Mama Babaembraces nostalgic flavours
By George he's done it again! Calombaris and Made Establishment (the group behind Maha, Hellenic Republic PM24, St Katherine's and The Press Club) bring you a taste of old world Greece (Cyprian) and Italian (Sicilian) in their latest venture, Mama Baba.
The dining room, a former industrial space, is informal and inviting with little reference to Calombaris' heritage - the notable glass pasta room the exception. Staff are friendly and attentive and bring to the table some modern fun.
My favourite in his ever expanding culinary collection, Calombaris has returned to his old school charms with Mama Baba.
Eat: The dining menu is simple and digestible. With a feature glassed-in temperature-monitored cool room, pasta is the way to go. At the helm is chef Dominic Pipicelli who is the master of pasta.
Mama and baba know best with their very own selection of distinct dishes drawing on their cultural roots. From Mama's (pasta) side the Tortellini ($28) are morsels of prawn saganaki, fried chickpea, jamon, feta which are lovingly embraced in silky, handmade pasta. The recipe for this signature dish can be found here. Baba (pasta), Orecchiette ($29) is tenderly served with braised wagyu, peas, lemon, and pangrattato.
In the vain of many new restaurants hitting the scene, the wave of accessible food is gaining trend. Can't decide? The Mama Baba menu ($55pp) eliminates any choice with four banquet style courses. The group menu is set, however does allow scope for seasonal produce.
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| Bread basket with butter |
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| Tortellini with prawn saganaki, fried chickpea, jamon and feta |
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