OPEN TUE – SAT FROM 6PM + SAT LUNCH

NEW TRUFFLE MENU BEGINS JUNE 11

WELCOME TO OTIS:  The Menu.

It’s truffle season!  Experience OTIS this winter with our OTIS Chef’s Truffle Menu.  An elevated tasting menu loaded with truffle with an option of premium matching wines. 
Enjoy a new exciting Chef’s Truffle Menu created by Chef Damian Brabender each month.

WELCOME TO OTIS:

The Menu.

It’s truffle season!  Experience OTIS this winter with our OTIS Chef’s Truffle Menu.  An elevated tasting menu loaded with truffle with an option of premium matching wines. 
Enjoy a new exciting Chef’s Truffle Menu created by Chef Damian Brabender each month.

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.

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

ENTREE SELECTION
includes chef’s bread course for the table

RICOTTA GNOCHI, butternut pumpkin, burnt butter cream, ammeretti crumb
SEARED SEA SCALLOPS, cauliflower, curry oil, pancetta
KING SALMON CRUDO, aged white soy, grapefruit, fennel
WOLLEMI DUCK, foie gras supreme, pickled shiitake mushroom

MAIN COURSE SELECTION
includes seasonal sides prepared daily by our chefs

OTIS PEPPER STEAK, silkwood pepper, brandy jus
MARKET FISH, sauce picatta, roman artichoke, capers, lemon, dill
CELERIAC RISOTTO, tallegio cheese, black truffle, pecarino
350G AGED RIB EYE STEAK, red wine jus, watercress, pickled shallots +30pp
ELEVATED OTIS PEPPER STEAK, premium MB3+ grainge fillet +20pp

add truffle butter & shaved truffle to any steak dish +25pp

PRE-DESSERT

OTIS CHEESE TASTING, selection of three cook and co cheeses +15pp (optional)

DESSERT SELECTION

OTIS CREME CARAMEL, vanilla bean, japaneese whiskey
COCONUT PANNA COTTA, watermelon, raspberry, rose water, amaranth

OTIS CHEF’S TRUFFLE MENU  145pp

chef’s premium wine match +80pp

Don’t enjoy eating truffle?
Let us know & we can prepare the same menu without truffle for $125pp.

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

 

CELERIAC VELOUTE
house baked focaccia, truffle butter

SEARED SCALLOP
cauliflower, truffle

pairing: NV ccentennial vineyards sparkling, boral nsw

PUMPKIN & TRUFFLE RISOTTO
taleggio cheese, shaved truffle, hazlenuet

pairing: 2022 collector tiger tiger chardonnay, canberra region

WOLLEMI DUCK
truffled mustard supreme, sumo mandarin, truffle honey

pairing: 2022 farr rising gamay, moorabool valley vic

BEEF AND RICOTTA GNOCCHI
wagyu cheek, shitake, truffle, grana padano

pairing: 2013 chapelle l’isle bordeaux, france

OPTIONAL TRUFFLE CHEESE COURSE +20pp
truffle infused tasmanian brie, charcoal lavosh

TRUFFLE BAVARIAN
dutch cocoa, truffle cream, chocolate, marmalade

 OTIS WEEKEND TRUFFLE LUNCH MENU 110pp

chef’s premium wine match +60pp

byo lunch only  +20pp

available saturday’s from 12 noon

SAMPLE MENU – MENU CHANGES WEEKLY

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

HOUSE BAKED FOCACCIA
OTIS truffle & soy butter

SEARED SCALLOP
truffle & cauliflower

pairing: NV Centennial Vineyards Sparkling, Boral NSW

YOYO’S RICOTTA GNOCCHI
silkwood pepper, pecorino, shaved truffle

pairing: 2022 collector tiger tiger chardonnay, canberra region

AGED MB2+ RIBEYE STEAK
red wine jus, truffle butter, fine herbs

pairing: 2019 farrell shiraz, claire valley sa

OPTIONAL TRUFFLE CHEESE COURSE +20pp
truffle infused tasmanian brie, charcoal lavosh

OTIS CREME CARAMEL
truffled jersey cream, shaved truffle

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.