Brisbane - finkgroup.com.au...the Story Bridge, OTTO Brisbane brings vibrancy and glamour to ... the...
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Vivi Bene Mangia Bene Brisbane
Transcript of Brisbane - finkgroup.com.au...the Story Bridge, OTTO Brisbane brings vibrancy and glamour to ... the...
Vivi Bene Mangia Bene
Brisbane
OTTO celebrates people, place
and la dolce vita. Located on the
fourth floor of 480 Queen Street
overlooking the Brisbane River to
the Story Bridge, OTTO Brisbane
brings vibrancy and glamour to
the Queensland dining scene.
Celebrate your next event with
generous Italian fare, warm yet
assured service, and a spectacular
Brisbane River backdrop.
OTTO has a number of spaces
available for both seated and
cocktail events, including a private
dining room overlooking Customs
House, Bar OTTO, an alfresco
terrace which lies just across the
way from the main dining room,
as well as the Restaurant which is
available for exclusive use.
OTTO Brisbane
OTTO Experiences
OTTO has a reputation in the Queensland dining scene for hosting best in class events that exceed guest expectations. The OTTO team’s knowledge, expertise and passion for hospitality, means we are dedicated to delivering exceptional events with attentive service and delicious food. To further enhance your event at OTTO, enquire with our events team about tailored menus and classes that are available that offer your guests a most personal dining experience.
PERSONALISED MENU BY WILL COWPER
For event hosts wanting to create a memorable dining experience for their guests, work with OTTO Head Chef Will Cowper to put together a personalised menu for your lunch or dinner. Sourcing the finest local ingredients and taking inspiration from the southern regions of Italy, allow Chef Will to truly tailor a menu to your taste.
OYSTER CLASS ON TOP OF BRISBANE
Gather with friends as Head Chef Will Cowper teaches a hands-on oyster shucking class from the greatest vantage point in the city.
Start your Italian fare with champagne upon arrival to enjoy as you take in the view from Customs House to the Story Bridge.
Don your OTTO apron and roll up your sleeves as Chef Will takes you through a step-by-step guidance on how to shuck an oyster.
The perfect addition to enhance your lunch event at OTTO, giving your guests bragging rights at their next seafood lunch.
WINE MASTERCLASS
Join award winning sommelier Alan Hunter for a private wine tasting and masterclass with views spanning from Customs House, across Brisbane River to the Story Bridge.
Alan Hunter currently holds the title for Best Wine List in Australia, awarded for its celebration of Italian and Australian Italian wines. In our semi-private dining room, Alan will take you on a journey through Italy, with a selection of handpicked wines to match your menu.
Guests can enjoy a journey through a region, such as Piedmont where they can try the best the terroir has to offer or rather a vertical tasting of a celebrated wine such as Barolo.
The Spaces
Private Dining Room
CAPACITY
Seated up to 30 guests
Cocktail Not Available
MINIMUM SPEND FOR EXCLUSIVE HIRE
JANUARY – JUNE LUNCH
Monday to Saturday N/A
JANUARY – OCTOBER
Monday to Thursday dinner $1,800
Friday and Saturday dinner $2,500
NOVEMBER – DECEMBER
Monday to Thursday $2,000
Friday and Saturday (dinner only) $3,000
BYO Saturday Lunch (lunch only) $1,800
Restaurant
CAPACITY
Seated 90 guests
Seated (including Private Dining Room) 120 guests
Cocktail Not Available
MINIMUM SPEND FOR EXCLUSIVE HIRE
JANUARY – OCTOBER
Lunch / Dinner Monday to Thursday $10,000
Lunch / Dinner Friday and Sunday $15,000
Lunch Saturday $15,000
Dinner Saturday $25,000
NOVEMBER – DECEMBER
Lunch / Dinner Monday to Thursday $15,000
Lunch Friday & Saturday $20,000
Dinner - Friday and Saturday $30,000
Lunch / Dinner Sunday $20,000
*Please note minimum spend requirements are subject to change on special event days such as Riverfire, Melbourne Cup Day, Valentine’s Day and New Year’s Eve. For all group reservations a discretionary 10% service charge is added to the final bill as a gratuity for the staff and is not included in the minimum spend. The total bill for the booking is to be paid in full at the conclusion of your meal. All prices quoted are inclusive of GST and are valid for 3 months.
