Overview
This autumn, Melbourne's Noir Restaurant is going to make your nights out a whole lot sweeter. As of April 8, the team are dedicating an entire bar to dessert. And not just any dessert, mind you, but Noir's utterly beautiful, perfectly-composed, hat-winning creations.
The Noir Bar, as it's to be known, will bring its taste revolution to the space above the Noir restaurant; formerly home to the Swan Street Social. The menu is based on French classics, made prettier and more delicious with the addition of original, 100 percent Instagrammable touches. Examples include signature vacherin, with raspberry parfait, meringue and rose cream; poached black figs with black olives, pinenuts, red wine sabayon and Pedro Ximenez ice cream; and rhubarb soufflé with ginger ice cream and puffed rice.
Noir's traditional-yet-contemporary approach will also apply to the drinks list. Cocktails are to be founded on old-school digestifs, sweetened with creative splashes — and there’ll be an ample supply of wine and craft beers, of course.
Open between 5pm and 1am, Tuesday to Sunday, the bar will be headed by Noir chef Peter Roddy, with the help of master pastry chef Jerome Soubeyrand —whose CV includes Dinner by Heston, Hélène Darroze and Daniel Boulud. Expect weird things.
Find The Noir Bar above Noir Restaurant at 175 Swan Street, Richmond. Open from April 8.
Noir's new dessert bar will be contending with Melbourne's best ice cream and frozen dessert joints. Check out our list here.