otto function package€¦ · pop-up restaurant “the larder” is in operation monday to saturday...
TRANSCRIPT
OTTO FUNCTION PACKAGE
VIVI BENE MANGIA BENE To live well is to eat well
OTTO RISTORANTE
Otto Ristorante on The Finger Wharf at Woolloomooloo is delighted to be considered as a possible venue for
your function and we thank you for your enquiry.
With a beautiful waterside location overlooking the famous Sydney skyline, Otto Ristorante now offers
three distinct private rooms accommodating 20 to 100 guests for a sit down function and up to
150 guests for a stand up cocktail function.
Otto Ristorante is the ideal location for an intimate private birthday dinner, to a large scale corporate function. We look
forward to the opportunity in assisting you with designing an event to suit your needs.
Following are current menu options and our wine list for your perusal. Please note food and beverage options are
subject to seasonal changes and availability.
For any enquiries you may have regarding function planning at
Otto Ristorante please contact Laura Gurrieri.
Telephone +61 2 9368 7488 Facsimile +61 2 9360 9688
Email [email protected]
Area 8 / 6 Cowper Wharf Road, Woolloomooloo NSW 2011 Australia
Website www.otto.net.au
FUNCTION ROOMS
ROSSO ROOM TERRAZZO (INSIDE & OUTSIDE) CAPACITY CAPACITY
SIT DOWN 35 PAX SIT DOWN 60 PAX
COCKTAIL 50 PAX COCKTAIL 150 PAX
MINIMUM SPENDS MINIMUM SPENDS
LUNCH / DINNER LUNCH / DINNER
JANUARY - OCTOBER $2,500 JANUARY - OCTOBER $6,500
NOVEMBER – DECEMBER $3,000 SATURDAY NIGHT $8,000
NOVEMBER – DECEMBER $8,000
MEZZANINO INSIDE TERRAZZO *SUBJECT TO AVAILABILITY – see below
CAPACITY CAPACITY
SIT DOWN 55 PAX SIT DOWN 24 PAX
COCKTAIL 70 PAX COCKTAIL N/A
MINIMUM SPENDS MINIMUM SPENDS
LUNCH / DINNER LUNCH / DINNER
JANUARY - OCTOBER $2,500 JANUARY - OCTOBER P.O.A
NOVEMBER – DECEMBER $3,000 NOVEMBER – DECEMBER P.O.A
WITH OUTDOOR BAR/LOUNGE AREA FOR ARRIVAL DRINKS
P.O.A.
WOOL LIFT PRIVATE DINING ROOM *The Inside Terrazzo is subject to availability. Currently our
pop-up restaurant “The Larder” is in operation Monday to Saturday evenings within this space. Please check with our functions manager.
* All prices quoted above are inclusive of GST. * A 10% service charge is applicable to the account total. Not included in the minimum spend. * An additional 10% surcharge will apply on Sundays & public holidays (does not apply to set menus). * All credit and debit card payments incur a 1% surcharge. * Prices are valid until 30
th September, 2013.
CAPACITY SIT DOWN 14 PAX COCKTAIL N/A MINIMUM SPENDS LUNCH / DINNER JANUARY - OCTOBER $1,000 NOVEMBER – DECEMBER $1,000
Rosso Room
Mezzanino Room
Rosso Room Wool Lift Private Dining Room
FUNCTION MENUS
CANAPES ON ARRIVAL *can be added to any menu
$15 PER PERSON (OPTIONAL) PROSCIUTTO WRAPPED GRISSINI
SPICY TUNA TARTARE CROSTINI, EGGPLANT PUREE, CAPONATA, PINE NUTS
CHAR-GRILLED SOURDOUGH, PUMPKIN, GOAT’S CHEESE, SALSA VERDE
$75 MENU
*NOT AVAILABLE MELBOURNE CUP LUNCH OR DURING DECEMBER
Primi Piatti
CARPACCIO DI MANZO GRAINGE ANGUS BEEF CARPACCIO WITH TRUFFLE DRESSING, BABY CAPERS, PARMESAN AND BABY ROCKET LEAVES
CAPRESE HEIRLOOM TOMATOES, BUFFALO MOZZARELLA, BASIL
BARBIETOLE PICKLED BEETROOT, SPANNER CRAB MEAT, SALMON ROE, SORREL, CRISPY SALMON SKIN, CHARDONNAY DRESSING
Secondi Piatti FILETTO
SCOTCH FILLET, ROASTED JERUSALEM ARTICHOKE PUREE, MUSHROOMS, SPRING ONION, PEPPERCORNS
