WELCOME TO OTIS: The Menu

Saturday evening’s exclusively feature our OTIS Truffle Menu.  Or, select either offering any other night of the week.
Very limited bookings available from 6pm Wednesday to Sunday.

OTIS TRUFFLE MENU, WINTER

145 per person, set truffle degustation

Wine pairings available or select your own.

local wine pairings  +70 pp
museum wine pairings  +130 pp

 

WATTLESEED BEIGNET
shaved truffle, goats cheese, honey

NAROOMA ABALONE 
black lip, shiitake, truffled miso tofu

GILGANDRA EMU
truffle, xo, sesame, szechuan pepper

BREAD AND BUTTER
wildflour sourdough, OTIS truffle butter

CAULIFLOWER VELOUTE
truffle, chanterelle mushroom, chestnut oil

BLUE EYE COD
pan roasted fillet, truffled english peas, guanciale, fermented malt

WAGYU BEEF 
braised cheek, whipped polenta, truffle butter, shiraz jus

served with seasonal sides for the table to share

TRUFFLE PANNA COTTA
roasted white chocolate, wildflower honey, pedro ximenez

3 COURSE À LA CARTE MENU, WINTER

95 per person

Select one dish from each course to create your own individual
3 course a la carte selection.

Includes bread to begin & sides for the table
to enjoy with your mains.

BREAD AND BUTTER
wildflour sourdough, pumpkin butter, zaatar, river salt

ENTREE

CAULIFLOWER VELOUTE
chanterelle mushroom, fried crouton, black truffle

BEEF RAVIOLO
braised cheek, bordelaise butter, thyme, reggiano

SOUTH COAST SCALLOPS
pan seared, mapo sauce, caramelised egg yolk, tofu

SCORCHED OCEAN TROUT
devonshire onion, brussel sprout kimchi, shallot

 

MAIN COURSE

OTIS PEPPER STEAK
aged beef fillet, silkwood pepper, OTIS brandy jus
add fresh truffle and OTIS truffle butter +20

ARTICHOKE GNOCCHI
toasted rye, sunchoke, buttermilk, pecorino, garlic

BLUE-EYE COD
roasted fillet, piccata sauce, shiitake mushroom, black vinegar

HAWKESBURY DUCK
bbq breast, mandarin mustard fruit, butternut squash, saffron honey

COWRA LAMB
braised shoulder, kale pesto, hazelnut, sage, cider jus

SIDES

SEASONAL SIDES FOR THE TABLE
selected & prepared daily by our chefs


DESSERT

 CREME CARAMEL
japanese whisky, vanilla bean, baked cream

TRUFFLE PANNA COTTA
roasted white chocolate, wildflower honey, pedro ximenez

BASQUE CHEESECAKE
cameline sauce, orange zest, vanilla

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.