Bar OTTO
CAPACITY
Seated Not Available
Cocktail up to 200 guests
MINIMUM SPEND FOR EXCLUSIVE HIRE
LUNCH/DINNER
JANUARY – NOVEMBER
Monday to Friday $3,500
Saturday $5,000
Sunday $10,000
DECEMBER
Monday to Wednesday $5,000
Thursday to Saturday $7,500
Sunday $10,000
The Spaces
*Please note minimum spend requirements are subject to change on special event days such as Riverfire, Melbourne Cup Day, Valentine’s Day and New Year’s Eve. For all group reservations a discretionary 10% service charge is added to the final bill as a gratuity for the staff and is not included in the minimum spend. The total bill for the booking is to be paid in full at the conclusion of your meal. All prices quoted are inclusive of GST and are valid until for 3 months.
A La Carte Event Menus
LUNCH
Monday to Saturday
Pranzo Espresso* $65 per person
2 Courses $80 per person
3 Courses $100 per person
3 Course Premium $120 per person
All 2 & 3 course lunch menus include house-baked
focaccia with olive oil and salad served with main
course
*Salad side dish not included in Espresso menu
DINNER
Monday to Saturday
2 Courses *available Monday to Thursday only
3 Courses
3 Course Premium
7 Course Tasting Menu*
All dinner menus include house-baked focaccia with
olive oil. Our 2 and 3 course menus also include two
side dishes served with main course
*Available for semi-private dining room events only
SHARING MENU
Monday to Friday, Lunch & Dinner
3 Course Sharing Menu $99 per person
*Available for groups of 12 guests or more. BYO wine and
Champagne is available with the sharing menu Monday to
Wednesday with a corkage fee of $25 per bottle
BYO SATURDAY LUNCH
Saturday lunch only
3 Course Sharing Menu with BYO $95 per person
*Available for bookings of up to 40 guests. BYO wine and
Champagne only, limited to one bottle per person
$90 per person
$110 per person
$130 per person
$160 per person
SAMPLE “PRANZO ESPRESSO” LUNCH MENU 2 COURSES Assaggi & Pasta or Pasta & Dolci
ASSAGGI (TO SHARE)
Olives
Mixed Italian olives marinated in chilli, garlic, thyme
rosemary
Yellow Fin Tuna Tartare
Capers, caperberries, smoked eggplant, Marsala
cracker
Stracciatella
Stracciatella, figs, culatello, melon, pistachios
balsamic
PASTA (CHOICE OF)
Tagliolini
Long flat pasta, Moreton Bay bugs, cherry tomatoes
garlic, chilli, shellfish stock, lemon oil, basil
Gnocchi
Potato gnocchi, braised lamb, roasted onion, confit
garlic, gremolata, kale
Pici Cacio e Pepe
Hand-rolled pasta, butter, pepper, walnut & basil
pesto
DOLCI
Cioccolato
Chocolate and cherry crème caramel, cherries
hazelnut praline, cherry sorbet
NOTES
Monday to Saturday lunch only.Available for any size group. Menu is subject to change based on seasonality and availability. Guests with dietary requirements that are not catered for by the existing menu will be welcome to order from our a la carte menu. Menu upgrades and sides dishes are available.
