Otto, Wooloomooloo

Otto is an established favourite along the strip of restaurants on Cowper Wharf in Wooloomooloo, Sydney. A picturesque setting, combined with modern Italian cuisine and wine, provides the perfect escape from the drudgery of everyday life.

I recently had the pleasure of dining there with friends and I must say their reputation for fine food has not waned. The hardest decision was always going to be what to order. When in doubt, have a little of everything! Degustation menus are a perfect way to sample more than one dish on the menu - so that's the option we went for.

What follows is a pictorial tribute to our feast. Special thanks to our friends for helping with the food lighting...the dim lighting is the only drawback for a food blogger! We did the best we could under the circumstances. The photos don't do the food full justice. It was a delicious feast.

The degustation menu is $140 per person (or $210 per person with matching wines). A little pricey for some, but well worth the treat!

We added some fresh and dressed oysters to our menu and they went down a treat!



Not sure this was on the degustation list either but it was included - delicately cut Prosciutto and Rockmelon. 



Tonno ‘Panzanella’Yellowfin tuna, tomatoes, cucumber, capsicum, croutons, olives, capers, basil.

Carpaccio di Manzo Grainge Angus carpaccio, truffle dressing, aioli, capers, parmesan, baby rocket.

 

Fiori di Zucchini Zucchini flowers filled with baccala, caponata.

Tagliolini Black and white long pasta, QLD scallops, cherry tomatoes, chilli, garlic, basil.

 The next plate was a choice between fish and meat. I went with the Black Angus and was not disappointed. It melted in my mouth.

Dentice Line-caught Pink Snapper fillets, Globe artichokes, celery, muscatels, pine nuts

Cappello del Prete Rangers Valley Black Angus flat iron beef MB 3+, celeriac, mushrooms, onion, pancetta, veal jus.



Formaggio A taste of cheese with quince paste and date.

 

Selezione di Dolci Selection of miniature desserts.

In all my reviews I like to pick a stand out dish, and in this instance I would have to say it was the Black Angus - I had mine medium (the most they will cook it) and it was mouth wateringly good! It was followed closely by those front two miniature desserts, each featuring favourite flavours of mine - coconut and chocolate. The dessert plate was shared in pairs - a good thing, since by this stage we were pretty full.

Combined with great wine, and coffees to end the night - it was a wonderful degustation menu and highly recommended. Otto hasn't lost any of its shine. Head Chef, Richard Ptacnik says that his mission "is to let the freshness of the produce and the quality of the ingredients do the talking”
- and he certainly has done that.