OTIS 2025 SPRING MENU
View our Spring offerings to familiarise yourself with the OTIS dining experience. We ask that everyone at the table selects the same offering as this will ensure elevated dining for all.
When booking you will be asked to select the offering you would like to experience. If there are any specific dietary requirements please get in contact with our team to discuss options.
OTIS
OTIS DEGUSTATION MENU 150PP
PREMIUM WINE PAIRING 80PP
AMUSE BOUCHE
BREAD AND BUTTER
STUFFED ZUCCHINI FLOWER
pumpkin and ricotta, orange zest, ossau iraty & cheese foam
pairing: 2022 Collector Parasol Chenin blanc, Canberra region
RAVIOLO DI GAMBERI
chives, peas & broad beans, bisque foam
pairing: 2022 Collector Tiger Tiger Chardonnay, Canberra Region
PRESSED PORK BELLY
celeriac remoulade, pomegranate, cherry jus
pairing: 2021 Collector Night Watch Grenache, Canberra region
OTIS PEPPER STEAK
brandy jus, silk wood pepper crust
served with
garden leaves, mandarin & miso dressing
pairing: 2022 Collector Cherry Orchard Shiraz, Canberra region
OPTIONAL SIDES + $15 per choice
optional upgrade to
800gm BONE IN RIB EYE STEAK FOR TWO
red wine just, rosemary chat potatoes +20pp (optional)
PALETTE CLEANSER
CHEESE COURSE
bay of fire cheddar, forum d’ambert blue, l’original brie +$15 per choice (optional)
served with
fig chutney, muscatel, charcoal crackers
OTIS CREME CARAMEL
baked custard, vanilla bean, smoked sea salt & Japanese whiskey
#THISISOTIS
OTIS
3 COURSE MENU 100PP
includes bread to begin and seasonal salad with mains
ENTREE SELECTION
includes chef’s bread course for the table
[extra bread +5pp]
STUFFED ZUCCHINI FLOWER; pumpkin and ricotta, orange zest, ossau iraty & cheese foam
RAVIOLO DI GAMBERI; chives, peas & broad beans, bisque foam
PRESSED PORK BELLY; celeriac remoulade, pomegranate, cherry jus
SKEWERED CHARCOAL LAMB; roasted cumin, five spice blend, blackcurrant compote
BEEF TARTARE; baguette crouton, yuzu sesame seeds, pear and herb salad
MAIN COURSE SELECTION
includes seasonal salad prepared daily by our chefs
OTIS PEPPER STEAK; brandy jus, silk wood pepper crust
800gm BONE IN RIB EYE STEAK FOR TWO; red wine just, rosemary chat potatoes +20pp (optional)
MARKET FISH; leek vinaigrette, horseradish, thyme & hazelnut
PUMPKIN GNOCCHI; roasted pumpkin, sage and brown butter, piment d’espelette
SIDES + 15per choice (optional)
POTATO GRATIN; butterscotch sauce, grana padano, chevril & pink peppercorn
ROASTED CHAT POTATO; rosemary salt
SAUTÉED GREENS; caper sauce, roasted almonds
ROASTED PUMPKIN; crème fraîche, molasses, pépites
CHEESE COURSE
bay of fire cheddar, forum d’ambert blue, l’original brie +$15 per choice (optional)
served with
fig chutney, muscatel, charcoal crackers
DESSERT SELECTION
OTIS CREME CARAMEL; baked custard, vanilla bean, smoked sea salt & Japanese whiskey
ETON MESS; raspberry meringue, berry compote, strawberry syrup, yuzu & pineapple sorbet
COCONUT PANNA COTTA; lychee, mango, pineapple & mint
#THISISOTIS
Please note that menus may change due to seasonality and availability of produce. Dietary requirements can be catered for unless stated on specific offerings. Please advise at the time of making your reservation.