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Menu

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.

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Featuring all the OTTO classics from fresh pasta made in house daily, to local seafood on the wood-fire grill.

  • ~ CAVIALE & OSTRICHE ~

    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

  • ~ ASSAGGI ~

  • ''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

  • ~ ANTIPASTI ~

  • 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

  • - PASTA & RISOTTO -

  • 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

  • ~ PESCE & CARNE ~

  • 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

  • ~ CONTORNI ~

  • 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

  • ~ DOLCI ~

  • 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

  • ~ FORMAGGI ~

  • 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

  • ~ VEGAN À LA CARTE ~

  • ''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

  • ~ DEGUSTAZIONE ~

  • 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

  • ~ DEGUSTAZIONE VEGANA ~

  • ''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

  • ~ Beviamo! Group Package ~

  • 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

  • ~ UNO~

  • Sfogliatine, tomato, smoked anchovy

  • "Pinzimonio" - Baby organic vegetables, herb and anchovy dip

  • ~ DUE ~

  • Tiger prawns, cocktail sauce

  • Figs, Woodside goat’s curd, pine nuts, balsamic

  • ~ TRE ~

  • 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

  • ~ QUATTRO ~

  • 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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