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.
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.
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:
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