OTTO Ristorante – Dinner

This has been a restaurant I’ve been aiming to try since a long time ago, and since they were involved in restaurant week I decided to try it for dinner.

Their bread was not served warm and didn’t really interest me, but I love the olive oil! It’s different from the typical Borges olive oil I have at home.

Chianti D.o.c.g. 2010 Querceto – Toscana

So far, no Italian red wines have impressed me. The only Italian wine which I like is probably Moscato D’Asti.

Trio of appetisers – Scallop, Burratina with Parma Ham and Wagyu Carpaccio

Hokkaido scallop and avocado tartare with clear tomato jelly

This was good and appetizing.

Ripe Italian tomato, Burratina cheese and Pio Tosini Parma ham

Among the trio, this was my favourite! The burratina was so soft and fluffy, and their olive oil was exceptionally fragrant as mentioned so it probably worked well here.

Wagyu beef carpaccio with mushroom and parmesan cheese salad

This one wasn’t that impressive, especially compared to the one I had at Clifford the day before.

Spaghetti with sea urchin and grey mullet bottarga – $32.00++

We ordered extra as I was aiming this dish. They kindly split the portion into 2 for us, so this is half of it. This is no doubt the best pasta I ever had! I don’t think this type of pasta is available everywhere so I don’t know what to compare this to, but you just got to try it. I would return to OTTO just for this (as well as the good service and comfortable ambiance).

Parma ham wrapped cod fillet with warm asparagus salad

I have to admit that this is not the best cod ever, as it was kind of dry and lacking in the oily cod taste which I love. However, the whole combination worked quite well, as the parma ham could impart more flavour into the otherwise bland cod.

Crispy “suckling pig” lacquered with acacia honey and balsamic vinegar

This is supposedly one of their signature dishes. The pork was indeed very crispy and tasted good, but I felt it didn’t stand out as much as the pasta did.