Loving Lucios
In just six short months, Lucio’s Marina has cemented itself as a dining destination for a taste of Italy. John Caruso hosted a wine lunch fresh from the soil of Sicily’s Mt Etna.
Lucio’s Marina was designed to offer a taste of a traditional Italian seafood trattoria and our IN Noosa Magazine Wine Lunch with ViniCali wines did just that!
Guests were treated to a traditional Sicilian aperitif and antipasti before being transported to the Italian Island of Sicily with a three-course feast matched superbly with a range of ViniCali wines.
Just as Matteo honours his father’s heritage with the namesake Lucio’s restaurant; so too does third-generation winemaker Mario Cali whose vineyards are located at the base of Sicily’s famous Mt Etna, Europe’s highest active volcano.
The rich volcanic soils and altitude together with a focus on sustainable, hand harvested wines from indigenous grape varietals were a perfect match for the Sicilian-inspired dishes coming out of Lucio’s kitchen.
With a growing team knocking out superb dishes, stunning water views and the bar now set up to deliver the best pre-dinner cocktails in town, there’s a lot to love about Lucio’s!
THE MENU
ON ARRIVAL
Bug Bon Bon – Moreton Bay Bug tail fried with mustard dressing
Arancini di polipo – classic arancini filled with octopus, tomato and mozzarella
Sicilian Granita Spritz
PRIMO
Tagliolini con tonno crudo – house made tagliolini with bagna cauda and raw tuna
2020 ViniCali ‘Galatea’ Etna Rosato
SECONDO
Pesce spada con caponata – Mooloolaba swordfish loin on a classic Sicilian capponata
2020 ViniCali ‘Fanciulla’ Etna Bianco
TO FINISH
Pecorino stagionato – aged pecorino served with pear and pané carasau
2019 ViniCali ‘Moro’ Etna Rosso
