OTIS 3 COURSE MENU

98 per person

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

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

ENTREE SELECTION

PINK SNAPPER CRUDO, buttermilk, citrus, chilli, basil oil, watermellon

SEARED SCALLOPS, wagyu tallow, bresaola, horseradish, shiso

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

SMOKED KANGAROO, hickory, brocoli mole, cashew, cumberland sauce

MAIN COURSE SELECTION

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

BYRONBAY PORK CHOP, roquefort butter, butcher’s jus, walnut, celery

RISOTTO, san marzano, confit tomato, fresh basil, buffalo curd, pecorino

HAWKESBURY DUCK, roast breast, foigras sauce supreme, king brown mushroom

MARKET FISH, selected daily, morcilla sausage, charred corn, venetian polenta, lemon, fennel

AGED RIBEYE STEAK FOR TWO, 400 gram dry aged steak, shiraz jus, watercress+ 30pp

WAGYU RUMP CAP, 8+ score wagyu, buckwheat, shiraz jus, king oyster mushroom +20pp

DESSERT SELECTION

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

TARTIMISU, coffee ganache, mascarpone, chocolate, single orign beans

COCONUT PANNA COTTA, mango, ginger, lemongrass syrup, granola

OTIS CHEF’S MENU

Chefs Prefix Menu 118 pp

add Chefs Tasting Snacks +32pp

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

Wine pairings available or select your own.

CHEFS TASTING SNACKS

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

YELLOWFIN TUNA
sashimi grade tuna, compressed watermelon, basil, pink pepper

MISO & PUMPKIN ARANCINI
aged pecorino, mozzarella, peppita and oat crumb

WAGYU BEEF TOSTADAS
marinated beef, sesame, saltbush togarashi, smoked eel

CHEFS PREFIX MENU

BREAD COURSE
wildflour sourdough, ALTO oil, vinocotto

SEARED SCALLOP
wagyu tallow, bresaola, horseradish

HAWKESBURY DUCK
blackberry, stewing spices, garnet, barberry jus

ROAST KIFFLERS
duck and chanterelle salt, thyme butter

WAGYU RUMP CAP
8+ score wagyu, king oyster mushroom, buckwheat

SEASONAL SALAD
garden leaves, horseradish and mustard dressing

TARTISMISU
single orign coffee, ganache, mascarpone

AVAILABLE EVERY WEEKEND

OTIS WEEKEND LUNCH

90 per person, prefix menu

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

WILDFLOUR SOURDOUGH
alto olive oil, vincotto

DEEP SEA SCALLOP
pan seared, garlic butter, herbs

SEASONAL RISOTTO
spring peas, goats feta, mint, preserved lemon

STEAK FRITES
aged ribeye steak, red wine jus, béarnaise sauce, watercress

SEASONAL SIDES
twice cooked fries, truffle salt
seasonal leaves, orange and miso dressing

APPLE TART TATIN
caramel baked apple, oat crumb, vanilla cream