View The OTTO Brisbane Menu - OTTO Brisbane

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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.

The OTTO Ristorante à la carte menu features all the OTTO classics, from fresh pasta made in house daily, to locally caught seafood.

CICCHETTI

Daily changing small bites to start your meal. View sample menu below.

Anchovy, focaccia, butter, pickled onion ~ $10ea

Fried zucchini flower, ricotta, pecorino, parmesan, truffle honey ~ $12ea

Raw beef, capers, parmesan, mustard, sour cream, brioche ~ $12ea

Raw yellowfin tuna tartare, capers, caperberries, eggplant, Marsala cracker ~ $15ea

Potato scallop, crème fraîche, chives, caviar ~ $30ea

Selezione di Caviale

Esturion de Sarrion Baerii Siberian Reserve caviar
2g ~ $15
50g ~ $300

ASSAGGI

Sydney rock oysters natural, lemon ~ $8ea

Sydney rock oyster, pickled cucumber and plum, Chardonnay vinegar, black pepper ~ $9ea

Mixed Italian olives marinated in chilli, garlic, thyme, rosemary ~ $11

Woodside goat's curd, pane carasau, truffle honey ~ $28

Affettati of your choice, served with house made grissini ~ $10ea
Prosciutto, mortadella, black truffle and squid ink salami, salami bianco

ANTIPASTI

Raw ‘OTTO Reserve’ by Rangers Valley beef carpaccio, truffle dressing, aioli, capers, parmesan, baby rocket ~ $35

Local bay squid aqua pazza, semi-dried tomatoes, lemon, capers, olives, basil ~ $35

Raw yellowfin tuna crudo, grapefruit, rhubarb, finger lime, oyster and mussel cream, shiso ~ $36

Parmesan cream, proscuitto, fig, pistachio, saba, schiacciata ~ $35

PASTA

Ravioli, pumpkin, ricotta, sage, pine nut brown butter, Tiger prawn ~ $18ea

Mafaldine, puttanesca, confit tomatoes, capers, olives, anchovies, basil, buffalo stracciatella ~ $55

Spaghettini, Champagne lobster, garlic, chilli, white wine, lemon butter, bottarga ~ $55 / $75

Tortellini, braised veal shin, smoked eggplant, caponata ~ $60

Gluten free pasta available
All pasta is made fresh daily in house

PESCE & CARNE

Market fish, corn, mixed mushrooms, porcini dressing ~ $70

Pork loin, hazelnut cream, chargrilled zucchini ~ $68

Longreach lamb, roasted eggplant, black garlic, yoghurt, mint ~ $64

Elgin Valley chicken breast, pancetta, cauliflower, lentils ~ $64

200g Grass fed eye fillet, Trapanese pesto, roasted peppers, almonds ~ $80

'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 ~ $78

Sirloin

250g ~ $110

Scotch Fillet

300g ~ $118

Rib Eye on the Bone

$28/100g

T-Bone

$28/100g

Served with veal sauce and your choice of
Dijon mustard, black garlic and truffle mustard, hot mustard, wholegrain mustard.

CONTORNI

Mixed leaves, mustard dressing ~ $12

Brussel sprout salad, apple, pistachio, Parmesan, white balsamic ~ $16

Tomato, buffalo mozzarella, basil, extra virgin olive oil ~ $26

Beer battered broccolini, lemon, salted ricotta ~ $18

Green beans, braised tomato and onion ~ $16

Roasted baby kipfler potatoes, pickled onion ~ $16

Shoestring fries ~ $12

Head Chef Will Cowper

10% surcharge on Sundays.
15% surcharge on public holidays.
All credit, debit, and EFTPOS card payments will incur a variable surcharge.