SAMPLE A LA CARTE LUNCH & DINNER MENU 2 OR 3 COURSE
PRIMI PIATTI
Carpaccio di Manzo
‘OTTO Reserve’ by Rangers Valley beef, truffle
dressing, aioli, capers, Parmesan, baby rocket
Capesante
Hervey Bay scallops, corn, pepperonata
Fiori di Zucchini
Zucchini flowers, ricotta, tomato sugo
SECONDI PIATTI
Pesce alla Puttanesca
Market fish, tomatoes, anchovies, garlic, chilli, olives
capers, parsley
Bistecca di Manzo
Rangers Valley ‘Black Onyx’ sirloin, mushrooms, corn
pancetta, cavolo nero, veal sauce
Pici Cacio e Pepe
Hand-rolled pasta, butter, pepper, walnut & basil
pesto
CONTORNI E INSALATE
Insalata di Lattughino
Salad of baby cos, pickled onions, mint, dill
mustard dressing
Patate Arrosto (served with dinner only)
Roasted baby potatoes, pancetta, sour cream
DOLCI
Lampone
White chocolate biscuit, raspberries, bitter caramel
sesame gelato, frozen raspberry mousse
Cioccolato Chocolate and cherry crème caramel, cherries hazelnut praline, cherry sorbet
Pesca e Panna White chocolate shortbread, roasted lemon curd peach cream, macadamia, blood peach sorbet, basil oil
SAMPLE A LA CARTE LUNCH & DINNER MENU 3 COURSE PREMIUM
PRIMI PIATTI
Carpaccio di Manzo ‘OTTO Reserve’ by Rangers Valley beef, truffle dressing, aioli, capers, Parmesan, baby rocket
Capesante Hervey Bay scallops, corn, pepperonata
Fiori di Zucchini Zucchini flowers, ricotta, tomato sugo
Spaghettini Long thin pasta, Champagne lobster, garlic, chilli white wine, shellfish stock, lemon butter, bottarga
SECONDI PIATTI
Pesce alla Puttanesca Market fish, tomatoes, anchovies, garlic, chilli, olives capers, parsley
Bistecca di Manzo Rangers Valley ‘Black Onyx’ sirloin, mushrooms, corn pancetta, cavolo nero, veal sauce
Pici Cacio e Pepe Hand-rolled pasta, butter, pepper, walnut & basil pesto
Petto d’Anatra Duck breast, apricot, roasted onion, fennel, pistachio
CONTORNI E INSALATE
Insalata di LattughinoSalad of baby cos, pickled onions, mint, dill mustard dressing
Patate Arrosto (served with dinner only)Roasted baby potatoes, pancetta, sour cream
DOLCI
Lampone White chocolate biscuit, raspberries, bitter caramel sesame gelato, frozen raspberry mousse
Cioccolato Chocolate and cherry crème caramel, cherries hazelnut praline, cherry sorbet
Pesca e Panna White chocolate shortbread, roasted lemon curd peach cream, macadamia, blood peach sorbet, basil oil
Formaggio Cheese selection served with quince paste flat bread, pane carasau & fruit bread
SHARING MENU MONDAY - FRIDAY
SHARED ENTREE
Stracciatella Stracciatella, figs, culatello, melon, pistachios balsamic
Caprino Woodside goats curd, pane carasau, truffle honey
Olive Marinate Mixed Italian olives marinated in chilli, garlic thyme, rosemary
Capesante Hervey Bay scallops, corn, pepperonata
SHARED MAIN COURSE
Pesce alla Puttanesca Market fish, tomatoes, anchovies, garlic, chilli olives, capers, parsley
Polletto Butterflied spatchcock, pancetta, potato chargrilled lemon, rosemary
Pici Cacio e Pep Hand-rolled pasta, butter, pepper, walnut & basil pesto
INSALATE
Insalata di LattughinoSalad of baby cos, pickled onions, mint, dill mustard dressing
FORMAGGIO
Cheese selection served with quince paste flat bread, pane carasau & fruit bread
NOTES
Monday to Friday.Available for groups of 12 or more guests.
BYO Wine and Champagne is available with this menu Monday to Wednesday with a corkage charge of $25 per bottle. Limit of one bottle per person. Menu is subject to change based on seasonality and availability. Guests with dietary requirements that are not catered for by the existing sharing menu will be welcome to order from our a la carte menu.
