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.
Featuring all the OTTO classics from fresh pasta made in house daily, to local seafood on the wood-fire grill.
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
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
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
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
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
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
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
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
''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
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
''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
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
Tuille, goat's curd, truffle honey
Brioche, spanner crab, crème fraîche, salmon roe
Cooked prawns, cocktail sauce
"Pinzimonio" - Baby organic vegetables, herb and anchovy dip
Spaghetti, Trapanese pesto, tomato, almond, mint
Fish of the day, tomato, saffron potato, olives, capers
Potato purée
Butter lettuce, white balsamic, Parmigiano-Reggiano
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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