Nestled in the vibrant ELLA precinct, Byrdi is the brainchild of Luke Whearty and Aki Nishikura (formerly of Singapore's Operation Dagger). Since opening in 2019, it's gained global recognition—No. 80 on the World’s 50 Best Bars in 2020, climbing to No. 25 by 2024. Byrdi is an immersive homage to Victoria’s bounty, emphasizing seasons, foraging, fermentation, and other cutting-edge techniques. Their in-house "lab" (the “aviary”) is a captivating space where fermentation, distillation, and preservation shape the drinks menu—think banana mint highballs, wattleseed negronis, and chicken-fat-caramel cocktails. The menu evolves often. In Winter '24 “Sonder,” each $30 cocktail draws inspiration from celebrated bartenders around the world, using bergamot, pepperberry leaf, kelp, smoked mole, olive-brine caramel, and more. The food is equally inventive: prawn toast with pepperberry mayo, Riverine blue cheese with honeycomb, hibachi mushrooms—typically served as small, shareable plates. Atmosphere-wise, Byrdi delivers a warm, minimalistic space—wood tones, soft lighting, curved benches—with an understated ambient buzz once filled. Service strikes a polished balance: deeply knowledgeable yet invitingly relaxed—something both patrons and awards panels commend. Pricing is mid-range for its calibre—cocktails average around AUD 19–30, with seasonal tasting menus ($150–220 pp) and bottled offers to take home . Byrdi promises a fluid, sensory experience—where each visit offers a fresh take on what a modern Australian cocktail bar can be.
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