PESCE ORA KING SALMON, SMOKED TOMATOES, ROASTED FENNEL, OLIVE DUST, BASIL
RISOTTO AGED AQUERELLO RICE, RED CAPSICUM, BURRATA, CAVOLO NERO
Contorni ROASTED CHAT POTATOES, ROSEMARY, THYME
MIXED GREEN SALAD
Dolci MOUSSE
MILK CHOCOLATE MOUSSE, WHITE CHOCOLATE AERO, SALTED CARAMEL ICE CREAM
BRULEE PASSIONFRUIT BRULEE, FREEZE DRIED PINEAPPLE, PASSIONFRUIT, POP ROCKS, COCONUT SORBET
Caffé, Te e Biscotti
* no changes can be made to the $75 menu except for substituting desserts for Otto cakes *menu not available to groups smaller than 13 people *all menus subject to change without notice
$93 MENU
*NOT AVAILABLE MELBOURNE CUP LUNCH
Olive é Capperi
OLIVES AND CAPERS MARINATED WITH CHILLI, GARLIC, THYME AND ROSEMARY
Primi Piatti CARPACCIO DI MANZO
GRAINGE ANGUS BEEF CARPACCIO, TRUFFLE DRESSING, AIOLI, CAPERS, PARMESAN, BABY ROCKET
PANNA COTTA GORGONZOLA PANNA COTTA, PUMPKIN, WALNUTS, TRUFFLE HONEY, CROSTINI
MACCHERONCINI CARROT INFUSED THIN TUBED PASTA, VEAL RAGÙ, PARMESAN
BARBIETOLE PICKLED BEETROOT, SPANNER CRAB MEAT, SALMON ROE, SORREL, CRISPY SALMON SKIN, CHARDONNAY DRESSING
Secondi Piatti
FILETTO EYE FILLET, ROASTED JERUSALEM ARTICHOKE PUREE, MUSHROOMS, SPRING ONION, PEPPERCORNS
PESCE ORA KING SALMON, SMOKED TOMATOES, ROASTED FENNEL, OLIVE DUST, BASIL
PANCIA DI MAIALE TWICE COOKED BYRON BAY BERKSHIRE PORK BELLY, APPLE PUREE, CAPERS, PICKLED CELERIAC, PARSLEY, WALNUTS
RISOTTO AGED AQUERELLO RICE, RED CAPSICUM, BURRATA, CAVOLO NERO
Contorni ROASTED CHAT POTATOES
MIXED GREEN SALAD
Dolci MOUSSE
MILK CHOCOLATE MOUSSE, WHITE CHOCOLATE AERO, SALTED CARAMEL ICE CREAM
TIRAMISU MASCARPONE MARSALA MOUSSE, ESPRESSO JELLY, SOAKED SAVOIARDI BISCUITS, DARK COCOA CRUMBS
BRULEE PASSIONFRUIT BRULEE, FREEZE DRIED PINEAPPLE, PASSIONFRUIT, POP ROCKS, COCONUT SORBET
FORMAGGI MISTI SELECTION OF CHEESES
Caffé, Te e Biscotti
*menu not available to groups smaller than 13 people *all menus subject to change without notice
$117 MENU
Assaggi (preselect 2 of the below to share to start)
SYDNEY ROCK OYSTERS NATURAL WITH LEMON AND ESCHALOT WITH WHITE BALSAMIC
GOAT’S CURD WITH HERB, GARLIC AND MARINATED LECCINO OLIVES, CAPERS AND PANE CARASAU
AFFETATTO - GUANCIALE, TRUFFLE SALAMI, SAN DANIELE PROSCIUTTO, WAGYU BRESAOLA
PROSCIUTTO WRAPPED GRISSINI
Primi Piatti CARPACCIO DI MANZO
GRAINGE ANGUS BEEF CARPACCIO, TRUFFLE DRESSING, AIOLI, CAPERS, PARMESAN, BABY ROCKET
PANNA COTTA GORGONZOLA PANNA COTTA, PUMPKIN, WALNUTS, TRUFFLE HONEY, CROSTINI
MACCHERONCINI CARROT INFUSED THIN TUBED PASTA, VEAL RAGÙ, PARMESAN
BARBIETOLE PICKLED BEETROOT, SPANNER CRAB MEAT, SALMON ROE, SORREL, CRISPY SALMON SKIN, CHARDONNAY DRESSING
Secondi Piatti
FILETTO EYE FILLET, ROASTED JERUSALEM ARTICHOKE PUREE, MUSHROOMS, SPRING ONION, PEPPERCORNS
PESCE
ORA KING SALMON, SMOKED TOMATOES, ROASTED FENNEL, OLIVE DUST, BASIL
PANCIA DI MAIALE TWICE COOKED BYRON BAY BERKSHIRE PORK BELLY, APPLE PUREE, CAPERS, PICKLED CELERIAC, PARSLEY, WALNUTS
RISOTTO
AGED AQUERELLO RICE, RED CAPSICUM, BURRATA, CAVOLO NERO
Contorni ROASTED CHAT POTATOES / MIXED GREEN SALAD
Formaggio (to share) FORMAGGI MISTI
SELECTION OF CHEESES
Dolci MOUSSE
MILK CHOCOLATE MOUSSE, WHITE CHOCOLATE AERO, SALTED CARAMEL ICE CREAM
TIRAMISU MASCARPONE MARSALA MOUSSE, ESPRESSO JELLY, SOAKED SAVOIARDI BISCUITS, DARK COCOA CRUMBS
