Coming Soon: The Marameo Team Announce Plans to Bring an Athenian Fever Dream to Melbourne with Bar Sophia Set to Open in November
Central Park village is set to be reinvigorated with a new Aegean offering on Burke Road, inspired by the new wave of Athenian wine bars.
Did you miss out on the mid-year trip to Europe? You need not worry, because the team behind vibey Italian restaurant Marameo has announced their plans to bring an Athenian-inspired drinking and dining destination to Melbourne. Mark your calendars, Bar Sophia is set to open on Burke Road in Central Park village this November.
Michael Badr of Marameo, who visits Greece often to see his wife Sophia's family, says "Athens has changed so much in the past decade, there's a real vibe to it right now… we're hoping to bring back a little of that energy and flavour, and create the kind of place we'd be proud to call our local."
Inspired by an enviable two-month research trip to Greece, Executive Chef Nicholas Deligiannis (of Mid Air) will create seasonal menus using a central woodfire hearth. Baked sheep's curd with spinach and silverbeet might be served alongside charred squid with smoked red pepper , and charry whey flatbread with whipped cod roe. Larger plates are set to include the likes of Cretan-style braised lamb and orzo with saffron and Moreton Bay bugs.
The new venue will consist of an intimate dining room, a 12-seat no-bookings bar, and a wine wall where locals can pick up a bottle to go. Badr hopes the space will be "familiar and welcoming—the kind of place you can swing by a few times a week and settle in however you like." Anthology Studio has designed the venue to help achieve this vision, with walnut timber, smoky mirrors, exposed brick, chocolate velvet and burgundy tones creating an inviting and comforting space.
Taking the lead on all things wine is Steve Kimonides (the Rocket Society, Il Bacaro), whose extensive knowledge is built on a whopping 13,000kilometres of vineyard-hopping across Greece's mainland. The hefty wine list will feature wine varieties such as Saviatano, Assyrtiko and Xinomavro, and wine-based spirits served over ice or in a cocktail, such as grappa, ouzo and tsipouro.
Images: Kristoffer Paulsen.
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