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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 ~

    30g Black River Oscietra caviar, brioche, crème fraîche, egg white, yolk, chives 240

  • Sydney rock oysters, natural, lemon 8 each

  • Sydney rock oysters, salmon roe, cucumber, chardonnay vinegar 9.5 each

  • ~ ASSAGGI ~

  • 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 12 each

  • Beef tartare, tuille, mustard, horseradish 14 each

  • Brioche, lobster, Espelette pepper mayonnaise, salmon roe 16 each

  • ~ ANTIPASTI ~

  • Caramelised fig and eschalot tart, goat's curd 35

  • Chilled potato and leek soup, spanner crab, crème fraîche, avruga 39

  • Scampi tartare, chilli, finger lime, salmon roe, sorrel 49

  • Grainge Angus beef carpaccio, truffle dressing, aioli, capers, Parmigiano-Reggiano, rocket 38

  • Steamed zucchini flowers filled with scallops and prawns, saffron sauce 41

  • - PASTA & RISOTTO -

  • Strozzapreti, prawns, calamari and tomato sauce, black olives 39/59

  • Saffron linguine, Moreton Bay bug, zucchini, anchovy, pine nuts 41/61

  • Ravioli, braised Wagyu beef brisket, truffle, mascarpone, veal and truffle jus 39/59

  • Spaghetti, baby octopus, Trapanese sauce, tomato, almond, mint 39/59

  • Aged Acquerello risotto, smoked eggplant, tomato, basil, Parmigiano-Reggiano 34/54

  • All pastas are made fresh daily in house

  • ~ PESCE & CARNE ~

  • Whole fish of the day, lemon, EVOO MP

  • 200g Fish of the day, tomato, saffron potato, olives, capers 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

  • Potato purée 16

  • Sautéed spinach, garlic, chilli, lemon 18

  • Butter lettuce, white balsamic, Parmigiano-Reggiano 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

  • Orange panna cotta, rockmelon ice cream 25

  • Tiramisù, Marsala mousse, coffee, savoiardi biscuits 24

  • Passionfruit and citrus tart, Italian meringue, lemon sorbet 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, smoked eggplant, tomato, basil 29/49

  • Meringue, pineapple, passionfruit sorbet 24

  • ~ DEGUSTAZIONE ~

  • Brioche, lobster, espelette pepper mayonnaise, salmon roe

  • Scampi tartare, chilli, finger lime, sorrel

  • Steamed zucchini flowers filled with scallops and prawns, saffron sauce

  • Ravioli, braised Wagyu beef brisket, truffle, mascarpone, veal and truffle jus

  • Dry aged Wollemi duck breast, smoked beetroot, witlof, cherry jus

  • Caramelia chocolate mousse, peanut ganache, banana ice cream

  • $179 per person
    $75 wine pairing / $55 non-alcoholic cocktail 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, smoked eggplant, tomato, basil

  • 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+

  • $100 per person, plus choice of beverage package
    Rosé, OTTO prosecco, and beer package - $50 per person
    Non-alcoholic beverage package - $25 per person
    Reservations essential. Please enquire with our Events team to book

  • ~ UNO~

  • Tuille, goat's curd, truffle honey

  • Brioche, spanner crab, crème fraîche, salmon roe

  • ~ DUE ~

  • Cooked prawns, cocktail sauce

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

  • ~ TRE ~

  • Spaghetti, Trapanese pesto, tomato, almond, mint

  • Fish of the day, tomato, saffron potato, olives, capers

  • Potato purée

  • Butter lettuce, white balsamic, Parmigiano-Reggiano

  • ~ QUATTRO ~

  • Burnt Italian cheesecake

Our wine list has 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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