Lamaro’s Bodega – Heart of Victoria with a Spanish flare
For 10 years this gastropub has been a favourite for locals and in its first face lift, has taken on a Spanish/South American vibe. The re-launched Lamaro’s is a different direction for the restaurant but one that seems to be welcomed by most.
The World Loves Melbourne was invited along to experience the transformation. (We had visited also during the previous incarnation).
Lamaro’s has set itself a part in a few ways: setting the bar high when it comes to ethical dining, embracing sustainable business practices and priding itself in sourcing its produce from Victoria. Let’s face it; people are more concerned now a day about where their food comes from. All the kitchen’s produce comes from farms with direct connections to the venue, including Cape Schanck Farm and Greenvale Farm and the seafood coming from as close as Port Philip Bay.
Ethical meats and local produce. Using Spanish/South American cooking techniques, chef Louis Naepels, who was most recently, head chef of Mr Big Stuff in Meyers Place and, prior to that, head chef of Grossi Florentino, has created a menu that’s as diverse as the culture. So how does that translate to what you’ll see on your plate? The dishes are rustic, colourful, flavoursome and not overcomplicated. There is a large selection of meats but they’ve done some wonderful meat-free items including the Koo wee rup asparagus dish.
Greenvale Farm owner Anthony Kumnick said, “We are thrilled to be working with Lamaro’s Bodega and for them to be showcasing our genuine free range pork and smallgoods from our heritage breed pigs. The team are passionate about nose-to-tail and I’m already excited about the dishes that are being discussed.”
Naepel’s passion for nose-to-tail is seen across the menu in dishes such as Greenvale Farm whole suckling pig; Blackmore pasture-fed rib eye on the bone, dry aged 100+ days; Flinders Island pasture-fed lamb; wood roasted bass grouper with XO pippies; and the much-anticipated acorn-fed Greenvale Farm ham on the bone.
Meat enthusiasts rejoice, as Lamaro's has a Josper oven!
The renovations by Techne Architecture work in tandem with the new food offering to suit the clientele of 2015, breathing fresh air into the contemporary dining experience and setting the scene for sharing bottles of wine over boards of cured meat.
Here’s some of our top picks from our evening:
Greenvale Farm charcuterie board
Koo wee rup asparagus, almond gazapacho, mizuna (a dish to stand up on its own as a highlight)...
Wood grilled rocking, pippies and prosciutto (a perfect combination of zest and spice and big fish flavours)...
Flinders island roast lamb, pine nuts and roast anchovy sauce (tasted as good as it looks!)...
Pair this off with one of many red and white wines and you’re set!
For dessert, step out and try something a little out of the ordinary with the sweet potato ice cream sandwich. It’s more of an éclair with the sweet potato ice cream sandwiched between and caramelized dulce and praline on top to give the dish some sweetness.
Simply put, Lamaro’s Bodega has good food and a great atmosphere whether you want intimate dinner, a group party or evening drinks.
273-279 Cecil Street, South Melbourne