What to order at Marameo

Published on 18 October 2019

Photo: Bug tails on carrot crisps at Marameo (photo: Kristoffer Paulsen)

Sarti is gone; long live Sarti. The Italian favourite of years past has morphed into the breezier Marameo, with a new bar and terrace, white marble and blond wood added in the recent renovation by Chris Connell Design, as well as a striking white door to replace the trademark red. On the food front, co-owner Joe Mammone knows not to mess with a good thing, retaining Sarti favourites such as the squid ink spaghetti and five-layer tiramisù, while adding some new flourishes in the form of savoury cannoli filled with wagyu tartare (part of an extensive snack line-up), pork chop cotoletta and a salted caramel bigné. It’s a new day at 6 Russell Place – and head chef Geoff Martin and co-owner Michael Badr are here to help you to make the most of it.

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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