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Noir Noir Noir Noir

Noir


Location & Contact

216 Given Terrace, Paddington
noirpaddington.com.au

Directions
Hours

Today : CLOSED

Today : CLOSED

Tuesday : CLOSED

Wednesday : CLOSED

Thursday : 4:00 pm to late

Friday : 4:00 pm to late

WEEKENDS : 4:00 pm to late

View all hours
Style

charcuterie, cheese, cocktails, wine

Price

$$$

Alcohol

licensed

Elsewhere



Oenophiles of the inner west scored a new wine bar in June 2021 when Noir opened on Given Terrace in Paddington. The brainchild of The Black Lab Coffee Co.’s Sam Holman and Eli Rami, Noir has been an idea the two have kicked about ever since opening cosy coffee spot Blackout on Latrobe Terrace in 2019. The after-dark sibling sees the team swapping cappuccinos for carafes, transforming the multi-level space formerly home to fashion boutique Maiocchi into a warm and cosy locale, courtesy of a material palette of light timber and white brick. The elegant venue (designed by Sam) is divided into four key areas – the newly constructed bar at the street-facing entry, an upstairs mezzanine lounge space, a cosy nook downstairs (which is where you’ll also spy Noir’s 600-bottle cellar) and an alfresco area in the alley. Shanon Simpson from Embassy Cellars was recruited to help lay the foundations of the wine list, which was then completed with assistance from Noir’s own sommelier John Little. Noir’s selection encompasses everything from new-wave wines to beloved classics, with the entire range constantly in flux across its three-tired collection. Two beers are available on tap alongside a short list of spirits and signature cocktails. Noir’s array of nosh encompasses nibbles, charcuterie and cheese from local suppliers such as Saison Salumi and Fino Foods. The likes of fresh sourdough baguettes from Indie Treats, Olasgasti anchovies and duck-and-cherry pate make for terrific starters, while platters piled with ribbons of squid ink and truffle salumi, capocollo with smoked-garlic sauerkraut (served with gluten-free crackers from G-Rated Foods), and creamy slabs of Berry’s Creek oak blue cheese can capably feed a crew. Noir’s cellar nook will be used to host wine classes, while the crew is eyeing off Sundays for sunny champagne and caviar afternoon services.




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