BRULEE PASSIONFRUIT BRULEE, FREEZE DRIED PINEAPPLE, PASSIONFRUIT, POP ROCKS, COCONUT SORBET
GELATI E SORBETTI SELECTION OF ICE CREAM AND SORBET
Caffé, Te e Biscotti *menu not available to groups smaller than 13 people *all menus subject to change without notice
SUCKLING PIG $90 PER PERSON
ALL TO SHARE
MINIMUM 8 GUESTS, MAXIMUM OF 40 48 HOURS NOTICE REQUIRED
Primi Piatti
CAPRINO
WOODSIDE GOAT'S CURD, TRUFFLE HONEY, PANE CARASAU
OLIVE E CAPPERI OLIVES AND CAPERS MARINATED WITH CHILLI, GARLIC, THYME AND ROSEMARY
Secondi Piatti
MAIALINO DA LATTE WHOLE ROASTED MACLEAY VALLEY SUCKLING PIG WITH
ACCOMPANIMENTS OF APPLE SAUCE AND HORSERADISH
Contorni POTATO PUREE
MIXED GREEN SALAD LEAVES, WHITE BALSAMIC, EXTRA VIRGIN OLIVE OIL BRUSSEL SPROUTS, ONION AND PANCETTA
Dolce
TIRAMISU LAYERS OF COFFEE SOAKED SPONGE, MARSALA, MASCARPONE
Caffé, Te e Biscotti
*all menus subject to change without notice
LA SCELTE DELLA CASA
CREMA DI PECORINO PECORINO CUSTARD, CULATELLO, BALSAMIC, PUFFED FARRO, SCRATCHINGS
2012 Nostrano Sangiovese Rosé
CRUDO DI TONNO
RAW YELLOWFIN TUNA, PICKLED CUCUMBER, KOHLRABI, POMEGRANATES, POPPED FARRO, CRISPY PIG EARS, SORREL, BLACK PEPPER DRESSING
2012 Valere Riesling
CAPESANTE
SEARED SCALLOPS, PARSNIP PUREE, VEAL SWEETBREADS, GARLIC CRUMBS, POTATO CHIPS, CAPERBERRIES, MUGOLIO
2011 Malvira Roero Arneis
GNOCCHI
PANFRIED POTATO GNOCCHI, PARMESAN PUREE, BLACK TRUFFLES, BRIOCHE CRUMBS, ROCKET
2011 Margan ‘Limited Release’ Barbera
FILETTO DI MANZO
EYE FILLET OF ANGUS RESERVE BEEF, ROASTED JERUSALEM ARTICHOKE PUREE, SPRING ONION, MUSHROOMS, FRIED CAPERS, VEAL JUS
2010 Vasse Felix Cabernet Sauvignon
OR
RICCIOLA KINGFISH, TOMATO, OLIVE, CAPER, ANCHOVY TAPENADE
2009 Kumeu River Estate Chardonnay
FORMAGGIO
PECORINO
2009 Di Majo Norante ‘Apianae’ Moscato Passito
SELEZIONE DI DOLCI
SELECTION OF MINIATURE DESSERTS
2008 Brown Brothers ‘Patricia’ Noble Riesling
$130 food only / $190 with matching wines
*AVAILABLE TO GROUPS FOR A MAXIMUM OF 20 PEOPLE * PLEASE CHECK THAT ALL DIETARY REQUIREMENTS CAN BE ACCOMMODATED BEFORE SELECTING THIS MENU * NOT AVAILABLE NOVEMBER/DECEMBER (UNLESS OKAYED BY CHEF)
CANAPE MENU AND CAKES
SEAFOOD - $5.50 PER PIECE FIXED PRICE CANAPE PACKAGES
CROSTINI, ANCHOVIES, TOMATOES, CAPERS, OLIVES, BASIL
SPICY TUNA TARTARE
RYE BREAD, PRAWN COCKTAIL, FLYING FISH ROE
FRIED MUSSELS, ARABIATA SAUCE
CRAB SALAD, TOMATO, GUACAMOLE
3 HOUR CANAPE PACKAGE $55 PER PERSON =
8 x MIXED PIECES PLUS 2 x SUBSTANTIAL
(CHEF’S SELECTION)
4 HOUR CANAPE PACKAGE $65 PER PERSON =
10 x MIXED PIECES PLUS 2 x SUBSTANTIAL (CHEF’S SELECTION)
MEAT - $4.50 PER PIECE
PROSCIUTTO WRAPPED GRISSINI
BRESAOLA, PARMESAN CUSTARD, FRIED CAPERS
CHICKEN LIVER PATÉ, PRESERVED CHERRIES, PISTACHIO
PORK TERRINE, MUSTARD AIOLI, GHERKINS
LAMB CROQUETTE, BBQ SAUCE
CAKES CELEBRATORY CAKES ARE AVAILABLE ON REQUEST AND
NEED TO BE ORDERED 3 DAYS PRIOR TO BOOKING DATE. THE COST OF A CAKE IS
$95 (SERVES 12), $110 (SERVES 16), $125 (SERVES 20)
VEGETARIAN - $4 PER PIECE PLEASE SELECT FROM BELOW:
CROSTINI, EGGPLANT PUREE, CAPONATA, PINE NUTS
ALMOND CHEESE TRUFFLES
CHILLED GAZPACHO
CHAR-GRILLED SOURDOUGH, PUMPKIN, GOAT’S CHEESE, SALSA
VERDE
BURRATA, EGGPLANT, SEMI-DRIED TOMATO, OLIVES, BASIL
LAYERS OF DARK CHOCOLATE SPONGE AND WHITE CHOCOLATE MOUSSE, GLAZED WITH DARK CHOCOLATE
CHERRY AMARETTI CAKE WITH MASCARPONE
CAKES MAY ALSO BE SUBSTITUTED FOR DESSERTS IF REQUIRED.
