Playful, vibrant Italian is the name of the game at Russell Place diner Marameo. The space, which was once home to Sarti, transports guests straight to apertivo hour on some piece of Italian coastline, with green accents, pale timber, burnt orange leather, and a stunning marble bar. Now owners Michael Badr and Marco Tenuta are taking Marameo into its next chapter, with a new culinary director and reimagined menu. Following his successful stint at sister wine bar Bar Sophia in Glen Iris, Nick Deligiannis is stepping up as Creative Culinary Director at Marameo. Working closely with Marameo's longstanding Head Chef Geoff Martin, Deligiannis will put his extensive experience (having trained under Jacques Reymond and worked across many of Europe's renowned kitchens) into practice in creating a carefully considered new menu. The pasta-centric offering highlights quality produce and small producers through refined, pared-back dishes. Mayura Station wagyu tartare is dressed up with porcini, hazelnut and pane carasau. Lemon linguine is bolstered with prawn, bottarga and basil. Rock flathead is served cotoletta style, dressed simply with watercress and lemon. And for those in the know, concerned that the famed cacio e pepe may have been replaced in the shake-up, fear not. The beloved menu mainstay is the only item set to remain amongst the new offering. The always popular $50 Pasta for Two date night offering will remain, albeit with a refreshed menu selection. Think rich wagyu beef shin ragu lasagne, followed by pistachio and orange crema cannoli. Chefs kiss. Images: Kristoffer Paulsen. Like what you see? Subscribe to the Concrete Playground newsletter to get stories just like these straight to your inbox.
