What are the opening hours?

Tuesday 12pm - 12am Wednesday 12pm - 12am Thursday 12pm - 12am Friday 12pm - 12am Saturday 12pm - 12am

BYRDI

Modern Australian bar by Luke Whearty & Aki Nishikura focusing on Australian grown produce and locally sourced ingredients

30/05/2026

E P H E M E R A

Over the past few years, we’ve tried to create experiences at BYRDI that reflect a sense of time and place — drinks, food and moments that could only really exist here, and only for a short while.

From June 1, BYRDI will evolve into something new.

For a limited time, BYRDI becomes EPHEMERA.

A transient wine bar and kitchen built around what exists right now.

Wine-led. Snack-driven. ten cocktails, rewritten weekly.

EPHEMERA is our way of embracing impermanence. The menus will change constantly with the seasons, the market and our own curiosity. Some drinks may only exist for a week. Some dishes may disappear overnight. We want to create a space that feels alive and responsive to the moment.

While the format may change, the philosophy remains the same: thoughtful hospitality, seasonality and creating experiences that feel connected to this place and this time.

We’re incredibly excited to share this next chapter with you.

Launching June 1.

Walk-ins only.
No reservations.
Open 7 days from 5pm.

Nothing here is intended to last.
Everything here is intended to matter.

EPHEMERA by BYRDI

18/04/2026

W E L C O M E T O T I G E R L A N D

A glimpse of what’s next

This Sunday

23/03/2026

O P E N E V E R Y D A Y

Our door is open 7 days from 5pm

No reservations needed

We look forward to seeing you soon!

16/01/2026

A M U S E B O U C H E

Dashi of distilled sea lettuce, pickled Magnolia blossom, and fermented pear garnished with young almond and Geraldton wax oil.

Open from 5pm tonight

Walk ins welcome

14/01/2026

R H U B A R B & C U S T A R D

The last serve from our EPHEMERA menu is a little different but hey if you didn’t like things a little different you probably wouldn’t be here.

Swipe left for step by step images;

STEP 1: Pour batched cocktail which includes (Pickled Magnolia, Distilled torch ginger, Fresh Rhubarb Juice, Spring Rhubarb & house made Magnolia Liqueur) into small saucepan.

STEP 2: Add liquid nitrogen and whisk with fork until sorbet consistency is achieved.

STEP 3: Add secret ingredient aka maltodextrin powder.

STEP 4: Add more of the super cold stuff and crush with back of fork to achieve crunchy granita like texture.

STEP 5: Transfer cocktail granita to ceramic bowl.

STEP 6: Place bowl in front of a person of your choosing. Usually the best looking in the room or someone you’re trying to impress. Which let’s be honest is usually the same person.

STEP 7: Over top of granita pour warmed Saffron, Koji Custard.

STEP 8: Serve with spoon and watch the smile from ear to ear of the person that you’ve selected as they enjoy a varying mixture of flavours, temperatures and textures.

If you would like to make this at home please DM us and we would be happy to send you the recipe.

Or ……

Just come down and let us do the work for you.

R H U B A R B & C U S T A R D

Distilled Torch Ginger, Pickled Magnolia, Timbarra Farm Rhubarb, Saffron Koji Custard

Open from 5pm 7 days a week

Don’t think too much about it, just enjoy it because it tastes good.

03/01/2026

A R M Y & N A V Y

A tongue in cheek riff on a classic Army & Navy, traditionally made with gin, lemon and orgeat.

Showcasing local almonds our take sees lemon scented eucalyptus smoked then re distilled with and combined with a house made almond milk made from young green almonds. The serve is then chilled and served in a ceramic cup and garnished with a fresh young almond half.

A R M Y & N A V Y

Almond Milk, Smoked Lemon Eucalyptus, Green Almond

Open from 5pm

Walkins welcome

02/01/2026

C H E R R Y W A V E S

Showcasing in season local cherries in a refreshing and funky Manhattan variation. Cherries are pickled with plum blossom and their own clarified juice and paired with a blackcurrant leaf
liqueur, smoked blackcurrants, Koshihikari rice and shio koji.

The name of the drink is a reference to a song by The

Back open for the new year tonight from 5pm!

Walk ins welcome.

C H E R R Y W A V E S

Early Season Cherries, Blackcurrant Leaf, Shio Koji

30/12/2025

F I G L E A F

Showcasing fig leaves at their most fragrant. Across the
various species of fig leaves there are subtle differences in
flavour but universally they are most fragrant before they
reach full size with a herbaceous coconut fragrance.

A highball with the hallmarks of a creaming soda. Young fig
leaves are pickled with apples from the Yarra Valley and
Agricole rhum from Queensland. Buffalo Milk Curd is hung and
the whey is built into a creaming soda with distilled vetiver,
a naturalised species of wild grass.

F I G L E A F

Young Fig Leaf, Pickled Apple, Buffalo Milk Whey

Our last service for 2025 this evening!

Walk ins welcome, open until midnight.

17/12/2025

X M A S E G G N O G

Just in time for Christmas! 🎄
Our inaugural BYRDI Xmas Egg Nog is ready!!

Created in collaboration with two of our favourites,
and , this is a small-batch, limited release—available for a short time only.

Fig Leaf St David Dairy, Shio Koji Cured Egg Yolks, Saison Marigold Amaro, Queensland Vanilla

Available now for pickup only from the bar.

From our family to yours,
Merry Christmas from Luke, Aki & the BYRDI team
🥚 🥚 🥚

28/11/2025

T O
E V E R Y T H I N G
T H E R E I S
A S E A S O N

An aperitif inspired by the role the plum tree plays as a
timekeeper within nature. Scientifically referred to as
indicator plants, their changing appearance matches the
seasons. These distinct life stages, known as phenophases,
directly correspond to the time of year and have been used as
a natural guide for centuries.

An aperitif made with various ingredients from the plum tree.
First the blossoms that we forage in the earliest part of
spring are steeped in spirit and combined with a house Umeshu created with Davidson plum fermented with red gum honey. The ferment is then combined with pearl barley shochu, fermented pear and shiro shoyu, carbonated and served over a chipped rock.

The name of the drink is a reference to a song by the Byrds
called ‘Turn Turn Turn’ but more commonly known as ‘To
Everything There Is A Season’

T O
E V E R Y T H I N G
T H E R E I S
A S E A S O N

Plum Blossom, Davidson Plum Umeshu, Fermented Pear, Queensland Vanilla

26/11/2025

E P H E M E R A

Our latest menu embraces the philosophy that nothing is permanent.

Each drink showcases short season produce in Victoria of which has a fleeting moment in time.

First up;

N E W P E A S O L D B R A N D Y

Spring Peas, White Flowers, Distilled Mint,
Harcourt Apricot, Yarra Valley Caviar

Open 7 days from 5pm

04/09/2025

C A M P F I R E

Smoked Mushroom Milk, Cacao, Roasted Shoyu
Marshmallow, Vanilla

is infused with smoked mushroom and combined with , Queensland Vanilla & Shio Koji and served hot with a toasted shoyu marshmallow

A drink inspired by gathering around the fire. Smoky, rich, and nostalgic.

C A M P F I R E

Doors open 5pm

Walk ins welcome

Address

211 La Trobe Street
Melbourne, VIC
3000

Opening Hours

Tuesday	12pm - 12am
Wednesday	12pm - 12am
Thursday	12pm - 12am
Friday	12pm - 12am
Saturday	12pm - 12am

Website

http://www.byrdi.com.au/

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