PLEASE CONTACT THE FUNCTION COORDINATOR FOR FURTHER DETAILS. OTHER CAKES MAY BE AVAILABLE UPON REQUEST.
SUBSTANTIAL - $9 PER PIECE
GNOCCHETTI SARDI, DUCK RAGU
BRAISED BEEF CHEEK, CAULIFLOWER PUREE, GRAPE SALSA
CARROT INFUSED MACCHERONCINI, ZUCCHINI, EGGPLANT, CAPSICUM, GREMOLATA
FRIED SALMON FINS, LIME MAYO
IF YOU WISH TO BRING YOUR OWN CAKE, PLEASE ADVISE US PRIOR TO YOUR CELEBRATION.
“CAKEAGE” IS $5 PER PERSON
THE OTTO WINE PROJECT
NOSTRANO
It is with great pleasure that we present further fruits of the Otto Wine Project.
Following the runaway success of the inaugural release, we elected to expand our offering somewhat and made a cheeky Rosé to add to the
selection. Freshly bottled and ready for drinking, it is our first release from the 2012 vintage, bringing our offering to a grand total of three wines.
Originally conceived as a Sommelier’s made wine, the Otto Wine Project is a suite of high quality, hand crafted, elegantly packaged, small batch
wines made by Yours Truly, to be enjoyed exclusively alongside our cuisine. The clue is there in the wine’s title Nostrano, Our Own.
Our partner in this project is Willow Bridge Winery in Geographe, Western Australia. Simon Burnell, Willow Bridge’s winemaker, is my oldest
school friend. This would not have been possible without his hard work and sage advice, along with the generosity of Willow Bridge in providing the
facilities to get the job done. Together, Simon and I worked from first crushing the fruit through to the final bottling and labeling to craft some
unique and delicious wines for your enjoyment. The proof is in the bottle.
2012 Otto Nostrano Semillon/Sauvignon Blanc gls 14 btl 68
Our take on the archetypal Classic Dry White. It is an 80/20 blend of Semillon and Sauvignon Blanc made solely from fruit sourced from Willow
Bridge’s estate holdings. Semillon juice was barrel fermented in old oak barriques, left on gross lees and given weekly battonage for six months
before being blended with some squeaky clean, tank fermented Sauvignon Blanc to create a wine that is at once fresh, youthful and mouth-
watering, yet satisfyingly sustained and complex. Classic Dry White, indeed.
2012 Otto Nostrano Sangiovese Rosé gls 12 btl 58
Made entirely from Sangiovese taken off the same vineyard from which we make our Nostrano Sangiovese/Shiraz, it is a deliciously fresh and
savoury Rosé. Winemaking was as simple and straightforward as possible. Fruit was destemmed and crushed straight to the press, where it
remained chilled on skins to pick up colour for a day before being gently pressed. The juice was decanted off to a stainless steel tank, where it was
given a cool slow ferment to retain its youthful perfume. Settled, fined, filtered and bottled. Nothing more, nothing less. Vibrant pink, with floral
aromatics, succulent raspberry and redcurrant fruit characters and a bone dry finish, it is ready to be enjoyed in its first blush of youth.
2011 Otto Nostrano Sangiovese/Shiraz gls 14 btl 68
Our suite would be incomplete without a crackerjack luncheon red. The intention was to craft an un-oaked, early drinking, medium bodied and
juicy red with a distinctly Italian accent. It is an 80/20 blend of Sangiovese and Shiraz, with the Sangiovese fruit sourced from a high quality grower
in nearby Harvey, while the Shiraz is drawn from Willow Bridge’s estate vineyards.
