004 THE SOUSED SARDINE

Robbie’s relationship with pickled seafood has been anything but linear. His earliest encounter traces back to his childhood, strolling along Blackpool beach with his dad who swooned over any variant of pickled fish in sight - whether it be clams, crab, mussels or sea snails – you name it, he loved it. Robbie, however, wasn’t so easily won over; one bite of a pickled mussel at the age of 10 and he wrote off the entire category deeming it somewhat vile.

That perception remained unchanged for years, but things began to shift when he worked at Clamato, a seafood and mezcal bar known for its inventive approach to coastal cuisine. Working under the mentorship of head chef and good friend, Ben Stubbs, who had crafted a dish centred around soused sardines, crème cru and mezcal jelly – it was this unique reintroduction where Robbie developed a fondness for preserved seafood methods.

Drawing inspiration from his experience at Clamato, Robbie went on to compose a dish of similar components: soused sardines with mezcal-pickled baby cucumbers and cultured cream, all dressed in a blend of mezcal pickling liquid and sardine oil.

Through this experience and development of his own dish, Robbie came to realise it wasn’t the pickling itself that appealed to him, but the philosophy behind it: taking an overlooked or humble ingredient, harnessing its potential and elevating it with care, technique and respect. Showcasing the true character of a good catch by treating it with love and celebrating its journey as it transitions from ocean to table with intention.

003 Friends of Residence: Wine of the Month

The wine programme is an integral part of any restaurant as it has the capability to enhance food, foster conversation, and promote education. The Friends of Residence programme is designed not only to highlight, but also celebrate, great people doing great things. Whether that be well established pioneers of the industry or emerging winemakers – Residence acts as a platform to shine a light on excellence with our first cab off the rank being George McCullough, founder and winemaker of GUM - a boutique wine label rooted in Victoria’s diverse wine regions.

Transitioning from a distinguished career as a sommelier in Melbourne’s top restaurants - including Grossi Florentino, Coda, Tonka, and King & Godfree - McCullough developed a deep appreciation for the interplay between wine, food, and place.

In 2019, while fly fishing near the Cathedral Range, McCullough discovered a 40-year-old vineyard. Initially seeking to purchase fruit, he learned the owners planned to remove the vines. Recognising the site’s potential, McCullough took over stewardship of the vineyard, preserving its legacy and integrating it into his winemaking vision.

Launched in 2022, GUM Wine emphasises fresh, savoury wines that complement food. McCullough sources grapes from organically inclined vineyards in Heathcote, the Macedon Ranges, and Central Victoria, alongside fruit from the Cathedral Range Estate.

George McCullough’s journey from sommelier to winemaker underscores his dedication to expressing terroir and crafting wines that resonate with both place and palate.

002 Get to know Robbie

After a careful and layered selection process, we’re thrilled to introduce Robbie Noble as Residence’s very first Chef in Residence. His journey from curious kid to accomplished chef has been shaped by a deep love for food, nurtured through experience, resilience, and refined skills.

Robbie’s passion for food was sparked early, between the ages of six and twelve, during long family road trips to venture to Spain and France, spending 36 hours in a jam-packed car with the entire family. While his siblings (and most children) opted for hamburgers or steak and chips, Robbie gravitated toward the unfamiliar—frog legs, snails, and paella. These early culinary adventures fostered a sense of curiosity and excitement that, unbeknownst to him, would lay the foundation for his future career.

Back home, food played a different but equally meaningful role. Robbie grew up surrounded by fresh, homegrown produce. His family kept chickens and tended to a backyard garden filled with potatoes, carrots, ginger, and tomatoes. But it was the fruit—strawberries, damson plums, and cherries—that feel the most significant. Shared with neighbours and turned into jam for the whole street, these experiences gave Robbie an early understanding that food could bring people together and build a sense of community.

At age 15, Robbie entered a professional kitchen for the first time - when his school work experience placement fell through, he scrambled to find an alternative and landed a spot at the Midland Hotel in Bradford. What began as a backup quickly became a breakthrough. By the end of the placement, the head chef had offered him weekend breakfast shifts.

Robbie was still in school Monday to Friday but spent every Saturday and Sunday working in the kitchen. At the time, the job wasn’t about building a culinary future—he was just happy to have the pocket money. This early introduction to the demands and rewards of hospitality revealed a work ethic and passion that later defined his career.

After finishing school, Robbie enrolled at Leeds City College (formerly Leeds Thomas Danby) to pursue formal culinary training. Upon graduation, he was recommended for a role at Nigel Haworth’s Michelin-starred restaurant, Northcote, where he trained under head chef Lisa Goodwin-Allen. It was here that his talent and discipline were further refined in a high-pressure, high-standard environment.

From there, Robbie’s career took an international turn. He worked in some of the world’s most respected kitchens, including Clamato in Paris and Melbourne’s Vue de Monde, absorbing new techniques and deepening his culinary worldview with every move.

Now, as the first Chef in Residence at Residence, Robbie brings his concept Cherrywood. to life—a refined take on country-style cuisine that celebrates storytelling, and honest, seasonal produce. Drawing on childhood memories, community food culture, and years of international experience, Robbie crafts a menu that evokes nostalgia, curiosity, and a deep sense of place.

001 Welcome to Residence: A Culinary Canvas

Residence is more than a restaurant—it’s a dining experience rooted in passion, innovation, and a deep respect for the hospitality industry. Conceived by industry buffs Nathen Doyle (of Good Booze, Blind, Heartattack & Vine, and Sunhands) and Cameron Earl (whose resume spans iconic establishments such as Carlton Wine Room, Embla, Almond Milk Co., Tommy Collins, and ST. ALi), Residence is a fresh and ambitious concept with a bold vision.

Situated within the newly revamped Potter Museum of Art, Residence draws inspiration from the idea of a “resident artist,” and in this spirit, welcomes a new resident chef annually to present a unique restaurant concept of their own. For its inaugural year, Northern English chef Robbie Noble takes the helm with Cherrywood.—a refined homage to his roots.

Cherrywood. is, as Noble describes, “an experience that provokes feelings of nostalgia and intrigue through refined country-style cuisine, paired with good technique and high-quality produce.” His signature dish, ‘Mum’s Roast Chicken Tea’, captures this ethos perfectly — evoking childhood memories through a comforting aroma that transports diners back to the heart-warming feeling of home, with the inviting scent of a roast dinner wafting through the air.

Other standouts from the evolving menu include scallops with almonds and saffron sabayon; hanger of beef with ox tongue and peppercorn sauce; heirloom beetroot with hazelnut and white soy; and an 18-month Comté served alongside a leek tarte tatin. Each dish is thoughtfully crafted to balance familiarity with finesse.

Residence is quickly becoming a hub for hospitality professionals, led by a team of seasoned experts who are committed to fostering a culture of respect, service, innovation, and education. Doyle and Earl are passionate about nurturing talent across all levels of experience, offering a supportive environment that empowers staff to thrive—whether they stay within the Residence fold or continue their journey elsewhere in the industry.

With seasonal menus and a new chef (and restaurant concept) introduced each year, Residence is a living, breathing platform for culinary creativity. It’s a place for expression, mentorship, and excellence, redefining what it means to dine.