Restaurant Leo is a modern Italian restaurant where sophisticated cooking meets accessible food. Bean soup with mussels is a hearty low brow dish that’s delicate and delicious, similar to the sand whiting, so fine and precious and hearty at the same time.
Cuttlefish risotto was a standout along with the cauliflower gratin, made boujee with the addition of truffle. It’s delicious and I can see this dish, along with the lobster maccheroncini , becoming a standout dishs in Sydney in 2020. Hazelnut ice cream with truffle and truffle jam has got me going bonkers and dish worth rushing in for before the end of truffle season. Saltimbocca is good, rich in flavour and adding a little fresh or zing in there somewhere would get me ordering this again.
Excellent wines available, have a chat to Fabio to help find exactly what you’re after, we had a Gee Albana, a rich tannic orange wine, with sea spray vibe that rocked with seafood.