It’s been a few years since I last ate at Otto Brisbane and I don’t know why I left it so long!
Otto sits right down on the river at Southbank in the most beautiful spot. The restaurant makes the most of this with its Osteria alfresco area – Otto’s welcoming entrance and the perfect spot for some afternoon cocktails or a pre-dinner drink.
As you move into the Ristorante, you’ll find a few different dining spaces, catering for everything from an intimate dinner for two, to large-scale gatherings. All the spaces make the most of the location and river views.
At a dinner hosted by the restaurant to introduce its new seasonal menu, we dined on the deck – an idyllic setting on a still Brisbane night.
Head chef Will Cowper has been at the helm of Otto Brisbane since 2015 and is passionate about crafting the menu around regional and seasonal produce and designing dishes which complement the unique Queensland climate.
This shines through in signature dishes like the Champagne lobster spaghettini, which is a signature dish for a reason – the lobster is sweet and delicate and beautifully complemented by a lemon butter sauce, with just the right amount of chilli. The dish was perfectly paired with Moorak 2023 Chardonnay (Adelaide Hills), from a wine list thoughtfully curated by Head Sommelier Antoine Heurtier.
The new seasonal menu has hints of truffle, sourced from a Queensland producer and presented in dishes such as Black Angus beef cheek with truffle and potato cream; and Dark chocolate fondant with fresh truffle and truffle gelato. Will is passionate about building relationships with local farmers and producers, and speaks about how these producers become like family after years of working so closely together.
One of the key relationships that you’ll see coming through in the menu is the relationship with Rangers Valley, a producer of premium marbled beef. Will has had a long relationship with the Glen Innes (NSW) producer, personally curating cuts through weekly coordination with the Rangers Valley team.
Otto Reserve Black Angus beef, produced by Rangers Valley exclusively for Otto Brisbane, features in a few different dishes including a beef carpaccio, a new gnocchi dish, and of course their signature steak dishes. The 250-day grain-fed beef has a marble score of 7+.
After sampling a few different cuts, I think they were probably the best steaks I’ve ever eaten – cooked to perfection and truly melt-in-the-mouth. Ministry of Cloud 2023 Shiraz (McLaren Vale) complemented the steak beautifully.
We finished the evening with a vanilla panna cotta dessert served with frozen lemon curd and ruby grapefruit – light, fresh and definitely a showstopper.
There is something very special about being able to make the most of the lovely Brisbane weather, looking back towards the city lights, seeing the occasional CityCat slowly cruising by, all while enjoying a fantastic meal with a perfectly matched wine in hand.
With thanks to Otto Brisbane for hosting Elly, on behalf of Food Wine Travel, at this very special dinner. Photos supplied by the restaurant and used with permission.
To experience the new seasonal menu, reservations can be made here.
Otto Brisbane
Sidon Street, South Bank
South Brisbane QLD 4101
Australia
Tel: +61 (0)7 3835 2888
www.ottoristorante.com.au
