- Set to open in Melbourne’s refurbished Potter Museum of Art, Residence will soon welcome a rotating who’s who of culinary talent to deliver an ever-evolving dining experience.
- The Chef in Residence programme effectively keeps the menu fresh and exciting, while also spotlighting the greatest up-and-coming names in Australia.
- Ahead of its May 2025 opening (specific date still TBC), bookings are now open.
Melbourne’s Potter Museum of Art is gearing up to unveil Residence: a bold new restaurant that promises a fresh and dynamic dining experience for the city’s gourmands.
The idea behind its innovative Chef in Residence programme is simple: each year, a new chef takes creative control of Residence, crafting a unique dining concept from the ground up. Not only does this ensure neither the menu nor atmosphere stagnates, but given how this is structured, it’ll also support emerging local culinary talent with mentorships and a financial stake in the business.
Co-founders Nathen Doyle and Cameron Earl bring over 20 years of hospitality experience to the table for this daring venture; the former’s professional background ranging from Carlton favourites like Heartattack and Vine to Sunhands, while the latter’s career spans renowned venues such as Carlton Wine Room, Embla, and St. Ali.
Residence’s inaugural head chef, on the other hand, is Robbie Noble. Hailing from northern England and boasting a rich kitchen pedigree, his CV notably features stints at England’s Michelin-starred Northcote, cult-favourite Parisian seafood bar Clamato, along with a stretch as senior sous chef role at Melbourne’s fine dining institution Vue de Monde.
Noble’s project, Cherrywood, will be Residence’s first 12-month culinary journey, focusing on shared seasonal produce-led dishes imbued with artful sophistication and conviviality.
Equal measures thoughtful and flavoursome, highlight dishes include smoked bone marrow and oxtail marmalade on toast, grilled John Dory with tomato butter and tarragon, in addition to poached peach with lemon verbena and rum sponge.
“Robbie’s proposal stood out immediately. It’s thoughtful, elegant, and built from experience, not ego. His dishes speak softly but confidently, and his leadership style is grounded and generous,” said Doyle.
Noble added: “Cherrywood is cooking that makes room for people. It’s thoughtful but unfussy, shaped by memory, and always adapting. Residence is the kind of place that lets that sentiment grow – creatively, collaboratively, openly.”
For those eager to secure a seat at Cherrywood’s table, bookings are currently open. And while doors won’t officially open until winter, by all accounts, your patience will be rewarded with what is potentially the most intriguing dining Melbourne has to offer.
