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Reviews of Cibo e Vino

  •   9 reviews
    We came here for Valentines day with another couple and the restaurant was empty at 6.30pm when we arrived. Despite being the only ones in there we had trouble getting the staff attention to come and take our orders, then it took almost an hour to serve our entree by which time the other tables were filling up. I had the parmesan crusted gemfish for main which was absolutely delicious and cooked beautifully, but the enjoyment was dampened slightly by the fact that we were leaving at 8.30pm to go to a movie and had to rush eating the main because it took so long to get to us. We thought 2 hours would be plenty of time to enjoy 3 courses but the very slow start meant that we had to grab choc-tops at the pictures instead. The food was very good, just took too long.

    6 months ago

  • Rabbits11
    Rabbits11   2 reviews
    Great little local Italian place with some very good dishes
    Gnocchi was fantastic

    1 year ago

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Editorial Reviews

  • Cibo e Vino

    Helen Greenwood, reviewer

    Friday, July 18, 2008

    A chef with an impressive pedigree serves up generous helpings.

    The news that an alumnus of The River Cafe in London is cooking at a restaurant in Castle Hill has been gnawing at me for some time. Is it worth following up? If I had a truffle for every chef who put a high-profile foodie destination (Sydney's Rockpool is the other one that springs to mind) on his or her curriculum vitae, I'd be feasting for months. Finally I could stand the guilty feeling no longer. As we rolled through the tunnels, the question rolled through my mind: what was Paul Toogood (his real name) doing cooking opposite a suburban shopping mall? The answer is: excellent food. From the Romagna-style flatbread to the lavender, chestnut and honey ice-cream, there wasn't a dish that we didn't like. In fact, there were several for which I would happily hop in the car to make the journey again. That Romagna-style flat bread with warm ricotta, mixed greens, chilli and jamon for one. Ethereal, feather-light bread with air bubbles and a scorch of oven. Clean Spanish serra...

    Source: Sydney Morning Herald

    Full review on Sydney Morning Herald

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