Olio

Olio specialises in modern Sicilian cuisine - its website tells us that Sicilian is the new Italian. Its focus is on seasonal ingredients and its olive oil is from the chef, Lino Sauro's family farm in Sicily, which is pretty damn cool.

Bread and Olive Oil

So let's talk about the olive oil. It is slightly on the citrusy side, very clear, very fragrant. The bread is good, if not particularly memorable.

Capasante

Hokkaido scallops is cooked in a leeks sauce with wild mushrooms - the woody earthiness of the mushrooms bring out the freshness of the scallops (which are lightly seared), and vice versa.

Pappardelle

The pasta is, of course, home-made. THe pappardelle is satisfyingly thick, the perfect vehicle for the wagyu beef ragu in a black pepper sauce.

Ravioli

Isn't it so strange that store-bought ravioli could be so terrible, yet freshly made ravioli so delicious that you can barely believe you are eating the same dish? The skin of the ravioli at Olio is paper-thin, it really is just a little parcel in which to deliver the Argentinian prawns, which are juicy and bouncy. These little golden pillows are drizzled in a rich, deep black truffle and burrata sauce.

MBS 6+_ Wagyu Beef Oyster Blade

That's 6+ marble score, everybody - as if that's not enough, the beef is also 36 hours slow cooked, so melt-in-mouth doesn't even begin to describe it. The dish is finished in just a couple of mouthfuls - but it really hits that sweet spot. A must-try for any beef-lovers. It is served owith mash kumera (which lends sweetness) and red onion gel.

Gamberoni

King prawns are chargrilled in lard - yes, lard - which gives is a depth of flavour that is absolutely mouth-watering. The prawns are served on a bed of pearl cous cous and dotted with a couple of currents for that sweet-and-salty hit.

Pastiera Napoletana

This is a classic - Neapolitan milk curd is rested on a bed of wheat, which are earthy and toasted to fragrant perfection. The contrast in texture is very pleasant - it's like eating fancy coco-pops! This is probably one of my favourite restaurant desserts.

Semifreddo

The semifredo is made of organic almond, resting in a moat of goat cheese and white chocolate cream - the beauty of it being that the sweetness of the white chocolate is balanced by the slight tartness of the goat cheese. The dessert is finished off with a sprinkling of freeze-dried berries.

Oh, and they serve drinks. Delightful, delightful drinks.

Score: 4/5
Price: around $150pp.
Address: 2/2/10 Kensington St, Chippendale NSW 2008
Website: https://olio.kensingtonstreet.com.au/