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Thank you, a special Burnbrae event, a recipe & the story of Garry Shead’s shard

Welcome to Lucio’s June/July 2013 Newsletter

As always, we will be quick and to the point, so here we go..

Thank you

First of all, a huge thank you is in order for our terrific staff, past and present, for their wonderful contribution to elevating our relevance in today’s volatile dining scene.

For those of you that may have missed it, Elizabeth Meryment of the Sunday Telegraph, posted a truly remarkable review of Lucio’s just recently which captures our ethos and philosophy of hospitality to the letter.

We also want to thank all of you dear friends, who have sent such kind words of appreciation – it makes us very proud indeed.

Read the review here.

Burnbrae Wine Dinner – Thursday 27th June

Burnbrae Dinner

We are delighted to announce a rare treat at Lucio’s.
Our friends from award winning Mudgee winery Burnbrae are hosting a special dinner to showcase some of their amazing wines at Lucio’s on June 27 at 7pm.

FOUR COURSE MENU WITH MATCHING WINES

ANTIPASTO DELLA CASA
Lightly fried zucchini flowers
San Daniele prosciutto
Raw artichoke salad
2012 Burnbrae Pinot Gris

RAVIOLI NERI AI FRUTTI DI MARE
Squid ink ravioli filled with seafood
2011 Burnbrae Chardonnay

MEDAGLIONI DI VITELLO CON CAVOLO NERO
Grilled veal medallions on
cavolo nero, roast garlic & barberries
2009 Burnbrae Clive Gale

Hand cut potatoes fried & tossed in rosemary salt & garlic

PANNA COTTA AI FIORI D’ARANCIO
Orange blossom panna cotta with mandarin
compote & hazelnut crisp
Burnbrae Botrytis Semillon

This is a ticketed event @ $100 per person food and wine.
Any additional items will be charged on consumption on the night.
Please note communal seating applies.

For bookings please email.

Tasmanian Black Perigord Winter Truffles

Also known as “The Black Diamond” this luxurious, earthy ingredient will feature prominently in our daily specials for the duration of the season, which is expected to run mid June to early September.

The best truffle dishes are the simple ones – think house made fettuccine with some local wild mushrooms and a generous shaving of truffles at your table. Ah… that heady aroma – bliss.

We invite you to check our website daily over the next few weeks to see what exceptional dishes we offer across our menu where truffle is the star.

With a climate similar to many of Europe’s traditional truffle growing regions Tasmania was the site of Australia’s first Black Perigord Truffle in 1999.

PS: Sydney Seafood School

Apologies to those of you who missed out on a place at Lucio’s hands-on class last week. The class was packed to the rafters and the feedback has been amazing.

We strongly suggest you get in early for his next class which is scheduled for Monday 21st October.
Bookings can be made now via SSS website.

Kobe Mentality 3