Why the Death & Co food menu is drawing its own crowd

Since opening last month as the first international outpost of the iconic US cocktail bar, Death & Co Melbourne has already earned a reputation for precision cocktails and late-night energy. However, attention is now firmly turning to the kitchen. The food menu is emerging as a serious drawcard, not an afterthought, and guests are arriving hungry on purpose.

Designed to heighten the drinking experience, the menu delivers bold, flavour-forward dishes that balance salt, crunch and texture. Rather than defaulting to predictable bar snacks, the offering leans into considered compositions that encourage pacing, sharing and return visits. As a result, the food comfortably stands on its own while strengthening the cocktail experience.

A Melbourne lens on a global blueprint

The menu comes to life under Executive Chef Telina Menzies alongside resident Head Chef Paul Turner. Together, they have respected the DNA of the original US bars while grounding the food firmly in Melbourne’s dining culture. This balance feels deliberate and confident.

“We are massive fans of Death & Co. and what they do. They are an institution, and they’ve set the bar, with so many people looking to them as leaders in the industry,” says Menzies. “We stayed true to the brand and the blueprint, but added our own Melbourne style. With inspiration from the US offerings, which really have the recipe for success in the cocktail world, we tweaked flavours so the dishes feel familiar, but still feel like home with some native Australian ingredients.

“The bar is all about flavour profiling, so the food had to speak the same language. The menu is full of things for guests to snack on to enhance the experience. To us, it is one-handed snackery, crunchy, salty and fun.”

A menu built to drink with

Each dish is engineered to work in parallel with the cocktail list. Savoury notes, acidity and crunch appear again and again, keeping palates engaged as drinks progress.

Highlights include Chips and Dip featuring raw, crispy and fried seasonal vegetables with taramasalata. The dish has already become a crowd favourite thanks to its clean salinity and addictive simplicity. Elsewhere, the Kingfish with gin botanicals, rhubarb and olive brine mirrors the structure of a Martini, making the pairing feel effortless.

The Triple Cheese Scrolls with Vegemite butter bring unmistakable Australian nostalgia to the table. In addition, Shisito Peppers dressed with torarashi and vinegar cut cleanly through bolder cocktails. The Cheeseburger, built with dry-aged beef, house pickles and cheese, delivers depth and umami that holds its own beside a classic Martini.

Cheese, rethought and unapologetic

One of the most distinctive elements of the menu is the cheese programme. Rather than playing it safe, the selection pushes diners slightly outside their comfort zone while remaining accessible.

“The blue cheese and carrot cake blows my mind — it’s a chance for guests to experience a succulent carrot cake with creamy blue cheese that’s both familiar and surprising. The cheese section is a little more challenging for diners, but perfect for any food lover. Dishes will change with the seasons, and it’s exciting to see people enjoy them,” says Menzies.

Options range from Hard Cheese with tete de Moine tart and fruit preserve, through to Stinky Cheese featuring gorgonzola dolce with spiced carrot cake and candied walnut. Soft Cheese arrives paired with brillat-savarin, apple tarte tatin and thyme. For the undecided, a Signature Tasting Plate showcases all three, while a more traditional Cheese Plate caters to guests seeking familiarity.

Rituals, specials and insider moments

Beyond the printed menu, Death & Co Melbourne leans into ritual and interaction. Uncle Wes’ Drunken Cookies make their international debut, served warm with Gippsland dairy milk foam. The dish provides a nostalgic finish while connecting directly to the bar’s US roots.

Meanwhile, Dealer’s Choice encourages conversation and trust. Bartenders guide guests through tailored drink selections drawn from the current list, classic canon or Death & Co archives, with food pairings suggested to match. In addition, Head Chef Paul Turner prepares off-the-menu weekly specials for the team. For guests in the know, asking the right question at the right time can pay off.

“Speak to the bartenders, make the most of Dealers Choice, enjoy conversation, and you might be lucky enough to get access to one of Paul’s off-the-menu specials,” recommends Telina.

Details
Death & Co Melbourne
Address: 87 Flinders Lane, Melbourne
Opening times: Tuesday to Saturday, evenings until late
Bookings and information: https://deathandcompanymelbourne.com.au