We ended up with a vibrant and eminently quaffable wine redolent of red cherries and dried herbs. The sinewy tannins of the Sangiovese are
beautifully augmented by the fleshiness of the Shiraz and the clean acidity that draws the palate out. Not too heavy, not too light.
Cheers!
Patrick White
Sommelier
It is with great pleasure that we introduce Khandallah wines for your enjoyment. Crafted by Fink Group Sommelier Patrick White,
now available at Otto Ristorante.
2012 KHANDALLAH SEMILLON SAUVIGNON BLANC, GEOGRAPHE WA &
2011 KHANDALLAH SHIRAZ CABERNET SAUVIGNON, GEOGRAPHE, WA
The Khandallah wines are born from our desire to offer a pair of wines made by us, for the exclusive enjoyment of Fink Group’s guests.
Named after the Fink family’s far south coast property Khandallah, which translates as the Garden of God, they are the first fruit of a collaborative project between Quay Sommelier Amanda Yallop, Otto Sommelier Patrick White and Winemaker Simon Burnell of Willow Bridge Winery,
Geographe, Western Australia. Conceived as bespoke, Sommelier made wines, the emphasis is on vibrancy, balance, value and drinking pleasure.
Both the Sauvignon Blanc/Semillon and the Shiraz/Cabernet are small batch wines hand-made from fruit grown on Willow Bridge Estate’s vineyards. They are our interpretation of two uniquely Australian wine styles.
The white exhibits the mouthwatering tropical fruit characters of Sauvignon Blanc supported by the fresh citrus zip of Semillon.
A very classic dry white.
The red is an equal blend of Shiraz and Cabernet Sauvignon, where the Shiraz provides warmth and generosity of fruit character which overlays Cabernet’s firm and savoury structure.
Full bodied, supple and harmonious.
S P A G N E NV TALTARNI T SERIES SPARKLING PYRENEES, VIC 40
2011 CHRISTMONT LA ZONA PROSECCO KING VALLEY, VIC 45
2009 OAKRIDGE SPARKLING YARRA VALLEY, VIC 70
2008 CLOVER HILL PIPERS RIVER, TAS 96
NV CHARLES HEIDSICK BRUT RESERVE REIMS, FRANCE 176
2010 LIVON PINOT GRIGIO COLLIO, ITALY 70
2012 HENTLEY FARM RIESLING EDEN VALLEY, SA 50
2012 CHARTERIS RIESLING CENTRAL OTAGO, NZ 70
2010 SAN LORENZO VERDICCHIO DEI CASTELLI DI JESI MARCHE, ITALY 68
2011 CLOS HENRI BEL ECHO SAUVIGNON BLANC MARLBOROUGH, NZ 68
2012 OTTO NOSTRANO SEMILLON/SAUVIGNON BLANC GEOGRAPHE, WA 68
2012 KHANDALLAH SEMILLON SAUVIGNON BLANC GEOGRAPHE, WA 45
2012 DE IULIUS SEMILLON HUNTER VALLEY, NSW 53
2012 VOYAGER ESTATE SAUVIGNON BLANC/SEMILLON MARGARET RIVER, WA 50
2010 FOREST HILL CHARDONNAY GREAT SOUTHERN, WA 63
2012 JOURNEY WINES CHARDONNAY YARRA VALLEY, VIC 75
2011 TYRRELL’S MOON MOUNTAIN CHARDONNAY HUNTER VALLEY, NSW 40
2011 RED CLAW CHARDONNAY MORNINGTON, VIC 58
• A FULL A LA CARTE WINELIST IS AVAILABLE UPON REQUEST
• PLEASE ADD 10% FOR SUNDAY/PUBLIC HOLIDAY SURCHARGE FOR ALL BEVERAGES
• WINE PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE
• WE DO NOT HAVE A WALK-UP BAR OR A PAY-AS-YOU-GO FACILITIES
2011 JOSEF CHROMY PINOT NOIR RELBIA, TAS 70
2012 OTTO NOSTRANO SANGIOVESE ROSÉ GEOGRAPHE, WA 58
2010 ELOQUESTA SHIRAZ/PETIT VERDOT MUDGEE, NSW 60
2010 TERRE DI CORZANO CHIANTI ITALY 75
2011 OTTO NOSTRANO SANGIOVESE/SHIRAZ GEOGRAPHE, WA 68
2010 GREENSTONE SHIRAZ HEATHCOTE, VIC 75
2011 TYRRELL’S BROKENBACK SHIRAZ HUNTER VALLEY, NSW 50
2008 TABARRINI MONTEFALCO ROSSO SAGRANTINO UMBRIA, ITALY 86
2011 KHANDALLAH SHIRAZ CABERNET SAUVIGNON GEOGRAPHE, WA 45
2006 CRAWFORD RIVER CABERNET/MERLOT CONDAH, VIC 65
2010 VOYAGER ESTATE GIRT BY SEA CABERNET/MERLOT MARGARET RIVER, WA 48
2009 ZEMA ESTATE CABERNET SAUVIGNON COONAWARRA, SA 63
2010 COLLEFRISIO ZERO MONTEPULCIANO D’ABRUZZO ABRUZZO, ITALY 48
2012 PELISSERO MOSCATO D’ASTI - 750ML BTL PIEDMONT, ITALY 65
2009 MARGAN BOTRYTIS SEMILLON – 375ML BTL HUNTER VALLEY, NSW 54
STANDARD SPIRITS 8
PREMIUM SPIRITS 15 - 25
COCKTAILS 15 - 18
BEERS 7 - 10
LIQUEURS 8
SOFT DRINKS 4
ITALIAN SOFT DRINKS 5
FRESH FRUIT JUICES 8
BOTTLED WATER 500MLS 6
BOTTLED WATER 1 LITRE 10
D E S S E R T W I N E S
O T H E R B E V E R A G E S
R E D W I N E S C H A M P A G N E & S P A R K L I N G W I N E S
W H I T E W I N E S
Third Party Suppliers
To assist you with your event, we have compiled a list of third party suppliers. We are able to arrange this for you however there will be an extra charge on the quote to cover expenses such as GST. Our suppliers would be glad to hear from you directly.
