A Noble Experiment, to tantalise and tease.

Named for the 1920's ban on drinking liquor, and fashioned on the idea of an early 20th century drinking house, The Noble Experiment provides our guests an experience that is thoroughly modern with a strong nod to history.

Borne of an idea that Melbourne loves to embrace all that is loyal to service and hospitality, the team at The Noble Experiment combines decades of experience to bring you this new dining and drinking experience.

The building has been a wood shop, grocer and tea merchant, and has a rich history of hospitality, like the people who operate it. We bring it to life today with a variety of spaces and textures, each area with its own identity and yet all flowing seamlessly together.

At the top is a bar, fashioned in the style of a New York Club Bar, where you can enjoy a bottle or barrel aged cocktail. The barrel has been kicking around since the Celts, long before mutton chopped, trilby-ed mixologists and pre-Prohibition cocktails. We have fine aged whiskeys and champagnes, all served at your lounge. Enjoy a cocktail before dinner or a post meal digestive in the bar upstairs.

Our restaurant floor is influenced by the United States. Whether you are a solo diner or love to share, the philosophy behind our menu is simple - its heart and soul on a plate.  Our chef Cameron Bell has put together a menu filled with our own house specialties, as well as more traditional fare - there is literally something on the menu for everyone.

We look forward to you joining us and becoming a part of The Noble Experiment.

Daniel, Kristin, Linus and Cameron.

 

 

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