A Modern Australian Steak Restaurant with Finesse
Blackbird is proud to garner a reputation as a quality steak restaurant in the Brisbane CBD with stunning views and an impeccable standard of service. Ghanem Group Executive Chef Jake Nicolson takes a critical approach to sourcing the finest local beef, working closely with suppliers and delivering quality and consistency every time.
We aim to make your choice easy when it comes to choosing the perfect steak restaurant.
Blackbird is proud to serve some of the best steak in Brisbane has to offer, cooked by an expert team with the highest quality, locally sourced ingredients. Take a look through some of our incredible suppliers below.
The full blood Wagyu Tomahawks have featured on the Blackbird menu since the conception of Blackbird. Considered one of the best Full Blood Wagyu producers in the country, Blackbird is the only restaurant in QLD to feature the Mayura Station Wagyu Tomahawk on the menu. Mayura Station was recently crowned Grand Champion Wagyu Brand 2022 by the Australian Wagyu association.
ICON XB Wagyu
ICON XB cattle are raised and long-fed over a period of 24 to 36 months in open pastures with access to premium feed rations. ICON XB Wagyu is free from artificial growth hormones, raised in open fields by Australian producers, and grain finished for a minimum of 12 months, this delivers unrivalled results and makes Blackbird’s kitchen team proud to serve it on the menu.
Kitchen & Grill
Our naturally fueled, open wood fired grill takes centre stage at Blackbird, infusing the consistent heat of coal, aromatic woods and live open flame. The Infierno 96 was built by Grillworks in the USA, the kitchen team here at Blackbird fuel the fire to around 1000 degrees. This is what they use to cook most of the steaks, meat and fish at Blackbird. The adjustable grill surface allows the team to raise and lower the plate accordingly to achieve a premium sear on the meat, resulting in a caramelised surface area, which lock in the natural juices of the protein.
Our Kitchen Team
No kitchen would be complete without a spectacular kitchen team, working together to achieve top-quality results.
“When in full swing, the kitchen team at Blackbird has approximately 20 cooks and 6 kitchen porters in the brigade. We see Blackbird kitchen as a great opportunity for chefs to learn and grow within the team, seeing them grow to new heights and carry on from there to expand their experience in other restaurants across the country and the world. Blackbird has been the training hub for many young chefs and apprentices as well as many of our current head chefs across The Ghanem Group. Working with our many suppliers, producers and local growers means we have access to some outstanding seasonal ingredients that we use daily on our menus.”
– Executive Chef, Jake Nicolson.
Sommelier Selected Wine
No steak restaurant would be where it is without an impeccable standard of wine. Our senior sommelier, Chris Entwistle and Head of Beverages Aaron Clark work hard to source only the finest wine sourced from around the world.
Drawing on a wealth of experience curating fine wine lists around Australia, Chris lovingly maintains our extensive wine list to ensure each wine listed will elevate the experience for the diner and the drinker alike.