The ever expanding Sydney Metro has been a game changer, not only in terms of improved Transport, but in opening up a new wave of exciting dining outside of the CBD. Castle Hill, previously a problematical destination to get to, is now very accessible for more than its devoted locals. Modo Mio is one of the Restaurants in this emerging hub, a very stylish Italian that stays true to its roots, but proudly is looking to make its mark more broadly. Head Chef Stefano Bozza has been mentored under 3-Michelin-star chef Niko Romito, and those ambitions are clearly on show, whilst at the centre, and in many ways the symbolic humble beating heart of the Restaurant – is its wood-fired pizza oven.
If you’re not local, its a bit tricky to find on a first visit, but don’t stress you’re table will still be waiting, and the welcome will be very warm. I start with a Negroni, and its legit. Whilst essentially just being three equal parts, its pretty easy for the balance to be thrown out, however no such concerns here. Similarly, its impossible not to indulge in a pizza to kick things off, and the duty of care is there for all to see. The fior di latte, prosciutto di parma, rocket, grana padano, and pepper is generously garnished – which is of interest to me given that the charcuterie game looks particularly strong. The Tartufo is a compelling option with black truffle, tomino, caciocavallo, basil, and pepper, but I pass on this occasion as their signature truffled pasta is firmly on my agenda. Instead we try the Fritto di mare, well-seasoned golden fried calamari, with prawns, and a very noteworthy mayo.
Expectations for the Tagliatella al tartufo with buttercream and truffle were very high and it did not disappoint. Unapologetically rich, just like I desired, this is most definitely a dish worth travelling for. It’s seriously al dente, however that’s exactly the textural counterpoint needed to offset the lush mouthfeel. It lavishly garnished with truffle, and is truly a decadent joy to be savoured. It proved a hard act to follow for the generously portioned Cotoletta, on this occasion, a lemon and pepper chicken snitchzel topped with rocket, shaved grana padano and mushrooms. Veal is my own preference, however in these challenging economic times of soaring protein costs, one senses they are just trying to keep it real at $37 for their diners, which is hard not to respect. It’s nice to know, they’ve got your back.
I am already taking away portions of pizza and cotoletta, so when the tiramisu arrives I am already somewhat defeated. Its well layered, rich, and best shared between two. This is a restaurant that will unreservedly feed you well, and they back it up with genuine hospitality which is as heart warming as the ambience that gives you a warm hug on arrival. The beverage list is very much priced in your favour, and its hard not to observe the locals settling in for an evening of conviviality, which Modo Mio provides for exceptionally well. I would recommend you jump on the Metro and explore destinations like Castle Hill which are emerging on the culinary map, and be sure to make this your first stop.
By Dane Richards
Modo Mio
Tuesday to Sunday from 5.30pm, Sunday from 12pm
(02) 8840 9365
1/33 Terminus St, Castle Hill NSW 2154
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