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- Sydney | Brisbane
Menu
The food at OTTO is delicious and unashamedly simple, taking inspiration from modern Italy. Head Chef Will Cowper’s menu is fresh, seasonal and produce-driven; sourcing the finest local ingredients and letting them speak for themselves at OTTO Ristorante and OTTO Osteria.
OTTO’s fun and generous fare captures everything people love about the Italians’ approach to food – from perfectly al dente pasta, to local seafood cooked on the wood grill, served simply with lemon and olive oil. When you eat at OTTO, you are truly living la dolce vita.
CICCHETTI
Daily changing small bites to start your meal. View sample menu below.
Acciuga
Anchovy, focaccia, butter, pickled onion - $10ea
Fiore di Zucca
Fried zucchini flower, ricotta, pecorino, Parmesan, salsa verde - $12ea
Tartare di Pesce
Raw fish, capers, caperberries, charred eggplant, Marsala cracker - $15ea
Caviale
Potato scallop, crème fraîche, chives, caviar - $30ea
Selezione di caviale
Esturion de Sarrion Baerii Siberian Reserve caviar
2g - $15
50g - $300
ASSAGGI
Ostriche al Naturale
Sydney rock oysters natural, lemon - $8ea
Ostriche con Fragole e Cetrioli
Sydney rock oyster, pickled strawberry and cucumber, black pepper - $9ea
Olive Marinate
Mixed Italian olives marinated in chilli, garlic, thyme, rosemary - $11
Caprino
Woodside goat's curd, pane carasau, truffle honey - $25
Affettati e Grissini
A choice of - prosciutto, mortadella, black truffle and squid ink salami, salami bianco - $10ea
ANTIPASTI
Carpaccio di Manzo
Raw 'OTTO Reserve’ by Rangers Valley beef, truffle dressing, aioli, capers, Parmesan, baby rocket - $33
Capesante
Hervey Bay scallops, corn, sugar snap peas, sweetbreads, balsamic - $40
Crudo di Tonno
Raw yellowfin tuna, fennel, ginger, finger lime, tomato, basil - $35
Burrata
Burrata, prosciutto, kumquat, pistachio, piadina - $35
PASTA
Gnocchi
Potato gnocchi, pork sausage, ’nduja, cime di rapa, olives, oregano - $38 / $58
Fettuccine
Squid ink infused long flat pasta, local bay squid, confit tomatoes, capers, basil - $40 / $60
Spaghettini
Long thin pasta, Champagne lobster, garlic, chilli, white wine, lemon butter, bottarga - $55 / $75
Cappellacci
Slow braised goat filled pasta, goat’s curd, wild mushrooms, gremolata - $40/$60
Gluten free pasta available
All pasta is made fresh daily in house
PESCE & CARNE
Pesce del Giorno
Market fish, globe artichoke, potato, green olives, lemon, basil - $68
Anatra
Duck breast and leg, Jerusalem artichoke, saba - $65
Agnello
Longreach lamb, crumbed eggplant, smoked capsicum, yoghurt - $60
Vitello
Veal rib eye, pancetta, celeriac, mustard, capers, sage, lemon - $68
'OTTO Reserve' by Rangers Valley
270-day grain fed beef | 100% Black Angus | MBS 7+
Select cuts exclusive to OTTO Brisbane.
Bistecca del Giorno
220g - $65
Sirloin
250g - $95
Scotch Fillet
300g - $115
Rib Eye on the Bone
$28/100g
T-Bone
$28/100g
Condimenti
Dijon mustard, black garlic and truffle mustard, hot mustard, wholegrain mustard.
