South Melbourne restaurant Lamaro's set to relaunch as Lamaro's Bodega

Lamaro's in South Melbourne is set to relaunch as Lamaro's Bodega, a Spanish-influenced restaurant and bar embracing sustainable business practices.

The menu has been built around nose-to-tail eating featuring produce from Cape Schanck Farm on the Mornington Peninsula and western Victoria's Greenvale Farm, both part of the family-owned Colonial Leisure Group's portfolio.

The kitchen will collaborate with Greenvale Farm's Anthony Kumnick to highlight the ethically raised, rare-breed pork in dishes such as whole suckling pig and roasted pig's head with seasonal condiments, perhaps roasted parsnip and prunes in the cooler months, and lettuce, Vietnamese mint and corn in the summer.

The kitchen has been equipped with a Josper oven, an asado grill and a Closed Loop compost system, which will fertilise the vegetables from Cape Schanck Farm.

The dining room has been redesigned by CBD architects Techne with lots of dark woods and rendered walls. Two private dining rooms will augment the 50-seat dining room and bar area.

Marvin Holder, who's just wrapped up five years at Vue de Monde, will manage front-of-house; his assistant manager is Andrew Harvey, fresh from another CLG post at the Robbie Burns, Collingwood.

Lamaro's Bodega is set to open in mid-September.

273 Cecil Street, South Melbourne, lamarosbodega.com.au