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Loose leaf ‘Dilmah’ 5
English Breakfast, Earl Grey
Chamomile, Peppermint, Green Tea
Italian Almond, White Lychee
Locally roasted by Locale Espresso 5
Espresso, Macchiato, Ristretto, Piccolo
Flat White, Cappuccino, Mocha,
Long
Black, Hot Chocolate
Amari
Averna Sicila 10
Bràulio Lombardia 10
Montenegro Emilia Romagna 10
Grappa
Francoli Moscato 10
Francoli Limousin (barrel aged) 14
Liqueurs
Kahlúa 8
Luxardo 12
Limoncello 12
St Germain (elderflower) 14
Molinari Sambuca (liquorice) 12
Chambord (black raspberry) 12
Baileys Irish Whiskey & Cream 10
Disaronno Originale Amaretto 10
Frangelico (hazelnut) 10
Welcome to Olio
Chef Lino Sauro invites you to experience the ‘nuovo Sicilian’.
Olio Kensington Street is a heartfelt ode to the culinary landscape of Sicily’s coastal shores.
With a strong focus on seafood and a nod to the mainland's Italian cuisine, Olio's menu
reflects the history of spice merchants docking in the bays of Sicily with their agricultural
treasures from Greece, Spain, France, Africa and the Middle East. Sicily may geographically be
a Mediterranean Island, but gastronomically, it's a global melting pot.
Chef Lino will transport you to his hometown village through Olio's menu, adding modern
techniques and interpretations to the traditional recipes passed down to him by previous
generations. Olio means oil in Italian, and on your table you'll find a bottle of Olive Oil direct
from Lino’s family farm in Sicily. In every drop, you'll taste the rich history of Lino's ancestry and
the influences that made him the passionate and proud chef he is today.
Saluti!
Loose leaf ‘Dilmah’ 5
English Breakfast, Earl Grey
Chamomile, Peppermint, Green Tea
Italian Almond, White Lychee
Locally roasted by Locale Espresso 5
Espresso, Macchiato, Ristretto, Piccolo
Flat White, Cappuccino, Mocha,
Long
Black, Hot Chocolate
Amari
Averna Sicila 10
Bràulio Lombardia 10
Montenegro Emilia Romagna 10
Grappa
Francoli Moscato 10
Francoli Limousin (barrel aged) 14
Liqueurs
Kahlúa 8
Luxardo 12
Limoncello 12
St Germain (elderflower) 14
Molinari Sambuca (liquorice) 12
Chambord (black raspberry) 12
Baileys Irish Whiskey & Cream 10
Disaronno Originale Amaretto 10
Frangelico (hazelnut) 10
All our pasta flour is made with organic whole grains proudly sourced
from local Australian producers.
RAVIOLI 33Homemade filled with Scarlet Prawns, Sweet Peas, Fried Leeks, Burnt Butter
BUCATINI 29Semolina Pasta with Fresh Sardines,
Wild Fennel, Saffron Raisins, Pine Nuts
TONNARELLI 33Artisanal Squid Ink Pasta, QLD
Spanner Crab, Spicy Pork ‘Nduja
CALAMARATA 29Mussel Sauce, Lemon, Roasted Pistachio
PAPPARDELLE 29Duck Ragu, Chamomile & Juniper Berries,
Pecorino
DITALI 29Artichokes, Broad Beans, Asparagus,
Mint & Garlic
OSTRICHE (6pc) 30Sustainable ‘Appellation’ Oysters,
served natural or with Rock Melon & Ginger Kombucha
TONNO 24Raw Tuna Carpaccio, Pickled Mushrooms,
Horse Radish Puffed Rice Chips
FIORI 24Stuffed with Fish & Steamed Zucchini
Flower, Cuttlefish and Ink
AGRODOLCE 22Roasted Pumpkin Escabeche with Orange & Sour Cream
POLIPO 29Triple Cooked Octopus, Spiced Saffron
Sauce, Fried Sweet Potato, Bottarga Mayo
KINGFISH TART 26Tomato Tart, Kingfish Crudo, John Dory Liver Pâté,
Flying Fish Roe, Fermented Fennel, Finger Lime
CALAMARI 24Chargrilled SA Calamari, Fermented
Shallots, Chickpeas, ‘Nduja Aioli
ROASTED COCKTAIL ROSEMARY POTATOES 9
ORGANIC BABY SPINACH SALADORANGE, WALNUTS, PECORINO 15
ROASTED SAVOY CABBAGEWITH PINE NUTS & RAISINS 9
RYE & SPELT SOURDOUGH BOULEBAKED IN-HOUSE, OLIO EVOO 9
SPADA 39Seaweed Coated and Chargrilled Swordfish Loin,
Sweet & Sour Caponata, Mint & Capers
DENTICE 39Red Emperor Fillet, Pipis, Broad Beans,
Black Garlic
ZUPPA 40Lino’s Signature Spicy Seafood
Stew in a Terracotta Pot
WAGYU 46Charred Westholme Wagyu Beef MBS 9+,
Textures of Sunchoke, Truffle Jus
STARTER PASTA
SPECIALSAsk about our fresh daily seafood and other specials
MAIN
Please note that a 10% surcharge applies on Sundays & Public Holidays and with a group of 8 people or more.
