Otto

You can't talk about venerable modern Italian fine dining restaurants in Sydney without mentioning Otto. Situated along the same Wharf that brings you famed eateries such as Aki's Indian, China Doll and Manta, it attracts a very well-heeled, wealthy-retiree type of crowd on the weekend with its relaxed vibes and fine dining service.

Zucchini Flowers, $31 per serve (a serve = 2 flowers)

The zucchini flowers at Otto come encased in the most delicate, tempura-like batter, and is filled with ricotta and pecorino. A delicate romesco sauce provides the flavour hit to this otherwise extremely mild dish. I could taste the freshness of the produce, though it was not quite as exciting as one had hoped - mainly due to the fact that the very mild flavours failed to give the requisite pop.

Spaghetti, $55

The pasta at Otto come in two sizes: entree and main. Pictured is the main serving size.  Spaghetti is served with Western Australian blue swimmer crab, chilli, garlic, and finished off with a handful of breadcrumb. Though the flavours are well balanced, I'm afraid it suffered the same shortcomings as the zuchinni flowers: just a tad under-salted.

Linguine, $55

This is certainly the star of the restaurant. The saffron linguine, served with lobster-like Moreton Bay bugs, cherry tomatoes, basil and lemon oil, is absolutely delicious and moreish. The Moreton Bay bugs are bouncy and gently sweet, and the dish is wonderfully flavourful. if you just order one thing from Otto, make it this dish.

Bread

Though not technically a menu item, the bread at Otto is incredible - made from a venerably old sourdough starter, it is chewy and fluffy without being overly sour. Simply dipped in Otto's olive oil and balsamic vinegar, it is simply divine.

Trufflemisu, $35

Served like a little flower pot, the trufflemisu is Otto's most well-known dessert, and it is certainly so delicious that it made me forget my general dislike of tiramisu. On a base of coffee soaked babas laywered with Marsala ice cream and topped with a generous shaving of Western Australian black truffle, the dessert if gentle and balanced, without being overly sweet nor offensively alcoholic.

Lemon meringue tart, $23

Served with a quinelle of lemon sorbet (absolutely smooth and melty), the lemon meringue tart lives up to its name: it is refreshingly tart. The addition of lemon verbena compliments the acidic lemon curb perfectly without being lip-puckeringly sour.

Royal blood, $23

Otto has some delicious-sounding, creative and fun cocktails, one of which being the royal blood. A refreshing mix of white rum, creme de violette and Lillet blanc (my tipple of choice), it has a distinctive violet-pastille-like taste that is elegantly fragrant without being perfumey. I would go back just to order one of those and the Moreton Bay bug pasta, and have a grand old time by myself.

Overall, the theme of Otto is balance. Everything is subtle, no alarms and no surprises. Is it respectable and nice? Certainly. It is exciting? A little less so.

Score: 3.5/5 
Price: $100 - $150 pp (note: the above prices do not include Sunday addition of 10% and public holiday addition of 15% to the bill)
Address: 8/6 Cowper Wharf Roadway, Woolloomooloo NSW 2011
Website: https://ottoristorante.com.au/sydney/