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Lucio’s

Enjoy fine Ligurian hospitality at Lucio's.
Enjoy fine Ligurian hospitality at Lucio's.Supplied

Good Food hatGood Food hat16/20

The relationship between modern art, Italian food, and Lucio’s loyal regulars is so intertwined it’s hard to know where one starts and another finishes. Did Tim Storrier first eat here or did his vivid paintings precede him? Is pesto really now freshly pounded at the table because a regular requested it? And what conversation led to those John Olsen menu covers? Lucio, the ever-affable mine host, knows it all. He may steer you towards crunchy zucchini flowers stuffed with scallops, arranged lattice-style on a white-plated tomato salsa. Or perhaps to house-made pasta, such as juicy black fazzoletti with seafood and chilli, a hit for 15 years. Duck comes beautifully roasted atop sauteed chicory and poached fennel. Completing the friendship is a fittingly artistic scattering of blueberry meringue, kiwi sorbet and fresh berries. Every picture here tells a lasting story of friendship, flavour and flair.

And … New head chef Nicole Bampton is only the fourth in 30+ years.

THE LOW-DOWN
Vibe
Regulars everywhere, enjoying fine Ligurian hospitality.
Best bit Million-dollar Australian art collection. 
Worst bit No hip Lucio offshoot for the next generation.

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