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 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.
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 39
Woodside goat’s curd, truffle honey, pane carasau 25
Gnocco fritto, 2GR Wagyu bresaola 9+, gorgonzola, vin santo 32
Marinated olives, hand rolled grissini 15
Sourdough crostini, spanner crab, cultured cream 35
Focaccine, prawn tartare, finger lime, salmon roe 39
Stracciatella, plum, pistachio, basil, crostini 30
Raw Abrolhos Island scallops, Sturgeon Black River caviar, cultured cream, lemon oil 47
Grainge Angus beef carpaccio, truffle dressing, aioli, capers, Parmigiano-Reggiano, rocket 39
Zucchini flowers, prawns, mascarpone, lemon, red pepper sauce 36
Pepper-crusted yellowfin tuna, eggplant, tomato, olive, capers, red wine vinaigrette 39
Spaghetti, spanner crab, chilli and garlic crumb 39/59
Saffron linguine, mussels, southern calamari, cherry tomatoes, dill, basil 36/56
Mafaldine, spicy Calabrese pork ragù, smoked stracciatella 35/55
Cappellacci filled with goat’s curd and ricotta, carrot, olive 32/52
Aged Acquerello risotto, cauliflower, hazelnut crumb 30/50
GF pasta available - All pastas are made fresh daily in house excluding GF pasta
Fish of the day, butter sauce, Sturgeon Black River caviar, salmon roe 79*
220g White Pyrenees lamb backstrap, eggplant, chickpeas, smoked sheep’s yoghurt 59
250g Byron Bay Berkshire pork cutlet, fennel, capers, caperberries, preserved lemon dressing 57
250g Grainge Signature scotch fillet, grilled mushroom, Sicilian salsa verde 79
Grilled Southern Rock lobster, citrus butter, charred lemon MP
All meat & fish cooked on the wood-fire grill (except these items *)
Salad of rocket, radicchio, pear, pine nuts, Parmigiano-Reggiano, white balsamic 17
Sautéed spinach, garlic, chilli, lemon 17
Potato purée 15
Heirloom tomatoes, La Stella burrata, basil and EVOO 29
Our OTTO sourdough from 20yr old starter and focaccia is baked fresh every day. 5pp
10% Sunday surcharge applies
12.5% Public Holiday surcharge applies
Head Chef - Richard Ptacnik
Rum and vanilla creme brulee, poached pear, vanilla ganache, tonka bean ice cream 24
Limoncello mascarpone cream, lemon curd, savoiardi biscuit, citrus sorbet 24
Tarte Piémontaise, hazelnut cream, milk chocolate mousse, salted caramel ice cream 26
Honey milk panna cotta, wattle seed and caramel ice cream 24
Affogato – vanilla bean ice cream topped with espresso, Nocello liqueur 22
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
Zucchini flowers, cashew nut cheese, capsicum sauce
Mushroom tartlet, Sicilian salsa verde
Saffron linguine, cherry tomatoes, olives, capers, basil
Aged Acquerello risotto, cauliflower, hazelnut crumb
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.