OTTO Ristorante

Woodside goat's curd, truffle honey, pane carasau.

Olives, capers, chilli, garlic, thyme, rosemary.

San Daniele prosciutto, Wagyu bresaola, pickled vegetables.

Finocchiona - fennel / Calabrese - chilli / Salamino - natural

Grainge Angus beef, truffle dressing, aioli, capers, parmesan, baby rocket

Culatello prosciutto, burratina, peach, pistachio

Cured NZ Ora King salmon, orange, radish, salmon roe, preserved lemon dressing

Yellowfin tuna, tomatoes, cucumber, capsicum, croutons, olives, capers, basil

Zucchini flowers filled with baccala, caponata.

Green asparagus, duck egg, roasted parmesan dressing, Reggiano

Twisted pasta, king prawns, garlic, chilli, black olives, tomato and calamari sauce

Saffron infused ear-shaped pasta, braised veal, gremolata, salted ricotta

Chilli infused long thin pasta, Blue Swimmer crab meat, bottarga

Black and white long pasta, QLD scallops, cherry tomatoes, chilli, garlic, basil

Aged Acquerello rice, spinach, cavolo nero, goat's cheese

650g Tasmanian crayfish, spaghetti, brandy, napolitana sauce, tomatoes, baby basil

300g Rangers Valley Wagyu scotch fillet, MB 5+, peppers, onions

Butterflied spatchcock, salsa verde

Byron Bay Berkshire pork cutlet, fennel, carrot

Rangers Valley Black Angus flat iron beef MB 3+, celeriac, mushrooms, onion, pancetta, veal jus

Line-caught Pink Snapper fillet, Globe artichokes, celery, muscatels, pine nuts

Braised WA octopus tentacles, tomato, fennel, capers, olives, basil

Boneless crumbed veal cutlet, napolitana sauce, buffalo mozzarella

Sauteed spinach with garlic, chilli

Broccolini, almonds

Salad of mixed green leaves, moscato vinegar, extra virgin olive oil

Rocket, radicchio, nectarines, pine nuts, parmesan, white balsamic

Roasted potatoes, rosemary, thyme

Tomatoes, buffalo mozzarella, basil, extra virgin olive oil