Mark + Vinny’s is a brand-new pasta and spritz bar in Surry Hills, about a 10-minute drive from Sydney CBD.

It’s run by founders Mark Filippelli (who also runs Matcha Mylkbar, Il Fornaio and The Last Piece cafe in Melbourne) and Vince Pizzinga, who’s better known for composing and producing music, as well as song-writing. He co-wrote the 2003 pop hit “Innocent Eyes” with his long-time friend Delta Goodrem.

They’ve teamed up with head chef Adrian Jankuloski (ex-Icebergs Dining Room & Bar, North Bondi Italian and The Dolphin) and are serving a range of delicious, unique Italian fare.

While there will be classic favourites like cacio e pepe and a ragu bolognese, the real point of difference will be the crazy neon-coloured pastas that could be the next viral food hit on Instagram. There’s a bright blue pasta that gets it’s colouring from a type of spirulina, which means that not only does it look good, it’s also kind of good for you too.

The red one is infused with beetroot, and the dark grey bucatini gets its hue from charcoal.

Vegetarians and vegans are more than catered for here, with 14 veggo-friendly options on the menu, including a spiced caulifower in a cashew creme fraiche sauce with puffed wild rice entree, a vegan carbonara pasta that you won’t believe isn’t dairy-based, and a deep-fried dessert ravioli with vegan “No-tella” with coconut ice-cream and raspberry sauce with smashed cacao nibs.

The veggo-friendly fare is a nod to Filippelli’s background at Matcha Mylkbar, where he and Pizzinga created the world’s first trademarked vegan egg. You can taste the egg for yourself, which has the same protein and amino acid benefits of a real egg, in the vegan charcoal bucatini.

They’ll be serving up a hefty wine and spirit drinks list as well as a menu of 50 fizzy spritzers, like The Delta Spritz, named after Delta Goodrem. It has Applewood colonial malt white whisky, butterfly tea, bitters, lavender, and bush tonic, and tastes like a semi-sweet Australian-style lemonade with a herbal kick.

Take a look at the crazy-coloured pastas you can order at Mark and Vinny’s:

Blue spirulina tagliatelle

With blue swimmer crab, bottarga and pangrattato.

Beetroot spaghettini

With Autumn mushroom, truffle, and cashew creme fraiche.

Charcoal bucatini

With smoked mushroom pancetta, a vegan egg yolk, and plant-based parmesan.

They’re open Monday to Saturday, 6-10pm, but you’ll probably need to book – 02 9007 7789.

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