Restaurants

Olive It… | Olio The Verdict

By Phoebe McRae - 26 Apr 2017

Chippendale’s foodie precinct shows no sign of slowing down, so I’ve made a pact with myself to make my way through each and every new opening on Kensington Street—because the restaurants there rarely disappoint, and Olio is no different.

Tucked away in The Old Rum Store, Olio is a trendy Sicilian style eatery like no other. Italian for olive, head chef Lino Sauro sources his olive oil (the base of all dishes) from his family’s Sicilian farm, and I’m telling you now, you’re going to want to steal a whole bottle for yourself.
 


 

When you first arrive at Olio you’ll be given the option to either eat on the terrace or inside the restaurant. Even if there’s a chill in air #sydneylife, choose the terrace. It’s basically a private rooftop (with olive trees, obvs) and will take you away from the hustle and bustle of all things concrete jungle.

Once you’ve settled in, order a bottle of vino (I went with the Sicilian Rosé and would definitely recommend it) then get set for a full on feast. On recommendation from the staff, I started with the oysters, arancini and burrata (because why the hell not?). Served with warm mushrooms and prosciutto, you’ve be a fool not get your laughing gear around this super creamy cheese. If you’ve got a grumbling belly (guilty), order the polipo (think charred, citrus glazed octopus) as well. 
 


 

For mains, you’re going to want to order one of everything so make sure you bring your whole squad. Pasta fans will love the homemade ravioli with king prawns, black truffle and burrata sauce and the risone served with red wine, braised octopus and bone marrow, but the highlight of the menu is the dentice. The 900g salt baked wild snapper is what seafood dreams are made of. Paired with the roasted rosemary potatoes, steamed greens and seasonal mixed salad, let’s just say it was a serious treat.
 


 

Just when I thought the night couldn’t get any better, I made room for dessert and was blown away by the Sicilian Summer (think watermelon, wild strawberries, hibiscus, beetroot and raspberries) and La Cassata (non-traditional Sicilian ricotta cheesecake). Make sure you do the same. You can thank me later.
 


 

If you're wondering what we thought of Mr. then click here

Image credit: Jennifer Romero

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