Chef Choice of the Year 2016 at World Gourmet Summit Singapore. 2 times Finalist Chef and Restaurant of the Year at World Gourmet Summit

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Della Pope
6 years ago
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OLIO KENSINGTON STREET BY LINO SAURO Chippendale s burgeoning Kensington Street precinct has received another injection of exciting new international food talent.

2 OLIO KENSINGTON STREET BY LINO SAURO Chippendale s burgeoning Kensington Street precinct has received another injection of exciting new international food talent. Sicilian-bn award-winning chef Lino Sauro (Gattopardo, Singape) opened Olio Kensington Street in January 2017 to show Sydney why Sicilian is the new Italian. Olio (Italian f oil) opens in the beautifully rested The Old Rum Ste with a contempary indo dining room and rooftop terrazza overlooking Chippendale. Sauro comes from a long lineage of self-sufficient Sicilian farmers where he grew up with meals that were created with the quality produce grown on the property. This translates into Sauro s menu with dishes that reflect a strong connection to his Sicilian roots. Keeping it in the family, Sauro sources his olive oil the base of all his dishes from the family s Sicilian farm. Typical of the region, seasonal seafood, wild fennel, raisins, saffron and couscous are hero ingredients on Olio s menu. Chef Choice of the Year 2016 at Wld Gourmet Summit Singape 2 times Finalist Chef and Restaurant of the Year at Wld Gourmet Summit

TERRACE DINING Olio Kensington Street offers a unique alfresco dinning option atop the private rooftop terrace overlooking Chippendale s bustling Kensington Street.

4 TERRACE DINING Olio Kensington Street offers a unique alfresco dinning option atop the private rooftop terrace overlooking Chippendale s bustling Kensington Street. With seating f me than 40 people, a rooftop bar and cover from the weather, Olio Kensington Street s Terrace Dining is perfect f functions and special events too. The rooftop terrace continues Olio Kensington Street s interi design theme featuring modern white and grey chairs set against the iginal brickwk of The Old Rum Ste and pots of traditional olive trees.

CANAPÉ MENU MEAT VEGETARIAN SWEET - Green asparagus wrapped in parma ham and saffron cheese - Cold foie gras crème brulée with berry coulis and salt flakes - Rolled wagyu beef carpaccio, rucola, pear

ravioli and mushroom cappuccino - Cured kobe beef carpaccio roll with homemade mayonnaise and celery root - Spanish 5 jotas ham with fresh burrata cheese - 36 month aged wheel parmesan - Dried pcini

Sicilian eggplant caponata - Momotaro tomato coulis and fresh ricotta cheese - Sweet yellow pumpkin cream with crispy parmesan chips - 64 quail egg with sunchoke and truffle mousse - Burrata cream,

5 CANAPÉ MENU MEAT VEGETARIAN SWEET - Green asparagus wrapped in parma ham and saffron cheese - Cold foie gras crème brulée with berry coulis and salt flakes - Rolled wagyu beef carpaccio, rucola, pear and parmesan - Crispy homemade semolina grissini and parma ham - Red wine braised Rangers Valley beef sht ribs - Wagyu beef brisket in black pepper sauce - Homemade wagyu sht rib burger - Foie gras ravioli and mushroom cappuccino - Cured kobe beef carpaccio roll with homemade mayonnaise and celery root - Spanish 5 jotas ham with fresh burrata cheese - 36 month aged wheel parmesan - Dried pcini mushroom quiche - Oven baked mini eggplant parmigiana - Cold pasta risone with truffle and chives - Cherry tomato and mozzarella caprese - Golden deep fried vegetarian arancini - Sweet and sour Sicilian eggplant caponata - Momotaro tomato coulis and fresh ricotta cheese - Sweet yellow pumpkin cream with crispy parmesan chips - 64 quail egg with sunchoke and truffle mousse - Burrata cream, basil jelly and tomato coulis - Deep fried, black sesame coated saffron rice - Mini tiramisu - Almond panna cotta - Wild berry shtbread tartlet - Shtbread seasonal fruit tartlet - Bitter chocolate mousse and Sicilian salt - Amedei chocolate mousse, truffle scent, vanilla oil and sea salt in a sable shell - Rhum baba with lemon sbet - Handmade seasonal fresh fruit tartlet

CANAPÉ MENU SEAFOOD - Ocean trout gravlax with ange and smoked caviar - Desalted cod fish in potato foam and spring onion - Calamari mini burger with mint and mayo sauce - Sea urchin with chickpeas

Beetroot cured Scottish salmon, smoked caviar and shiso - Wild sea bass carpaccio, anchovy essence and oscetra caviar - Hokkaido scallop tartare with fresh fava bean cream and mint oil emulsion -

6 CANAPÉ MENU SEAFOOD - Ocean trout gravlax with ange and smoked caviar - Desalted cod fish in potato foam and spring onion - Calamari mini burger with mint and mayo sauce - Sea urchin with chickpeas and citrus caramel - Salmon pancake, sour cream and won roe - Spanish red prawns in cocktail sauce - Lemon anchovy croutons - Seafood stew in a cup - Fresh sea urchin, lard and smoked sea salt - Beetroot cured Scottish salmon, smoked caviar and shiso - Wild sea bass carpaccio, anchovy essence and oscetra caviar - Hokkaido scallop tartare with fresh fava bean cream and mint oil emulsion - Monk fish liver with smoked eel and caviar - Risone pasta with braised octopus and bone marrow - Charred octopus, Sicilian olives, sun-dried tomatoes and celery root - Sicilian red prawns with butternut squash and chive cream 4 canapés: $18pp 6 canapés: $28pp 8 canapés: $38pp 10 canapés: $48pp

