- ANTIPASTI -

Sydney rock oysters natural, lemon 7 each

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

24-month-old prosciutto di San Daniele, marinated olives, hand rolled grissini 36

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

Gnocco fritto, 2GR Wagyu bresaola 9+, gorgonzola, vin santo 32

Smoked salmon rillette, Yarra Valley salmon roe, crostini 32

- PRIMI -

Stracciatella Primavera, sugar snaps, asparagus, peas, preserved lemon dressing 30

Raw Abrolhos Island scallops, Sturgeon Black River caviar, cultured cream, lemon oil 45

Grainge Angus beef carpaccio, truffle dressing, aioli, capers, Parmigiano-Reggiano, rocket 34

Zucchini flowers, spanner crab meat, mascarpone, lemon, red bullhorn pepper sauce 36

- PASTA & RISOTTO -

Spaghetti, Moreton Bay bugs, cherry tomatoes, globe artichokes, olives, capers 37/57

Saffron linguine, Goolwa pipis, southern calamari, bottarga, dill, basil 37/57

Conchiglie, veal and porcini ragù, Parmigiano-Reggiano 35/55

Aged Acquerello risotto, spinach, garlic, stracciatella 30/50

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

-CARNE & PESCE -

Fish of the day, green asparagus, tomatoes, olives, capers, anchovy salsa MP*

220g White Pyrenees lamb backstrap, sugarloaf cabbage, salsa verde 59

250g Byron Bay Berkshire pork cutlet, charred greens, mustard dressing 59

250g Signature Black Angus beef striploin, tomato and pine nut pesto, onions 69

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

- CONTORNI -

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