Death & Co has officially opened its first international venue, unveiling its Melbourne outpost last night on Flinders Lane. Since opening in New York’s East Village in 2006, the move marks a major milestone.
The Melbourne venue – created in partnership with Australian Venue Co, spans two levels, the ground floor bar, and the cellar bar. It mirrors the moody sophistication of the US originals while leaning into a local expression through design, drinks, and service.
Founder and co-owner David Kaplan said expanding outside the United States for the first time was a long-considered step, “Taking Death & Co outside the U.S. for the first time is a huge milestone for us, and there was never a question about who we wanted to do it with. Our relationship with AVC goes back years… and this feels like the natural next chapter. Melbourne and Brisbane are two of the most dynamic cocktail cities in the world, and we’re proud to be doing this alongside a group we deeply admire.”
The drinks list brings together Death & Co signatures and new Melbourne favourites. The Telegraph leans into Four Pillars Dry Gin and eucalyptus to reinterpret a Martini with an Australian edge. Sound & Fury blends tequila, ancho chilli, raspberry, and red capsicum for a smoky, margarita riff. The Buko Gimlet channels buko pandan, layering navy-strength gin, cachaça, coconut and pandan into a sharper, fragrant take on the classic. The Naked & Famous and Oaxaca Old Fashioned also make their appearance.
Patrons can also ask for the Dealer’s Choice a quick conversation with the bartender that will help shape a bespoke drink pulled from nearly two decades of recipes – the ultimate Death & Co experience.
Australian Venue Co CEO Paul Waterson reinforced the significance of the partnership and the choice of city. “Death & Co is recognised worldwide as one of the best bar brands in the world, Melbourne’s Flinders Lane is a natural first location and Brisbane will be opening soon after beneath the iconic Regatta Hotel. Each bar will capture the essence of Death & Co, but with a local accent.”
The food offering is concise and designed to elevate the drinking experience, with dishes such as a classic Gilda, gin-cured kingfish, crisp tempura vegetables, a dry-aged cheeseburger, a modern tête de moine tart, and brillat-savarin served with apple tarte tatin.
Inside, the venue has been shaped by Studio Y with Death & Co and AAmp Studio. The entrance sets the tone with a signature plaque, and velvet curtains. Beyond it, the rooms drop into low light, burgundy accents, timber, booths, and small pockets of seating.
Death & Co Melbourne is open seven days from 4pm to 1am, with table service throughout and walk-ins accepted across both levels.