A new restaurant and bar in Sydney is shaking up everything we thought we knew about pasta with their rainbow-coloured menu with vast plant-based options.
Created by Mark Filippelli and co-founder Vince Pizzinga, Mark + Vinny’s Spaghetti + Spritz opened in Surry Hills to much anticipation after the promise of blue pasta and an egg-free carbonara had the town abuzz.
Hardly new to the vegan food scene, co-founder Mark Filippelli is also the brain behind the “Instafamous” Matcha Mylkbar where he invented the world’s first vegan egg made from sweet potato. It’s this ‘egg’ which appears perched atop the charcoal bucatini used to recreate the much-beloved carbonara.
The striking blue tagliatelle was apparently inspired by the blue algae latte served by Matcha Mylkbar, and is created using spirulina.
Another stunning dish is the beetroot spaghettini – which boasts a strikingly red colour and is served alongside autumn mushroom, truffle, and cashew creme fraiche.
Mark Filippelli says that around 85% of the menu is vegan with a couple of dishes carnivores can enjoy including meatballs, ragu, and the blue swimmer crab served with the blue spirulina tagliatelle.
‘We want everyone to come and experience it, we don’t want to be in your face about being plant-based,’ he told The Daily Telegraph.
Recovering caffeine-addict and serial bruncher Eliza Murray feels most at home typing away in a cozy cafe with her re-mortgaged avocado toast nearby. When she isn't reporting on the latest Instagram-shattering glittery food trends, she can be found experimenting with new gin garnishes (hello strawberries!) or biting into an entire wheel of brie (no shame). She tweets @theothereliza