Civico 47 — Restaurant in Sydney

Finding out that Lucio’s had re-opened as Civico 47 was exciting for me - it was a favourite of mine many years ago. I was SO impressed with how they’ve redecorated the space - the chairs, bar area, photos/artworks, flooring, tiles, bathroom, even the ceiling with its very cool honeycomb patterned insulation. We loved it all.

Of course the main event - the food, was what we were eager for, & everything was incredible, from start to finish, though we didn’t have room for dessert. The starters were so good - the standout was the Parmesan biscuits - spuma ham - date vinegar. OMG melt-in-your-mouth heavenly fluff bombs!! More please!! The Zucchini Flowers baked instead of fried were a welcome change & so tasty.

The pasta was outstanding & we were so happy with our choices. We had thought about the Whole market fish - orange & saffron emulsion - chives, but the pasta was calling louder. We will definitely be coming back for the fish sometime soon.

The staff were excellent - super attentive & quick, with a relaxed style. I loved my non-alcoholic drink & Mattie loved her Chilli Lychee Martini, followed by her glass of red. Next time we will have a drink in the bar area - we didn’t see this until we left - gorgeous ambience, & again, we’ll done to the new owners for such a great revamp. It’s a truly classy take on what used to be a neighbourhood classic, & it looks like it’s already established itself as I see it’s won itself some very worthy...

They set the bar too high and I’m struggling to find another culinary experience to top this!

We started with a warm focaccina. The cherry tomatoes made my appetite ready for the beautiful dishes afterwards.

The sauce in Kingfish Crudo was citrusy, perfect marriage with the freshness of the fish.

Mafalde isn’t your daily pasta, let alone with king prawn and the house made sauce that oozed seafood flavour. The aroma and the taste will definitely last in my mind for a while.

We also had the corzetti with wagyu and nashi pear. Usually pasta with meat can be very heavy but the crispiness of the pears gives some playfulness to the dish, balanced out the heaviness.

Whole market fish was a snapper, it was cooked to perfection as the flesh was super soft and fell off the bones. Eating whole fish can be a bit messy sometimes, but it was no issue here.

We also ordered sweet mini peppers as a side. The dish was full of colours, great dish to share.

To finish, we had sage milk gelato. I thought a scoop of ice cream couldn’t be very special but they proved me wrong. It’s definitely not your every day ice cream. It’s on the dessert menu for a reason.

Budino al Marsala is another dessert dish we tried. I highly recommend it!!

They also offer a really good selection of wine, the staff is a really good storyteller regarding their wine selection. What an amazing experience we had, can’t wait to...

Visited Friday 5th Sept 2025 - Dinner

Cocktails: Negroni Vino, Speziato Agave, Caramello Old Fashioned, Amaro Sour

Bottle of red for sharing: Donnafugata Sherazade Nero

Food: Butter lettuce, Wagyu Striploin 350g (menu special), (Aged) Duck, Mafalde and Ravioli, Beef Carpaccio

Service was immaculate and professional - Servers very attentive and sommelier understood what we wanted - Clearly we missed out on the Lobster (special) unfortunately - but it gives us a chance to return for it

The Carpaccio was amazingly tasty and well decorated, enough to share

The Mafalde and Ravioli were small in proportion but still enough to share between the group

The aged duck dish was tasty and juicy, but the portion size was quite underwhelming - especially for a main course intended to be shared. I really enjoyed the flavours and would have loved it even more if there had been a more generous serving, given that it's listed as a main dish

The Wagyu was deliciy- soft, tender, and easy to chew, with that melti-in-your-mouth quality you'd hope for. The portion was slightly more generous than the aged duck, and the sliced pieces made it easy to share. That said, it would've been even better if there was a wider variety of condiments to complement the meat

The desserts were amazing and full of flavour, a perfect to end our meal and sealed the night...