Head Chef Richard Ptacnik has a keen sense of Italian cuisine even though he hails from the Czech Republic. Richard began his career in Prague working with Zdenek Pohlreich at the Radisson SAS Hotel. After stints in both Germany and Switzerland, Richard headed to Australia where he worked briefly with Jock Zonfrillo before joining the ranks at Otto Ristorante. He quickly moved up to the role of James Kidman's Sous Chef and has spent the last 5 years working with James to continually evolve the food.
Richard took over as Head Chef in late September 2009 and we are very excited to be able to watch him and his enthusiastic kitchen team take the food to a new and exciting level.
Richard says "My mission at Otto is to let the freshness of the produce and the quality of the ingredients do the talking".
After your meal, choose from a range of fresh espresso Allpress coffee, assorted Penelope Sach or T2 tea, and an extensive list of Italian and Australian Dessert Wines.
To download copies of our menus please select the links below:
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ASSAGGI
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OSTRICHE AL NATURALE
SYDNEY ROCK OYSTER NATURAL SERVED ON ICE WITH LEMON |
4.5
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OSTRICHE ALLA VENEZIANA
SYDNEY ROCK OYSTER WITH YARRA VALLEY SALMON ROE, CUCUMBER, CHARDONNAY VINEGAR AND CHIVES |
5 |
OSTRICHE AL BALSAMICO
SYDNEY ROCK OYSTER SERVED WITH 10 YEAR OLD BALSAMIC AND ESCHALOTS |
5 |
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GRISSINI CON OLIVE, CAPPERI E CAPRINO
GARLIC AND CHILLI MARINATED LECCINO OLIVES AND CAPERS WITH GOAT'S CURD AND HAND ROLLED GRISSINI
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24 |
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AFFETTATO
PROSCIUTTO, CAPOCOLLO, SPICY SALAMI AND BRESAOLA SERVED WITH MUSCATELS AND ROCKMELON MUSTARD
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29 |
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PRIMI PIATTI
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CARPACCIO DI MANZO
PASTURE FED BEEF CARPACCIO WITH TRUFFLE DRESSING, AIOLI, CAPERS, PARMESAN AND BABY ROCKET LEAVES |
28 |
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CAPESANTE CON PUREA DI CAROTE E BILORDO
SEARED SCALLOPS WITH CARROT PUREE, ITALIAN BLACK PUDDING, POTATO FONDANT, CONFIT GARLIC AND BLACK PEPPER DRESSING
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30
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SFORMATINO CON SCALOGNO PORCINI E FUNGHI
TWICE BAKED PORCINI AND PECORINO SOUFFLE WITH MUSHROOMS, CRISPY ESCHALOTS AND ONION SAUCE |
30 |
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PARMIGIANA SCOMPOSTA
DECONSTRUCTED EGGPLANT PARMIGIANA WITH SEMI DRIED TOMATOES, PARMESAN CRISPS AND BABY BASIL
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29 |
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CRUDO DI SALMONE CON ARANCIE E CONDIMENTO ALLO CHARDONNAY
THINLY SLICED RAW SALMON WITH ORANGE SEGMENTS, SALMON ROE, CHARDONNAY DRESSING AND ORANGE ZEST
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30 |
BARBAROSSA RAVIOLI CON CAPRINO E PISTACCHI
RAVIOLI OF FINELY SLICED PICKLED BEETROOT WITH GOAT'S CURD, PISTACHIO AND HORSERADISH |
29 |
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HEAD CHEF - RICHARD PTACNIK
SENIOR SOUS CHEF - WILL COWPER
menu current as of 23rd July 2010
Our berth is available for booking, please call in advance
Due to noise restrictions, please consider our residents when leaving Otto
Valet parking is available at Blue Sydney ($50 and subject to availabilty)
For the comfort of all guests, Otto Ristorante is now a non-smoking restaurant
10% surcharge will apply on Public Holidays and Sundays
10% gratuity applied to group of 10 or more pax and for private dining room bookings
Prices are gst inclusive
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OTTO - A LA CARTE