• Choose 2 dishes from starter, pasta and main •
SIDES
OLIO SNACKSicilian Arancino
~
TONNORaw Tuna Carpaccio, Pickled Mushrooms, Horse Radish Puffed Rice Chips
TONNARELLIArtisanal Squid Ink Pasta, QLD, Spanner Crab, Spicy Pork ‘Nduja
SPADASeaweed Coated and Chargrilled Swordfish Loin,
Sweet & Sour Caponata, Mint & Capers
WAGYUCharred Westholme Wagyu Beef MBS 9+, Textures of Sunchoke, Truffle Jus
PISTACCHIO E LATTEPistachio Semifreddo, Milk Crumb, Milk Foam, Milk Chips
~PETIT FOUR
DEGUSTATION MENU · 5 COURSES/$88pp ·
OLIO SNACKSicilian Arancino
~
AGRODOLCERoasted Pumpkin Escabeche with Orange & Sour Cream
DITALIArtichokes, Broad Beans, Asparagus, Mint & Garlic
VERZARoasted Savoy Cabbage, Pine Nuts & Raisins
STRACCIATELLAFresh Milk Curd with Olio’s Sweet & Sour Caponata
PISTACCHIO E LATTEPistachio Semifreddo, Milk Crumb, Milk Foam, Milk Chips
~PETIT FOUR
Wine pairing available at $70ppMin order for 2pax
· VEGETARIAN ·
OUR OLIO
“Fruity like fresh wild herbs or tomato leaves. Well balanced between piquant and bitter.”
TECHNICAL DATA:
Colour: Golden yellow with green touches
Acidity: Varies between 0.2 and 0.3%
Bitter Component: Balanced
Piquant Components: Balanced
Filtering: Natural Decantation
NOTES ABOUT THE TREES & HARVEST:
Centuries old: Giarraffa - Minnulara
Young olive trees: Nocellara Etnea – Carolea
Distance between trees: 6m x 6m
Time of harvest: October - November
Method of harvest: Picked by hand with the help of nets
Take Home Bottle$25 - 250ml
THE CHOICE OF AN OIL MILL
When selecting the mill to use we took into account
different aspects which we believed were essential to
guarantee the quality of the extra virgin olive oil:
- The technology of the press plant.
- The hygiene of the oil press
- The hygiene of the storage rooms
- Pressing our decision was to press the olives in a
continuous cycle. This procedure guarantees the quality
of the extra virgin olive oil. We take special care at this
stage, as do our controllers, as the changing process from
olive to oil is very sensitive.
The quality of our extra virgin olive oil results not only from the processing of the olives in
accordance with the organic guidelines, but also the conscientious agronomic management
of the production and onward forms of transformation. We fulfil our idea of global quality
by trying to protect the environment and most of all preserving the typical characteristics:
the aroma and taste of the extra virgin olive oil. The maturity of the harvested olives directly
influences the final attributes of the extra virgin olive oil. A very ripe olive creates a golden
oil with a delicate scent whereas an unripe olive causes the oil to be green with a milder,
fruity taste.