Melbourne • Contemporary Australian
The Blindsand Brasserie menu is a chef-led journey through seasonal Australian produce, quietly dramatic flavour, and a room lit for long conversations. Every dish is designed for the pace of an evening, not the rush of a day.
Tasting menus • Woodfired grill • Considered pairings
Private lounge • Evening experiences
Offline only: Our private lounge hosts adults-only poker evenings as a relaxed extension of dinner service. No online gaming, no betting accounts — simply in-person, responsible entertainment for guests aged 18+ by advance reservation.
Discover poker nightsThe menu
Menus at Blindsand Brasserie move with the markets, the weather and the coastlines that surround us. What follows is a representative selection of dishes and pairings you might find on an evening in our dining room.
Pricing is in Australian dollars and may change with seasonal availability.
A curated progression of seasonal Australian dishes served for the whole table. Allow 2–3 hours.
Rotating expression of the day's best market seafood, pasture-raised meats, native aromatics and garden vegetables, served with house bread and cultured butter.
Available vegetarian • Gluten-aware on request
Tailored pours across Australian and international producers, aligned to each course and your preferred intensity.
Responsible service • 18+ only
A considered sequence of house-made infusions, ferments and pressed juices featuring native botanicals and seasonal fruit.
Non-alcoholic
Tasting menu is offered for the full table only. Please advise allergies and dietary requirements when reserving via our Reservations & Contact page.
Designed to open the evening; ideal for sharing or beginning a tasting progression.
Woodfired house sourdough with whipped cultured butter, smoked salt and native wattleseed.
Vegetarian
Natural or lightly dressed with finger lime, sea parsley and preserved lemon mignonette.
Gluten free
Heirloom carrots over coal with whipped macadamia, Davidson plum glaze and toasted seeds.
Vegan • Gluten free
Lightly dusted squid with emerald chilli oil, native lemon myrtle and smoked aioli.
Gluten-aware
Pristine Australian seafood treated with restraint and charcoal.
Thinly sliced kingfish with desert lime, sea grapes, buttermilk and native pepper oil.
Gluten free
Half lobster over ironbark with shellfish butter, lemon aspen and charred greens.
Gluten-aware
Riverine Murray cod gently steamed with fennel, white wine, coastal herbs and smoked tomato.
Gluten free
Larger plates that anchor the evening, best enjoyed with shared sides.
Grass-fed short rib with smoked beetroot, burnt onion cream and red wine jus.
Gluten-aware
Daily catch with charred leek, shellfish velouté and coastal succulents.
Gluten free
Free-range chicken with confit garlic, sage pan juices and roasted brassicas.
Gluten-aware
Select Australian beef and native ingredients cooked over hardwood for a gentle smoke.
Charcoal-seared with roasted garlic, pepperberry jus and your choice of mustard.
Gluten-aware
Dry-aged for depth, carved to share with smoked marrow, crisp shallots and native herb salad.
Gluten-aware • Serves two
Brushed with wattleseed glaze, smoked almond crumb and pickled stems.
Vegan • Gluten free
Plant-focused dishes built with the same attention and structure as our classic mains.
Sugar pumpkin with sesame crumble, whipped goat's cheese and bush honey vinegar.
Vegetarian • Gluten-aware
Kangaroo grass and freekeh cooked in mushroom stock with saltbush, charred greens and macadamia pangrattato.
Vegan
Intended for the table. We recommend two to three for every two guests.
Twice-cooked potatoes with sea salt, rosemary and chive crème fraîche.
Vegetarian • Gluten-free on request
With almond, preserved chilli and lemon.
Vegan • Gluten free
Garden leaves with verjuice dressing and toasted seeds.
Vegan • Gluten free
Choice of pepperberry jus, smoked bone marrow, or native herb chimichurri.
Gluten-aware
Considered endings from bright and fresh to deep and nostalgic.
Warm tart with wattleseed custard, macadamia praline and vanilla cream.
Vegetarian
70% chocolate with river mint, smoked salt and crisp cocoa nib.
Gluten free
Rotating farmhouse cheeses with lavosh, seasonal fruit and native honey.
Gluten-aware
A compact overview of our list. Full selections are presented at the table.
Victorian méthode traditionnelle, Tasmanian sparkling rosé, and classic European aperitif styles.
Cool-climate Riesling, Yarra Valley Chardonnay, Adelaide Hills Sauvignon Blanc and textural blends.
Mornington Pinot Noir, Barossa Shiraz, Margaret River Cabernet and limited-release cellar selections.
Moscato, late-harvest Riesling and Australian fortifieds to complement dessert or cheese.
18+ only • Served responsibly
For special bottles or corporate evenings, our team can prepare a bespoke list ahead of your event.
We encourage moderate enjoyment of alcohol. Our team follows responsible service of alcohol guidelines at all times.
Classics, signatures and non-alcoholic creations shaped by native botanicals.
Dry gin, coastal vermouth and eucalyptus bitters, stirred and served ice cold.
Gin, bitters and vermouth with a whisper of ironbark smoke.
Native citrus aperitif, sparkling and finger lime.
House botanical blend with green apple, bush mint and soda.
Non-alcoholic
Pressed seasonal fruit, native herbs and sparkling mineral water.
Non-alcoholic
For guests preferring non-alcoholic evenings — including those enjoying our offline poker nights in the lounge — a full zero-proof list is available throughout service.
We aim to make each visit comfortable, safe and unhurried.
Our kitchen works closely with local growers, fisheries and producers across Victoria and the wider country. As such, dishes listed here are indicative and may change to reflect daily availability and quality.
Alcohol is served in accordance with Victorian Responsible Service of Alcohol requirements. Our team is trained to support a relaxed, responsible evening for every guest.
Whether you are planning a quiet midweek dinner, a private celebration or an offline poker night in the lounge, our team will tailor the menu to the occasion.