Black by name and nature, Richmond's newest eatery is a moody affair, decked out in black walls, stark tables and dimly lit, cane-wrapped lighting.
The sombre tone does not continue over to the menu, however, with a modern interpretation of European cuisine proving to be easily the most vibrant part of Noir. The man behind this menu is Peter Roddy, whose impressive CV includes working for culinary heavyweights such as Gordon Ramsay and Michel Roux. With this depth and breadth of cooking knowledge and experience in tow, Roddy has created a unique menu that is at once modernist and yet accessibly comforting. Techniques that are considered (shudder) molecular are used in harmony with classical French techniques. Roddy's menu seems to belong, not to a particular school of cooking, but to the idea that the resulting dish is the most important part. Cooking for the sake of making food taste good: sounds crazy, but it just might work.
Open
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Breakfast
Lunch
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Dinner
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Late
Wed-Sun noon-10pm
Modern Australian
Mains: $20-$40
Payment accepted: MasterCard, Visa, American Express and EFTPOS
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