Melbourne made headlines not so long ago thanks to an egg that didn’t originate from a chicken at all, but rather a combination of sweet potato, coconut milk and linseed protein. It’s this exact egg which will be making its debut in Sydney at new Italian venue Mark + Vinny’s, an Italian spaghetti and spritz bar en route to Surry Hills that will be bringing vegan takes on pasta classics, served alongside innovative new spritz ideas. The venue comes courtesy of a creative collaboration between Mark Filippelli and Vince Pizzinga, joined by head chef Adrian Jankuloski (formerly of Icebergs Dining Room & Bar, North Bondi Italian and The Dolphin). Filippelli is the man behind Melbourne’s Matcha Mylkbar and that vegan egg, and which has the same protein and amino acid benefit as the traditional animal-created ingredient. Pizzinga however doesn’t come from hospitality, but rather he is best known for co-writing Delta Goodrem’s Innocent Eyes. One of the 50 spritz on the menu has even been named in her honour. Home cooking will be the menu’s forte, with the menu’s fresh pasta made both in-house or exclusively by award-winning pasta maker Joe Cassaniti of Peppes Pasta. There will be traditional dishes, include cacio e pepe spaghetti with pecorino romano, alongside modern takes that include vegan carbonara made with vegan egg yolk and cured mushroom. Mark + Vinny’s 52 Waterloo Street, Surry Hills markandvinnys.com