Level 4, 480 Queen St, Brisbane, QLD
07 3835 2888
OTTO Ristorante occupies a particularly beautiful slice of Brisbane’s CBD. The venue peers over the green dome of Custom’s House, which means beautiful river views on one side and an unspoilt vista of the Story Bridge on the other. Naturally, its fourth-floor vantage point isn’t the only drawcard – OTTO’s modern Italian menu shares the same values as its iconic sister venue in Sydney, which means generous European fare with fine dining flare.
OTTO Brisbane is an exploration of the city’s outdoor lifestyle, with perfect river views and the consistent use of seasonal fresh produce and native local materials. It heightens all of Queensland’s best assets and combines them under the umbrella of a top-notch, Italian-leaning menu.
As the first interstate export from the Sydney-based Fink Group – the same people behind Bennelong, Quay and Fire Door in Sydney – the Brisbane iteration of OTTO has quite a reputation to live up to. With architecture at the forefront of the concept, Fink Group left it to the experts to design a space that truly captures all of Queensland’s strong points.
Tim Green, the Project Director, commented on the work with the team at Tonkin Zulaikha Greer: “In keeping with OTTO’s ethos of using fresh, seasonal and natural produce, the guests are surrounded in natural materials such as Australian hardwood, marble resin, naval brass and magenta fabric.” Tim explained that the main dining room features magenta woven felt fans, reflecting both Brisbane’s summer heat and a visual connection to the city’s identity.
With the design well and truly taken care of, heads turned to the food itself. OTTO Sydney’s Sous Chef, Will Cowper, has risen to the Head Chef role in Brisbane, turning out plates that hero local produce, with an emphasis on seafood. While OTTO Sydney has a Northern Italian flourish, it’s the flavours of Southern Italy that dominate in Brisbane.
To start your culinary adventure, OTTO serves dishes like Woodside Goat’s Curd, Pane Carasua And Truffle Honey, followed by a selection of primi piatti such as Polpo Puttanesca – octopus tentacles with spicy Napolitana sauce, capers, olives and basil.
For a signature dish, you can’t go past the Taglioni Pasta – black and white long pasta, Moreton Bay bugs, cherry tomatoes, chilli and basil. The Byron Bay Berkshire Pork Cutlet also shines through, with cauliflower, chargrilled cos and balsamic.
Finish with something sweet like the Mascarpone Mousse with strawberries, pistachios and a strawberry and prosecco sorbet, or a selection of Italian cheeses sourced from the northern regions of the country.
Whichever way you go, award-winning Head Sommelier, Alan Hunter, will find you the perfect drop to accompany your choices. Together, Alan and the Fink Group wine consultant, Ned Goodwin, have come up with a list that truly showcases the best of Australian and Italian wine, in accordance with what’s on your plate.
Coupled with its river views and relaxed ambience, OTTO Brisbane dishes up the best of Queensland’s produce in a setting that celebrates the best of the state.