Flowers
Summers Floral
Phone: 02 9328 2475 Website: www.summersfloral.com
Balloons
Balloon saloon
Phone: 02 9344 9955 Website: www.balloonsaloon.com.au
Audio Visual
CO2 Creative Productions
Phone: Simon Whittle 0412 316 875 Website: www.co2.net.au
Water Taxi Yellow Water Taxis * please contact directly Phone: 1300 138 840 Website: www.yellowwatertaxis.com.au
OTTO TERMS AND CONDITIONS 2013
B O O K I N G CO N F I R M AT I O N – P L E A SE C O M P L E T E , S I G N AN D R E T U R N TH I S F O R M
T O U S W I T H T H E S P E C I F I E D D E P O S I T I N S T R U C T I O N S T O E N S UR E Y O U R
B O O K I N G I S C O N F I R M E D . T E N T A T I V E R E S E RV A T I O N S W I L L O N L Y B E H E L D F O R 7
D A Y S . O T T O R I S T O R A N T E RE SE R V E S T H E R I G H T T O C A N C EL Y O U R
R E S E R V A T I O N S H O U L D T H I S S I G NE D T E R M S A N D C O N D I T I O N S P A G E N O T B E
R E C E I V E D I N T H IS T I M E . A L L C H ANG E S C A N O N L Y BE D O N E D I RE C T L Y W I T H T H E
F U N C T I O N C O O R D I N A T O R B E T W EE N T H E H O U R S O F 9 A M - 5 P M , M O N D A Y T O
F R I D A Y .
D E PO S I T - 50 % O F M I N I M U M S P E ND R E Q U I R E M E N T I S P A Y A B L E A T T HE T I M E O F
C O N F I R M A T I O N . I F T H E D E P O S I T I S N O T R E C E I V E D B Y T H E D U E D A T E , T H E
B O O K I N G W I L L B E C A N C E L LE D .
C R E D I T/ D E BI T C AR D S U RC H AR G E - PL E AS E N O T E T H AT F RO M 1 S T AU G U S T
2 0 1 3 A 1 % S U R CH AR G E W I L L B E APPL I E D T O AL L C R E D I T / D EB I T C AR D
PAY M E N T S . T H I S I S N O T R E F U N DAB L E I N T H E E VE N T O F A C AN CE L LAT I O N .
M I N I M UM S PE N D – T H E B A L A N C E O F T H E R E L A T I V E M I N I M U M S P E N D I S T O B E
P A I D 1 4 W O R K I N G D A Y S P R I O R T O Y O U R F U N C T I O N .
T H E OU T S T AN D I N G B AL AN C E I S TO B E SE T T LE D O N T HE D AY O F Y O U R
F U N C T I O N . O T TO R I S TO R AN T E DO E S N O T O F FE R ACC O U N T F AC I LI TI E S .
N U M B E R S - G U A R A N TE E D N U M B E RS A R E RE Q U I R E D 3 W O R K IN G D A Y S P R I O R T O
Y O U R F U N C T I O N . T H E C H A R G E S WI L L A P P L Y T O G U A R A N T E E D M I N I MU M
N U M B E R S , O R T H E F I N A L H E A D C OU N T , W H I C H E V E R I S G RE A T E R .
