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.