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PASTA E RISOTTI
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ENTREÉ
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MAIN
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PAPPARDELLE DI FARRO CON RAGÙ DI CINGHIALE E PERE
SPELT PAPPARDELLE WITH WILD BOAR RAGOUT, PEAR PUREE AND POACHED PEAR
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30
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40
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FETTUCCINE ALLO ZAFFERANO CON CONIGLIO BRASATO E OLIVE
SAFFRON FETTUCINE WITH BRAISED RABBIT, THYME, OLIVES, ONION AND PANCETTA
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30
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40
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RISOTTO AI QUATTRO FORMAGGI E VINO
FOUR CHEESE RISOTTO WITH RADICCHIO, ALMONDS AND RED WINE REDUCTION
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29
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39
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STROZZAPRETI AI GAMBERI
STROZZAPRETI ARTISAN PASTA WITH YAMBA PRAWNS, GARLIC, CHILLI AND BLACK OLIVES IN A TOMATO AND CALAMARI SAUCE
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29
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39
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SECONDI PIATTI
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GUANCIA DI MANZO CON PUREA DI TOPINAMBUR E SALSA ALLE CILIEGIE
SLOW BRAISED BEEF CHEEKS WITH ROASTED JERUSALEM ARTICHOKE PUREE, VEAL SAUCE AND PRESERVED CHERRY
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43 |
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PETTO D'ANATRA ARROTOLATO CON LARDO E PUREA DI LENTICCHIE
DUCK BREAST ROLLED WITH LARDO AND WRAPPED IN PANCETTA, SERVED WITH LENTIL PUREE CARAMELISED ONION, ROASTED SALSIFY AND BALSAMIC
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44
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PANCIA DI MAIALE CON PUREA DI MELE NOCI E INDIVIA CARAMELLATA
TWICE COOKED PORK BELLY WITH APPLE PUREE, ROASTED WALNUTS, CARAMELISED WITLOF,FRIED CAPERS AND APPLE BALSAMIC
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42
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PESCE RE CON PUREA DI MAIS, ASPARAGI E CONDIMENTO ALLE BARBAROSSE
PAN FRIED KINGFISH SERVED WITH CORN PUREE, GREEN ASPARAGUS, POPCORN AND BEETROOT DRESSING
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44
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STINCO DI VITELLO CON POMODORI, OLIVE E GNOCCHI ALLA ROMANA
BRAISED VEAL SHANK IN TOMATO SAUCE WITH CHERRY TOMATOES, OLIVES, CAPERS AND ROMAN STYLE GNOCCHI
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43 |
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FILETTO DI MANZO CON RAGU DI FUNGHI
EYE FILLET OF ANGUS BEEF WITH MUSHROOM RAGU, CRISPY LEEK AND WATERCRESS
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43 |
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SPALLA D'AGNELLO CON POLENTA AL PECORINO E PUREA DI CIPOLLOTTI
SLOW BRAISED LAMB SHOULDER WITH ONION PUREE, PECORINO POLENTA AND GREEN BEANS (FOR TWO) |
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120 |
SPAGHETTI ALL'ARAGOSTA E POMODORINI
650GRAM TASMANIAN CRAYFISH WITH SPAGHETTI, NAPOLITANA SAUCE, CHERRY TOMATOES AND BABY BASIL650 GRAM TASMANIAN CRAYFISH GRILLED WITH SHELLFISH BUTTER |
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140 |
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CONTORNI E INSALATE
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FAGIOLI CON PANCETTA
GREEN BEANS WITH ONION AND PANCETTA
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13 |
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SPINACI SALTATI
SAUTEED SPINACH WITH GARLIC AND CHILLI OIL
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13
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PUREA DI PATATE CON TALEGGIO
POTATO PUREE WITH TALEGGIO
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11
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INSALATA MISTA VERDE
SALAD OF MIXED GREEN LEAVES, ORGANIC CARROTS AND RADISH WITH WHITE BALSAMIC VINEGAR AND EXTRA VIRGIN OLIVE OIL
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14
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INSALATA DI RUCOLA
SALAD OF ROCKET, RADICCHIO, PEAR, WALNUTS AND MOSCATO DRESSING
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14 |
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CAPRESE
SALAD OF TOMATOES WITH BUFFALO MOZZARELLA, BASIL AND EXTRA VIRGIN OLIVE OIL
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18 |
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HEAD CHEF - RICHARD PTACNIK
SENIOR SOUS CHEF - WILL COWPER
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menu current as of 23rd July 2010
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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 $50 and subject to availability
Cigar and pipe smoking not allowed in the vicinity of the restaurant
10% surcharge will apply on Public Holidays and Sundays
10% service charge is applicable to all tables of 10 or more people
Prices are gst inclusive
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