There are two issues with dining at Icebergs. First, it’s frequently booked out. Second, it’s in Sydney.
Thankfully, Blackbird Bar & Grill has solved your problems. On Thursday night, flavours from one of Sydney’s most celebrated restaurants are making a one-off appearance at the Brisbane riverside eatery. Icebergs x Blackbird is a culinary combination that will bring together Monty Koludrovic, head chef at the iconic Icebergs Dining Room and Bar in Bondi, and long-time friend and Blackbird exec chef, Jake Nicolson.
The two met years ago while working in London. “Monty and I share the same ethos: delicious food served simply, and the best quality produce we can get our hands on, both in Australia and internationally,” Nicholson says.
Koludrovic and Nicholson will be heading up the Blackbird kitchen together. The evening will begin with canapés and cocktails, followed by a four-course meal. For mains, there’s the classic Italian fare Icebergs is renowned for, such as handmade pasta dishes, as well as a signature boneless rib-eye steak. Nicolson includes a Queensland touch with Moreton Bay bug roasted in a brown-butter emulsion.
Dessert is a new signature, the "Whitewash", which imitates the breaking of waves and pays homage to the famous Icebergs pavlova. "People can expect some unique flavours and different textures," says Nicolson.
The menu is matched with sommelier-selected wines, courtesy of Icebergs’ James Hird (2015 Sydney Morning Herald Good Food Guide Sommelier of the Year) and Blackbird’s Penny Grant (2014 Brisbane Times Good Food Guide Champagne Pol Roger Sommelier of the Year), who will both be present on the night.
Blackbird's waterfront venue recalls Bondi's swanky ocean views but Nicolson wants this to be a relaxed event. "We want it to feel like New Year's Day at the Icebergs."
Icebergs x Blackbird takes over Blackbird Bar & Grill this Thursday, August 25. Tickets are $175 pp.