South Melbourne pub, Lamaro Bodega has reopened following its first refurbishment in 10 years.

In addition to a cosmetic refurb designed by Techne Architecture, the venue’s kitchen has also received a revamp with a closed-loop compost system and a renewed focus on ethical dining.

The new team is sourcing the majority of its produce 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 kitchen is being headed up by Louis Naepels who most recently held the position of head chef at Mr Big Stuff, and head chef of Grossi Florentino prior to that.

Naepel’s passion for nose-to-tail can be ssen 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 acorn-fed Greenvale Farm ham on the bone.

The front-of-house team will be led by manager Marvin Holder who has over five years experience managing the restaurant and events at fine diner, Vue de Monde.

“We’re making things easy for diners with a succinct menu full of smoke and flavour,” says Holder. “Additions like the Josper oven and Asado grill tie in the flavours of our vision. The Lamaro’s Bodega team is well versed in the produce too – most of which is sourced directly from our own farms.”

Lamaro’s Bodega is located at 273-279 Cecil Street, South Melbourne.


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