C AN C E L L AT I O N S - A L L C A N C E L L AT I O N S A R E T O B E M A D E I N W R I T I N G . I N T H E
E V E N T O F A C A N C E L L A T I O N O F A T E R R A Z Z O B O O K O U T , T H E F U L L D E P O S I T
W I L L B E R E F U N D E D I F T H E C A N C E L L A T I O N I S M A D E M O R E T H A N 6 0 D A Y S P R I O R
T O T H E F U N C T I O N . C A N C E L L A T I ON S M A D E L ES S T H AN 6 0 D A Y S P R IO R T O T H E
F U N C T I O N D A T E W I L L N O T B E ENT I T L E D T O A R E F U N D O F D E P O S I T . I N T H E
E V E N T O F A C A N CE L L A T I O N O F A B O O K O U T O F T H E R O S S O R O O M O R
M E Z Z A N I N O , T H E F U L L D E P O S I T W I L L B E R E F U N DE D I F T H E C AN C EL L A T I O N I S
M A D E M O R E T H A N 2 1 D A Y S P R I O R T O T H E F U N C T I O N . C A NC E L L A T IO N S M A D E
L E S S T H A N 2 1 D A Y S P R I O R T O T H E F U N C T I O N D A T E W I L L N O T B E E N T I T L E D T O
A R E F U N D O F D E P O S I T .
D AM AG E S - T H E C L I E N T I S F INA N C I A L L Y L I A B L E F O R A N Y D A M A G E T O
R E S T A U R A N T P R O P E R T Y , F IX T U RE S O R F I T T I N G S W H E T HE R S U S TA I N E D B Y
T H E I R O W N A C T I O NS , O R T H RO U G H T H E A C T I O N S O F T H E I R G U E S T S ,
C O N T R A C T O R S O R S U B - C O N T R A C TO R S . N O T H I N G I S T O B E N A I L E D , S C R E WE D
O R S T A P L E D T O T H E W A L L S , D O O R S O R O T H E R S U R F A C ES W H I C H A R E P A R T O F
T H E R E ST A U R A N T .
I N S U R AN C E & PU B L I C L I AB I L IT Y - O T T O R I S T O R A N T E A C C E P T S N O
R E S P O N S I B I L I T Y F O R D A M A G E O R L O S S O F M E R C H A N D I S E , E Q U I P M E N T O R
P E R S O N A L A R T I C L E S L E F T I N T HE RE S T A U R A N T , P R I O R T O , D U R I N G O R A F T E R A
F U N C T I O N .
D E L I VE R Y & C O L L E CT I O N O F G O OD S - OTTO RISTORANTE WILL ONLY ACCEPT
DELIVERY OF GOODS ON THE DAY OF THE FUNCTION A N D A L L G O O D S M U S T B E
C O L L E C T E D O N T HE S A M E D A Y U N L E S S P R I O R A R R A N G E M EN T S H A V E
B E E N M A D E .
F O O D & BE VE R AG E S - O T T O R I S T O R A N T E D O E S N O T P E R M I T F O O D O R
B E V E R A G E S T O B E B R O U G H T O NT O T H E P R E M I S E S ( W E D D I N G C A K E S
E X C L U D E D ) . P L E A S E N O T E T H A T A L L F O O D A N D B E V E R A G E S L I ST E D
W I T H I N T H I S P A C K A G E A R E S U B J ECT T O C H A N G E W I T H O U T N O T I C E .
D E C O R AT IO N S - O T T O R I S T O R A N T E D O E S N O T A L L O W C A N D L E S W HE R E
T H E F L A M E I S EX P O S E D .
PRICE VARIATIONS - EVERY ENDEAVOUR IS MADE TO MAINTAIN PRICES AS ORIGINALLY
QUOTED; HOWEVER, THEY MAY CHANGE WITHOUT NOTICE.
D E L I VE R Y & C O L L E CT I O N O F G O OD S - OTTO RISTORANTE WILL ONLY ACCEPT
DELIVERY OF GOODS ON THE DAY OF THE FUNCTION A N D A L L G O O D S M U S T B E
C O L L E C T E D O N T HE S A M E D A Y U N L E S S P R I O R A R R A N G E M EN T S H A V E
B E E N M A D E .
F O O D & BE VE R AG E S - O T T O R I S T O R A N T E D O E S N O T P E R M I T F O O D O R
B E V E R A G E S T O B E B R O U G H T O NT O T H E P R E M I S E S ( W E D D I N G C A K E S
E X C L U D E D ) . P L E A S E N O T E T H A T A L L F O O D A N D B E V E R A G E S L I ST E D
W I T H I N T H I S P A C K A G E A R E S U B J ECT T O C H A N G E W I T H O U T N O T I C E .
D E C O R AT IO N S - O T T O R I S T O R A N T E D O E S N O T A L L O W C A N D L E S W HE R E
T H E F L A M E I S EX P O S E D .
PRICE VARIATIONS - EVERY ENDEAVOUR IS MADE TO MAINTAIN PRICES AS ORIGINALLY
QUOTED; HOWEVER, THEY MAY CHANGE WITHOUT NOTICE.
