Otto is close to the heart for awesome pasta. With the nudging by several made for their homemade taglioni, I made reservations with a special request. Even with a request, it depends on whether the chef wants to make the pasta dough on the day itself. Saturday night was completely full when I entered at 9pm. Yes, you read right – 9pm dinners are common in CBD and people look like they wake up at 12 noon for brunch at 3pm and dinner at 9pm.
With the restaurant buzzing with activity, I relished it actually.
Complimentary bread selection of onion loaf, cranberry loaf, multigrain, walnut and normal bread with balsamic vinegar and olive oil. I join the rest who complain about the bread being served cold, it could do with a bit of reheating I’m sure.
Amuse bouche of parmesan red snapper was well, ordinary. Steam a fish and sprinkle parmesan shavings – unimpressed.
Wagyu Beef Carpaccio with mushroom and parmesan cheese salad ($26)
Highly recommended by the waiter, we went ahead only to be sorely disappointed. I suppose wagyu in carpaccio like meatball and beef patty does not do justice to the cut. For starters, I have not had a bad carpaccio whether it’s tuna, veal or scallop. Sliced so fine, it is difficult to find one that was hard to chew. The acidic contrast of dressing used and mushrooms was too tart, not a fan most unfortunately. I should have headed safe with this.
Lobster Taglioni ($42)
They did us the honours of making taglioni pasta to replace spaghetti and billing an extra of $4 for the change as well. Lobster always makes the dish look grand with the red crustacean delicately balanced on the bed of pasta. Taglioni had the texture of yee mien which I am not a fan of. Tomatoes and lobsters had a homemade taste to it, lacking in oomph.
Sea Urchin and Grey Mullet Botargo Spaghetti ($30)
Saving grace with sea urchin here! Still a huge fan of the indulgent mix and richness that permeated every bite. A tad too rich but hey, I am definitely not complaining.
Red Dot Museum