We look forward to welcoming you to OTTO Sydney.
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.
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.
Sydney rock oysters natural, lemon 7 each
Sydney rock oysters, salmon roe, cucumber, chardonnay vinegar 9 each
24-month-old prosciutto di San Daniele, hot salami, smoked mortadella, grissini 41
Woodside goat’s curd, truffle honey, pane carasau 27
Gnocco fritto, 2GR Wagyu bresaola 9+, gorgonzola, vin santo 22
Marinated olives, hand rolled grissini 16
Sourdough crostini, beef tartare, crème fraîche, Black River Oscietra caviar 36
Focaccine, prawn tartare, finger lime, salmon roe 39
Smoked burrata, beetroot, rhubarb, pomegranate, pistachio 32
Steamed scallop pudding, potato, dill, vermouth sauce 41
Grainge Angus beef carpaccio, Australian fresh black truffle, aioli, capers, Parmigiano-Reggiano, rocket 49
Southern calamari, ‘nduja, cauliflower, preserved lemon dressing 36
Pepper-crusted yellowfin tuna, eggplant, tomato, olive, capers, red wine vinaigrette 39
Spaghetti, spanner crab, chilli and garlic crumb 39/59
Handmade potato gnocchi, pecorino, Australian fresh black truffle, hazelnut crumb 49/69
Saffron mafaldine, braised Tajima Wagyu shin, gremolata, salted ricotta 39/59
Black and white cappellacci of lobster and mascarpone, lobster bisque 45/65
Aged Acquerello risotto, Jerusalem artichoke, garlic and artichoke chips 32/52
All pastas are made fresh daily in house
Fish of the day, butter sauce, Black River Oscietra caviar, salmon roe 79*
250g Spiced Maremma pasture raised duck breast, carrot purée, kumquat, Grand Marnier jus 69
250g Byron Bay Berkshire pork cutlet, fennel, capers, caperberries, preserved lemon dressing 59
220g Tajima Wagyu rump cap MBS 6, portobello mushroom, smoked bone marrow butter 99
Grilled Southern Rock lobster, citrus butter, charred lemon 295
800g Portoro Black Angus rib eye cutlet MBS 4, smoked beetroot, horseradish 199
All meat & fish cooked on the wood-fire grill (except these items *)
Salad of mixed leaf, white balsamic 16
Sautéed spinach, garlic, chilli, lemon 18
Potato purée 16
Deep fried Brussels sprouts, mustard dressing, puffed wild rice 16
Our OTTO sourdough from 20yr old starter and focaccia is baked fresh every day. 5pp
10% Sunday surcharge applies
15% Public Holiday surcharge applies
Head Chef - Richard Ptacnik
Rum and vanilla crème brulée, poached pear, vanilla ganache, tonka bean ice cream 24
Trufflemisu, mascarpone, coffee soaked baba, Marsala jelly, Australian fresh black truffle 39
Dark chocolate tart fondant, mandarin sorbet 27
Honey milk panna cotta, wattle seed and caramel ice cream 24
Affogato – vanilla bean ice cream topped with espresso, Nocello liqueur 24
Riverine Blue Gippsland, Victoria
Rocchetta Piedmont, Italy
Pyengana Cheddar North-eastern Tasmania
Occelli al Barolo Piedmont, Italy
Single piece 14
Cheese served with apple jelly, lavosh, pane carasau and fruit bread
Ravioli of finely sliced pickled beetroot, cashew nut cheese, pistachio, horseradish
Mushroom tartlet, Sicilian salsa verde
Roasted cauliflower, Australian fresh black truffles, hazelnut crumb
Saffron mafaldine, cherry tomatoes, olives, capers, dill, lemon oil
Aged Acquerello risotto, Jerusalem artichoke, garlic and artichoke chips
Meringue, pineapple, passionfruit sorbet
Available as:
Primi 30
Secondi 50
Dolci 24
We look forward to welcoming you to OTTO Sydney.
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.