The food at OTTO is delicious and unashamedly simple – modern Italian with roots firmly placed in the classics. Head Chef Richard Ptacnik’s menu is fresh, seasonal and produce-driven; sourcing the finest ingredients and letting them speak for themselves.
OTTO’s fun and generous fare captures everything people love about the Italians’ approach to food – from perfectly al dente saffron linguine, to local John Dory on the wood grill served simply with butter sauce. When you eat at OTTO, you are truly living la dolce vita.
Featuring all the OTTO classics from fresh pasta made in house daily, to local seafood on the wood-fire grill.
3g Black River Oscietra caviar
supplement 20
30g Black River Oscietra caviar, brioche, crème fraîche, egg yolk, egg white, chives 240
Sydney rock oysters natural, lemon 8 each
Sydney rock oysters Venetian, salmon roe, cucumber, chardonnay vinegar 9.5 each
Sydney rock oysters al Caviale, Black River Oscietra caviar 30 each
''Pinzimonio'' – baby organic vegetables, herb and anchovy dip 32
Woodside goat’s curd, truffle honey, pane carasau 27
Sfogliatine, tomato, smoked anchovy 12 each
Gnocco fritto, 2GR Full Blood Wagyu bresaola MBS 9+, gorgonzola, Vin Santo 10 each
Beef tartare, tuille, mustard, horseradish 14 each
Brioche, lobster, espelette pepper mayonnaise, salmon roe 16 each
Chilled potato and leek soup, spanner crab, crème fraîche, avruga caviar 39
Cape Moreton prawn carpaccio, pickled tomato, capers, tomato dressing 39
Grainge Angus beef carpaccio, truffle dressing, aioli, capers, Parmigiano-Reggiano, rocket 38
Steamed zucchini flowers filled with scallops and prawns, saffron sauce 41
Ravioli of finely sliced pickled beetroot with goat's curd, pistachio, horseradish 32
Strozzapreti, prawns, calamari and tomato sauce, black olives 39/59
Saffron linguine, Moreton Bay bug, zucchini, anchovy, pine nuts 41/61
Mafaldine, spicy lamb ragù, goat’s cheese, preserved lemon gremolata 38/58
Spaghetti, baby octopus, Trapanese sauce, tomato, almond, mint 39/59
Aged Acquerello risotto, basil pesto, Parmigiano-Reggiano
All pastas are made fresh daily in house
Whole or filleted Humpty Doo baby Barramundi, lemon, EVOO 59
Fish of the day, mussels sauce, leek, pickled lemon MP
250g Byron Bay Berkshire pork cutlet, romesco, spring onion 61
200g Kiwami Wagyu chuck tail flap MBS 9+, asparagus, Sicilian salsa verde sabayon 96
200g Dry-aged Wollemi duck breast, smoked beetroot, witlof, cherry jus 69
180g Signature Black Angus eye fillet “Rossini”, foie gras, brioche, truffle jus 129
Green beans, salsa verde 19
Heirloom tomatoes, burrata, basil, EVOO 29
Butter lettuce, white balsamic, Parmigiano-Reggiano 16
Sautéed spinach, garlic, chilli, lemon 18
Potato purée 16
Our OTTO focaccia made with 23-year-old starter is baked fresh every day. 7pp
10% Sunday surcharge applies
15% Public Holiday surcharge applies
Head Chef Richard Ptacnik
Caramelia chocolate mousse, peanut ganache, banana ice cream 26
Buttermilk pannacotta, strawberry, rhubarb, balsamic ice cream 25
Tiramisù, Marsala mousse, coffee, savoiardi biscuits 24
Meringue, vanilla cream, mango, passionfruit, coconut ice cream 24
Affogato - vanilla bean gelato topped with espresso, Nocello liqueur 22
Casa Madaio Il Blu di Bufala
Campania, Italy
Rocchetta
Piedmont, Italy
Pyengana Cheddar
Pyengana, Tasmania
Occelli al Barolo
Piedmont, Italy
Single piece 15
Cheese served with apple jelly, lavosh, pane carasau, and fruit bread
''Pinzimonio'' - baby organic vegetables, herb dip 32
Ravioli of finely sliced pickled beetroot, cashew nut cream, pistachio, horseradish 32
Deep fried zucchini flower filled with cashew nut cheese, romesco 28
Spaghetti, Trapanese sauce, tomato, almond, mint 32/52
Aged Acquerello risotto, basil pesto 29/49
Meringue, pineapple, passionfruit sorbet 24
Brioche, lobster, espelette pepper mayonnaise, salmon roe
Grainge Angus beef carpaccio, truffle dressing, aioli, capers, Parmigiano-Reggiano, rocket
Cape Moreton prawn carpaccio, pickled tomato, capers, tomato dressing
Saffron linguine, Moreton Bay bug, zucchini, anchovy, pine nuts
Dry-aged Wollemi duck breast, smoked beetroot, witlof, cherry jus
or
Signature Black Angus eye fillet “Rossini”, foie gras, brioche, truffle jus
(minimum two people / supplement 20 per person)
Caramelia chocolate mousse, peanut ganache, banana ice cream
$155 per person
$75 wine pairing available
''Pinzimonio'' – baby organic vegetables, herb dip
Ravioli of finely sliced pickled beetroot, cashew nut cream, pistachio, horseradish
Deep fried zucchini flower filled with cashew nut cheese, romesco
Spaghetti, Trapanese sauce, tomato, almond, mint
Aged Acquerello risotto, basil pesto
Meringue, pineapple, passionfruit sorbet
$139 per person
$75 wine pairing available
Degustation menu available until 9pm
10% Sunday surcharge applies
15% Public Holiday surcharge applies
Four-course dining and beverage package for groups of 8+
$145 per person, plus choice of beverage package
Rosé and OTTO prosecco package - $65 per person
Non-alcoholic beverage package - $25 per person
Reservations essential. Please enquire with our Events team to book
Sfogliatine, tomato, smoked anchovy
"Pinzimonio" - Baby organic vegetables, herb and anchovy dip
Tiger prawns, cocktail sauce
Figs, Woodside goat’s curd, pine nuts, balsamic
Saffron linguine, Moreton Bay bug, zucchini, anchovy, pine nuts
Fish of the day, leek, pickled lemon, mussel sauce
Potato purée
Butter lettuce, white balsamic, Parmigiano-Reggiano
Burnt Italian cheesecake
Head Sommelier Nathan Lawler has curated the OTTO wine list with a focus on local wines that lean toward Italy in style and texture, throw in plenty of true Italian wines, and a cheeky line up by the glass to match every dish.
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