Underground Dinner at NC w/ Toby Archibald

Underground Dinner at NC w/ Toby Archibald


Join us on Saturday, June 10th as Chef Toby Archibald of New Zealand presents an excellent set of four courses at another Underground Dinner at Neighborhood Cellar.  Don't worry, there will be plenty of wine...

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the event

We are proud to offer yet another underground dinner at Neighborhood Cellar.

The scene will be set.
All 34 people who are able to join us will enjoy full service of 4 courses prepared by Chef Toby Archibald.  For those who choose to take advantage of the venue, wine will be available for purchase from a sommelier selected wine list to compliment the meal.  Don't miss this, we'd love to host you.

date | saturday, june 10th
time | doors open at 7:15 | dinner service will begin at 7:30 sharp
attire | whatever you're wearing
parking | valet until 10 pm & nc's parking lot

about the chef

toby archibald
chef & new zealander

Kiwi Chef, Toby Archibald has a distinguished history in the restaurant industry spanning almost 17 years, with stints in restaurants in New Zealand, London, France, Turkey, Greece, Canada, New York and most recently, Australia

Toby’s globetrotting career began in his home city of Auckland, graduating from Auckland University of Technology with a Certificate in Advanced Professional Cookery. From the get go, Toby secured stints with renowned restaurants in Auckland, moving on from Demi Chef de Partie at Hammerheads Seafood Restaurant to Chef de Partie at the French Café (Metro Magazine’s Restaurant of the Year 2004) and then to the role of Sous Chef at Molten Restaurant.

In 2006, the Kiwi’s first big opportunity came about with a move to London, where he spent almost three years working in the kitchen of 70-seat Michelin starred The Greenhouse. Toby learnt studiously under the Michel Bras ‘prodigy’, Antonin Bonnet, eventually rising to the rank of Senior Sous chef.

From 2009 to 2012, Toby sought to gather as much culinary knowledge as possible by travelling throughout Europe, taking up Sole Chef roles on luxury yachts voyaging through Greece, Turkey, France and Northern Europe. After his efforts at sea, Toby eventually saw an opportunity for his expertise at the fine dining establishment, Cafe Boulud in Toronto, where he became responsible for curating the menu and bringing juniors under his wing.

In 2014, Toby was poached by Café Boulud’s Michelin starred New York counterpart as Senior Sous Chef, responsible for developing the menu and training the staff. Toby spent a year here before the lure of surf and sand called out over the concrete jungle.

In May 2015, Toby swapped the city for the surf and took up the Head Chef role at the iconic Sydney restaurant North Bondi Fish, taking his skills back to the simple preparation of seafood dishes driven by fresh produce.

A proposal in front of the Sydney Opera house and Harbour Bridge, and some large life decisions later, Toby now finds himself in Dallas with his new wife Mariana as they begin a life together in Texas. Toby is in the planning stages of his own venture.


circle 15 farms duck terrine
berries | sour dough

new zealand ora king salmon
boid d'arc egg | pecan | arugula

seared new zealand lamb
heirloom tomato | goat cheese | olive

texas peach tart
almond | lemon verbena | vanilla cream


$58 + 18% service - non-refundable*
$58 + 18% service - refundable in full only if weather dictates inside only seating*

*wine will be available for purchase by the glass & bottle


Confirmation emails received from Neighborhood Cellar along with the names of the attendees will serve as tickets for entry to the underground dinner.