Otto Ristorante, Woolloomooloo

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What do you get when you mix modern Italian cuisine, a historical and iconic wharf, superb service and a sensational Woolloomooloo harbour side location? The answer is Otto Ristorante. Don’t let Head Chef Richard Ptacnik’ Czech Republic roots fool you, he has a keen sense of Italian cuisine.

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Carpaccio di Manzo – Wagyu beef carpaccio, truffle dressing, aioli, capers, parmesan, baby rocket

A great way to get the ball rolling. The wagyu carpaccio is cut paper-thin so the meat literally melts into you mouth. Matched with an earthy, rich truffle dressing and a tangy aioli, my only problem was that I had to share it with the rest of the table. Finished with a sprinkling of bitey parmesan, capers and baby rocket, this dish looked like a work of art, and looked almost too good to eat. Almost.

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Capesante – Seared scallops, roasted Jerusalem artichoke puree, sweetbreads, caper berries, potato crisps

This gorgeous dish is presented like a scrumptious artwork of sorts. On top of a bed of smokey Jerusalem artichoke puree, these plump scallops make their home. And boy do they own it. I’m going to be honest and tell you to be super selfish and share none of this dish. Its far too yummy to be shared with anyone besides yourself! Relish in the buttery ocean taste of the scallops, the creamy earthiness of the puree and sticky meatiness of the sweetbreads. Eat it all then laugh at those who missed out.

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Affettato – Truffle salami, San Daniele prosciutto, wagyu bresaola, pancetta

A lovely way to whet your appetite. I’m a big fan of a good cured meat board. Otto’s have an excellent selection of premium sliced meats from the paper thin prosciutto to the silky panchetta. Great to nibble on while everyone’s deciding what to order.

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Pappardelle Tartufo – Parppardelle, truffle, parmasan, hen yolk, hazelnuts

This is probably one of my favourite pastas. Who knew such a simple set of ingredients could create such a complex rich dish? The gist is to basically stir the raw hens yolk through the silky strands of homemade pasta creating a rich creamy sauce. If that wasn’t enough, a generous shaving of black truffle and parmesan cheese add to the sheer decadence of it all. I wasn’t really sure about the hazelnuts, but after one mouthful I was sold.

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Mousse alla Gianduja – Hazelnut and white chocolate mousse, gianduja ganache, white chocolate sorbet, peanut butter wafer

What a treat! This dessert is any chocolate lover’s dream come true. A decadent explosion of flavours and textures greet you on this eye-catching plate. Smooth and creamy, the rich mousse is accompanied by crunchy wafers and hazelnuts that make this a textural delight. The joyous mix of chocolate, hazelnut and peanut butter are enough to send you into a diabetic coma but it is so, so worth it. Dessert heaven people!

Otto’s is the perfect mix of fine dining in a relaxed and comfortable setting. Superb for any special occasion. We recommend going during the day, sitting outside by the water and soaking up the pristine view.

Otto Ristorante

8/6 Cowper Wharf Roadway,
Woolloomooloo, NSW 2011

Otto Ristorante on Urbanspoon

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