Prohibition failed miserably due to the not-so-subtle rise of the speakeasy, and this era is largely where one of Melbourne’s best cocktail bars gets its name. The Noble Experiment in located in the heart of Smith Street. Owners Kristin and Daniel Lemura have been operating the bar for ten months as of February, and in its relatively short history, it has earned a reputation as a one-stop-shop for after work drinks, dinner, and maybe a little boogie. The three floors provide three unique experiences. On the top floor is a New York-style cocktail bar where you can enjoy a barrel-aged cocktail on lush chesterfields. You’ve probably heard this term before, and it’s exactly what it sounds like: several litres of hooch are funneled into an oak barrel where it can sit for a couple of months to as long as the bartender damned well pleases. Barrel-aging has been around for aeons, long before the prohibition-era to make for easier storage before cocktails were bottled. Why should you care for all this history? Because barrel-aging liquor makes it richer, flavours become fuller and everything loses that sharp I’m-going-to-regret-this-tomorrow edge. The result is a smooth drink with woody under that couldn’t be further from one dimensional. The care and time required for barrel-aging shows that The Noble Experiment team possess an incredible dedication to serving premium product and basically, it makes everything delicious. The ground floor is where they serve a hugely eclectic variety of foods. Chef Cameron Bell grabs inspiration from just above everywhere, from slow-cooked beef brisket to raw cobia with perilla, avocado and wasabi leaf: “heart and soul on a plate.” Meals are designed to be shared and are exceptionally affordable. On the basement level is a constantly evolving and experimental space they like to call the ‘Underground Experiment,’ with even more left-of-centre cocktail creations.
EDITOR’S PICK
My Father’s Daughter is the only drink I’ve featured, but this one is worth writing home about.
