The Five Dishes To Order at Marameo, From Fancy Cacio e Pepe to Wagyu Many Ways

“Sarti was more fine-dining; Marameo is more fun and casual,” he says. “Early on it was very focused on [the] Instagram [crowd]. But it’s got a bit more refined over time.”

Pasta has always been handmade, but there’s now more of a focus on championing produce and provenance. “We’re a bit more produce-led,” says Martin, who comes from a farming background. “We’re now listing farms and producers on the menu.”

Here are Martin’s top five dishes to order. Broadsheet and NAB have teamed up for Bookings With Benefits, a dining program that gives diners $50 off the bill when they spend $250 or more on their NAB credit or debit card at selected venues across the country, including Marameo. 

Mayura Wagyu tartare

Wagyu from prime South Australian producer Mayura Station is the star of the show in this levelled-up beef tartare. Rich, soft rump cap is diced alongside slow-cooked porcini mushrooms, adding umami and earthiness to the mix. Toasted hazelnuts bring warmth and crunch, as does the Sardinian flatbread pane carasau that’s served alongside. “We’re taking a very classic dish and making it feel very Marameo,” says Martin.  

Bluefin tuna carpaccio

For a fresh start to your meal, try the restaurant’s citrussy, spiced carpaccio. Raw bluefin tuna is sliced thin and lightly bashed even thinner, then hit with a vibrant dressing that lets the fish’s beautiful colour shine through. It’s made with a mix of freshly squeezed orange juice – and an orange reduction – that’s blended with capers and lacto-fermented red chillies.  

Spaghetti, black truffle, cacio e pepe

“This has been a signature since Marameo opened,” Martin says. Cacio e pepe is a simple but quintessentially Roman pasta dish that centres around black pepper and Pecorino Romano. Marameo’s interpretation goes a step further, incorporating butter infused with black truffle into the sauce, which tangles around house-made spaghetti. “We make all our pastas ourselves, and we’re doing hundreds of portions a week,” says Martin.

Lasagne, Mayura Wagyu beef shin ragu, Parmigiano Reggiano 

Marameo’s famous 10-cheese lasagne “had a very good run”, says Martin. Its replacement is no less impressive. Like the tartare, it features Mayura Station Wagyu, the shin cubed up and made into a ragu that’s cooked sous-vide overnight “so all the bitey parts break up but the chunks stay intact”. They’re spread throughout this lofty lasagne with 10 layers, bound together by Napoli and bechamel sauces, and four kinds of cheese.

Sicilian pistachio, orange crema cannoli

This isn’t your typical cannoli. Martin and his team make the shells in-house, working Marsala, white wine and a splash of vinegar into the dough before rolling it thin and frying it until crisp and golden. One end is piped with a whipped pistachio ganache of Sicilian pistachio paste, white chocolate, mascarpone and cream, finished with a touch of salt and toasted crushed pistachio; the other holds a lighter orange-and-vanilla crema built on the same white chocolate, mascarpone and cream base.

The Broadsheet Dining Program Special Offer of a $50 discount when you spend $250 or more is available when you dine at a Participating Restaurant between 13 January 2026 and 16 December 2026. To be eligible for the Discount Offer, you must make a booking via the NAB Exclusive Booking Link for the Participating Restaurant which is found on the Broadsheet Booking Page and spend a minimum of $250 on your NAB credit card. Between 2 June 2026 and 16 December 2026, Select venues will also accept NAB debit card payments. The Discount Offer will apply at the Restaurant when you pay the final bill amount including GST and service fees and charges (if any) with your NAB credit card (includes a digital NAB credit card) or NAB debit card (includes a digital NAB debit card) at select venues. The Discount Offer is only valid once per booking and will not apply to any split bills and cannot be used in conjunction with any other offers. For the full Terms and Conditions of this Offer, please click here.

This article is produced by Broadsheet in partnership with NAB.