Make A Reservation

Make a Reservation

We look forward to welcoming you to OTTO Sydney soon.

Please note you will receive a confirmation email once your reservation has been successful. If you do not receive this confirmation email, there may have been an error in your reservation. Please contact our reservations team on (02) 9368 7488 if you have any queries.

If you are feeling unwell, please stay at home and call our reservations team to postpone your booking until another time. OTTO is taking every possible precaution to ensure the health and safety of our guests and our staff. For detailed information on our health and safety procedures and requirements, please visit our Health & Safety page.

Please view our Reservation policy ahead of your visit to OTTO.

Please contact our reservations team on 02 9368 7488 if your preferred date is unavailable.

   
 

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 lobster spaghetti, to local snapper on the wood grill served simply with lemon and olive oil. When you eat at OTTO, you are truly living la dolce vita.

View Menu

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

  • - ANTIPASTI -

    Sydney rock oysters natural, lemon 7 each

  • Sydney rock oysters, salmon roe, cucumber, chardonnay vinegar 9 each

  • Chicken liver pâté filled bigné, marsala jelly 7 each

  • Woodside goat’s curd, truffle honey, pane carasau 25

  • Beef tartare, mustard, capers, horseradish, crostini 7 each

  • Affettato, 2GR Wagyu bresaola MBS 9+, capocollo, hot salami, grissini 29

  • - PRIMI -

  • Stracciatella, roast pickled grapes, balsamic, pistachio, tarragon, crostini 29

  • Seared scallops, mushrooms, porcini cream 35

  • Poached red claw yabbies, Yarra Valley salmon roe, mandarin, pickled fennel, sorrel 39

  • Pepper-crusted Mooloolaba Yellowfin tuna, panzanella salsa 37

  • Grainge Angus beef carpaccio, Manjimup black truffle, aioli, capers, Parmigiano, baby rocket 49

  • - PASTA & RISOTTO -

  • Strozzapreti, king prawns, black olives, chilli, tomato and calamari sauce - 35 / 52

  • Hand-rolled pici, smoked ham hock, Manjimup black truffle, egg yolk, Pecorino 49/69

  • Saffron linguine, Moreton Bay bugs, cavolo nero and pistachio pesto, lemon oil 37/56

  • Potato gnocchi, braised duck ragù, Pecorino 35/52

  • Aged Acquerello risotto, assorted mushrooms, Gorgonzola 32/48

  • GF pasta available - All pastas are made fresh daily in house excluding GF pasta

  • -CARNE & PESCE -

  • Fish of the day, eggplant, red bullhorn pepper sauce 56*

  • 220G Juniper berry and pepper-crumbed venison, celeriac remoulade 54

  • 220G White Pyrenees lamb backstrap, sugarloaf cabbage, salsa verde 56

  • 250G Byron Bay Berkshire pork cutlet, spiced apple and prune purée, silverbeet 54

  • 200G Shiro Kin Wagyu rump cap MBS 9+, tomato pesto, pickled onions 69

  • All meat & fish cooked on the wood-fire grill (except these items *)

  • - CONTORNI -

  • Mixed green leaves, moscato vinaigrette 14

  • Salad of rocket, radicchio, pear, pine nuts, parmesan, white balsamic 17

  • Fried brussel sprouts, tuna mayo, pancetta 19

  • Sautéed spinach, garlic, chilli, lemon 17

  • Potato purée 15

  • Our OTTO sourdough from 20 year old starter is baked fresh daily and served with a bespoke extra virgin olive oil from Cudgegong Olive Estate in Mudgee
    5 per person

  • 10% Sunday surcharge applies
    12.5% Public Holiday surcharge applies

  • Head Chef - Richard Ptacnik

  • - DOLCI -

  • Meringue, pineapple, passionfruit sorbet, tonka bean 24

  • Amedei dark chocolate fondant, chai jelly, wattleseed & caramel ice cream 26

  • Citrus pudding, macadamia, violet ice cream 24

  • Affogato – vanilla bean ice cream topped with espresso Nocello liqueur 22

  • Trufflemisu - Marsala mascarpone cream, coffee-soaked baba, almond crisp, coffee jelly, Manjimup black truffle, Marsala ice cream 39

