Queen Street’s OTTO Ristorante is embracing the change of season with a new Autumn menu. With Brisbane River and Story Bridge views, the restaurant is the perfect location to sit back and relax with mouth watering food. The new dishes added to the Autumn menu include smoked rack of lamb, blue mackerel, Hervey Bay scallops, braised oxtail and smoked bone marrow filled tortellini. OTTO’s Executive Chef Will Cowper will be presiding over his wood fire grill offering Gooralie free range pork cutlets and market fish of the day with eggplant, tomato sugo and basil.
“Change of season brings a whole new opportunity to celebrate Italian food,” Will said. “For me, Autumn presents some of my favourite ingredients which highlight a change in weather and mood for some people. The pine mushrooms in our braised oxtail tortellini dish are incredibly earthy and meaty, and make this the ultimate comfort dish as the weather starts to cool. The Hervey Bay scallops with Jerusalem artichokes and pancetta is another favourite warming and hearty. And the change in sea water temperature produces clean and delicious Blue Mackerel which we serve with pickled red onion, capers and oregano.”
The new menu will also feature desserts, including Fragole with decadent salted white chocolate and mascarpone mousse with buffalo yoghurt gelato and strawberries, a Fichi with honey mousse, oat crumble, honeycomb, fig and marsala gelato and caramel, or for a fresh, fruity twist the Noce di Cocco with passionfruit curd, coconut, pineapple and lime sorbet with frozen vanilla mousse.
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