H O U R S - S T AN D A R D D U R A T I O N F O R F U N C T I O N S I S 4 . 5 H O U R S F O R L U N C H
A N D 5 H O U R S F O R A N E VE N IN G FU N C T I O N . G U E S TS W I L L BE R E Q UI R E D
T O V A C A T E T H E P R E M I S E S W I T H I N 3 0 M I N U T E S A F T E R T H E C O N C L U S I O N
O F S E R V I C E . I F Y O U R B O O K I N G I S A T L U N C H , A L L G U E S T S M U S T B E
V A C A T E D B Y 4 . 3 0 P M . A L L D I N NE R F U N C T I O N S M U S T C O N C L U D E A T
1 1 . 3 0 P M .
RESPONSIBLE SERVICE OF ALCOHOL – OTTO RISTORANTE IS COMMITTED TO THE
RESPONSIBLE SERVICE OF ALCOHOL. INTOXICATED GUESTS WILL NOT BE SERVED. IT IS A
REQUIREMENT OF THE LAW THAT INTOXICATED PERSONS ARE REMOVED FROM
LICENSED PREMISES.
SERVICE FEE - FOR ALL GROUP RESERVATIONS A DISCRETIONARY 10% SERVICE CHARGE
IS ADDED TO THE FINAL BILL AS A GRATUITY AND IS PAID DIRECTLY TO THE WAITSTAFF.
THE TOTAL BILL FOR THE EVENING IS TO BE PAID IN FULL AT THE COMPLETION OF YOUR
MEAL.
SUNDAYS/PUBLIC HOLIDAYS - AN ADDITIONAL 10% SURCHARGE WILL APPLY TO THE
ACCOUNT TOTAL ON SUNDAYS AND ALL PUBLIC HOLIDAYS.
FUNCTION DATE
FUNCTION NAME /OCCASION
COMPANY
NAME
CARD NUMBER
C R E D I T C A R D D E T A I L S
CONTACT NAME
FUNCTION ROOM
NUMBER OF GUESTS TIME
TELEPHONE
FAX
MOBILE
ADDRESS
MINIMUM SPEND $ DEPOSIT $
MENU PP $
EXPIRY DATE *SECURITY#
PLEASE NOTE A 1% SURCHARGE WILL APPLY TO ALL CREDIT/DEBIT CARD PAYMENTS FROM
1ST AUGUST 2013
O A CHEQUE WILL BE ARRANGED FOR THE DEPOSIT
O EFT WILL BE ARRANGED FOR THE DEPOSIT – PLEASE USE
NAME OR COMPANY AS A REFERENCE I, THE UNDERSIGNED, HAVE READ THE TERMS AND CONDITIONS FOR OTTO RISTORANTE AND CONFIRM THAT THE ABOVE INFORMATION IS CORRECT.
SIGNATURE
DATE
PLEASE RETURN BY FAX TO (02) 9360 9688 OR VIA EMAIL TO [email protected]
B O O K I N G F O R M
Quay Otto Pty Ltd
Bank: NAB
BSB: 082-057
Account: 599221378
Pre credit/debit card surcharge
*IN THE EVENT OF A CANCELLATION, THE CREDIT CARD SURCHARGE IS
NON-REFUNDABLE
QUAY RESTAURANT
Quay is positioned on the edge of one of the world’s most famous harbours, with perfect views of the Harbour Bridge and Sydney Opera House. Quay's unique location as a dining experience is only heightened
by the outstanding quality of its cuisine created b y chef Peter Gilmore.
Quay was voted Number 29 on the coveted S. Pellegrino World’s 50 Best Restaurant’s list in 2012, to
become the highest ranked Australian restaurant and named The Best Restaurant in Australasia.
Quay has long been one of Australia’s most awarded restaurants, and has held the coveted 3 hat and 3 star
rating in The Sydney Morning Herald Good Food Guide and Australian Gourmet Traveller Restaurant Guide for 10 consecutive years.
The venue offers 3 different areas for private events depending on your guest numbers.
If you would like to discuss your event in further detail or would like to arrange a room viewing, please do not hesitate to contact the event’s team.
Tel: +61 2 9241 4565
THE BRIDGE ROOM New Sydney restaurant, The Bridge Room is a joint venture between Ross and Sunny Lusted. Chef Ross Lusted’s unique cuisine is crafted using the best seasonal ingredients. The Bridge Room is housed on the Ground Level of a low -rise 1930’s Heritage Listed building, located on the corner of Bridge and Young streets, moments from Circular Quay. The 60 seater designed by Nick Tobias features an open kitchen with custom built c harcoal grill. With hand-made ceramics designed by Ross Lusted, solid oak tables and Autoban’s iconic Deer Chairs, the dining room’s relaxed aesthetic is paired with informed and attentive service. For more information on The Bridge Room, please contact Sunny Lusted Tel: +61 2 9247 7000 [email protected]
T H E F I N K G R O U P