By Marie-Antoinette Issa.
Melbourne’s laneway scene just got a global upgrade with the official launch of Death & Co, Melbourne, marking the brand’s first international venue outside of the United States. Since opening in New York City in 2006, Death & Co has become one of the most influential and awarded cocktail institutions in the world, credited with shaping the modern craft cocktail movement and creating some of the most iconic drinks of the era.
With acclaimed venues in New York, Los Angeles, Denver and Washington DC, the opening of Death & Co Melbourne on Flinders Lane represents the next chapter in the brand’s evolution and a new era for Australia’s cocktail culture.
The bar spans two intimate levels, the Ground Floor Bar and the Cellar Bar, capturing the soul and sophistication that have made Death & Co legendary, now reinterpreted with a distinctly local accent. It’s a space designed for curiosity, connection and conversation, where the art of the cocktail is front and centre.
Inside, the cues are unmistakable. The entrance alone sets the tone, from the weight of the door to the signature plaque and velvet curtains. Once inside, plush banquettes, cosy booths and stools at the bar mix with warm burgundy tones, wood accents and pops of florals, creating a sense of intimacy and discovery. For small groups, the Party Pod offers a curtained enclave for six, perfect for sharing a selection of bar snacks while the night unfolds.
At the heart of Death & Co Melbourne is its cocktail programme. The drinks list blends the heritage of the brand with local inspiration, featuring globally recognised signatures and new creations crafted for Melbourne.
Hero cocktails include the Telegraph, a pear and eucalyptus-forward gin Martini riff that evokes an alpine orchard in a glass and Sound & Fury, a smoky riff on a Margarita pairing raspberry and red capsicum with tequila and ancho chillies.
The Buko Gimlet takes inspiration from Filipino buko pandan dessert, marrying gin with coconut, pandan syrup and finger lime for a bright, refreshing serve. For guests seeking a more personal touch, the bar also offers a Dealer’s Choice option, where bartenders craft a cocktail tailored to your mood.
Complementing the drinks, Death & Co Melbourne’s bar fare is elevated and shareable. From the classic Spanish pintxo Gilda, with olive, anchovy, pickled onion and guindilla, to indulgent creations like kingfish cured with gin botanicals and rhubarb, or the crispy, creamy chip & dip of tempura vegetables with taramasalata, every dish is designed to pair seamlessly with a cocktail.
The menu also satisfies comfort cravings with a cheeseburger featuring dry-aged beef, smoked cheddar, housemade pickles and dill mustard and decadent cheese options like Tete de Moine tart or brillat-savarin with apple tarte tatin, balancing sweet, salty and rich textures.
Every detail is considered. From the Cellar Bar’s cosy intimacy to the Ground Floor Bar’s plush seating and curated music, the venue invites guests to linger. Drinks are as much theatre as they are taste, while food is thoughtful, inventive and perfect for sharing.
"This is our first time bringing Death & Co beyond the US, so it’s a real ‘pinch me’ moment,” says David Kaplan, Founder and Co-owner of Death & Co. "Opening in Melbourne, a city with such inspiring food, beverage and cocktail culture, is incredibly special. We can’t wait to share what we do and to learn from a country that’s become a global leader in cocktail culture.”
