There truly is no other way to describe the fine dining experience at Otto Brisbane – than SPLENDID, drawing inspiration from a modern Italian cuisine.
If you are looking to escape the coalfields and pamper your loved one in the “Big Smoke” to celebrate a special occasion, Otto Brisbane offers a unique and memorable venue, spectacularly located beside the Brisbane River, near the Maritime Museum at Southbank. Its architecture is superbly designed to capture sensational elements of the surrounds to ensure diners enjoy every aspect.
We decided to indulge, and began with Capesante Western Australian scallops, corn, witlof, almonds, muscatels. Pan-seared, they were succulent, delicious, and sublime, having a slightly sweet, delicate flavour. A light and refreshing start to an elegant occasion.
Head Chef Will Cowper has led the restaurant to achieve its 2nd Hat (the Australian Equivalent of Michelin Stars) and developed enviable relationships with suppliers during the six years of operation. Speaking with Senior Sous Chef Sam, we were delighted to discover that the “Otto Reserve” by Rangers Valley T-Bone steak, a 270-day grain fed, 100% Black Angus beef with marble score of 7+, which we enjoyed immensely is exclusive to Otto Brisbane.
It is a truly exceptional piece of meat. Cut from the finest Black Angus beef, this steak boasts a rich, flavourful taste that is simply unparalleled.
The marbling of the meat is perfect, ensuring that each bite is bursting with juice and flavour. The T-Bone itself is expertly cut, providing the perfect balance between tender and juicy sirloin and flavourful and robust strip loin. Being expertly aged, it shares a depth of flavour that is truly unparalleled. The aging process helps to intensify the natural flavours of the beef, making it truly a cut above the rest.
It was a very generous portion, easily sufficient to share between 2, or even more. We paired our steak with Patate Arrosto, roasted chat potatoes, rosemary, thyme, and Fagiolini Green beans, tomato, onion. Both side dishes were also very generous portions.
Deciding to pay homage to the Italian inspired menu, I chose Tiramisu for Dolci (Dessert), with its rich and indulgent layers of fluffy mascarpone cream with espresso and cocoa flavours the ideal sophisticated conclusion to the meal. My dining partner enjoyed the Pesca, a well-rounded and velvety indulgence of peach, raspberry and lemon, served with a swirling cloud, creating a visually striking presentation.
The sensational food was equalled by the impeccable service.
The attention to detail and genuine care for the customer made for a truly memorable dining experience – certainly a fine example of the reputation for excellence for which it is renowned. Although the names of the dishes are in Italian, the descriptions are English, and the waitstaff are happy to help diners understand everything.
For those wanting a more relaxed atmosphere, Otto Osteria is an al fresco waterside bar, immediately adjacent to the restaurant, offering an area where guests can enjoy a casual bite to eat while taking in the view. There is also a function area upstairs for groups.
Rounding off our meal with a refreshing and fruity Passionfruit Spritz cocktail, made with Amaro Montenegro, a sweet and aromatic Italian liqueur made with a secret blend of over 40 botanicals, combined with passionfruit puree and Moscato d’Asti, a sparkling white wine from the Piedmont region of Italy known for its sweetness and low alcohol content and a glass of 2021 Kris, a Pinot Grigio from Veneto Italy, proved to be the epitome of culinary satisfaction.
Overall, my experience at Otto Brisbane was nothing short of outstanding. The food was delicious, the service was impeccable, and the atmosphere was stylish and inviting. I highly recommend Otto to anyone looking for a special dining experience in Brisbane.
By Elle Butler.
