REVIEW
Handsome new light-filled riverfront lodgings – in the former digs of Stokehouse Q – mean modish Otto is now an even more alluring prospect for diners keen to push the boat out. A bravura Italian-focused wine list offers plenty to attract buffs, including bio and organic options; and if the menu is more about fine-tuning and luxury extras than gastronomic reinvention, there's a level of polish here that's rare. Local bounty shines in the likes of the signature spaghettini, buttery pasta strands loaded up with sweet chunks of Champagne lobster, dusted with bottarga and brightened with lemon and chilli; or in a classic vitello tonnato that conceals crudo yellowfin tuna slices beneath the traditional caper and tuna cream-blanketed veal. Dapper staff are affable and attentive and there's dry ice theatrics to close as a meringue-capped limoncello-fuelled limone dessert descends. The former occupant's legacy as the home of the long lunch is in deft hands.
ABOUT
Chef Will Cowper
Price guide $$$
Bookings Recommended
Wheelchair access Yes
Price guide $$$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
