Hugely experienced Irish-born chef Peter Roddy has launched a new dining concept, Pastarami, at the former Noir Restaurant site in Melbourne.
Roddy has worked at Gordon Ramsey’s Amarylliss in Glasgow and Michel Roux Jr’s Le Gavroche in London, and also done a stint in New Zealand.
Roddy - along with partner Ebony Vagg and former Noir head chef Jonno Phillips - is looking for a "simpler, brighter and lighter" vibe at Pastarami after closing Richmond favourite Noir in March.
The spotlight will be on freshly made pasta crafted daily by Roddy and Phillips using an imported Italian pasta machine.
Sauces are made on-site and can take up to two days to prepare.
With a move away from all black, the venue has been renovated with the fit-out (below) designed by Brandworks.
Menu highlights include snacks such as crostini with miso tuna or Calabrian anchovy, ricotta and dill.
Small plates will feature beef carpaccio, capers, lemon and Parmesan, and stracciatella, pumpkin panzanella and kale pesto.
In addition to pasta dishes priced from $20-26, main attractions include the confit duck with cavatelli, smoked cinnamon and mushroom.
Diners can opt for a la carte (with a recommendation to share three pastas between two people), or the the Chef's Choice Pastarami Party which includes six shared plates including focaccia, snacks, two pasta and a salad for $49 a head.
Roddy has put together the wine list himself and cocktails are also set to star.
Pastarami is at 175 Swan Street, Richmond. www.pastarami.com.au.
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