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Lucio's Italian Restaurant

Editorial Review

Editorial Review

Lucio Galletto came to Australia in 1977, leaving behind his hometown, Lunigiana, in north-west Italy. In addition to leaving behind a place of incredible beauty, he left a family with a strong history in the restaurant business, a skill not lost on Galletto. Lucio's is bright and colourful thanks to the myriad of artworks that grace the walls from Galletto's impressive private collection. There is also a distinguished list of awards including two SMH chef's hats and an Insegna del Ristorante Italiano - personally presented by the Italian president in recognition of excellence in Italian cuisine outside Italy.

 

Entrees include prosciutto served with buffalo mozzarella and marinated grilled figs, or try the tartlet of marinated baby octopus, pickled fennel, celery and rocket pesto. All the pastas are handmade on the premises daily; black rag pasta is served with calamari, mussels, vongole and chilli, or choose the elegant tagliolini alla granseola (fine green noodles with blue swimmer crab). Main courses hark back to the flavours of the ocean, with some delicious seafood options. Alternatively, sample the slow roasted lamb rack with ricotta and pea terrine, mint and tomato salsa. There is a beautiful range of fruit-based desserts. An extensive wine list, including a strong representation of Italian wines, will cater well to your needs.

 

Libby Travers, February 2006