WELCOME TO OTIS: The Menu.
Experience OTIS with our OTIS Chef’s Menu. An elevated tasting menu with an option of premium matching wines.
WELCOME TO OTIS:
The Menu.
Experience OTIS with our OTIS Chef’s Menu. An elevated tasting menu with an option of premium matching wines.
OTIS 3 COURSE A LA CARTE MENU 100pp
An a la carte selection making your own choice for entree, main & dessert.
Includes bread to begin & sides for the table to enjoy with your mains.
available tuesday to friday evenings;
plus saturday evenings at 6 or 8pm
Dietary friendly menu – options listed on menu for GF, DF, Pesc. and Vege.
ENTREE SELECTION
includes chef’s bread course for the table
RAVIOLO, butternut pumpkin, pecorino, burnt sage cream
HAND ROLLED GNOCCHI , ricotta, foie gras suprême, piemont d’espelette
CANADIAN SCALLOPS, white soy, yuzu sesame, citrus
HAWKESBURY DUCK, cherry jam jus, blackberries
MAIN COURSE SELECTION
includes seasonal sides prepared daily by our chefs
OTIS PEPPER STEAK, silkwood pepper, brandy jus
ELEVATED OTIS PEPPER STEAK, premium MB3+ grainge fillet +25pp
BARRAMUNDI, pistachio and broccoli molé, capers, brocolini
RISOTTO, porcini cream, forest mushrooms, pecorino
PRE-DESSERT
OTIS CHEESE TASTING, selection of three cook and co cheeses +20pp (optional)
DESSERT SELECTION
OTIS CREME CARAMEL, baked custard, vanilla bean, smoked sea salt, japanese whiskey
CHOCOLATE BAVARIAN, coffee cream, cocoa syrup, shaved chocolate
COCONUT PANNA COTTA, raspberry, watermelon, ammerenth
OTIS CHEF’S MENU 130pp
Experience our seasonal tasting menu with the option to add matching wines. Matched by Chef Damian with a food forward focus it’s a sure way to elevate your dining experience.
available friday & saturday
Dietary requests can be catered for – must advise at the time of booking.
CHEF’S BREAD COURSE
baked daily, seasonal condiment
SEARED CANADIAN SCALLOPS
aged white soy, citrus, yuzu, sesame
pairing: outlandish claims sparkling negroni, NV ravensworth bitter tonic
HAND ROLLED GNOCCHI
ricotta, foie gras suprême, piemont d’espelette
pairing: 2021 collector lamp lit marsanne, canberra region
HAWKESBURY DUCK
cherry jam jus, blackberries
pairing: 2022 linear grenache hilltops, canberra region
OTIS PEPPER STEAK
premium eye fillet, silkwood pepper, brandy jus
pairing: 2022 farrell shiraz, clare valley sa
OPTIONAL CHEESE TASTING +20pp
selection of three ripe cheeses , local honey, charcoal crackers
CHOCOLATE BAVARIAN
coffee cream, cocoa syrup, shaved chocolate
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.