Bright-coloured pastas, vegan eggs and charcoal-black cocktails – Mark + Vinny’s @markandvinnys 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 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.