction to a meal. The Kerala fish curry with basmati rice gives the lamb rendang a run for its money every time. Its flavours transport you back to the streets along the Malabar Coast. There are many sumptuous desserts but the sticky toffee pudding remains a favourite.
Cheesecake, macadamia praline, banana brûlée, dulce de leche
Chicken soup, rice noodles, herbs, lime
Chocolate brownie and burnt butter semi freddo, salted caramel popcorn