A Taste of Spring: Richard Ptacnik on OTTO’s New Menu
We survived winter. Not that Sydney’s version is especially taxing, but there’s something undeniably satisfying about the arrival of spring. The harbour sparkles a little more and long lunches become an occasion again. At OTTO, the new season brings a new menu shaped by what we’re all craving right now, and after months of deeper flavours and comforting dishes, the kitchen has turned its attention to freshness.
For Head Chef Richard Ptacnik, spring is all about letting the season take the lead, “spring is when the produce starts to feel really vibrant again,” he says. “We’re excited about things like zucchini flowers, peas, snow peas, asparagus and young vegetables.”
And that’s exactly what has inspired the new spring menu: produce.
“We find beautiful Australian ingredients and then give them an Italian treatment without overcomplicating them,” Richard explains. “I might start with an Italian idea, then the Australian produce takes it somewhere completely different.”
And it’s about finding the sweet spot between local produce, Italian technique and a little creativity – while knowing when to stop. “It’s that meeting point between local produce, Italian technique, a bit of imagination and creativity that makes our dishes feel like OTTO.”
New season asparagus.
Ask Richard which ingredient he believes signals spring has arrived and his answer comes quickly: zucchini flowers.
Delicate to look at but surprisingly adaptable to try at home, they can be stuffed, steamed or fried and add a lightness that feels like the perfect addition to any table.
Richard has a few tips to perfect your DIY: check them carefully for any little insects, remove the stamen (the pollen-covered centre from inside the flower) and keep them chilled until you’re ready to cook. Stuff them with ricotta or another soft cheese, then lightly fry until crisp.
“Don’t overcook them,” he advises. “You want the outside delicate and crisp while the flower still has some texture.”
And don’t forget an essential squeeze of lemon at the end.
For Richard, it’s a dish that captures exactly what he wants from spring cooking: freshness and flavour, with just enough richness.
But if you want to save the hassle and leave it to us (we don’t blame you), you can find them stuffed with fluffy lobster mousse and served in a beautiful shallow bath of silky vermouth and dill sauce.
As for his favourite picks at OTTO, his first recommendation is to start with the light and fresh scallop crudo. “It’s incredibly simple on the surface, but there’s a lot happening.”
The scallop is delicate and sweet while the blood orange, chilli, and limoncello bring freshness, colour and a little kick, best described by the chef himself as, “bloody delicious.”
Follow it with the richer saffron linguine and finish with the iconic OTTO tiramisù, and we couldn’t think of a better meal.
“I’m also excited for people to try the new Spaghetti ‘Trapanese’,” he shares.
A new addition with baby octopus, tomato and almond pesto, Richard reveals “there’s almond, tomato, garlic and mint, but it’s the freshness, simplicity and unique combination of those flavours that makes the dish special. The mint pairs particularly well with the baby octopus, which can be surprising, but it’s almost like a marriage between the two.”
Of course, there’s another ingredient that makes spring at OTTO Sydney pretty special: the wharf itself.
“There’s something about spring on the Woolloomooloo Wharf that makes lunch feel like an occasion without it needing to be a special occasion,” says Richard
The harbour is bright, boats drift past and there’s a breeze moving through as you settle in with a glass of something cold. “There’s something about sitting over the water in the middle of the day, with the sun hitting the harbour and a glass of chilled wine in front of you.”
So come hungry, order a few new dishes for the table and let lunch stretch out; spring is here, after all.
ON THE PASS
A Taste of Spring: Richard Ptacnik on OTTO’s New Menu
We survived winter. Not that Sydney’s version is especially taxing, but there’s something undeniably satisfying about the arrival of spring.
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