OTIS 3 COURSE MENU  100pp

an ala 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

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

ENTREE SELECTION
includes chef’s bread course for the table

RAVIOLO, butternut pumpkin, pecorino, burnt sage cream
RISOTTO ‘POULET EN CONFIT’, confit organic chicken, French thyme, chestnut
CANADIAN SCALLOPS, white soy, yuzu sesame, citrus
DUCK A L’ORANGE, slow roast breast, sauce bigarade, ginger

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
450G AGED RIB EYE STEAK FOR TWO, red wine jus, watercress, pickled shallots +35pp
BARRAMUNDI, pistachio and broccoli molé, caper and golden rasin sauce
GNOCCHI, 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

MIDWEEK CHEF’S MENU  110pp

available tuesday, wednesday & thursday

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

SEARED CANADIAN SCALLOPS
aged white soy, citrus, yuzu, sesame

HAND ROLLED GNOCCHI
porcini cream, forest mushrooms, pecorino

OTIS PEPPER STEAK
premium eye fillet, silkwood pepper, brandy jus

OTIS CHEESE TASTING
selection of three cook and co cheeses +20pp (optional)

CHOCOLATE BAVARIAN
coffee cream, cocoa syrup, shaved chocolate

 OTIS WEEKEND LUNCH MENU 110pp

chef’s premium wine match +60pp

byo lunch only  +20pp

available saturday’s from 12 noon

Dietary requests cannot be catered for with lunch reservations.  Below is a sample menu only.    Chef Damian will create a new menu each & every week based on seasonal ingredients. 

When booking note that you are pre-ordering a set 4 course menu.

SAMPLE MENU – MENU CHANGES WEEKLY

SEARED CANADIAN SCALLOPS
aged white soy, citrus, yuzu, sesame

HAND ROLLED GNOCCHI
porcini cream, forest mushrooms, pecorino

OTIS PEPPER STEAK
premium eye fillet, silkwood pepper, brandy jus

CHOCOLATE BAVARIAN
coffee cream, cocoa syrup, shaved chocolate