BYO SATURDAY LUNCH
SHARED ENTREE
Fiori di Zucchini Zucchini flowers, ricotta, tomato sugo
Capesante Hervey Bay scallops, corn, pepperonata
SHARED MAIN COURSE
Pesce alla Griglia del Giorno con Salmoriglio Salsa Market fish, parsley, oregano, garlic, lemon, olive oil
Gnocchi Potato gnocchi, braised lamb, roasted onion, confit garlic, gremolata, kale
INSALATE
Insalata di LattughinoSalad of baby cos, pickled onions, mint, dill mustard dressing
SHARED DESSERT
Cheesecake all’Italiana Baked Italian cheesecake, lemon sorbet
NOTES
Saturday Lunch with BYO.Available Saturday lunch only for bookings of up to 40 guests.
BYO Wine and Champagne only, with a limit of one bottle per person. Cocktails, beer, cider, mineral water, soft drinks, coffee and tea are available for purchase from OTTO and will be charged on consumption.
The full OTTO wine list is also available should you wish to supplement your own supply.
Menu is subject to change based on seasonality and availability. Guests with dietary requirements that are not catered for by the existing sharing menu will be welcome to order from our a la carte menu.
The Sharing Menu is not available in conjunction with any other offer, special menu or promotion including 480 Queen Street resident card and Priority Guest List 25% discount birthday voucher.
Menu Supplements
CANAPES ON ARRIVAL
$17.50 PER PERSON / 3 PIECES PER PERSON
AVAILABLE FOR A MINIMUM OF 20 GUESTS
Crostini, prosciutto, truffle butter
Fried artichokes, tomato & caper dressing garlic breadcrumbs
Tuna, charred eggplant, Marsala cracker
YELLOW FIN TUNA TARTARE
$10 PER PIECE
with capers, caperberries, smoked eggplant
Marsala cracker
$25 PER PIECE
topped with 2g Caviar
OSTRICHE
$11 PER PERSON / 2 OYSTERS PER PERSON
Oysters natural with lemon
Oysters, lime granita, finger lime
PLATES TO SHARE
SERVED TO THE TABLE
We recommend 1 plate per 4 guests for the following:
OLIVE MARINATE - $10 PER PLATE
Mixed Italian olives marinated in chilli, garlic, thyme
rosemary
CAPRINO - $20 PER PLATE
Woodside goats curd, pane carasau, truffle honey
AFFETTATI E GRISSINI - $24 PER PLATE
A choice of - mortadella, salame piccante
salame finocchiona
TO FINISH
FORMAGGI MISTI - $15 PER PERSON
Cheeses served with quince paste, flat bread, pane
carasau and fruit bread
CakesOTTO has a number of celebratory cakes baked in-house and available for your special event. Please note orders must be placed a minimum of 72 hours prior to your event.
OTTO CAKE MENU CIOCCOLATO E FRUTTO DELLA PASSIONE
Milk chocolate mousse, passionfruit curd
chocolate hazelnut brownie, roasted hazelnut
(gluten free)
LAMPONE E COCCO
Raspberry mousse, coconut daquoise, white
chocolate ganache, fresh raspberry
(gluten / nut free)
CIOCCOLATO VEGAN
Vegan chocolate mudcake, vegan chocolate
ganache, seasonal berries
(vegan / nut free)
SIZES AND PRICING SMALL (up to 8 people) $64
MEDIUM (up to 12 people) $96
LARGE (up to 16 people) $128
MENU NOTES Please note all menus included in this event package are subject to change at any time based on seasonality and availability.
Coffee and tea is available on request and charged on consumption in addition to the menu price.
Pricing is valid for 3 months. All bookings after this time are subject to any price increases should they occur.
PREFER TO BRING YOUR OWN CAKE?
