Published on 18 October 2019
How about a drink?
We’ve created a dedicated Spritz menu just in time for summer. The Sbagliato Spritz is perfect for Negroni lovers, or for something a little lighter, go for the Tarragon Spritz. We mix gin with elderflower liqueur and lemon juice, then top it up with prosecco and a dash of soda.
The Sbagliato Spritz
I’m here for a good time not a long time.
Everything from the salumi selection is available all day and is perfect alongside the house-made focaccia and giardiniera. If you’re dropping by for lunch mid-week, we have a rotating pasta special available on weekdays for $15. We think it’s best enjoyed with a cheeky vino. So far, we’ve done cacio e pepe, which is probably going to stick around for the next month, people love it so much.
Got anything light and fresh?
For something light, we recommend the seared scallop with parsnip, witlof and lime. The bug tail, served on a carrot crisp with corn and salmon roe, is deliciously fresh, too.
I like tasty food but I don’t eat animals.
You can’t go wrong with the house-made ricotta ravioli with eggplant, tomato, and basil. Even meat-eaters will love it. Our porcini mushroom risotto and the cavatelli with pork sausage and broccoli can be made vegan, and we’re starting to experiment with vegan versions of our cocktails.
Name the dish that is quintessentially Marameo.
The squid ink spaghetti. We’re paying homage to our past with this one: it’s a mix of blue swimmer crab from Western Australia, chilli, tomato, fish roe and striking black pasta. If you were a regular at Sarti, it may look familiar.
Squid ink spaghetti with blue swimmer crab
Let’s go big. Let’s go crazy. What have you got for me?
Order all the antipasti to get a taste of what we do before moving on to a pasta – maybe the tagliatelle with rabbit, hazelnuts and pecorino – finishing with the 780-gram Cape Grim dry-aged rib eye and all the sides. Alternatively, for a whole lot of food for great value, the $60 Feed Me menu includes a range of antipasti to start, pasta, mains and dessert.
And to close?
We like to end the night with the white chocolate mousse and salted caramel bigné, paired with an Applewood distillery limoncello. This is an Australian distillery that’s giving Italians a run for their money. Or, to get your coffee fix, try our own take on tiramisu: five hot and cold layers starting with a coffee gel, followed by a savoiardi biscuit, a chocolate disc, mascarpone cream, and zabaglione on top.
Marameo, 6 Russell Pl, Melbourne, (03) 9639 7822, marameo.com.au
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