Lamaro’s Bodega — Gastrology

Iconic South Melbourne pub Lamaro’s recently reopened as Spanish-influenced restaurant and bar Lamaro’s Bodega, following a revamp to the venue after 10 years in the same skin.

This improved incarnation sets the bar high when it comes to ethical dining, using a closed-loop compost system and nose-to-tail cooking, both of which are central to the venue’s ethos.

The kitchen is led by Louis Naepels (most recently head chef of Mr Big Stuff in Meyers Place and, prior to that, head chef of Grossi Florentino) whose passion for nose-to-tail cooking features across the menu.

The kitchen’s produce is sourced primarily from farms with direct connections to the venue, including Cape Schanck Farm and Greenvale Farm – both owned by Lamaro’s parent company, Colonial Leisure Group (CLG).

The front-of-house team is led by manager Marvin Holder, off the back of five years managing the restaurant and events at Vue de Monde. Holder now brings his infectious enthusiasm to the revitalised Lamaro’s Bodega.

Koo wee rup asparagus, almond gazpacho, mizuna

The Koo wee rup asparagus, almond gazpacho, mizuna dish was a lesson in harmonious, elegant cooking which allowed the produce to speak for itself.

Wood fired octopus, potato, broad beans, squid ink

One of our favourite dishes of the night, the smoky wood fired octopus, was an absolute highlight of our meal. The octopus was incredibly tender while retaining a robust structure courtesy of being expertly cooked. The accompanying potatoes were creamy and well-seasoned by the heady squid ink which delivered a luxurious salinity and also enhanced the flavours of the octopus.

Wood grilled rockling, diamond clams

Sweet, luscious, perfectly cooked rockling were bathed in a light yet flavoursome and aromatic broth.

Greenvale farm suckling pig, pork gravy

Lamaro’s Bodega is marked as the home of Greenvale Farm pork, with the farm’s outstanding produce a star feature on the menu. We enjoyed the dish of suckling pig and pork gravy which featured crackling, tender meat and beautiful flavour.

Reduced milk, grilled strawberries

Our dinner concluded on a decadently sweet end with a duo of desserts.

Pistachio croquant, confit grapefruit sorbet

Both were well-made and moreish.

Breathing fresh air into South Melbourne’s dining scene, the new Lamaro’s is the perfect scene for sharing bottles of wine over boards of cured meat and delicious Latin-inspired offerings.

Location:

273 Cecil Street, South Melbourne

Phone:

03 8899 6667

Link:

http://www.lamarosbodega.com.au/

Cuisine:

Spanish, Tapas