Gomez Braham leads the kitchen at Archie Green
Opening mid-January 2018 in Katherine Place in the CBD, Archie Green aims to bring the outside indoors, with street art and greenery lining the walls.
Director Paul Hourigan said Archie Green combines “casual aesthetics with high-end food, an expansive and intriguing drinks selection with down to earth service”.
“We wanted to create a place where people can feel at home, but also a place to explore something new and unique,” he said.
Leading the kitchen is head chef Gomez Braham, whose experience includes working in Michelin starred, three-hatted and casual restaurants around the world and in Melbourne.
Inspired by Braham’s worldwide travels, the menu is anchored in seasonal and provincial ingredients and draws inspiration from Europe and Asia. Braham will embrace many culinary techniques such as whole animal butchery, and will be crafting charcuterie meats, smoking his own pigs cheek bacon and canning his own fresh seafood, in house. Braham takes a Victorian-first approach when it comes to sourcing ingredients, placing priority on smaller, high-quality producers.
Archie Green’s bar will feature an expansive drinks selection including small-producer wines curated by sommelier Stuart Quinn as well as a cocktail list developed by Quinn, Braham and a local food scientist.