Mussels on toast with a crisp 'nduja crumb, beef tartare crowned with fried anchovies, soft-set chocolate with whiskey cream, a simple sauce for your finest steak. Wine-bar plates with drinks to match from a Fitzroy crowd favourite.
In the Melbourne wine-bar stakes, Marion is a heavy hitter, the Andrew McConnell venue building its rep on classic combos led by sharp ideas and the confidence to leave good produce well enough alone. Covid might have seen them flip themselves into a grocer, but their CARTILAGE recipe cards are keeping the dream alive with two savoury plates for starters, a chocolatey dessert and sauce to match with top-notch steak (Meatsmith delivers, after all).
The Marion x CARTILAGE recipe journal includes:
Mussels & 'Nduja
Raw Beef with Fried Anchovy & Tarragon
Chocolate Pots with Whiskey Cream & Oat Crumb
BONUS Wine-Merchant Sauce
Sketches and annotations from Marion/Cutler & Co head chef Colin Mainds
Drink pairing suggestions from Marion Somm Liam O'Brien