WELCOME TO OTIS: The Menu.
Bookings available Wednesday 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, Summer.
Bookings available Wednesday 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
100 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
includes chef’s bread course for the table
KING SLAMON, 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
RISOTTO SAN MARZANO, confit tomato, fresh basil, buffalo curd, pecorino
MARKET FISH, selected daily, morcilla sausage, charred corn, polenta, lemon, fennel
ELEVATED MAIN COURSE OPTIONS
AGED RIBEYE STEAK FOR TWO, milly hill 400 gram prime steak, shiraz jus +30pp
OTIS WAGYU PEPPER STEAK, milly hill wagyu beef fillet, silkwood pepper, brandy jus +25
DESSERT SELECTION
OTIS CREME CARAMEL, baked custard, vanilla bean, smoked sea salt, japanese whiskey
TARTIMISU, coffee ganache, mascarpone, chocolate, single origin beans
COCONUT PANNA COTTA, mango, ginger, lemongrass syrup, granola
AVAILABLE FRIDAY TO SUNDAY
OTIS CHEF’S 5 COURSE MENU
125 per person
add Tasting Charcuterie +25pp
Dietary requests can be catered for – must advise at the time of booking.
Wine pairings available or select your own.
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
HIRAMASA KINGFISH
heirloom tomato, summer consommé, basil
SCALLOP GRATIN
cheese fondue, charred corn, chive
HAWKESBURY DUCK BREAST
slow cooked radicchio, shaved fennel, citrus
MILLY HILL WAGYU
premium wagyu fillet, braised eschalot, brussel sprout, brandy jus
SEASONAL SALAD
summer leaves, jason’s orange and miso dressing
COCONUT ETON MESS
coconut, summer berries, vanilla, mandarin
AVAILABLE WED, THU & SUN EVENINGS, PLUS WEEKEND LUNCHES
NEW MENU STARTING WEDNESDAY 13 MARCH
OTIS CHEF’S MENU SPECIAL
80 per person
dinner: wednesday & thursday
lunch: saturday & sunday
WINE MATCHING & BYO
chef’s premium 3 glass wine match +60pp
byo lunch only +20pp
Dietary requests can be catered for – must advise at the time of booking.
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 80pp
PUMPKIN & SAGE RAVIOLO
butternut pumpkin, fried sage, amaretti crumb
HAWKESBURY DUCK
roast breast, rob’s figs, foie gras supreme
twice cooked potatoes, truffle salt
seasonal leaves, orange and miso dressing
CHOCOLATE & BERRY TART
fresh berries, ganache, chantilly cream
CHEF’S CHEESE COURSE
3 cheese selection, crisp breads, truffle honey +24pp
WEEKEND LUNCH
Available on select weekends each month.
Upcoming lunch seatings are Saturday 24 February or Sunday 17 March.
OTIS WEEKEND LUNCH
90 per person, prefix menu
SAMPLE MENU
Set menu. Changes frequently.
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
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.