Olio

4 Reviews on “Olio”

• Culinary Artist

  Olio Italian for Olive Oil.Place:Located in beautifully restored The Old Rum Store, serving Sicilian Cuisine in heart of Kensington Street Precinct.Service: waitress who look after my table, Jana ( sorry if I spell your name wrong), she is full of knowledge of what she is selling.Its a top class service!Came just pass 18.00pm, service was attentive, however when its peak hour around 7.30 pm, I feel like the are short of staffs, since I only saw 3 girls running the food to cater almost full house customer.Food and Drink:As a started:Complimentary bread with nut mascarpone and compressed cucumber.Garden lemonade ( house made ), taste so refreshing, garnished with mint and cucumber.Olio Spirits also a very nice, although i like garden lemonade better.As a starter I have:Polipo: spicy charred Fremantle octopus, lemon crushed potato salad, mint roasted capsicum and bottarga mayo.Love how tender the octopus was, goes well together with potato and minted roasted capsicum.I do like the bottarga mayo, but to my liking a little salty.Burrata:Fresh vannella burrata cheese, beets confit, pickles& dried fruit and almond pesto.This dish looks deceptively simple but deliver a very nice flavour.Everything comes together and still the burrata is shining through as centre piece of the dish.Next Course we have:TonnarelliWith homemade squid ink, QLD Spanner crab and spicy pork Nduja.This egg pasta basically similar to spaghetti shape but in my observation just a little square shape.Love the spiciness from the pork salami on the sauce that gives a profile background complimenting the squid ink and the spanner crab meat. Its a tasty dish, for sure!However,The next dish, Ravioli, with scarlet prawns filling, black truffle and burrata sauce was a talking point.Pasta perfectly cooked, the prawn and the black truffle was amazing combo and the sauce…. it was magical!Ill comeback just for the ravioli, I promise you guys!Dessert: Seasonal Fruit Granita, Brioche Gelato and poached nectarine looks amazing!Brioche gelato is a unique flavour, unfortunately the nectarine were mushy, I think poached too long, and sourness from granita flavour just hit a your palette and give this sensational refreshing after taste.PistachioMouse tart, milk ice cream and mulberries … Oh.. my new favorite dessert.Flavour combination was perfect! Not too sweet, and the milk ice cream was surprisingly good and the tart base was just soft and crumbly.Also petite four for tonight was chocolate cake, it was light yet yummy!

  April 14, 2019, 9:25 pm

  Log in to Reply
• Mitha Komala | @mithakomala

  Amazing service! staff is very attentive.Must order: egg pasta tagliolini, arancini balls, florentine steak and whole steamed fish.They also have amazing soft sourdough to start your meal with! Their tiramisu is delicious Food comes around 10-15 mins.

  March 29, 2019, 9:08 pm

  Log in to Reply
• Sydney Food Lover

  Tucked away in a quiet laneway, on top of a warehouse converted building, inside lies this modern Sicilian restaurant. Italian is one of my favourite cuisines so I was fairly excited to try Olio. Ordering an aperitivo is a must when having Italian, I chose the grapefruit spritz which was a citrusy twist on the classic cocktail. I was impressed with the bread basket which contained a selection of different breads including a Sardinian music crispbread that I had tried in Sardinia. We also each got a small plate of mortadella mousse with pistachio which was simply devine. If the bread and accompaniments write anything to go off, I was in for a treat with the three courses ordered. For starters, we shared a couple of dishes. Charred Citrus Fremantle River Octopus, Lemon Crushed Potato Salad, Mint Roasted Capsicum and Olive PowderSicilian Eggplant Caponata with Ricotta Mousse. The presentation was beautiful, as was the taste. The mousse was light and fluffy, with gentle eggplant flavours. My main was the Homemade Ravioli with King Prawns, Black Truffle and Burrata Sauce. Large, delicate egg pasta parcels filled with this well balanced prawn filling with an aromatic sauce, this was a gorgeous main course.And to finish off the meal, we sampled a number of dessert dishes including:Cannolo Siciliano – Crispy Wafer Filled with Ricotta Cream & Candied Citrus,Blood Orange Sauce and Bronte Pistachio Gelato. Now, dining at a Sicilian restaurant, it is a necessity to order an cannolo, a classic Sicilian pastry. The crispy, pastry was filled with a delightfully creamy ricotta cream with citrus and pistachio flavours accompanying it. I could have eaten a whole one (or two) on my own!Rice and honey – Semolina Parmesan Cheesecake, Crispy Milk, Honey Cream,Saffron Lime Gel and Toasted Rice Gelato. Now this was an interesting, stand out dessert! A very interesting and unique blend of sweet and savoury flavours. The parmesan offers a slightly savoury, subtle flavour against the sweet and natural flavours of the milk and honey. This dish is like nothing that I’ve tasted before, I liked it!Brioche granita – Seasonal Fruit Granita, Brioche Gelato and Poached Nectarines. At first I wasn’t sure about the combination but this dish worked well. The granite is super refreshing and is lovely and fruity. The brioche is more in the background of this dish, the main focus are the fruit flavours. The Classic Italian tiramisu – a good, classic dessert. This hit the spot, if you want a classic coffee based dessert, order the tiramisu, otherwise, I would recommend their other above desserts for something different.Overall, a really pleasant dining experience that surpassed any expectations. Unique, inventive and classic Italian flavours. We dined using the Entertainment Book which provided a 25% discount which worked out to be excellent value for the quality of food that was served. I would happily recommend and come back again!

  January 24, 2019, 4:57 pm

  Log in to Reply
• Katie Dav

  Fresh and unusual Italian dishes with good sized portions, the restaurant did not cater for vegan choices.The cake at the end was amazing would order again

  January 1, 2019, 3:27 am

  Log in to Reply