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.
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.
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.
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