Should you wish to supply your own cake please advise us prior to your event. If the cake is a replacement to dessert a cakeage charge of $8.00 per person applies for plating and service. If the cake is served in addition to dessert, served in finger slices to share, the cakeage fee can be waived.
Please note we are unable to store ice cream cakes.
Bar OTTO
SHARE PLATE MENU OSTRICHE - $5.50 EACH Oysters natural with lemon OR Oysters lime granita, finger lime
OLIVE MARINATE - $10 PER FOUR GUESTSMixed Italian olives marinated in chilli, garlic thyme, rosemary
CAPRINO - $20 PER FOUR GUESTSWoodside goats curd, pane carasau, truffle honey
AFFETTATI E GRISSINI - $24 PER FOUR GUESTSA choice of - mortadella, salame piccante salame finocchiona
PATATE FRITTE - $10 PER FOUR GUESTSFrench fried, aioli
FORMAGGI MISTI - $15 PER PERSONCheeses served with quince paste, flat bread pane carasau and fruit bread
CANAPE PACKAGES 2 HOUR CANAPÉ PACKAGE - $45 PER PERSON Chef’s selection - 6 canapes plus 1 substantial
3 HOUR CANAPÉ PACKAGE - $68 PER PERSON Chef’s selection - 8 canapes plus 2 substantials
Enquire with our team for packages available to suit a longer event.
CANAPE MENU SEAFOOD - $5.50 PER PIECE Oysters natural with lemon Oysters, lime granita, finger lime Tuna, charred eggplant, Marsala cracker Baccala, lime mayonnaise
MEAT - $4.50 PER PIECE Crostini, prosciutto, truffle butter Beef tartare, horseradish Wagyu bresaola, parmesan custard, potato VEGETARIAN - $4 PER PIECE Figs, goat curd, saba Arancini (Chef’s selection) Fried artichokes, tomato & caper dressing garlic breadcrumbs
SUBSTANTIAL - $12 PER PORTION Mezze maniche, OTTO reserve ragu, parmesan Fried calamari, lime mayonnaise
For added excitement and atmosphere live market stalls are available including an oyster bar, pasta bar, seafood station, porchetta station and gelato cart. Enquire with our events team for further information.
*Please note depending on the time and date of your event, additional staffing costs may apply. For larger events, securityguards will be required at an additional charge. For events of between 100 and 150 guests, one security guard will berequired. For events of 150 guests and over, two security guards will be required.
Beverages
Champagne & Sparkling Wines
PROSECCO
2018 Pizzini prosecco, King Valley, Victoria 58
NV Nino Franco ‘Rustico’ Prosecco
Superiore Veneto, Italy 81
AUSTRALIAN SPARKLING
NV Clover Hill ‘Tasmanian Cuvee’ Tasmania 83
NV Daosa ‘Natural Reserve’
Piccadilly Valley, South Australia 96
CHAMPAGNE
NV Charles Heidsieck Brut Réserve
Reims, France 165
NV Pol Roger Brut Réserve Epernay, France 189
NV Ruinart Brut Blanc de Blancs
Reims, France 265
2006 Charles Heidsieck Brut Rosé Millesime
Reims, France 324
White Wines
PINOT GRIGIO
2018 Kris Veneto, Italy 63
2018 Franz Haas Alto Adige, Italy 101
ITALIAN VARIETIES
2017 Pizzini Arneis King Valley, Victoria 60
2015 Marotti Campi ‘Salmariano’ Castelli di Jesi
Riserva, Verdicchio, Marche, Italy 92
2018 Capichera ‘Lintóri’ Vermentino
