Skip to main content

Blackbird & Co - Erskineville NSW

I realised that I had just encountered the most innovative Eggs Benedict in the Blackbird Bennie.  Speckles of taste in Prosciutto crumbs dotted the poached egg and truffle Hollandaise sauce.  This topping merged with the right choice of double smoked ham below, layered and nestled on the toasted English muffin with hidden delights of wilted baby spinach.  The effect on the palate is mellow, smooth and silk like.   The Hollandaise takes a gentle back seat as other ingredients are allowed to uplift the whole experience.

The brew is from Five Senses.   Menu offerings are consulted with the Barista and other staff by the Chefs, Janice McGregor and Leo Nguyen and owners Chau Tran and Minh Nguyen.   Chau and Minh have adopted an open mind of embracing the possibilities with the cuisine and creations at this new cafe and culinary adventure.

We have been exposed to fusion for many years now in this burgeoning multi-cultural and cosmopolitan society that Australian policy had wrought and developed.   The journey in culinary fusion continues significantly with Blackbird.

Chocolate croissants.

With lots of choice in seating alternatives, Blackbird offers a garden setting outside and also tables inside where you can watch the goings on the street and pavements.  The place does have a sunny aspect with generous glass panels and a long wide counter, below which I noticed beautiful tiling.  It reminds me of Vietnamese-French influences in the lay out, just like in the food.  Yet the menu is refreshingly contemporary, changing occasionally for the customers and with an underlying modern Aussie angle. 

Blackbird's so called big Breakky - the "Breakfast of Champions"  has confit field mushrooms lying together with spinach on sourdough, enhanced by the grilled Chorizo and smoked bacon, filled up by scrambled eggs and uplifted by the sharper taste of grilled tomato.   More Mediterranean than Asian or Aussie.

The Blackbird Granola has Chia seeds soaked in almond milk, apart from the expected load of puffed grains, dried fruits, yoghurt, roast nuts and cuts of seasonal fruits.

Brunch Risotto is what I look forward on my next visit.  Contrasting textures of smoked pork and soft quail eggs are offered with garnishing of Swiss cheese, field mushrooms and semi dried cherry tomatoes.

Star anise is added to throw a sort of spanner in the bite of the mixed fruit sourdough, served with Ricotta, pear and a dash of spread on honey butter.  

Waygu beef and Swiss cheese is packed into a burger with a molten cheese centre, garnished by tomato, rocket , onions and in-house pickles before being drizzled with smoked garlic Mayonnaise.

A perhaps less heavy burger choice is the one with mushroom Schnitzel, graced by onion Chutney, smoked garlic Mayonnaise and Mozarella cheese.

Opened in mid-April this year, Blackbird & Co. has enthusiastic and energetic staff dealing with customers.   The tall guy attending that morning had good vibes interacting with every one else and a female staff had this passion in her eyes when chatting with me about the cafe and its development.   People are eventually what counts  - and when you also have exciting creations made in the kitchen, it can all result in a powerful combination, outcome and experience.

My impressions of the Blackbird & Co.:
Ambiance: 3.5 out of 5
Customer Engagement: 4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   3.5 out of 5

Recommended menu choices:
Blackbird Bennie
Coconut infused and Lime flavoured Panna Cotta.
Aussie smoked Bacon and fried egg Bahn Mi with home made pickles,Pate, soy Mirin, herbs and home made Vietnamese styled barbecue sauce.
Smoked salmon Bagel with capers, watercress and Kimchi infused cream cheese.
Buckwheat pancakes with toppings of Miso caramel, crushed peanuts, bacon, fresh banana, coffee infused Mascarpone and berries.

Blackbird & Co. is located at 1/177 Mitchell Street, Erskineville NSW.    This is near the junction with both Maddox and MacDonald Roads.
Opening hours are from 7am to 4pm every day.
Contact +61 2 9516 1961

Blackbird & Co. Menu, Reviews, Photos, Location and Info - Zomato


Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.

Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    

The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…