Newly reopened after significant refurbishments, Parkville's Potter Museum of Art has unveiled one of the more interesting new restaurants in town: Residence. The idea is simple. Each year, a new chef takes the helm to introduce a new concept in the space. The annually rotating Chef in Residence program doesn't just treat Melbourne diners to an ever-evolving dining experience year after year; it also supports some of the nation's best up-and-coming chefs in manifesting their wildest restaurant dreams – from mood to menu – into customer-facing reality. Each chef also gets intensive mentorship and a financial stake in the restaurant.
Together, Residence's co-founders Nathen Doyle and Cameron Earl bring more than two decades of industry experience to the table. Doyle played an integral role in launching hip Carlton spots like Heartattack and Vine and Sunhands, plus inclusive wine events operator Good Booze Blind, while Earl (who started his career at age 13 as a kitchen hand) has earned his stripes working for some of Melbourne's best-loved venues: Carlton Wine Room, Embla and St. Ali.
The inaugural head chef hired to kick off Residence's debut is Robbie Noble.
Originally from northern England, Noble brings professional kitchen expertise from his time working across the UK, Paris and Melbourne. From three years at England's Michelin-starred Northcote and a red-hot stint at Paris' cult seafood bar Clamato to a senior sous chef role at fine diner Vue de Monde, Noble's scope of experience alone is impressive – but its his sophisticated idea, Cherrywood, that excited Doyle and Earl.
Noble's Cherrywood is the first 12-month project to take over Residence, a place for shared, seasonal produce-led dining, artful sophistication and gathering-style conviviality. Inspired by his upbringing in West Yorkshire , Noble’s offering features dishes such as smoked bone marrow and oxtail marmalade on toast, grilled John Dory with tomato butter and tarragon and poached peach with lemon verbena and rum sponge.
Noble’s roast chicken tea has fast become Cherrywood signature, a crystal-clear broth poured over tarragon oil and black garlic that tastes exactly like roast chicken.
Noble explains: “We’re creating an experience that provokes feelings of nostalgia and intrigue through refined country-style cuisine, paired with good technique and high-quality produce.”
Want a seat at the table? Residence is now open and you can make a reservation here.
“Cherrywood is cooking that makes room for people,” says Noble. “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.”
Cherrywood is located at the Potter Museum of art at The University of Melbourne's Parkville campus. It seats 60 across its main dining room and adjoining espresso wine bar. For more information, head to the website or follow Residence on Instagram.
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