~ Meat Up Menu ~


New Group Menu for the Festive Season

Just in time for the festive season, Head Chef Richard has put together a group menu fit for meat lovers and friends alike. With beverage packages available to add on, your next group meat-up is sorted.

to share
San Daniele prosciutto, David Blackmore bresaola, pane carasau

Fried salt & pepper calamari, school prawns, white bait, smoked chilli aioli

choice of
250g Grainge Black Angus scotch fillet, mushroom puree, pickled mushrooms

220g Rangers Valley Wagyu chuck tail flap MBS 5+ tomatoes, capsicum, caperberry, marjoram

Humpty Doo barramundi, globe artichokes, green olives, celery, pistachios, raisins, pomegranate salad

to share
Mash potato

to share
Chef’s cheese selection & lavosh


Available daily at lunch & dinner for minimum eight guests until November 30 2017 Monday – Wednesday until December 30 2017

For bookings contact:
OTTO Reservations
02 9368 7488