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.