Owner/Head Chef Peter Roddy has an impressive pedigree, with stints at Michel Roux Jr’s Le Gavroche and Gordon Ramsay’s Amaryllis. Since 2011, Roddy has refined Noir’s menu of French classic dishes with a cheeky twist and maintained a focus on using the best seasonal produce.
Noir is an elegant and modern space. The plush interior features cool grey walls, timber panelling and large mirrors. This is a perfect location for a business lunch, family meal or date night.
The eye fillet of beef tartare includes a unique take on Waldorf salad, comprising a stack of fresh green apple slices layered with textured dollops of dressing. The accompanying latticed potato crisps are perfect for scooping up the fine pieces of beef. Dry-aged Gippsland duck is well cooked with a lightly crisped skin; roasted beetroot and plum pieces pair well with the duck, giving the dish a subtle sweetness, with just a hint of cinnamon.
PSST! Noir has an intimate venue space upstairs, catering for up to 40 people for a sit-down meal or 60 people for a cocktail event.