WELCOME TO OTIS: The Menu
Saturday evening’s exclusively feature our OTIS Truffle Menu. Or, select either offering any other night of the week.
Very limited bookings available from 6pm Wednesday to Sunday.
OTIS TRUFFLE MENU, WINTER
145 per person, set truffle degustation
Wine pairings available or select your own.
local wine pairings +70 pp
museum wine pairings +130 pp
RADISH AND NORI GALETTE
black garlic, caramelised vincotto
pialligo truffles, canberra, act
NAROOMA BLACK LIP ABALONE
grilled abalone, tangerine, garlic scape
terra preta, braidwood, nsw
SEARED PACIFIC SCALLOP
truffle beurre blanc, champagne vinegar
pialligo truffles, canberra, act
BREAD AND BUTTER
wildflour sourdough, OTIS truffle butter
terra preta, braidwood, nsw
CAULIFLOWER AND TRUFFLE VELOUTE
hazelnut, aged cheese
hidden valley farms, carrick, nsw
HAWKESBURY DUCK
barbecued breast, neck sausage, truffled honey, sour apple
pialligo truffles, canberra, act
BEEF SHORT RIB
served with seasonal sides for the table to share
truffled black barley, aged soy, black bean
terra preta, braidwood, nsw
PUDDING CHÔMEUR
maple dulce de leche, salted pecan, truffle crème chantilly
hidden valley farms, carrick, nsw
3 COURSE À LA CARTE MENU, WINTER
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 AND BUTTER
wildflour sourdough, pumpkin butter, zaatar, river salt
ENTREE
CAULIFLOWER VELOUTE
chanterelle mushroom, fried crouton, black truffle
BEEF RAVIOLO
braised cheek, bordelaise butter, thyme, reggiano
SOUTH COAST SCALLOPS
pan seared, mapo sauce, caramelised egg yolk, tofu
SCORCHED OCEAN TROUT
devonshire onion, brussel sprout kimchi, shallot
MAIN COURSE
OTIS PEPPER STEAK
aged beef fillet, silkwood pepper, OTIS brandy jus
add fresh truffle and OTIS truffle butter +20
ARTICHOKE GNOCCHI
toasted rye, sunchoke, buttermilk, pecorino, garlic
BLUE-EYE COD
roasted fillet, piccata sauce, shiitake mushroom, black vinegar
HAWKESBURY DUCK
bbq breast, mandarin mustard fruit, butternut squash, saffron honey
COWRA LAMB
braised shoulder, kale pesto, hazelnut, sage, cider jus
SIDES
SEASONAL SIDES FOR THE TABLE
selected & prepared daily by our chefs
DESSERT
CREME CARAMEL
japanese whisky, vanilla bean, baked cream
TRUFFLE PANNA COTTA
roasted white chocolate, wildflower honey, pedro ximenez
BASQUE CHEESECAKE
cameline sauce, orange zest, vanilla
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.