OPEN WED – SUN FROM 6PM.  BOOKINGS AVAILABLE ONLINE 24/7.  PHONE FROM 12 NOON.

OPEN WED – SUN FROM 6PM.
BOOKINGS AVAILABLE ONLINE 24/7.  PHONE FROM 12 NOON.

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

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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.