LOCATION
Red Hill about ten minutes by car from the CBD.
DETAILS
Is it the atmosphere, the stylish decor, the service, the big friendly welcome or the food that makes this little corner restaurant one of Brisbane’s most successful? Some say it’s the lively, relaxed atmosphere. Soft lamplight and the gentle rushing sound of the courtyard water feature set the mood.Some say it’s the faultless service. You’ll be energetically and enthusiastically welcomed into the restaurant by its passionate front of house staff and from that moment on your glass won’t ever be empty. The staff are fantastic and the service is attentive without being intrusive.
FOOD & BEVERAGE
Some say it’s the fantastic food. International Head Chef Paul Newsham originates from London and has trained under Master Chefs, Marco Pierre, Albert Roux and Nico Ladenis. A worthy proof these culinary geniuses, Newsham will never disappoint and you’ll have an awfully hard time choosing what to order. Upon our visit, my companion and I fought over who would order the confit of duck with lime mash and port and vanilla sauce. I eventually got my way, however, when my companion’s eye fillet with grilled marinated figs and balsamic arrived, I was as jealous of her as she was of me. You’ll have an equally hard time resisting dessert. We shared the Ice Banana Parfait and had a sword fight with our spoons over the chocolate bit.
PROFILED BY DEGROOTS MEDIA
Olivetto’s multicultural melting pot of flavours isn’t what you would expect to find at a suburban restaurant, making this fine diner a fabulous surprise for your tastebuds. The delightfully friendly atmosphere at Olivetto’s provides the ideal environment to enjoy the myriad of international flavours that grace the menu. Owners Paul and Kim Newsham have travelled and worked overseas extensively. Now settled in Australia, they have applied their experience and culinary know-how to their Red Hill establishment.
Paul and Kim draw inspiration from their exposure to a variety of cultural cooking techniques to offer something deliciously unique. Paul is passionate about his food and a great deal of preparation and planning goes into each dish, all of which are constructed from fresh seasonal ingredients sourced from local suppliers. A signature dish of Olivetto’s is the Bo-kaap, a vibrant South African curry. This masterpiece is prepared in a Cape Malay-influenced spice mix with chilli, garlic, ginger and shallots. Griddled bananas are sweated off with lemon and finished with a dash of coconut milk, resulting in a bouquet of spices that slowly release the flavour. This dish is certainly a standout but the rest of the menu, which changes seasonally, is equally spectacular.
Ben Upton, April 2008
