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 strawberry and cucumber, 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, ink sauce, peas, preserved lemon, mint ~ $35

Raw yellowfin tuna crudo, watermelon, cucumber, lime, mint ~ $36

Poached veal, smoked tuna mayonnaise, capers, caperberries ~ $35

PASTA & GNOCCHI

Spinach fettuccine, Moreton Bay bug, zucchini, basil ~ $60

Ravioli, blue swimmer crab, mascarpone, tomatoes, olives, capers, basil ~ $60

Tortellini, slow braised Meredith goat, peas, broad beans, cime di rapa, pesto ~ $55

Long thin pasta, Champagne lobster, garlic, chilli, white wine, lemon butter, bottarga ~ $55 / $75

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

PESCE & CARNE

Market fish, fennel purée, green asparagus, roasted cherry tomatoes, tomato consommé ~ $70

Pork neck, roasted peppers, salsa verde, chilli ~ $64

Longreach lamb, red pepper sauce, green olives, crumbed feta ~ $64

Veal rib eye, pancetta, braised radicchio, white balsamic, thyme ~ $70

'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

Rocket, radicchio, nectarines, pine nuts, parmesan, white balsamic ~ $16

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

Beer battered broccolini, lemon, salted ricotta ~ $18

Cauliflower, tomato, confit garlic, almonds ~ $16

Roasted baby kipfler potatoes, pickled onion ~ $16

Shoestring fries ~ $12

Head Chef Will Cowper

10% surcharge on Sundays
15% surcharge on public holidays

VEGETARIAN & VEGAN

(V) Vegan optional available

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

Salad of rocket, radicchio, nectarines, pine nuts, white balsamic (V) ~ $20

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

Burrata, nectarine, mint ~ $20

Crumbed feta, green asparagus, red pepper sauce ~ $30

Fried globe artichokes, green asparagus, red pepper sauce (V) ~ $30

Spinach fettuccine, peas, broad beans, cime di rapa, pesto ~ $50

Piccoli rigatoni, cherry tomatoes, zucchini, garlic, chilli, capers, olives, basil (V) ~ $50

Mango, vegan white chocolate and coconut ganache, mango sorbet, isomalt tuile (V) ~ $18

Head Chef Will Cowper

10% surcharge on Sundays
15% surcharge on public holidays

DOLCI

White peach compote, caramelised white chocolate crumb, white peach sorbet, vanilla crema ~ $20

Mango, whipped mascarpone, mango sorbet, frozen passionfruit and crème fraîche ~ $20

Dark chocolate cream, spiced Amarena cherry parfait, dark chocolate tuile, cherries, wafer ~ $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 Ephraims

10% surcharge on Sundays
15% surcharge on public holidays

OTTO Tasting Menu

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

Raw yellowfin tuna crudo, watermelon, cucumber, lime, mint

Poached veal, smoked tuna mayonnaise, capers, caperberries

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

Tortellini, slow braised Meredith goat, peas, broad beans, cime di rapa, pesto

‘OTTO Reserve’ by Rangers Valley steak, braised radicchio, white balsamic, thyme

Dark chocolate cream, spiced Amarena cherry parfait, dark chocolate tuile, cherries, wafer

Head Chef Will Cowper

10% surcharge on Sundays
15% surcharge on public holidays

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

OSTERIA

Sydney rock oyster, lemon ~ $8ea

Valpadana provolone arancini, pancetta, zucchini ~ $5ea

Toasted focaccia, stracciatella, anchovy, sage burnt butter, lemon ~ $9ea

Raw beef, parmesan crisp, ‘nduja, chives ~ $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

Burrata, nectarine, mint ~ $20
add prosciutto +$10
add focaccia +$2

Spaghettini, Spring Bay mussels, ‘nduja ~ $34

Rigatoni, ‘OTTO Reserve’ by Rangers Valley brisket ragù, chilli, olives, pecorino ~ $34

Market seafood, capsicum salsa, salsa verde ~ $36

Rangers Valley steak, smoked garlic butter, veal sauce ~ $44

Mixed leaf salad, mustard dressing ~ $10

Fries, aioli ~ $12

Tiramisù cannoli ~ $8ea

Christmas spiced ice cream sandwich ~ $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 Ephraims

10% surcharge on Sundays
15% surcharge on public holidays

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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