A new neighbourhood wine bar has arrived in Glen Iris; taking its cues from alfresco sun-soaked days in Athens.
Bar Sophia is the latest business venture for Michael Badr [co-owner Marameo] and business partner Marco Tenuta [Il Bacaro].
Joining them is Executive Chef Nicholas Deligiannis (Mid Air, Audrey’s) with a seasonal shift in dishes; think feather-light whipped cod roe; tangy baked sheep’s curd laced with spinach and silverbeet; charred squid with smoked red pepper and almond and Cretan-style braised lamb to name a few.
Steve Kimonides (The Rocket Society, Il Bacaro) helms the wine program, drawing on his extensive knowledge of Greece’s diverse wine regions gained over annual visits and 13,000km of vineyard-hopping across the mainland. His 100-drop list will spotlight varietals such as Xinomavro, Assyrtiko and Saviatano along with beloved grapes from Mediterranean neighbours, and house wines produced under his eponymous label, Stelios Kimonides.
Bar Sophia is relaxed, elegant and peppered with modern accents; think brushed stainless steel finishes, exposed brick for an earthed mood and polished plaster in raspberry and burgundy tones – making this your next local favourite.
Michael Badr and Marco Tenuta spoke to The Write Drop for our At The Bar series.
MY CITY:
MARCO TENUTA: Melbourne has an amazing multicultural energy. You can see it everywhere, especially in the food and hospitality scene. There’s such a huge mix of cultures, and no matter what you’re craving or what time it is, you’ll find it here. That’s what makes Melbourne so special.
MICHAEL BADR: I was born and raised in Melbourne and absolutely love how diverse the city is, especially the food and culture. I’ve been working in the CBD for the past 20 years and still enjoy discovering hidden laneways and little gems around the city. I love the hustle and bustle. Melbourne really is a city that never sleeps.
FAVOURITE FOOD MEMORY
MARCO TENUTA: At Trattoria Aldina in Modena. I had the most incredible braised pork shin. It was simple, rich, and absolutely full of flavour. The brilliance of the dish was in its simplicity, no fuss, just perfectly cooked honest food.
MICHAEL BADR: It would definitely be from one of my favourite Melbourne restaurants, Flower Drum, the lobster noodles with chilli, ginger and spring onion. An absolute classic.
FAVOURITE BAR
MARCO TENUTA: I’d say my favourite bar is The Melbourne Supper Club on Spring Street. It’s got a cozy, European feel, great drinks, simple but tasty food, perfect for a nightcap after work.
MICHAEL BADR: For a dry martini with a lemon twist, it has to be Gin Palace. Hands down the best martinis in Melbourne.
DRINK THAT DESCRIBES YOU
MARCO TENUTA: I would say a French Burgundy Pinot Noir. It’s classic, gentle but full of character.
MICHAEL BADR: I’d say a classic Negroni, strong, complex, with a cheeky edge.
BEST HANGOVER CURE
MARCO TENUTA: Nothing beats a wood-fired pizza, a classic Margherita topped with fresh thin slices of San Daniele prosciutto.
MICHAEL BADR: After a big night, there’s nothing better than a plate of spaghetti aglio e olio, loaded with anchovies and a generous punch of chilli.
BEST INTERSTATE BAR
MARCO TENUTA: Paradise in Potts Point. It’s a European-style wine bar with a relaxed, unpretentious atmosphere. The Italian snacks are simple but delicious, and the wines are really well chosen.
MICHAEL BADR: The Caterpillar Club on Pitt St in Sydney is a super cool underground spot. They spin vinyls and have a really fun laid-back vibe, and the food is great too.
OVERSEAS BAR
MARCO TENUTA: My business partner mentioned Camparino in Milan and I’d have to agree. We visited recently while on a business trip, and the bar’s classic interiors, prime location and extensive Campari selection make it a must visit.
MICHAEL BADR: The iconic Camparino in the Galleria, Milan, is a must for aperitivi. Head there in the late afternoon, grab a seat and watch people stroll by. Explore their extensive Campari menu, and enjoy a drink alongside their classic snacks.
FAVOURITE WINE
MARCO TENUTA: Elio Altare Barolo.
MICHAEL BADR: Giacomo Conterno Barolo.
FAVOURITE WINERY
MARCO TENUTA: Vallepicciola in Tuscany was amazing. Alessandro Cellai. The winemaker, shared his knowledge with so much warmth and passion, a real master at what he does. The overall hospitality made the visit feel really special.
MICHAEL BADR: In Tuscany, Marchese Antinori is a must. You can’t beat the views and the history. The wines are amazing and the restaurant is fantastic. The whole experience is incredible.
NEXT DESTINATION
MARCO TENUTA: New York. I’m excited to rediscover its diverse restaurant and hospitality scene, soak up the city’s vibrant buzzing energy and enjoy some sports games with the family.
MICHAEL BADR: To travel to Greece, get lost in Athens’ little laneways, hop between islands for some sun, eat fresh seafood by the beach, and sip on a cold glass of Assyrtiko.
