Sicilian-born chef Lino Sauro (Gattopardo, Garibaldi Singapore) will open Olio in Chippendale’s Kensington Street precinct in early 2017. Olio (Italian for olive oil) will occupy the restored Old Rum Store, with a contemporary indoor dining room and rooftop terrace overlooking Chippendale.
Sauro’s menu features dishes that reflect a strong connection to his Sicilian roots, sourcing olive oil – the base of all of Olio’s dishes – from his family‘s Sicilian farm. Typical of the region, seasonal seafood, wild fennel, raisins, saffron and couscous are showcased on Olio Kensington Street’s menu.
“This is the style of food my family and I eat in Sicily,” said Sauro. “At home we’re surrounded by the ocean and olive trees so obviously olive oil and seafood are very important. Sicily’s historic past also mean there are influences from North Africa and Mediterranean Europe. It’s a beautiful cuisine that I believe will translate really well to Australia given the location and climate here.”
Designed by architects LAVA (Masdar, Martian Embassay), the interiors feature a neutral colour palette with hints of Mediterranean blue and olive green. LAVA use the exposed brick and loft-style windows of the Old Rum Store to Olio Kensington Street’s advantage and filled the interior with light oak timber, Sicilian tiles, and concrete tabletops to reflect the casual feel of the restaurant. A tiled ‘passeggiata’ (promenade) curves through the restaurant and connects the kitchen, bar, dining and rooftop areas.
“I have seen Kensington Street transform into a cultural hub with restaurants playing a huge part,” said Chris Bosse, co-founder of LAVA. “We have this fantastic mix of old and new to work with for Olio Kensington Street – this exceptionally beautiful building and Lino’s tradition with new fit-out and Lino’s modern take on Sicilian dishes. It’s an exciting new addition to the precinct.”
Olio Kensington Street is the newest addition to the Old Rum Store restoration, which will officially launch in the first quarter of 2017.
Caponata tiepida con ricotta.
Grilled calamari al limone with ginger, fennel, and lemon vinaigrette.
Honey marinated Spanish mackerel.
Ravioli with king prawns, black truffle, and burrata sauce.