Olio Kensington Street is a charmingly and authentically Italian restaurant with dishes that taste like an old family recipe.

The food is a burst of the classic Italian flavours that we all know and love. At the heart of it all is Sicilian-born chef, Lino Sauro.

The menu takes on most of its inspiration from Sauro’s Sicilian roots. There are mainly seafood dishes on offer which is to be expected, and dreamt of, when it comes to the Southern coast of Italy.

One of the dishes on offer is the homemade squid ink pasta with QLD spanner crab, it’s both a novelty in its appearance and in its taste. A novelty in its appearance because the tonnarelli pasta is jet black and a novelty in its taste because despite its new appearance, it tastes like something that we’ve been missing for years.

The dish showcases something that Olio Kensington Street manages to do so well, it takes something old and makes it new again.

The foundation of the restaurant is in its Italian heritage, a Sicilian way of living that Sauro describes as eating by the sea surrounded by olive trees. In fact, the olive oil used by the restaurant is sourced from the Sauro family’s own olive farm in Southern Italy.

The restaurant changes what we know of Italian food. The dishes are still hearty, you can still enjoy a spritz and a tiramisu as your dolci, but what makes it special is that the menu highlights a freshness that we forgot Italy could offer.

Olio, with its Sicilian core, blends well into the Sydney way of living – inspired by a life by the ocean, with seafood always on hand.

See more at the Olio Kensington Street website.