Best Known For
Otis Pepper Steak: aged beef fillet, silkwood pepper and Otis brandy jus.
Experience the taste of fine dining in a relaxed atmosphere at Otis Dining Hall, an establishment popular among a crowd of suave Kingston locals. Set on Jardine Street, Otis offers an ambient escape from the day-to-day with a moody setting fitted out in earthy brown hues, restored timber floorboards and an elegantly decorated ceiling of ceramic roses, illuminated by twinkling chandeliers. While toe-tapping to a backing track of The Beatles, peruse for a drop to drink from an extensive cocktail, beer and premium wine selection celebrating Australasian producers. Pair this with a mouth-watering classically re-invented dish, like Cowra lamb backstrap, tataki, labneh, purple haze carrot jam and ginger; or delve into roasted Hawkesbury duck breast, neck sausage, preserved cherries and beets.
1/29 Jardine Street, Kingston 2604 ACT - See Map
“Truffles are the true representation of respecting an ingredient. The time and care that goes into every aspect of the farming or foraging, the care used to store and cook with them and the experience they give to guests is unparalleled.” – Damian Brabender.
Infusing butter with truffle increases the amount of truffle flavour by 20 times! It is truly the cornerstone of any good savoury truffle dish. The best way to preserve truffle to be able to use after the season is done, is to simply create truffle butter and freeze it. It is the only way to ensure you don’t lose the amazing fresh black truffle flavour.
More than 30 years ago in Tasmania, the first truffle farm was set up in Australia – it would take six years to see the first tuber and it was hardly a get-rich-quick scheme. As we enter Truffle Seaso...
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Seats: 74 Chef: Adam Wilson/Damian Brabender Sommelier: James Barker