Homemade Capellini with Bottarga Sauce and Sea Urchin
I knew this would be a different beast as the bottarga and the sea urchin came as two sauces, both with different textures and density. Creamy and luscious. Mixing them through the pasta created a bomb of umami. Tasting of the sea, of course, but not overpoweringly. A lovingly made and creative dish and a spectacular way to showcase two of the seas most exotic ingredients. I’ll be back for more of this.
Olio Kensington Street
Level 2, The Old Rum Store
2-10 Kensington Street, Chippendale, Sydney NSW 2008
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