WELCOME TO OTIS:  The Menu.

Bookings available Tuesday to Sunday from 6pm.   

Or from 12 noon on weekends for a lunch feature our OTIS Chef’s Special Menu.  See our exclusive lunch offer below.

WELCOME TO OTIS:

The Menu.

Bookings available Tuesday to Sunday from 6pm.
Or from 12 noon for a weekend lunch featuring our OTIS Chef’s Special Menu.  See our exclusive lunch offer below.

 

AVAILABLE EVERYDAY

OTIS 3 COURSE MENU  100pp

Choice of entree, main & dessert.
Includes bread to begin & sides for the table to enjoy with your mains.

 

available tuesday to sunday evenings

Dietary friendly menu – options available for GF, DF, Pesc. or Vege.

ENTREE SELECTION
includes chef’s bread course for the table

KING SALMON, heirloom tomatoes, chilli, radish, summer herbs

SCALLOP CRUDO, buttermilk, watermelon and caper salsa, citrus

PUMPKIN RAVIOLI, parmesan, burnt butter cream, amaretti crumble, sage

HAWKESBURY DUCK, roast breast, blackberry, cherry jam jus, bulls leaf

MAIN COURSE SELECTION
includes seasonal sides prepared daily by our chefs

BYRON BAY PORK CHOP, broccoli mole, cashew, mustard supreme, sour butter

OTIS PEPPER STEAK, rare breed shorthorn beef fillet, silkwood pepper, brandy jus

CAVATELLI PASTA, roasted sunchokes, parsley, hazelnut, aged reggiano

MARKET FISH, cannelloni beans, san marzano tomato, oregano, saffron rouille, fennel

ELEVATED MAIN COURSE OPTIONS

AGED RIBEYE STEAK FOR TWO, milly hill 400 gram prime steak, shiraz jus +30pp

OTIS GRAINGE PEPPER STEAK, grainge signature MB3+ beef fillet, silkwood pepper, brandy jus +25

DESSERT SELECTION

OTIS CREME CARAMEL, baked custard, vanilla bean, smoked sea salt, japanese whiskey

COFFEE & CHOCOLATE TART, callebaut chocolate, mascarpone, cocoa, single origin beans

PANNA COTTA, coconut, mint, watermelon, raspberry, rose syrup

AVAILABLE FRIDAY TO SUNDAY

OTIS CHEF’S 5 COURSE MENU  130pp

add tasting charcuterie +25pp

chef’s premium wine match +80pp

available friday, saturday & sunday evenings

Dietary requests can be catered for – must advise at the time of booking.

TASTING CHARCUTERIE

JAMON SERRANO
dry cured Spanish ham, aged 18 months in sea salt

WAGYU BRESAOLA
highly marbled, slow cured, premium Australian wagyu

ARTISAN SOPRESSA
veneto style salume, salted spiced pork

JASON’S BREAD
baked daily, extra virgin fedra grove olive oil

OTIS CHEFS 5 COURSE MENU

SEA SCALLOPS
seared scallops, cauliflower, mozilla sausage, thyme compressed apple

KING SALMON
avocado, lime, salmon roe, compressed cucumber, white soy

HAWKESBURY DUCK BREAST
roast breast, rob’s figs, foie gras supreme

twice cooked potatoes, truffle salt

FILLET STEAK
braised eschalot, Brussel sprouts, brandy jus

seasonal leaves, orange and miso dressing

CHOCOLATE & BERRY TART
fresh berries, ganache, chantilly cream

AVAILABLE TUE, WED& THU  EVENINGS, PLUS WEEKEND LUNCHES

  OTIS CHEF’S MENU SPECIAL  90pp

chef’s premium wine match +80pp

byo lunch only  +20pp

available tuesday, wednesday & thursday evening

lunch: saturday & sunday

CHEF’S PRE MENU SNACKS 

charcuterie selection 20pp
fresh shucked oysters 3pcs 18
tomato and pecorino arancini 6ea
sea scallop gratin, baked in shell 9ea
warm olives, house baked focaccia, EVOO 12
‘one of everything’ 45pp 

CHEF’S MENU SPECIAL   90pp

PUMPKIN & SAGE RAVIOLO
butternut pumpkin, fried sage, amaretti crumb

AGED RIBEYE STEAK FOR TWO
milly hill 400 gram prime steak, shiraz jus

twice cooked potatoes, truffle salt
seasonal leaves, orange and miso dressing

CHOCOLATE & BERRY TART
fresh berries, ganache, chantilly cream

COOK & CO CHEESE SELECTION +28
3 ripe cheeses, crisp breads, guava paste

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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.