Lupo

4 Reviews on “Lupo”

• Joshua Abell

  Great food and even better service – I had the spanner crab linguini and tiramisu and it was absolutely delicious! Another winner from Scott Picket!

  February 20, 2020, 2:22 am

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• Gigi

  Another amazing venture by Scott Pickett! Beautiful hand made pastas and a romantic environment. It’s a yes from me! Bravo!

  February 20, 2020, 2:22 am

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• Morgs71

  Intrigued to try Scott Pickett’s recent foray into Italian dining, I stopped by Lupo for a beautiful, long lunch. Firstly, I was impressed by the beauty of this gorgeous space on busy Smith Street. A large, open venue with high ceilings, beautifully rustic walls and comfortable bistro style furniture. I loved the open kitchen as it makes you feel more at home.We were welcomed warmly and picked some fabulous wines from a fairly extensive drinks menu. The staff were attentive and delightful, talking us through the menu and offering suggestions when we asked about house specialties.We decided on one lighter dish, and a heavier option with the gnocchi and this proved to be a fantastic decision, as it allowed us room for an amazing dessert. Starting with the kingfish crudo, this elegantly plated dish was a perfect combination of fresh kingfish with a delicious whipped fish roe, thinly sliced green tomatoes, fennel and a beautifully refreshing dressing. The fish was so tender, and the combination of salty roe and sweet tomato really worked. This dish was an amazing start, and as delicious as it looked.Onto the cacio e pepe gnocchi. Perfect pillows in a delicious peppery sauce. So much cheesy goodness in every bite, and surprisingly light gnocchi, with the most divine, creamy texture. I found the serving size to be quite generous for lunch, and both these dishes complemented each other quite well.Despite being impressed by these dishes, we certainly saved the best for last. Our dessert was a tiramisu, but in no way was this the traditional version dished up by Nonna. Spectacular to look at, and absolutely delicious to eat, this dessert was heaven for a coffee lover like myself. Two beautifully thin meringue wafers sandwiched layers of mousse, mascarpone and caramel; all topped of with cooling icecream and a mountain of shaved chocolate. This is easily one of the best desserts I’ve had this year.After visiting Lupo, I’m impressed with the modern twists on classic Italian fare; and combined with the serene and elegant ambience, this new establishment is sure to be a huge success.

  February 20, 2020, 2:22 am

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• Alan Tse

  We came for a special function put on by one of the groups that organises group dinners. I have been looking forward to try this place for some time as I’ve been a fan of Scott Pickett’s and I was wondering how they could get some less than flattering write ups given his track record. We went to the upstairs private dining room which is up a flight of fairly steep stairs – so you’ve got to be a bit careful if you are planning on having a few. The service was a bit slow with a few gaps between courses; which unfortunately I think is a part of these group functions which does give me some reservations about holding one there. For antipasti was had anchovy & njuda on toast and gnocco fritto. I really loved both these dishes. The toast was beautifully balanced with the salt, acid and heat. The gnocco fritto was very cheesy and nice, and I would have been happy to have another one or two! This was a surprise as it wasn’t included in the courses that we had expected.This was followed by burrata which was lovely and the king fish which was truly sensational. The kingfish was served with whipped fish roe, green tomatoes and fennel and it was truly delightful.The pasta that came was some sort of ravioli – unfortunately this was cold. No doubt the wait between courses contributed to this. The steak was amazing, really tender and perfectly cooked. One could of course not finish without dessert – the Tiramisu was beautifully constructed and delicious!I think the reviews have got it wrong here and I suspect they’ll do an even better job if not catering to a group. Most of the dishes were delightful and at around $100 per head it was good value and an excellent compilation of the chef’s talents. I’d happily come back.

  February 20, 2020, 2:22 am

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