Hailing from a long line of self-sufficient Sicilian farmers, Chef Lino Sauro grew up surrounded by fresh seafood, olive groves, local produce and home cooking. In Singapore, where he has spent the last decade, his food was showered with awards, and now in Sydney he is proud to present Olio (meaning ‘olive oil’).
Among the exposed brick and ceilings of the dining room, a skilled bar staff mix creative cocktails, and the waiters are able to help you navigate through a diverse Italian and global wine list.
Chef Sauro’s menu focuses on light and seasonal Sicilian cuisine, stepping away from the more familiar heavier and creamier Italian dishes. Seafood features throughout the menu, starting with an amuse-bouche of mullet with crisp betel leaf and pesto. Chargrilled octopus, fresh from Margaret River, is a standout starter and comes served with a crushed and citrus-packed potato salad. The pastas are complex and unique, with a house-made ravioli with king prawns, black truffle and burrata sauce delivering something rather special.
PSST! Sicilian olive oil, sourced from Chef Sauro’s family farm, is available for purchase.