Eating at Otto in Oz…

Spoon HQ was also lucky enough to eat at Otto.

Tentacle Salad

 

The tentacle salad was just one of the treats. Spoon sampled everything in bold below from the incredible menu…

GRISSINI CON OLIVE, CAPPERI E CAPRINO
GARLIC AND CHILLI MARINATED LECCINO OLIVES AND CAPERS, WITH GOAT’S CURD
AND HAND ROLLED GRISSINI 
TERRINA DI MAIALE CON INSALATA DI CARCIOFI E OLIVE
PIG HEAD TERRINE WITH CRISPY PIG EARS SERVED WITH SALAD OF GLOBE ARTICHOKES,
CAPERBERRIES, OLIVES AND SPICY CARROT DRESSING

 

CRUDO DI TONNO CON GRANCHIO, MELANZANE E RUCOLA
THINLY SLICED RAW YELLOW FIN TUNA WITH SMOKED EGGPLANT PUREE,
CRAB MEAT, APPLE, BLACK PEPPER DRESSING AND ROCKET
BARBAROSSA  

RAVIOLI CON CAPRINO E PISTACCHI

 

RAVIOLI OF FINELY SLICED PICKLED BEETROOT WITH GOAT’S CURD,
PISTACHIO AND HORSERADISH
SPAGHETTINI DI VERDURA CON SCAMPI
VEGETABLE SPAGHETTINI WITH SWEET AND SOUR CHERRY TOMATO SAUCE,
POACHED SCAMPI, FRESH HERBS AND BABY BASIL 

Risotto Milanese (they used aged 7 years old acquerello risotto rice) with pickled and pan fried lamb brains, marrow, veal sweetbreads, cocks comb and crispy  pig ears

 

SPAGHETTI ALL’ARAGOSTA
650 GRAM TASMANIAN CRAYFISH SPAGHETTI WITH BRANDY,
NAPOLITANA SAUCE, CHERRY TOMATOES AND BABY BASIL 

TENTACOLO DI POLPO CON POMODORINI E FINOCCHIO
SLOW BRAISED OCTOPUS TENTACLES WITH FENNEL PUREE, CHERRY TOMATOES,
OLIVES, CAPERS, SHAVED FENNEL AND BABY BASIL 
CAPRESE
SALAD OF TOMATOES WITH BUFFALO MOZZARELLA, BASIL AND EXTRA VIRGIN OLIVE OIL

Cocks combs, lambs brains, sweatbreads & marrow – magnificent – the last thing Spoon ate in Sydney care of Otto.

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