OTTO Ristorante launched its summer menu this week, with Head Chef Will Cowper showcasing the menu highlighting local produce from Queensland and Northern New South Wales.

The Italian restaurant’s summer menu features complex, yet complimentary flavours that are fresh and invigorating. Most dishes encourage sharing, making this riverside location ideal for dining with family and friends.

OTTO’s Primi Piatti (starting dishes) are excellent indicators of the main meals that can be expected, establishing a baseline for fresh meals full of flavour.

The summer menu entices diners to try new combinations, such as the Crudo di Salmone, a finely sliced, lightly cured New Zealand King Salmon, cultured goats milk, pickled cucumber, and salmon roe with squid ink crackers, or the Stacciatella, featuring San Daniele prosciutto, staccitella, peach, saba, and schiacciata.

The main menu has a unique selection of pasta, risotto, and salad, but the main element of OTTO’s summer menu is the seafood; the menu features dishes such as Moreton Bay blue swimmer crab and mascarpone filled ravioli with black garlic crema, and a risotto with aged acquerello rice, Moreton Bay blue swimmer crab, Moreton Bay bugs, black muscles, calamari, capsicum, and lemon.

Cowper reinvents traditional spaghetti, introducing crayfish with cherry tomatoes, Napolitana sauce, shell fish stock, and basil. His spaghettini provides a lighter, but just as satisfying meal of long thin pasta, sea urchin roe, and garlic bread crumbs.

Patrons can finish up with a light, yet delicious desert of passionfruit and coconut cream, mango, pineapple vanilla mousse, or try something more creamy and decadent, like their white chocolate mascarpone mousse with buffalo yoghurt gelato, and strawberries.

Readers also enjoyed our story on the Ungermann Brothers