Still Haven’t Tried Marmelo’s Portuguese Dishes? Here Are Six to Order

Portugal is fast becoming a top travel destination for many Australians, but its cuisine remains underexplored in Melbourne’s dining scene. At Marmelo, chef and co-owner Ross Lusted is putting a creative spin on the country’s distinctive dishes. 

“Portuguese flavours are more powerful than other European cuisines, they’re very robust … it’s a lot more spice driven and intense,” says Lusted.

Tucked away in the swanky Hyde Melbourne Place in the CBD, Marmelo serves up an expansive array of Portuguese flavours, from centuries-old recipes passed down through generations to modern intersections with Indian, Japanese and South African cuisines.

“I really want to tell the story of the Portuguese,” he says. “It’s not a traditional restaurant because it’s about putting all the different influences from the travels of the Portuguese onto the plate.”

Broadsheet has partnered with NAB for Bookings With Benefits, a dining program that gives you $50 off the bill when you spend $250 or more on your NAB credit or debit card at participating restaurants – including Marmelo – across the country.

Here, Lusted reveals his six favourite dishes on the menu.

Conserves Angelachu anchovies in extra virgin olive oil

This dish may be unpretentious, but it heroes some of the most highly prized anchovies in the world. These anchovies from the Cantabrian Sea, off the coasts of Portugal and Spain, are caught and preserved in extra-virgin olive oil by the Angelachu family. Best served with Marmelo’s slow ferment sourdough, this entree brings “a feeling of real European warmth” to the menu, according to Lusted.

“You go to someone’s house in Portugal and there’s always olives, bread, anchovies and wine ready on the table. It’s that sense of hospitality and welcome that diners love.”

Salted Murray cod and potato croquette, whipped potato, hot mustard sauce

Salted cod croquettes are easily one of the most popular street foods in Portugal. But not all croquettes are made equal. Marmelo takes this Portuguese delicacy to the next level by using Murray cod, which is a fish indigenous to Australia. It’s salted and whipped with potato into the croquette, resulting in a bite of deep-fried deliciousness served with a mustard sauce that’s made tableside. “It may be a simple dish, but it always reminds [me] of this really old bar in Lisbon where I tried the most amazing croquette,” says Lusted.

Açorda, Skull Island prawns, scallops, seashells, sea succulents

If there’s one dish that encapsulates the essence of Portugal, it’s this seafood-filled açorda. This hearty stew brims with tiger prawns (sustainably caught from Skull Island off the NT coast), scallops, seashells and sea succulents. “It’s such a delicious and very unique stew that tells the story of the bounty of the sea.”

The herby and garlic-forward flavour profile is balanced by a thick slice of sourdough, which is toasted in the wood oven and served on top of the stew.

Lamb sweetbreads, lamb tongue conservado, fried egg, mushrooms, borlotti beans

“This is one of those dishes that showcases the richness and diversity of Portuguese food,” says Lusted. He originally tried it at Canalha, an acclaimed restaurant in Lisbon, and believes the combination of the lightly pan-fried meat with hearty mushrooms and fresh borlotti beans makes it one of the best dishes he’s ever tasted. What he loves most about the Marmelo version is “the deep-fried egg that comes with it” – crack into the runny yolk and stir it in to thicken the sauce before you take your first bite.

Wood roasted cockerel, African spices, chilli, potato crisps

Roasted in the woodfire oven, this cockerel – or young rooster – is the “perfect vehicle for the piri-piri spice mix and sweet coriander seeds”, according to Lusted. A play on the Portuguese-style roast chicken, the cockerel, which has a richer and stronger flavour, is served deeply charred and falling off the bone. On the plate, it’s finished with a smoky sauce and crispy garlic chips. Don’t forget to tuck into the moreish, house-made potato crisps which come on the side.

Pudim Abade de Priscos

If you only try one dessert at Marmelo, make it this rich take on a crème caramel. Lusted found this old pudding recipe by a Portuguese monk from the 19th century and immediately decided it needed to be on the menu. “It’s actually quite hard to find in Portugal even now.”

Pork fat is rendered into this dessert to give it a decadent creamy texture, alongside plenty of egg yolks. The richness is cut through with cinnamon and port wine, and covered with melted caramel.

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, the Discount Offer will also be available on NAB debit card payments at select venues. 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.