DINE WITH US

Welcome back to OTIS.

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

OTIS CHEF’S MENU

135 per person, set degustation

Enjoy a selection of classic and new OTIS favorites.

Wine pairings available or select your own.

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

 

CHEF’S CANAPÉ
a daily creation from the kitchen team

FENNEL SEED AND HERB FOCACCIA
baked daily, garlic, horseradish and yoghurt butter

HOUSE MADE CHARCUTERIE
cured lamb neck, black garlic, tamarind, pine nuts, salt bush

local:   otis sparkling cocktail

museum:   2010 stefano lubiana grande vintage sparkling, derwent valley

SCALLOPS
seared scallops, ‘lilikoi’ vinaigrette, lemongrass, avocado, harissa

local:   2020 clonakilla eden valley viognier;
and 2021 clonakilla riesling

museum:   2007 clos clare riesling, clare valley;
and 2013 yangarra marsanne, mclaren vale

RAVIOLO
goats cheese raviolo, sweet corn, fried curds, pink pepper, green olive, burnt butter

local:   2020 clonakilla tasmania chardonnay

museum:   2014 josef chromy zdar chardonnay, tamar valley

OTIS PEPPER STEAK
served with seasonal sides for the table to share
signature prime fillet steak, silkwood pepper, brandy jus

local:   2020 clonakilla eden valley shiraz

museum:   2010 clarendon hills onkaparinga vineyard syrah, mclaren vale

VANILLA MASCARPONE
strawberry , tarragon, mountain pepper sabayon

Please note that menus may change due to seasonality and availability of produce.  Dietary requirements can be catered for however must be advised at the time of making your reservation.

3 COURSE ALA CART MENU

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 COURSE
OTIS FOCACCIA, house infused oil

ENTREE

KINGFISH SASHIMI
horseradish, sesame, salted peach, sweet pickled daikon

SEARED SCALLOPS
‘lilikoi’ vinaigrette, lemongrass, avocado, harissa

RAVIOLO
sweet corn and goats cheese, fried curds, pink peppercorn, green olive

BURRATA
heirloom tomato, alto olive oil, pangritata, melon gazpacho, cracked pepper

CURED LAMB NECK
black garlic, tamarind, pine nuts, salt bush

MAIN COURSE

OTIS PEPPER STEAK
aged beef fillet, silkwood pepper, OTIS brandy jus

PORK CUTLET
bordelaise butter, bone marrow, parsley, chicory, sage jus

ROASTED COD
line caught, romesco sauce, hazelnuts , burnt fig, garum, balsamic

GNOCCHI MASALA
tomato butter, crème fraiche, charred zucchini pesto

BBQ DUCK BREAST
spiced crepe, apple cider mustard, black carrot, miso, pinot jus

SIDES

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


DESSERT

 CREME CARAMEL
japanese whisky, vanilla, baked cream

SET MASCARPONE
strawberries, vanilla, tarragon and mountain pepper sabayon

MACADAMIA MONT BLANC
lemon myrtle, lime, caramelised white chocolate, macadamia nut

CHEESE SELECTION
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.