A new restaurant is aiming to interweave British and Australian fare while serving up avant-garde dining and cocktail options.
Inspired by the curious and exotic Australian lorikeet, Birdie Bar and Brasserie will marry innovation and tradition focused on delighting the senses.
Set in Sydney’s CBD, the venue’s menu champions local suppliers, crafted by Head Chef John Lyons.
Lyons hails from England’s north and has worked in UK establishments with Michelin stars and AA Rosettes.
“Birdie tells a tale of time through food, which we have proudly brought to life with spices and herbs sourced from Birdie’s travels around the world,” Lyons said.
“I can’t wait for people to dine in this alluring atmosphere, and try our dishes, especially those where we’ve had some fun to create something truly unique.”
Dishes include a modern take on the traditional Sunday roast, a Fremantle octopus dish with koji and cucumber, a black sesame dessert which showcases a rare fruit called the ‘poor man’s orange’ and an innovative take on the British orange sponge cake.
The wine list has an extensive collection from around the world and features classy local options along with European and South American brands.
British-inspired beers from local brewers will also feature with Birdie’s own lager on tap and options from Brewdog Brewery, Lord Nelson Brewery, Young Henry’s and Atomic Brewery.
Director of Food and Beverage, Ben Nicholls, said Birdie is committed to optimising and improving the food cycle from farm to fork.
“We are proud to embrace and showcase many local artisan suppliers on Birdie’s menu, from the local ingredients Lyon’s creatively combines on our plates, to the breweries and distilleries we partner with,” he said.
“Our sustainability efforts extend further to reducing food waste in our kitchen, providing an organic and seasonal menu, while also promoting fair practices for local producers, farmers and the conditions for animals.”
