BYRDI

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

08/08/2026

T S U K U N E

Chicken Tsukune cooked over S O N E L O & C O charcoal, finished with a house made tare and egg yolk.

H E R E

N O W

E P H E M E R A

Open daily from 5pm

29/07/2026

P E A R + C U R R Y L E A F

Some drinks disappear. Others continue to evolve.

Ten years ago, while at Operation Dagger in Singapore, we created Fallen Fruit. Looking back through old photographs, notebooks and even the original sketch, it’s incredible to see how much has changed—and how much hasn’t.

The drink was born from a simple idea: finding beauty and value in things often overlooked. Giving oxidised wine a second life by introducing new flavours and acids with poached pear, verjuice caramel, curry leaf and vanilla. That idea still feels just as relevant today.

For Ephemera, we’ve revisited Fallen Fruit. Not as a recreation or a greatest hit, but as a reinterpretation through the lens of who we are today.

To mark the ten-year anniversary, we’re serving it tableside from the original ceramic vessel it was presented in at Operation Dagger—a small nod to where the journey began.

It’s a reminder that while ingredients, techniques and perspectives evolve, the best ideas are often the ones worth returning to.

Some drinks capture a moment.

Others become part of your story.

E P H E M E R A

H E R E

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Open from 5pm 7 days a week

Walk ins only

10/07/2026

J A U M A

Grown in the iron-rich soils of Clarendon, Bedrock and Blooms is ‘s latest expression of Muscat à Petit Grain.

Fermented on skins and rested in old oak, it’s a wine that leans into texture rather than overt aromatics. Floral and citrus notes sit alongside a fine tannin structure, carrying a freshness and energy that speaks clearly of both variety and place.

For more than a decade, James and Sophie Erskine have approached winemaking with a light touch, working closely with growers across South Australia to produce wines that are guided by site and season rather than convention.

The 2025 release captures that philosophy perfectly, and we’re pretty excited to be pouring it by the glass for Ephemera.

E P H E M E R A

H E R E

N O W

Open from 5pm everyday

08/07/2026

Q U I N C E + H A Z E L N U T

Yarra Valley Quince, Koji, Harcourt Apricot, Hazelnut

E P H E M E R A

H E R E

N O W

Open daily from 5pm

06/07/2026

C H O C C Y M O U S S E

A bit of a full circle moment with this dish. Whilst we were recently in New York with our friends at .ny we loved their chocolate mousse serve which was created by BYRDI alumni

Adapting the serve from New York to make it our own our choccy mousse involves a rich dark chocolate mousse that is then complemented by olive oil and finished with a smoked Redgum salt.

On the menu now.

E P H E M E R A

H E R E

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Open from 5pm daily

01/07/2026

W O O D L A W N

Ricky Evans has spent the last decade quietly shaping some of Tasmania’s most compelling wines. While many will know him through Two Tonne Tasmania, gives him the space to explore single vineyards and the nuances that make each site unique.

Cuvée 231 is his expression of Tasmanian sparkling. Produced using the traditional method, it blends Chardonnay and Pinot Noir from across the Tamar Valley, bringing together multiple vintages to create a wine with texture, precision and quiet complexity.

Extended lees ageing adds depth and savoury detail, while Tasmania’s cool climate keeps everything lifted, bright and finely balanced.

We’re pretty stoked to be pouring it.

E P H E M E R A

H E R E

N O W

Open daily from 5pm

27/06/2026

P I N E + A P P L E

A riff on a whiskey apple made with pine spruce, Australian Sugarcane spirit and Mutsu apples

E P H E M E R A

H E R E

N O W

Open 7 days from 5pm

19/06/2026

C H O P P E D S A L A D

Flowerdale Farm Broccoli, Fried Kale, Oloroso Almond Cream, Lemon

EPHEMERA

HERE

NOW

Open daily from 5pm

Walk ins only

18/06/2026

P A S S A G E

From small parcels of cool-climate volcanic soils in Baw Baw Shire, has been making wine since 2024.

After spending years in specialty coffee, his approach to wine has always been grounded in place first. Letting the site do the talking rather than getting in the way of it.

The latest releases have heaps of texture, structure and energy, and we’re super stoked to be pouring them by the glass.

17/06/2026

C A R R O T + N O R I

Remi’s Patch Thumbelina Carrots, Roasted Nori, Coriander

E P H E M E R A

HERE

NOW

DAILY FROM 5PM

WALK INS ONLY

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

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