Next Generation – Lucio’s Marina
Noosa will host the next generation of one of Sydney’s most-loved and oldest restaurants, as Helen Flanagan reveals.
After a stellar 40-year run in Sydney’s Paddington, restaurateurs Lucio and Sally Galletto, closed the doors of Lucio’s their upmarket eatery, which was famous for its high-end fare and outstanding artworks and loved by celebrities from Al Pacino to The Beatles’ George Harrison.
Months after the closure, the Lucio’s legacy lives on. But this time it’s across state borders, overlooking the Noosa River, with the next generation at the helm.
The Galletto’s children Matteo and Michela are set to open Lucio’s Marina, a 60-seat seafood trattoria plus all-day aperitivo bar in November.
Dieuwke Albertsma, Matteo’s wife (the couple met at Lucio’s, where Dieuwke was the pastry chef) is also onboard as a co-owner and is kickstarting a very of-the-now, dry-aged fish program of tuna bresaola, swordfish pancetta and kingfish lonza in readiness for the concept of less fine dining, more easy-breezy Noosa.
Look a little closer and you’ll find the Lucio’s DNA threaded through the space.
A small selection of sketches and portraits, plucked from the art collection, will hang on the walls. And the Italian seafood-focused menu is inspired by Capannina Ciccio, the trattoria in Liguria established by Matteo and Michela’s grandparents in the ‘50s, and still operated by extended family to this day.
Diners will no doubt comprise many rusted-on regulars who frequented Lucio’s of old. Many have retired here or are frequent visitors to our sub-tropical holiday playground.
Matteo says Lucio’s signature Tagliolini alla Granseola will also return.
“It has been a mainstay of the menu since 1983, but it might be tweaked to accommodate Queensland produce,” he said. “The blue swimmers could be replaced with Fraser Isle Spanner Crabs and the crustacean might be made the star of the dish, with the green tangles of pasta served on the side.
“Although Lucio’s Marina will look and taste different, it will feel the same. We want to take the concept of care and passion behind all the dishes we did at Lucio’s, and of course there will be the level of service people expect.”
A huge Italian wine list will be in play, including a “good reserve list”, as well as big hitting Australian labels, French champagne, and some lively Spanish varieties. And Matteo also wants to add some fun to the drinks list with blood orange margarita slushies, and old school granitas.
Sally says she and Lucio spent years trying to steer the younger Gallettos away from restaurants, but they couldn’t resist the allure of the industry.
“We’ve been to Noosa many times including food festivals and think Lucio’s Marina is a wonderful space,” she said. “Lucio has come up with roughly 100 recipes ready to be rolled out, and although we are taking an interested back seat, cannot wait to visit, fingers crossed before Christmas.”
Lucio’s Marina, Noosa Marina, Tewantin to open in November.
www. luciosmarina.com
