When someone said bottle-aged Negronis, we say how high? Ok, that saying doesn’t really apply to this, but you get what we mean (read: excited). The Noble Experiment has shimmied into Smith Street in what used to be the Old Comarty’s building (way back) on the corner of Smith and Otter Street.

The venue is a lot of exposed brick, interesting light with interior details including a wallpaper bookcase. But upstairs, where the cocktails really live, you’ll find couches that make you never want to leave, and staff who never want you to leave. You’ll also find an old-school trolley that is pulled out to serve you bottle aged negronis served with orange sherbet, or a barrel aged espresso martini. Clever. 

Other cocktails are of course available like The Punchy Peach Ice Tea, which is almost too easy to drink, and the Outrageously Good Espresso Martini which is more tequila than vodka. A glass of the Gapsted Prosecco from the King Valley or a Fattoria Ormanni Chianti from Tuscany Italy keeps the wine drinkers happy while they also have tap beers pouring – Little Creatures Pale Ale, Bright Ale, and I.P.A. 

Downstairs is where the food happens, thanks to Cameron Bell. He has learnt from some of the best restaurants, Michelin starred restaurants even, in both North American and Europe. Brussels sprouts, coconut, and green chili caramel sit next to a section dedicated to steak. Flank, flat iron, or hanger.  You can also get a whole head of Cauliflower roasted with cheese and beer. What will they think of next?

The Noble Experiment
284 Smith Street, Collingwood
(03) 9416 0058