Events 2017 Olio by Lino Sauro
Total Page：16
File Type：pdf, Size：1020Kb
EVENTS 2017 OLIO BY LINO SAURO Chippendale’s burgeoning Kensington Street precinct gets another injection of exciting new international food talent. Sicilian-born award-winning chef Lino Sauro (Sheraton Tower Hotel, Singapore) opens Olio in early 2017 to show Sydney why Sicilian is the new Italian. Olio (Italian for olive oil) opens in the beautifully restored Old Rum Store with a contemporary indoor dining room plus lush rooftop terrace 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. CANAPÉ MENU MEAT VEGETARIAN SWEET Green asparagus wrapped in parma ham 36 month aged wheel parmesan Mini tiramisu and saffron cheese Dried porcini mushroom quiche Almond panna cotta Cold foie gras crème brulée with berry Oven baked mini eggplant parmigiana Wild berry shortbread tartlet coulis and salt flakes Cold pasta risone with truffle and chives Shortbread seasonal fruit tartlet Rolled wagyu beef carpaccio, rucola, pear Cherry tomato and mozzarella caprese Bitter chocolate mousse and Sicilian salt and parmesan Golden deep fried vegetarian arancini Amedei chocolate mousse, truffle scent, Crispy homemade semolina grissini and Sweet and sour Sicilian eggplant caponata vanilla oil and sea salt in a sable shell parma ham Momotaro tomato coulis and fresh ricotta cheese Rhum baba with lemon sorbet Red wine braised Rangers Valley beef short ribs Sweet yellow pumpkin cream with crispy Handmade seasonal fresh fruit tartlet Wagyu beef brisket in black pepper sauce parmesan chips Homemade wagyu short rib burger 64* quail egg with sunchoke and truffle mousse Foie gras ravioli and mushroom cappuccino Burrata cream, basil jelly and tomato coulis Cured kobe beef carpaccio roll with Deep fried, black sesame coated saffron rice ball homemade mayonnaise and celery root Fresh burratina carrot coulis and roasted pepper Spanish 5 jotas ham with fresh burrata cheese CANAPÉ MENU SEAFOOD Ocean trout gravlax with orange 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 4 canapés: $18pp Monk fish liver with smoked eel and caviar ~ ‘Risone’ pasta with braised octopus and bone marrow 6 canapés: $28pp Charred octopus, Sicilian olives, sun-dried tomatoes and ~ 8 canapés: $38pp celery root ~ Sicilian red prawns with butternut squash and chive cream 10 canapés: $48pp LUNCH MENU 3 COURSE $38 4 COURSE $58 5 COURSE $68 L’insalata Ricca Calamari Caponata Tiepida con Burrata Mache, radicchio, walnuts, apple, olives Chargrilled calamari with lemon and Warm Sicilian caponata with fresh and burrata cheese oregano vinaigrette burratta cheese or ~ ~ Pappa Al Pomodoro Tonnarelli Gamberi e N’duja Calamari Sicilian san marzano tomato and garlic Squid ink spaghetti with king prawns, Char-grilled calamari with lemon and bread soup n’duja and spring onion oregano vinaigrette ~ ~ ~ ‘La Norma’ (v) Dentice Risone Rigatoni ‘mancini’ with eggplant & Grilled wild snapper with pistachio sauce ‘Risone’ pasta with braised octopus and tomato sauce and aged ricotta cheese and Sicilian caponata bone marrow or or ~ Dentice Galletto Arrosto Con Tortino Di Puntine di Manzo Wagyu Grilled wild snapper with pistachio sauce Patate E Pecorino 22 hour slow cooked and citrus glazed and Sicilian caponata Sous-vide and roasted free range wagyu short ribs ~ organic spatchcock with potato rosti ~ Semifreddo Di Lino ~ Millefoglie Chef Lino’s signature nougat parfait with Cannolo Siciliano ‘Amedei’ chocolate and caramel mille- toasted ‘noto’ almond sauce Crispy espresso infused wafer filled with feuille with vanilla oil and smoked sea ricotta cream, prickly pear sauce and salt pistachio ice cream DINNER MENU 3 COURSE $68 4 COURSE $98 5 COURSE $118 Sardine alla Beccaficu del Carpaccio Di Mazzancolla, Olio Al Capasanta con Porro e Nocciole Gattopardo Cerfoglio, Colatura Di Alici Pan seared scallops with poached leek Fresh South Australian sardines with King prawn carpaccio with chervil oil and toasted hazelnut cream warm bread, pecorino cheese, garlic and essence and anchovy essence ~ parsley ~ Burrata e Parma ~ Risone Bread fritters with soft burrata cheese Riso Acquerello Con Pesto Di ‘Risone’ pasta with braised octopus and and parma ham Mandorle e Polvere di Castagne bone marrow ~ Leonforte rice with almond pesto and ~ Ravioli con Gamberi chestnut powder Cernia al Pepe Verde Ravioli with king prawns, black truffle or Steamed New Zealand garoupa with and burrata sauce Cobia Su Letto Di Caponata e green pepper and champagne sauce ~ Pistacchio or Merluzzo Atlantico con Crema di Grilled Cobia filet in Sicilian caponata Lombatello alla Brace Romanesco with pistachio sauce Chargrilled wagyu beef onglet (Butcher’s Pan seared Atlantic cod with romanesco ~ steak) purée, tomato and garlic confit La Cassata del Gattopardo ~ or Not the traditional Sicilian ricotta Cannolo Siciliano Lombatello alla Brace cheesecake Crispy wafer filled with ricotta cream, Chargrilled wagyu beef onglet prickly pear sauce and pistachio ice (Butcher’s steak) cream ~ Millefoglie ‘Amedei’ chocolate and caramel millefeuille with vanilla oil and smoked sea salt BEVERAGE PACKAGES HOUSE PACKAGE STANDARD PACKAGE PREMIUM PACKAGE $38 PP $48 PP $68 PP Soft drinks and juices Soft drinks and juices Soft drinks and juices Sparkling Sparkling Sparkling Calappiano Prosecco Extra Dry DOC Dal Zotto NV Pucino Prosecco Bianca Vigna VV Prosecco Brut DOC White Wine White Wine White Wine Sensi Pinot Grigio Veneto IGT 2015 Leeuwin Estate Art Series Riesling Pierro MR 2016 ‘LTC’ Semillon Red Wine Red Wine Sauvignon Blanc Sensi Nero D’Avola Sicilia IGT 2015 Fattoria Zerbina Ceregio Red Wine Beers Sangiovese DOC Poliziano 2014 Chianti DOCG Peroni Nastro Azzurro Beers Beers Peroni Leggera 330ml Coopers Premium Lager Asahi Super Dry Coopers Dark Ale Coopers Dark Ale BOOKINGS AND ENQUIRIES For all bookings and enquiries for Olio by Lino Suaro, please contact our events team at: [email protected] or on (02) 9281 1500 Capacity: 120 We can cater for 2 – 120 people. While there is no venue hire fee, there are varying minimum spends: Weekdays: Weekend: Lunch: $3,000 Lunch: $6,000 Dinner: $5,000 Dinner: $8,000 Terrace Only: 30% Terrace Only: 30% olio.kensingtonstreet.com.au Olio Kensington Street Level 2, The Old Rum Store 2-10 Kensington Street, 2008 Chippendale, Sydney.