Sardegna, Italy 103
Cocktails
APEROL SPRITZ 17
Aperol, prosecco, soda
NEGRONI 17
Campari, Rosso Vermouth, Tanqueray gin
OTTO MULE 17
Ketel One vodka, ginger beer, lime, mint
ESPRESSO MARTINI 17
Ketel One vodka, Kahlua, fresh espresso
SAUVIGNON BLANC
2016 Forchir ‘Soresere’ Friuli-Venezia Giulia, Italy 77
2018 Craggy Range ‘Te Muna Road’ Martinborough, New Zealand 79
2018 Fraser Gallop Semillon Sauvignon Margaret River, Western Australia 55
RIESLING
2018 Pewsey Vale ~ 1961 Block Eden Valley, South Australia 75
2019 Grosset ~ Polish Hill Clare Valley, South Australia 131
CHARDONNAY
2017 Oakridge ‘Henk’ Yarra Valley, Victoria 95
2018 Farr Rising Geelong, Victoria 114
2017 Vasse Felix ‘Heytesbury’ Margaret River, Western Australia 192
2017 Sophie Cinier ‘Bourgogne’ Burgundy, France 112
2017 Antinori ‘Bramito’ Umbria, Italy 89
ROSE
2018 Triennes Rose of Cinsault, Grenache Syrah, Merlot
Mclaren Vale, South Australia 62
2018 Domaine de la Tour du Bon ‘Bandol’ Rosé of Mourvèdre, Grenache, Cinsault, Clairette Provence, France 125
Beverages
Red Wines
PINOT NOIR
2018 Amisfield ‘Lake Hayes’
Central Otago, New Zealand 79
2018 Hoddles Creek ‘Estate’
Yarra Valley, Victoria 68
2016 Craggy Range ‘Te Muna Road’
Martinborough, New Zealand 116
2016 Prophet’s Rock ‘Home’
Central Otago, New Zealand 143
SHIRAZ
2018 Whistler ‘Shiver Down My Spine’
Barossa Valley, South Australia 86
2017 Samuel’s Gorge, McLaren Vale 111
2016 Yarra Yering ‘Dry Red Wine no.2’
Yarra Valley, Victoria 206
2016 Kaesler ‘Old Vine Shiraz’
Barossa Valley, South Australia 172
2015 S.C. Pannell ‘Koomilya’
McLaren Vale, South Australia 155
CABERNET
2018 Ravens Croft ‘The Waagee’
Cabernet Sauvignon, Petit Verdot, Merlot
Granite Belt, Queensland 124
2017 Lake’s Folly Cabernet Sauvignon, Merlot,
Petit Verdot, Shiraz,
Hunter Valley, New South Wales 189
2018 Nocturne ‘SR Yallingup’
Cabernet Sauvignon, Merlot
Bordeaux, France 80
ITALIAN VARIETIES
2016 Freeman Vineyards ‘Corona’ corvina
rondinella, Hilltops, New South Wales 55
2016 Paolo Scavino ‘Langhe’ Nebbiolo
Piedmont, Italy 116
2018 Castelvecchio Chianti Sangiovese
Tuscany, Italy 73
2016 Castello Monsanto ‘Chianti Classico’
Sangiovese, Canaiolo, Colorino
Tuscany, Italy 103
2016 Giuseppe Quintarelli ‘Primofiore’
Corvina, Corvinone, Cabernet Sauvignon, Franc
Veneto, Italy 230
Beverage PackagesClassic Package $17 per hour, per person
Btw by Zilzie Prosecco
Btw by Zilzie Pinot Grigio
Btw by Zilzie Shiraz
Peroni Red, Boags Premium light
Capi sodas, Coca Cola, Coke Zero
Signature Package $26 per hour, per person
SPARKLING (PLEASE SELECT ONE)
Nino Franco Rustico Prosecco
Clover Hill Tasmanian Cuvee
WHITE (PLEASE SELECT TWO)
Kris Pinot Grigio
Pewsey Vale 1961 Block Riesling
Craggy Range Te Mung Road sauvignon Blanc
Antinori Bramito Chardonnay
RED (PLEASE SELECT TWO)
Castelvecchio Chianti Sangiovese
Hoddles Creek Pinot Noir
Vinteloper Shiraz
Hentley Farm Grenache Shiraz Zinfandel
Peroni Red, Boags Premium light
Capi sodas, Coca Cola, Coke Zero
