As you walk inside Olio, this nouvo Sicilian restaurant, you can smell the aroma of food being prepared in the kitchen – a mixture of olive oil (no doubt with this) and some spices playing havoc on my brains, we just had to find a seat.
I enjoyed the rustic brick walls, dark wood panelling on the ceiling and the old wine barn building with open inviting windows and spacious flooring. Seated in one of the tables at the rooftop terrace, we ordered the beautiful Seasonal Oysters with Orange and Balsamic Vinaigrette, Cucumber Gel that went well with our glass of Apple Crumble and Negroni Sbagliato cocktails.
For mains, we ordered the Calamarata Pasta made with sautéed fresh Pipi Clams, Bottarga. If you don’t know this, bottarga is an Italian delicacy made of salted fish roe, which I often enjoyed as an appetizer whilst in Italy last year, best eaten drizzled with olive oil on a crostini. On Calamarata pasta, it makes a perfect blend of the seafood fantasy dried and cured for weeks in beeswax and salt.
Washed down with a fantastic bottle of white, we tucked into our Saltbush Tea Smoked Lamb Rump with Eggplant, Blueberries, Anchovy Sauce. Beautifully cooked to pink perfection, the tender morsels were quickly demolished.
To finished we shared bites of the Sicilian Summer dessert, a medley of fresh summer fruits as strawberries, watermelon, raspberries, beetroot and hibiscus. It was a simple joy for my palette, pleasing our tongues with a colourful madness on a plate. I was careful not to lick the plate clean after Luke took the last small red lump. I fell in love with this dessert.
Olio Kensington Street
2-10 Kensington Street,
Chippendale, NSW 2008
2 Hungry Guys dined as a guest