Geoff Lindsay breathes new life into Lamaro’s Hotel

Wood-fire grilled Scallops with roasted pork belly, tamarind and palm sugar dressing and spearmint. Photo: Marina Oliphant

Wood-fire grilled Scallops with roasted pork belly, tamarind and palm sugar dressing and spearmint. Photo: Marina Oliphant

Re-invention is the name of the game at Lamaro’s. Seven years after Geoff Lindsay sold his renowned Pearl in Richmond, his famous red duck curry is back on a menu – this time at the relaunched South Melbourne gastropub, where the veteran chef has recently taken over the kitchen.

Lamaro’s Hotel

Photo: Marina Oliphant

Photo: Marina Oliphant

Tucking into Geoff’s famously indulgent curry while perched on one of the Chesterfield banquettes feels as comfortable as cosying up in front of Lamaro’s open fireplace. But the curry is not the only standout. The new seafood-leaning menu riffs through some of the greatest hits of the chef’s 31-year-career.

Dishes such as raw tuna with Granny Smith apple, seared yellowfin tuna, and rose-petal and Turkish delight ice-cream evoke fond memories of Geoff’s time at Pearl, Stella and elsewhere.

Red duck curry, coconut roast legs in a rich red curry with fragrant herbs crispy fried egg, sweet and sour sauce and coconut rice. Photo: Marina Oliphant

Red duck curry: coconut-roasted legs in a rich red curry with fragrant herbs, crispy fried egg, sweet and sour sauce and coconut rice. Photo: Marina Oliphant

There are also new classics in the making; the scallops with tender pork belly and fried shallots, spiked with spearmint and a hint of chilli, are scrumptious.

The servings are generous and the mix of Asian fusion and Italian dishes somehow makes sense. It’s just the sort of magic you might expect when one of Melbourne’s best-loved chefs joins forces with one of our best-loved pubs.

Rose petal and Turkish delight ice cream with Persian fairy floss and candied ginger. Photo: Marina Oliphant

Rose petal and Turkish delight ice-cream with Persian fairy floss and candied ginger. Photo: Marina Oliphant

 

 

 

 

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