Otto Ristorante: Restaurant review

Here's a spot for sun-drenched lunches fuelled by white-peach Bellinis and bright antipasti. The glow of Otto's egg lamps has long drawn Sydney's glitterati, who flock here for the cashed-up marina vibe, snappy service and sensuous riffs on traditional Italian fare. There's polish in Richard Ptacnik's pasta offerings, as in twists of strozzapreti with juicy king prawns, robust chilli and a punchy calamari sauce, or black and white tagliolini dressed with garlic, chilli, scallops and cherry tomatoes. Seafood is also treated with finesse, be it braised octopus served atop a popping ensemble of fregola, roasted tomatoes and fennel, or a simple plate of well-seasoned barramundi, crisped in the pan and finished with a squeeze of lemon. There's edge in the desserts, especially a tropical panna cotta with coconut milk and coconut ice-cream. Pair all of that with a Montalto pinot grigio from the Italian-Australian list and you're living la dolce vita.

Phone:
(02) 9368 7488

Bookings:
Bookings recommended

Chef(s):
Richard Ptacnik