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 Finocchio
Sydney rock oyster, fennel, ginger, finger lime - $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
Quaglia
Brisbane Valley quail, radicchio, pine nut and ricotta cream - $32
Crudo di Pesce
Trio of raw fish, grapefruit, lime, capers, citrus oil, nasturtium - $35
Calamari
Local bay squid, tomato, olives, chilli butter - $32
PASTA
Ravioli
Spinach infused ricotta filled pasta, Trapanese pesto, semi-dried tomato, cavolo nero - $38 / $58
Mafaldine
Long ribbon shaped pasta, Skull Island prawns, tomato, chilli, basil pesto - $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, saffron cream, salsa verde - $68
Pollo
Butterflied spatchcock, parsley sauce, onion, oregano - $60
Agnello
Longreach lamb, crumbed eggplant, smoked capsicum, yoghurt - $60
Maiale
Bangalow pork cutlet, parsnip, pear, sage, brown butter - $65
'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
Scotch Fillet
300g - $110
Sirloin
300g - $115
Rib Eye on the Bone
$26/100g
T-Bone
$26/100g
Condimenti
Dijon mustard, black garlic and truffle mustard, hot mustard, wholegrain mustard.
CONTORNI
Insalata di Finocchio
Salad of fennel, witlof, apple, celery, Parmesan, walnuts, dill - $16
Broccolini
Beer-battered broccolini, lemon, salted ricotta - $16
Caprese
Tomatoes, buffalo mozzarella, basil, extra virgin olive oil - $25
Patate Arrosto
Roasted baby kipfler potatoes, pickled onion - $16
Head Chef Will Cowper
10% surcharge on Sundays
15% surcharge on public holidays
VEGETARIAN & VEGAN
(V) Vegan optional available
Insalata di Finocchio
Salad of fennel, witlof, apple, celery, walnuts, dill (V) - $20
Fiori di Zucca
Fried zucchini flowers, ricotta, pecorino, Parmesan, pine nut cream, radicchio (V) - $30
Mozzarella di Bufala
Buffalo mozzarella, grape, mint, balsamic - $25
Ravioli
Spinach infused ricotta filled pasta, Trapanese pesto, semi-dried tomato, cavolo nero - $38/$58
Reginette
Long ribbon shaped pasta, tomato, chilli, basil (V) - $35/$55
Cioccolato
Chocolate, banana, passionfruit (V) - $18
DOLCI
Uva Rossa
Grape, yoghurt, blackcurrant, cantuccini - $19
Fichi
Fig, hazelnut, vanilla - $20
Cioccolato
Dark chocolate, banana, passionfruit, brown butter - $21
Tiramisù
Coffee, mascarpone, Marsala - $18
Affogato
Vanilla bean gelato, espresso, Nocello liqueur - $20
FORMAGGI
Berry’s Creek Riverine Blue
Buffalo milk, Gippsland, Victoria - $12
Woombye Ash Brie
Cow’s milk, Woombye, Queensland - $12
Maffra Cloth-Aged Cheddar
Cow’s milk, Gippsland, Victoria - $12
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.
$160 per person.
Optional wine pairing $90 per person.
Crudo di Pesce
Trio of raw fish, grapefruit, lime, capers, citrus oil, nasturtium
Calamari
Spinach infused ricotta filled pasta, Trapanese pesto, semi-dried tomato, cavolo nero
Ravioli
Ricotta and lemon filled pasta, eggplant, tomato sugo, basil
Spaghettini
Long thin pasta, Champagne lobster, garlic, chilli, lemon butter, bottarga
Bistecca di Manzo
‘OTTO Reserve’ by Rangers Valley steak, peppers
Uva Rossa
Grape, yoghurt, blackcurrant, cantuccini
Sydney rock oyster, lemon - $8ea
'Nduja and pork sausage arancini - $5ea
Chargrilled focaccia, confit garlic butter, lardo, capers - $8ea
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
Burrata, agrodolce - $16
Rigatoni, blue swimmer crab, confit tomato, basil - $34
Paccheri, Longreach lamb shoulder ragù - $35
Market seafood, tomato, basil, capers - $36
Rangers Valley tri-tip steak, Trapanese pesto, peppers - $40
Mixed leaf salad, mustard dressing - $10
Fries, aioli - $11
Tiramisù cannoli - $8ea
Salted caramel budino - $10ea
OTTO 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