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Lamaros Hotel Hits Gastropub High Notes

Lamaros Hotel in South Melbourne has undergone change in recent times and it's for the better. We previously visited when it was a bodega, with mixed success, but the trajectory is upward since Geoff Lindsay and Paul Dimmattina took over the iconic South Melbourne pub in 2017.

There was a tweaking of the aesthetic when the pub changed hands but the heritage architecture dating from the 1850s that gives Lamaro's its charm is still in place. The carpeted dining room, charming fireplace, engaging private rooms, horseshoe bar and sensational external features are still a drawcard. The major change however has come in the menu with iconic chef Geoff Lindsay (Pearl and Dandelion) bringing his greatest hits from years of success.

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Cosy and inviting, even sexy interior in the main dining room.

We rolled up early in the evening and took in the vibe of this iconic pub. We perused the menu taking in the variety and feeling like there were quite a few dishes we wanted to try. We were also excited by the red gum wood fired bbq cooking method.

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Started with a Lager from their impressive selection.

The World Loves Melbourne was invited to sample the new Spring/Summer menu. And we were highly impressed pondering over whether Lamaro's is the best gastropub in Melbourne?

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Scallops dish was a must order; Wood-fire grilled scallops with roasted pork belly, tamarind and palm sugar dressing, spearmint. The combination of scallops and pork belly was outstanding and enhanced by the red gum wood fired bbq action. Possibly the dish of the night - but it's a big call!

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Hiramasa kingfish sashimi with shaved fennel, edamame and finger lime caviar was a rewarding dish and not something you see every day on a pub menu.

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Geoff and Paul loved the charm of the pub and its culinary history. It's a Melbourne institution. Geoff has been concentrating on Vietnamese flavours at Dandelion and is pleased to also serve up some of his classics and rustic pub dishes at Lamaro's. On the night we visited Geoff's daughter Isabella was on front of house and made us feel extremely welcome with menu suggestions and engaging service.

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You can measure a pub by how they do a steak? Do you agree? in this case it was one of the best steaks we've had all year. I understand this was also cooked with the red gum wood fired bbq technique. Juicy, caramelised, melt in your mouth. Jus was also top notch and perfect thickness packed with flavour.

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This 300gm Grass Fed King Island Scotch Fillet is one of Tasmania's finest meats but it's what you do with it that counts. Look at those crossways sear marks and the gorgeous colour.

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A famous dish is the Red duck curry of coconut roast legs in a rich red curry with fragrant herbs, crispy fried egg, sweet and sour sauce, coconut rice. A greatest hit dish from Geoff Lindsay going back to Pearl it sings on the table with its 4 elements. Fragrant and packed with flavour. While the curry is the highlight the crispy fried egg was rewarding. Once again you can't believe you're in a pub, albeit a gastropub. A must order.

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Service was first class across the whole experience. You can tell this place has the foodie touch.

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Chocolate pudding, white chocolate ice-cream, chocolate sauce was comfort food central.

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Passionfruit custard pot, banana whipped cream filled biscuit was the dessert highlight. Goodbye to boring desserts.

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 On the night we visited there were a number of celebrities present from both Melbourne and interstate from the media and sporting celebs. They are obviously on to something. We found parking to be easy which is a win these days. Highly recommended.