This month, we welcome chef Robbie Noble into the kitchen, fresh from a three week residency over in Sumba at Cap Karoso with our own Lucy Whitlow, Robbie will be bringing his unique cooking style to the kitchen for what promises to be an absolute stand out of our Kitchen Takeover Series.

With experience that spans across Michelin restaurants in the UK, to wine bars in Paris, to our very on Vue de Monde and Royal Oak Hotel here in Melbourne, Robbie’s menu hits that perfect blend of impressive-yet-approachable cooking using some incredible ingredients.

We can't wait to welcome him on Sunday May 11.

Menu

Kangaroo tail marmalade on toast, smoked bone-marrow, lemon thyme
Crab tea, turmeric & lime leaf

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Pork and sauerkraut sausage, fennel mustard, pickled mustard seeds, fennel flowers

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Line caught whole fish, comte fondue sauce, cumin

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Buttered baby cauliflower, smoked onion, jamon

Autumn bitter leaves, juniper vinaigrette

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Leatherwood honey tart, Cape gooseberry, crème fraîche