BUON COMPLEANNO CARPACCIO!

Carpaccio Turns 60 in 2010

The story goes that Carpaccio was invented in 1950 when the Countess Amalia Nani Mocenigo went to Harry's Bar in Venice and informed the owner that her doctor had recommended she eat only raw meat. Given this information the restaurant came up with a dish that consisted of thin slices of raw beef dressed with a cream coloured sauce. The dish was named Carpaccio by Giuseppe Cipriani, the bar's former owner, in reference to the Venetian painter Vittore Carpaccio because the colors of the dish reminded him of paintings by Carpaccio, one of the most celebrated Venetian artists of the 15th Century. An exhibition of Carpaccio's work was also being held at the time of the dish's creation.
To celebrate a dish that has certainly become a staple on the menu at most Italian restaurants and a constant part of the Otto menu for the last 10 years we will be showcasing a different Carpaccio each week of September. These will be in addition to our "Carpaccio di Manzo" and "Crudo di Salmone" currently on our menu.

Week beginning 6 Sept

CARPACCIO DI DENTICE
SNAPPER CARPACCIO WITH PANZANELLA SALAD, OCEAN TROUT ROE AND CHARDONNAY DRESSING

Week beginning 13 Sept

CARPACCIO DI FICHI CON CAPRINO
FRESH FIG CARPACCIO WITH GOAT'S CURD, MUGOLIO, WALNUTS, MINT, BABY ROCKET AND OLIVE OIL

Week beginning 20 Sept

CARPACCIO DI BARBABIETOLA CON GRANCHIO
GOLDEN PICKLED BEETROOT CARPACCIO WITH POACHED SPANNER CRAB MEAT, PRESERVED LEMON DRESSING, SALMON ROE AND LEMON BALM

Week beginning 27 Sept

CARPACCIO DI CERVO CON UVA
PEPPER SEARED VENISON CARPACCIO WITH BLACKCURRANT DRESSING, BLUEBERRIES, BLACK GRAPES,
CRISPY ESCHALOTS AND BABY PARSLEY

Why not pair the Carpaccio with a Bellini which was also invented by Harry's Bar and named after a
15th Century artist...

SYDNEY INTERNATIONAL FOOD FESTIVAL

OTTO RISTORANTE will have several exciting events happening through the October Sydney International Food Festival.  Keep watching this space for updates.

 WHARF4WARD

Thursday, 21st October sees the return of the hugely successful Sony Foundation 'WHARF4WARD' fundraising event.  For lunch Woolloomooloo Wharf will be taken over to raise funds for specialised wards for teen and young adult cancer sufferers.

MELBOURNE CUP

Join us for the race that stops the nation...4-course menu with a glass of Bollinger on arrival priced at $150 per head.  we will be having big screen televisions, running sweeps and having prizes for best dressed and best hat. 

NEW YEAR'S EVE

What better way to spend New Year's Eve than at Woolloomoolloo.  Avoid the big crowds of the main harbour though still have a view of some of Sydney's famous New Year's Eve fireworks.  Chef Richard Ptacnik has created a delicious 5-course set menu priced at $175 per head and includes a Bellini on arrival. 

...to enquire about any of these events please call the restaurant on 9368-7488 or e-mail reservations@ottoristorante.com.au .