Otto Ristorante: Crave Sydney Let’s Do Lunch, Italian, Woolloomooloo (14 Oct 2011)

Shop 8, 6 Cowper Wharf Road, Woolloomooloo NSW 2011
http://www.ottoristorante.com.au

Let's Do Otto with water views

Otto seems to be a very popular lunch destinations these days with most of the tables filled on this particular Friday. I noticed the current Let's Do Lunch ($38) option was a popular choice of Confit duck leg with mushroom puree, potato, sauteed mushrooms, cavolo nero and duck sauce. I enjoyed the richly flavoured dish with all the ingredients working well together. My only quibble was the presentation of the mushroom puree placed like a little mound. It's texture, consistency and colour in its particular formation didn't help to make it look appetising — sorry. A glass of Brown Brothers Tempranillo was a nice match. For some extra greens a side of Sauteed spinach with garlic and chilli oil ($12) did the trick. The Olive bread (complimentary) was very good out of the choice of three types of bread offered. For something sweet I tried the Saffron custard with blood orange and aperol sorbet ($19) which was beautifully presented. The milk dust and pink meringues added some delicate crunch to the palate and the interesting use of baby rocket seemed to work OK without being too overpowering. My mocha was nicely balanced of coffee and chocolate and I believe the petit fours are included with your Let's Do Lunch coffee so if you're only in need for a small sugar hit then these will surely suffice.

SNAPSHOT REVIEW:

PROS: Water view, Nice decor and setting, Good quality dishes, Professional service

CONS: Possibly expensive when the Let's Do Lunch is no longer available, Location is a little out of the way but worth the trip

MUST TRY: Let's Do Lunch while it lasts in October

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Let's Do Lunch menu ($38)

Olive bread (complimentary)

Coscia d'anatra: Confit duck leg, mushroom puree, potato, sauteed mushrooms, cavolo nero and duck sauce ($38)

Is it just me or does the mushroom puree look a little unappetising when presented in this way?

Sauteed spinach with garlic and chilli oil ($12)

Brown Brothers Tempranillo, S. Pellegrino Sparkling Mineral Water

Crema allo Zafferano, Meringa Rosa e Sorbetto Arance Rosse: Saffron custard with blood orange and aperol sorbet, milk dust, pink meringues, crystallised lilac petals, and baby rocket ($19)

Petit fours

Mocha

Seating and decor

Head Chef Richard Ptacnik

Kitchen pass

Toilet — unfortunately not the most private when you walk in

Outside seating with a view

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