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The Art Of Pasta, a new bambino & many events

Welcome to Lucio’s October/November 2011 Newsletter

We have lots to talk about this month, so let’s get straight into it.

Welcome to Quinn Tama Campbell


Our heartiest congratulations go to Chef Logan Campbell and his gorgeous wife, Amy, on the recent arrival of their 3rd child, a healthy baby brother for Mena & Zoe.

Crave Sydney International Food Festival

October is always a big month with some fantastic food events, not only in and around the city, but around the state as well, and we have some very special events lined up.

Let’s Do Lunch

If you have ever wondered what real home made pasta is meant to taste like then our Let’s do Lunch Baby Octopus Tagliatelle is the perfect opportunity. Available every lunch throughout October – maximum seating of 6 per table. See more details on the right.

100 Mile Challenge

October 30 sees Lucio as Chef Mentor for the 100 Mile Challenge South Coast Team. Lunch for 500 at Eveleigh will be quite the challenge indeed.

"Enjoying our holiday house at Mollymook for many years, I have observed firsthand the gentle, but steady, transformation to today’s growing number of enthusiastic food artisans, sustainable produce farmers & excellent cafes and restaurants that are now readily found in the beautiful unspoilt natural environment that is the South Coast."

CIRA Gala Dinner

October 31 CIRA Gala Dinner at Doltone House in Pyrmont is not to be missed. The closing event of the CRAVE Festival this year, the menu has been created by CIRA’s talented younger generation of Italian chefs. MC’d by the very entertaining Simon Marnie of ABC 702 we have no doubt it will be a truly remarkable evening. Book Now!

Sneak preview of the menu here:

  • Otto: Assaggini including tuna tartare and squid ink grissini with smoked salmon
  • Pendolino: Piemontese style chestnut, leek & potato pie with truffled fontina
  • A Tavola: Triangle pasta filled with duck & mustard fruits, butter, poppyseed & sage
  • Ormeggio at the Spit: smoked veal brisket, vegetable ash, stinging nettles & bone marrow
  • Pilu at Freshwater: traditional Sardinian dessert, seadas
  • Luca Ciano: The vegetarian options
  • Buon Ricordo: Crostoli
  • Wine selection by Nick & Lara Caraturo

Ligurian Wines


Sommelier Matteo is delighted to have received this years shipment of our exclusive Ligurian wines. The award winning Lambruschi Vermentino, the eponymous Cinque Terre Bianco & ancient, legendery dessert wine Sciacchetrà (pronounced "shack-eh-trà”) also from the beautiful Cinque Terre.

Literary Events


Lucio is hosting a number of offsite events over the next few weeks in association with The Art of Pasta  from Mollymook to Orange to Woollahra. Please see more details under each event on the right hand side of this page.

Christmas Parties

Christmas Parties

Both of our rooms are in high demand all year long, but never more so than than at this time of year.

Accommodating groups of up to 32 in the Front Room or 58 in the Main Room let our experienced team look after your guests with our highly acclaimed food & wine and of course, our exceptional service.

All details and booking forms are clearly located on our website.

The Art of Pasta $59.95

Published by Lantern October 2011

Art of Pasta cover

A truly remarkable collaboration between Lucio Galletto, David Dale and artist Luke Sciberras, this book has already been the talk of the town.

The Art Of Pasta can be bought at good bookstores, or purchase it online at and have it personally inscribed by Lucio.

We also have some copies of the very special Limited Collectors Edition $250, signed by Lucio, David & Luke which includes a limited edition Luke Sciberras etching.

Some reviews so far….

“… this is simply the most beautiful cookbook I’ve ever seen.”
Roberta Muir, Sydney Seafood School

all recipes within ‘The Art of Pasta’ are absolutely mouthwatering.”
Brittany George, Australian Good Food Guide

“So simple, but so darn good – The Art of Pasta is an ode to this wonderful culinary creation.”
Chloe Dutschke, Best Recipes.

“… an explanation of the origins and etymology … the recipes themselves are exquisite.”
Justine Douglas, Readings Port Melbourne.

“.. surprisingly engrossing .. visually stunning book that delights … Foodies take note! 
Cheryl Akle, 50 Books you can’t put down.

Air Jordan XI 11 Kid