AUTUMN OFFERING AVAILABLE NOW
—
PRE RELEASE WINTER TRUFFLE OFFERING
Early bird reservations available now. View our 2021 Truffle Menu Collection here.
OTIS CHEFS MENU, AUTUMN
120 per person
+60 matching wines
+35 soft pairings
Experience a variety of flavours from the kitchen with our new Autumn set menu & optional wine pairings.
BREAD AND BUTTER,
wildflour sourdough, parsley butter, roast marrow
DEEP SEA SCALLOPS
Mapo dressing, silken tofu, chilli and calamansi lime
OTIS champagne cocktail
CAULIFLOWER VOLOUTE
hazelnut oil, brioche crab toast and fine herbs
2018 collector tiger tiger chardonnay
BYRON BAY PORK CHOP
fried Brussel sprouts, local smoked bacon, chipotle spiked maple, Roquefort butter
2018 collector lamp lit marsanne
2016 collector rose red city sangiovese
OTIS PEPPER STEAK, aged beef, silk-wood
pepper, brandy jus
2013 collector reserve shiraz
SOFT CHOCOLATE
poached Persimmon and white pear, salted rye and gingerbread
3 COURSE A LA CART AUTUMN MENU
90 per person
Select one dish from each course to create
your own individual 3 course a la carte selection.
Includes sourdough to begin &
sides for the table to enjoy with your mains.
BREAD AND BUTTER,
wildflour sourdough, parsley butter, roast marrow
ENTREE
DEEP SEA SCALLOPS
Mapo dressing, silken tofu, chilli and calamansi lime
KINGFISH SASHIMI
horseradish, garum, salted plum, buttermilk dressing
CAULIFLOWER VOLOUTE
hazelnut oil, brioche crab toast and fine herbs
AUTUMN RAVIOLI
spiced pumpkin, brown miso butter, sage and vermouth
TWICE COOKED PORK
last seasons cherries, black garlic, barley
MAIN COURSE
OTIS PEPPER STEAK
aged filet, brandy jus, silkwood pepper
PARISIAN GNOCCHI
chanterelle and porcini mushroom, black sesame and aged cheese fondue
BYRON BAY PORK CHOP
fried Brussel sprouts, local smoked bacon, chipotle spiked maple, Roquefort butter
WHITE PYRENEESE BRAISED LAMB
pickled walnut, beer mustard, charred quince and pine nuts
TASMANIAN SALMON
kipfler potato, green olive, edamame, shiitake XO, tuna flakes and basil
SIDES
SEASONAL SIDES for the table
selected & prepared daily by our chefs
DESSERT
CREME CARAMEL
Japanese whisky, vanilla, smoked sea salt
STRAWBERRIES AND CREAM
fresh strawberries, sorbet, toasted almonds, elderflower, panna cotta
SOFT CHOCOLATE
poached Persimmon and white pear, salted rye and gingerbread
CHEESE SELECTION
house made lavosh, local honey
Please note that menus may change due to seasonality and availability of produce. Dietary requirements can be catered for. Please advise at the time of making your reservation.
RESERVE YOUR TABLE
With very limited seats available each evening we recomend booking in advance.
