Level 4, 480 Queen St, Brisbane, QLD
07 3835 2888
When Fink Group decided to bring the marvels of OTTO up to Brisbane, it had a firm creative vision in mind: to combine the harmony of architecture and fine dining to create a venue that was uniquely Brisbane.
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.
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. The actual location of the restaurant enables patrons to enjoy a spectacular view over the Brisbane River and Story Bridge, with spotted gum timber planking shaped accordingly to enhance this.
With the design well and truly taken care of, heads turned to the food itself. OTTO Sydney 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 here, as the climates are similar. There is also a vegan menu on offer – the team has recognised the growing popularity of this lifestyle choice and have adapted accordingly.
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, 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.
On the parkland level of the building, OTTO Brisbane also offers a more casual dining experience for breakfast, lunch, and after work aperitivi – at Bar OTTO. Here city-goers are able to enjoy pasta on the run, or grab a fresh cup of coffee courtesy of local roasters, Blackstar.
OTTO Brisbane dishes up the best of Queensland’s produce in a setting that celebrates the best of the state. Coupled with its river views and relaxed ambiance, it’s a combination that will continue to delight and deliver.
Words by Cherise Vecchio