Jock Zonfrillo opens Mallozzi, an Italian bar with pasta and snacks under $10
Jock Zonfrillo’s new bar Mallozzi is only two doors away from his refined offering at Orana but in terms of vibe, pricing and philosophy it couldn’t be further removed.
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Jock Zonfrillo’s new bar Mallozzi is only two doors away from his refined offering at Orana but in terms of vibe, pricing and philosophy it couldn’t be further removed.
Opened in record time in the two-level space that was previously Iberia, Mallozzi is Jock’s first permanent venture to explore his love for the Italian food and culture with which he grew up.
The previously understated decor has changed dramatically in a two-week makeover.
Now, you walk in through the red, white and green of the Italian flag, past the salumi station to the upstairs kitchen that is plastered with the “paste-up” advertising posters showing the bold graphics and typography Jock says he has loved since he was a child.
Seating is at leather upholstered banquettes and stools that also feature in the downstairs bar where Mother Teresa looks serenely over proceedings.
Old black and white pictures of Jock’s relatives feature on the toilet doors and the drink coasters, including an amazing shot of Great Uncle Frank with his pet lion cub on the beach.
The food offering that will be overseen by chef Stefano Magrofuoco is a mix of salumi, “spuntino” snacks and bowls of pasta at sizes and prices (almost everything is under $10) that encourage grazing.
“It’s not an entree and it’s not tapas and it’s not canapes – it’s like you will find in an aperitivo bar in Italy,” Jock says.
“It might be before you go out or after you go out. Or like we do in Italy, you can spend most of the night somewhere like this.
“Everyone is conscious about eating too many carbs, so to have a bowl of pasta this size is perfect. And that is reflected in the price. Everything is super cheap.”
The low prices don’t mean there are compromises in the food. The buffalo ricotta is made in-house by Stefano. So is the tagliatelle. A special machine has been imported to make the “tigelle” flatbreads that will be filled with mortadella and cream cheese.
Drinks are overseen by Shaun Lau, previously sommelier at Orana and now a co-owner in this venture.
His list features a small selection of Italian varietals from home and abroad, starting with a house white and red at $9 a glass. Cocktails all have an Italian twist and Shaun promises the collection of “amaro” will grow.
“We want it to be a place where you can have a drink or a snack or stay and dine,” he says.
“You can have one snack or have 10. It will be loud, fun,
and fast.”
Mallozzi opens tonight. 279 Rundle St, city, mallozzi.com.au
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