CONTORNI
Insalata di Radicchio
Salad of radicchio, pickled red onion, pine nuts, balsamic - $16
Caprese
Tomatoes, buffalo mozzarella, basil, extra virgin olive oil - $25
Insalata Mista
Salad of mixed leaves, mustard dressing - $10
Broccolini
Beer battered broccolini, lemon, salted ricotta - $16
Cavoletti di Bruxelles
Brussels sprouts, Parmesan - $15
Patate Arrosto
Roasted baby kipfler potatoes, pickled onion - $16
Patate Fritte
Shoestring fries - $11
Head Chef Will Cowper
10% surcharge on Sundays
15% surcharge on public holidays
VEGETARIAN & VEGAN
(V) Vegan optional available
Insalata di Radicchio
Salad of radicchio, pickled red onion, pine nuts, balsamic (V) - $20
Fiori di Zucca
Fried zucchini flowers, ricotta, pecorino, Parmesan, globe artichokes, potato, green olives (V) - $30
Burrata
Burrata, kumquat, pistachio, piadina - $25
Gnocchi
Potato gnocchi, mushrooms, Parmesan - $35/$55
Piccoli Rigatoni
Short tube pasta, cherry tomatoes, garlic, chilli, basil (V) - $35/$55
Fragola
White chocolate and yoghurt ganache, poached rhubarb, strawberry, rhubarb sorbet, pistachio crema (V) - $20
DOLCI
Mela
Hazelnut and Calvados crème pâtissière, apple sorbet, poached apple, oat tuille, caramel sauce - $20
Fragola
White chocolate and yoghurt ganache, poached rhubarb, strawberry, rhubarb sorbet, pistachio crema - $20
Cioccolato
Dark chocolate and olive oil cream, focaccia gelato, Esturion de Sarrion baerii Siberian reserve caviar - $50
Tiramisù
Traditional tiramisù, zabaglione crema - $18
Affogato
Vanilla bean gelato, espresso, Nocello liqueur - $20
FORMAGGI
Woombye Ash Brie
Cow’s milk, Woombye, Queensland - $12
Maffra Cloth-Aged Cheddar
Cow’s milk, Gippsland, Victoria - $12
Berry’s Creek Riverine Blue
Buffalo milk, Gippsland, Victoria - $14
All cheeses served with quince paste, pane carasau, and fruit bread
Head Pastry Chef Gianna Ephraims
10% surcharge on Sundays
15% surcharge on public holidays
OTTO Tasting Menu
Six-course tasting menu.
$165 per person.
Optional wine pairing $90 per person.
Crudo di Tonno
Raw yellowfin tuna, fennel, ginger, finger lime, tomato, basil
Capesante
Hervey Bay scallops, corn, sugar snap peas, sweetbreads, balsamic
Spaghettini
Long thin pasta, Champagne lobster, garlic, chilli, lemon butter, bottarga
Cappellacci
Slow braised goat filled pasta, goat’s curd, wild mushrooms, gremolata
Bistecca di Manzo
‘OTTO Reserve’ by Rangers Valley steak, Jerusalem artichoke, veal sauce
Cioccolato
Dark chocolate and olive oil cream, focaccia gelato, tuille
(Optional supplement) Esturion de Sarrion baerii Siberian reserve caviar ~ 15
Sydney rock oyster, lemon - $8ea
Provolone arancini, pancetta, zucchini - $5ea
Toasted focaccia, stracciatella, anchovy, sage burnt butter, lemon - $9ea
Raw beef, parmesan crisp, truffle mayonnaise, capers - $8ea
Potato scallop, prawn - $9ea
Chargrilled Champagne lobster roll, crème fraîche, dill, apple - $25ea
Prosciutto, rockmelon, balsamic - $18
Twice baked gruyère cheese soufflé - $24
Limited time only.
Spaghettini, Skull Island prawns, garlic, chilli, parsley, extra virgin olive oil - $34
Rigatoni all’Amatriciana, pancetta, chilli, Napolitana sauce - $34
Market seafood, Roman artichokes, green olives, basil - $36
Rangers Valley tri-tip steak, Jerusalem artichoke, veal sauce - $40
Mixed leaf salad, mustard dressing - $10
Fries, aioli - $11
Tiramisù cannoli - $8ea
Warm semolina cake, apple, vanilla custard - $10
Osteria cheese and crackers - $12
Head Chef Will Cowper
Senior Sous Chef Samantha Purdie
Head Pastry Chef Gianna Ephraims
10% surcharge on Sundays
15% surcharge on public holidays
