Marko is the newest plant-based kid on the block, setting up shop a stone's throw away from the South Melbourne market.
This isn’t your typical natural ingredient eatery, the collective experience of the chefs running the ship is second to none, having worked at some of Melbourne’s most elite spots such as Embla, Etta, Rumi, and Vegie Bar.
The menu offers an extensive range of burgers, pitas, and bowls, Marko's menu ingeniously fuses plant based ingredients into diner staples. Their signature dish the Marko Cheeseburger blends a combination of lentils, mushrooms, beets, sunflower, and coconut to create a textured patty with the traditional fillings such as dill pickles and coconut cheese.
Helmed by food industry journeyman and expert Dehne Bingham, Marko started as a dream of bringing diners back to the simplicity of food. “It’s about reconnecting with what we’re eating, slowing down to enjoy it, and appreciating where our food has come from – much like our grandparents would have done. We think that’s the future of food,” said Bingham
The concept of this casual diner is pairing the highest quality produce and ingredients providing a dining experience that is delicious, satiating, and most importantly natural. Marko also aims to be sustainable outside of the kitchen with all recyclable packaging, renewably sourced energy, and composting of food waste into fertiliser.
Marko will be opening its doors on Wednesday 14 April.
Image credit: Marko