Bright-colored pastas, vegan eggs and charcoal-black cocktails – Mark + Vinny’s @markandvinnys (Surrey Hill, NSW, Australia) could easily be a gimmick. But Adrian Jankuloski (Icebergs, The Dolphin) is in the kitchen, the pastas are house-made or imported from acclaimed pasta-maker Joe Cassaniti (Pepe’s Pasta) and the spritz menu is 50 cocktails deep.
The concept is simple – spritz and spaghetti – but because Vince Pizzinga and Mark Filippelli (both co-founders at Melbourne’s Matcha Mylkbar) are involved almost everything here has a twist.
Bright-blue pasta is infused with blue spirulina (like our Blue Majik®) and tossed with blue swimmer crab and bottarga. Another pasta is ink black. If you line up the right selection of spritzes with pasta dishes you can make a rainbow.
