Pebble closes at this location on May 3, 2026.

Former Amaru head chef Cam Tay-Yap’s roaming kitchen project began in the car park of Oakleigh South bouldering gym La Roca in November 2025. “We called it Pebble because it started next to a climbing wall – a small rock,” he says.

After a year of makeshift and borrowed kitchens, the free-spirited project landed a semi-permanent home at the former Earth Angels site in North Melbourne. The new chapter keeps the scrappy energy but adds creature comforts. The room feels lived-in and personal, with photographs from past Pebble services in Tokyo, Penang and Bali, works by Melbourne food world it-girl artist Joanna Hu, and paintings by Tay-Yap’s New York-based uncle Eng Tay.

The menu is inspired by all of Pebble’s previous pop-up locations: the aforementioned places plus Hong Kong, Taiwan, Korea and Vietnam. The car park-favourite fried potato flatbread has made the jump. Vietnamese-style chicken wings are fried hard and without batter, then tossed in a nuoc mam glaze. Flank steak comes galbi-style – marinated in kiwifruit, gochujang, gochugaru and doenjang – with house-made kimchi, a perilla-soy dressing and a tangle of organic leaves.

Drinks feel equally elevated. Non-alcoholic options include a chrysanthemum and foraged-honeysuckle spritz – “kind of like a non-alc champagne” – and a mango-marigold shrub. Orthopaedic surgeon and friend Lucas Annabell runs cocktails and co-curates the wine. Wine is mostly approachable and food-friendly, anchored by five Avani cuvees by the glass or bottle, but Annabell’s private cellar feeds a handwritten black book of single bottles at sharp prices.