  • - FORMAGGI -

  • Riverine Blue Gippsland, Victoria

  • Pyengana Cheddar North-eastern Tasmania

  • Occelli al Barolo Piedmont, Italy

  • Prom Country Waratah South Gippsland, Victoria

  • Rocchetta Piedmont, Italy

  • Single piece 14

  • Cheese served with apple jelly, lavosh, pane carasau and fruit bread

  • - Degustazione-

  • Pepper-crusted Mooloolaba Yellowfin tuna, panzanella salsa

  • Grainge angus beef carpaccio, Manjimup black truffle, aioli, capers, parmesan, rocket

  • Seared scallops, mushrooms, porcini cream

  • Hand-rolled pici, smoked ham hock, Manjimup black truffle, egg yolk, Pecorino

  • Shiro Kin full blood Wagyu rump cap MBS 9+, tomato pesto, pickled onions

  • Cheese, apple jelly, crackers (Optional 10)

  • Amedei dark chocolate fondant, chai spice, wattleseed and caramel ice cream

  • Degustation 139

  • Wine pairing 75

  • - VEGAN A LA CARTE -

  • Ravioli of finely sliced pickled beetroot, cashew nut cheese, pistachio, horseradish

  • Heirloom tomatoes, green olives, capers, almonds, cavolo nero salsa

  • Deep fried zucchini flowers filled with cashew nut cheese, romesco

  • Saffron linguine, cavolo nero and pistachio pesto, lemon oil

  • Aged acquerello risotto, peppers, lemon thyme crumb

  • Pumpkin ‘crème caramel’, macadamia, cinnamon and almond milk

  • Available as:

  • Primi 32

  • Secondi 48

  • Dolci 24

  • - Vegan Degustation -

  • Ravioli of finely sliced pickled beetroot, vegan cheese, pistachio, horseradish

  • Eggplant, red bullhorn pepper sauce, panzanella salsa

  • Charred sugarloaf cabbage, salsa verde, pickled onions

  • Saffron linguine, cavolo nero and pistachio pesto, lemon oil

  • Aged Acquerello risotto, assorted mushrooms

  • Vegan cashew nut cheese, apple jelly, crackers (Optional 10)

  • Pumpkin ‘crème caramel’, macadamia, cinnamon, and almond milk

  • Vegan Degustation 139

  • Wine Pairing 70

  • - Vegetarian Degustation -

  • Ravioli of finely sliced pickled beetroot, Woodside goat’s curd pistachio, horseradish

  • Stracciatella, roast pickled grapes, balsamic, pistachio, tarragon, crostini

  • Charred sugarloaf cabbage, salsa verde, pickled onions

  • Saffron linguine, cavolo nero and pistachio pesto, lemon oil

  • Aged Acquerello risotto, assorted mushrooms, gorgonzola

  • Cheese, apple jelly, crackers (Optional 10)

  • Honey milk panna cotta, popcorn, wattleseed and caramel ice cream

  • Vegetarian Degustation 139

  • Wine Pairing 70

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. View Drinks Menu

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Make A Reservation

Make A
Reservation

We look forward to welcoming you to OTTO Sydney soon.

Please note you will receive a confirmation email once your reservation has been successful. If you do not receive this confirmation email, there may have been an error in your reservation. Please contact our reservations team on (02) 9368 7488 if you have any queries.

If you are feeling unwell, please stay at home and call our reservations team to postpone your booking until another time. OTTO is taking every possible precaution to ensure the health and safety of our guests and our staff. For detailed information on our health and safety procedures and requirements, please visit our Health & Safety page.

Please view our Reservation policy ahead of your visit to OTTO.

Please contact our reservations team on 02 9368 7488 if your preferred date is unavailable.