The Noble Experiment

Gastrology bloggers dined courtesy of The Noble Experiment.
The Noble Experiment presents an exciting departure from the mainstream by serving exciting cuisine influenced by Head Chef Cameron Bell’s haunts across North America and Europe.
Bell’s Michelin starred background brings a finesse and understanding of flavour combinations. His unique culinary signature has been instrumental in shaping the culture of The Noble Experiment, and his developed style is embedded in the heart and soul of every dish. Melding influences from across the US, France and the UK, the complex culinary enigma constructed by Bell leaves patrons with an unforgettable experience. 
The venue boasts a wonderfully relaxed vibe. The dining room is comfortably vast with a bar at its far end equipped with mixologists ready to serve you a delicious cocktail or some fine aged whiskeys and champagnes.
In line with its social setting, the menu items are primarily designed for sharing, from snacks to share plates, chefs menu to large format feasts.
12 hour lamb steamed bun 

The lamb buns were an absolute winner. The fluffy, moist and slightly sweet buns were filled with an addictive medley of red miso and peanuts. Sitting alongside this was the wonderful 12 hour slow roasted lamb. Having truly mastered the art roasting, the lamb had been succulently roasted and was tender, juicy and packed with flavour.

This cheese sensation demonstrated that unforgettable dishes can sometimes be very simple. In this instance, a ball of unadulterated burrata simply paired with chargrilled bread and a fresh and slightly tart “green sauce”. When the outer solid mozzarella shell was cut, we loved how the creamy interior of soft, stringy curd and fresh cream revealed itself. The sumptuously rich yet sensibly balanced flavours were sensational.
Crispy brussel sprouts, coconut, lime, caramel

This was a well-conceived dish that would easily melt away any aversion to brussel sprouts. The wonderful morsels of coconut encrusted sprouts were wonderfully crisp and beautifully caramelised to develop a toffee-like outer shell.  Although vegetarian dishes are often easily dismissed, this particular gem is one that commands respect. More than a side dish, it was a jaw-dropping highlight of our evening. 
Lamb breast, green papaya, peanuts, spring onions

The lamb breast was tender and delicious falling away at the weight of our spoons. The salad was the perfect accompaniment. Fresh, vibrant and crisp, the salad provided acidity and texture. It was a magnificent dish.
Beef short rib, burnt onion, coffee

The beef short rib continued the trend of stunning dishes that preceded it. It was a memorable dish combining flawless texture with equally superlative flavours and was particularly noteworthy for its fragrant and complex beefy flavours and slight smokiness.
From left: Beetroot parfait, green peppercorn, sorrel; Maple custard rhubarb, shortbread, bacon

Both desserts were wonderfully executed. Each, a welcome departure from the mundane and each, offered its own unique characteristics. It was an exemplary display of Bell’s versatility.
The most exciting and memorable dining experiences tend to revolve around bold and innovative flavour combinations that seize the attention of diners from start to finish. This successful "experiment" manages to do just that. 

Location: 284 Smith Street, Collingwood
Phone: 03 9416 0058
Cuisine: Bar, International, Modern

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