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PASTA E RISOTTI
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ENTREE
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MAIN
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RISOTTO AI QUATTRO FORMAGGI
FOUR CHEESE RISOTTO: GORGONZOLA, TALEGGIO, PARMESAN AND PECORINO WITH HAZELNUTS, RADICCHIO AND ACETO SOPRAFFINO
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28
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38
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SPAGHETTINI CON GRANCHIO E CAVIALE DI TROTA DI MARE
FRESH EGG SPAGHETTINI WITH HAND PICKED SPANNER CRAB MEAT, OCEAN TROUT CAVIAR, PARSLEY AND LEMON |
29
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39
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STROZZAPRETI AI GAMBERI
STROZZAPRETI ARTISAN PASTA WITH FRESH YAMBA PRAWNS, TOMATO, CHILLI AND BLACK OLIVES
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27
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37
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GNOCCHI CON SALVIA E MOSCATELLI
KIPFLER POTATO GNOCCHI WITH BURNT SAGE AND MUSCATEL BUTTER, PARMIGIANO REGGIANO
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27
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37
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PAPPARDELLE CON RAGU DI MAIALE
RIBBON PASTA WITH MACLEAY VALLEY PORK RAGU, SICILIAN OLIVES AND PARSLEY |
28 |
37 |
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SECONDI PIATTI
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FILETTO DI MANZO
250 GRAM FILLET OF BEEF, WHITE ASPARAGUS, CREAMED POTATOES WITH PORCINI MUSHROOM SAUCE
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42
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BISTECCA DI MAIALE
300 GRAM BYRON BAY PORK CUTLET WITH RED BEETROOT JAM, HORSERADISH AND CARAMELISED WALNUTS
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39
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BRASSATA D'ANATRA
SLOW COOKED DUCK LEGS, PARSNIP PUREE, SPINACH, ZUCCHINI AND PRESERVED CHERRIES WIOTH CRISP ESCHALOT
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39
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BARRAMUNDI CON ASPARAGI E PUREA DI CAVOLFIORE
NORTHERN TERRITORY BARRAUMUNDI WITH ASPARAGUS, BABY BELL RADISH, SILKEN CAULIFLOWER AND LEMON
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39
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ARROSTO D'AGNELLO
"Q" RACK OF LAMB WITH KING BROWN MUSHROOM, WILD MUSHROOMS, PARSLEY PUREE AND PORCINI DUST
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40
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BISTECCA DI VITELLO
450 GRAM MILK-FED VEAL RIB EYE WITH RODERMARY OIL AND LEMON |
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67 |
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CONTORNI E INSALATE
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SPINACI SALTATI
SAUTEED SPINACH WITH GARLIC AND CHILLI OIL
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12
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PATATE ARROSTO
CONFIT CHAT POTATOES ROASTED WITH SICILIAN SEA SALT AND ROSEMARY
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12
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INSALATA MISTA VERDE
SALAD OF MIXED GREEN LEAVES, RED WINE VINEGAR AND EXTRA VIRGIN OLIVE OIL
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9
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INSALATA DI RUCOLA
SALAD OF ROCKET, RADICCHIO LEAVES, NECTARINE, PARMESAN, PINE NUTS AND WHITE BALSAMIC
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14 |
INSALATA CAPRESE
SALAD OF D.O.P. BUFFALO MOZZARELLA, VINE RIPENED TOMATOES, BASIL AND PRIMO ORGANIC SICILIAN OLIVE OIL |
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14 |
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PATATE FRITTE
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9
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menu current as of 17th November 2008
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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 for $45 and subject to availability
Cigar and pipe smoking not allowed in the vicinity of the restaurant
10% surcharge will apply on Public Holidays, Sundays and for groups of 10 or more
Prices are gst inclusive
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