7 LUNCH MENU Sample* 3 COURSE $38 4 COURSE $58 5 COURSE $68 L insalata Ricca Mache, radicchio, walnuts, apple, olives and burrata cheese Pappa Al Pomodo Sicilian san marzano tomato and garlic bread soup La Nma (v) Rigatoni mancini with eggplant, tomato sauce and aged ricotta cheese Dentice Grilled wild snapper with pistachio sauce and Sicilian caponata Semifreddo Di Lino Chef Lino s signature nougat parfait with toasted noto almond sauce Calamari Chargrilled calamari with lemon and egano vinaigrette Tonnarelli Gamberi e N duja Squid ink spaghetti with king prawns, n duja and spring onion Dentice Grilled wild snapper with pistachio sauce and Sicilian caponata Galletto Arrosto Con Ttino Di Patate E Pecino Sous-vide and roasted free range ganic spatchcock with potato rosti Cannolo Siciliano Crispy espresso infused wafer filled with ricotta cream, prickly pear sauce and pistachio ice cream Caponata Tiepida con Burrata Warm Sicilian caponata with fresh burratta cheese Calamari Char-grilled calamari with lemon and egano vinaigrette Risone Risone pasta with braised octopus and bone marrow Puntine di Manzo Wagyu 22 hour slow cooked and citrus glazed wagyu sht ribs Millefoglie Amedei chocolate and caramel millefeuille with vanilla oil and smoked sea salt *Chef Lino is flexible and can cater to your requirements. Sample menu is subject to seasonal availability.

9 DINNER MENU Sample* 3 COURSE $68 4 COURSE $98 5 COURSE $118 Sardine alla Beccaficu del Gattopardo Fresh South Australian sardines with warm bread, pecino cheese, garlic and parsley Riso Acquerello Con Pesto Di Mandle e Polvere di Castagne Leonfte rice with almond pesto and chestnut powder Cobia Su Letto Di Caponata e Pistacchio Grilled Cobia filet in Sicilian caponata with pistachio sauce La Cassata del Gattopardo Not the traditional Sicilian ricotta cheesecake *Chef Lino is flexible and can cater to your requirements. Sample menu is subject to seasonal availability. Carpaccio Di Mazzancolla, Olio Al Cerfoglio, Colatura Di Alici King prawn carpaccio with chervil oil essence and anchovy essence Risone Risone pasta with braised octopus and bone marrow Cernia al Pepe Verde Steamed New Zealand garoupa with green pepper and champagne sauce Lombatello alla Brace Chargrilled wagyu beef onglet (Butcher s steak) Cannolo Siciliano Crispy wafer filled with ricotta cream, prickly pear sauce and pistachio ice cream Capasanta con Pro e Nocciole Pan seared scallops with poached leek and toasted hazelnut cream Burrata e Parma Bread fritters with soft burrata cheese and parma ham Ravioli con Gamberi Ravioli with king prawns, black truffle and burrata sauce Merluzzo Atlantico con Crema di Romanesco Pan seared Atlantic cod with romanesco purée, tomato and garlic confit Lombatello alla Brace Chargrilled wagyu beef onglet (Butcher s steak) Millefoglie Amedei chocolate and caramel millefeuille with vanilla oil and smoked sea salt

BEVERAGE PACKAGES STANDARD PACKAGE $48 PP Soft Drinks and Juices Sparkling Dalzotto Pucino Prosecco, Victia White Wine La Mura Grillo, Sicily La Vis Pinot Grigio, Italy Red Wine La Mura Nero d Avola,

10 BEVERAGE PACKAGES STANDARD PACKAGE $48 PP Soft Drinks and Juices Sparkling Dalzotto Pucino Prosecco, Victia White Wine La Mura Grillo, Sicily La Vis Pinot Grigio, Italy Red Wine La Mura Nero d Avola, Sicily Varaglione Primitivo, Italy Beers Messina, Sicily PREMIUM PACKAGE $68 PP Soft Drinks and Juices Sparkling Riva Dei Frati Prosecco Italy White Wine Contesa Pecino, Abruzzo Pomino Bianco Chard. Blend, Italy Red Wine Spadafa Rosso Cab Blend, Sicily Mazzei Badiola Sangiovese Beers Messina, Sicily

While there is no venue hire fee, there are varying minimum spends: Weekdays: Weekend: Lunch: $3,000 Lunch: $6,000 Dinner: $6,000

11 BOOKINGS AND ENQUIRIES F all bookings and enquiries f Olio Kensington Street by Lino Sauro, please contact our events team at: events@kensingtonstreet.com.au on (02) Capacity: 120 Standing 80 Seated We can cater f people. While there is no venue hire fee, there are varying minimum spends: Weekdays: Weekend: Lunch: $3,000 Lunch: $6,000 Dinner: $6,000 Dinner: $10,000 Terrace Only: 30% Terrace Only: 30% olio.kensingtonstreet.com.au Olio Kensington Street Level 2, The Old Rum Ste 2-10 Kensington Street Chippendale, Sydney

olio.kensingtonstreet.com.au (02)

olio.kensingtonstreet.com.au (02) (02) 9281 0922 events@kensingtonstreet.com.au Lino Sauro Chef Choice of the Year 2016 at Wld Gourmet Summit Singape Two times Finalist Chef and Restaurant of the Year at Wld Gourmet Summit OLIO KENSINGTON