VEGETARIAN & VEGAN

(V) Vegan optional available

Mixed Italian olives marinated in chilli, garlic, thyme, rosemary (V) ~ $11

Brussels sprout salad, parsley, apple, pistachio, white balsamic (V) ~ $16

Woodside goat’s curd, pane carasau, truffle honey ~ $28

Parmesan cream, fig, pistachio, saba, schiacciata ~ $20

Roasted eggplant, smoked eggplant, caponata ~ $30

Fig and zucchini carpaccio, saba, pistachio (V) ~ $30

Ravioli, pumpkin, ricotta, sage, pine nut brown butter ~ $45

Piccoli rigatoni, cherry tomatoes, caponata (V) ~ $45

Chocolate cream, hazelnut and coffee crumb, orange and Aperol sorbet (V) ~ $18

Head Chef Will Cowper

10% surcharge on Sundays.
15% surcharge on public holidays.
All credit, debit, and EFTPOS card payments will incur a variable surcharge.

DOLCI

Banana parfait, crème fraîche, caramel, honeycomb, frozen Prosecco cream ~ $20

Fig leaf and pistachio panna cotta, fig, apple sorbet, torched meringue ~ $20

Dark chocolate cream, orange cake, coffee and hazelnut crumb, hazelnut gelato ~ $20

Traditional tiramisù, zabaglione crema ~ $18

Affogato served with 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 Cowper

10% surcharge on Sundays.
15% surcharge on public holidays.
All credit, debit, and EFTPOS card payments will incur a variable surcharge.

OTTO Tasting Menu

SIX-COURSE MENU ~ $165
OTTO THREE-COURSE WINE PAIRING ~ $50
PREMIUM THREE-COURSE WINE PAIRING ~ $90
OTTO SIX-COURSE WINE PAIRING ~ $90
PREMIUM SIX-COURSE WINE PAIRING ~ $199

Raw yellowfin tuna crudo, grapefruit, rhubarb, finger lime, oyster and mussel cream, shiso

Local bay squid aqua pazza, semi-dried tomatoes, lemon, capers, olives, basil

Spaghettini, Champagne lobster, garlic, chilli, lemon butter, bottarga

Tortellini, braised veal shin, smoked eggplant, caponata

‘OTTO Reserve’ by Rangers Valley steak, Trapanese pesto, roasted peppers, almonds

Banana parfait, crème fraîche, caramel, honeycomb, frozen Prosecco cream

Head Chef Will Cowper

10% surcharge on Sundays.
15% surcharge on public holidays.
All credit, debit, and EFTPOS card payments will incur a variable surcharge.

At OTTO Osteria guests can enjoy a casual bite to eat from the Northern Italian inspired menu.

OSTERIA

Sydney rock oyster, natural ~ $8ea

Arancini, pea, pancetta ~ $5ea

Toasted focaccia, cured trout, crème fraîche, pickled cucumber, dill ~ $9ea

Fig, goat curd, potato crisp, honey, thyme ~ $8ea

Potato scallop, sand crab, lime mayonnaise, capers ~ $9ea
add caviar +$15

Affettati of your choice, served with house made grissini ~ $10ea
Prosciutto, mortadella, black truffle and squid ink salami, salami bianco

Beer battered Moreton Bay bug roll, cos, Marie Rose sauce ~ $25ea

Tomato, buffalo mozzarella, basil, extra virgin olive oil ~ $26

Burrata, nectarine, mint ~ $26
add prosciutto +$10
add focaccia +$2

Spaghettini, Mooloolaba king prawn, chilli, salsa verde ~ $34

Rigatoni, pork sausage, chilli, Napoli, olives, oregano ~ $34

Market seafood, white beans, tarragon ~ $36

Elgin Valley chicken Maryland, rocket, pancetta, mustard, sage ~ $35

Mixed leaf salad, mustard dressing ~ $10

Fries, aioli ~ $12

Tiramisù cannoli ~ $8ea

Dark chocolate budino, Mascarpone ~ $8ea

Parmesan and chilli crackers, Maffra cheddar, peach and date jam ~ $12

Head Chef Will Cowper
Senior Sous Chef Samantha Purdie
Head Pastry Chef Gianna Cowper

10% surcharge on Sundays.
15% surcharge on public holidays.
All credit, debit, and EFTPOS card payments will incur a variable surcharge.

OTTO’s wine list is inspired by a love for Italian varietals and will capture any wine lover’s attention. It is a collection filled with local curios, thirst quenching whites, quiet rosé, structured reds, and a decisive line up of classic and esoteric Italian regions and varietals.

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