OTTO Brisbane, QLD
We are so excited to be reconnecting with our long-term regulars who are like family to us. So many are so much more than just a guest – we are their second home and it has been exciting to have them back supporting the restaurant and sharing their stories.
The regulations under which we operate are constantly evolving and we are constantly evolving to ensure we are meeting the highest levels of health and safety. As a group, we have created and implemented the Fink Covid-Safe House Policy which is in effect at OTTO Brisbane to ensure our guests have a safe and enjoyable dining experience.
Evolving legislation and government advice. You can make decisions one day only for it to be changed the next.
The champagne lobster spaghettini is fast becoming the signature dish of the restaurant – it’s at once both decadent and elegant. It is perfect with a glass of aromatic white wine.
Via Alta, NSW
Doing what we love, which is to prepare and serve some delicious authentic Italian food with passion and meet people, who we can share stories with!
Everything that is required by the law, plus, more specifically, we are doing three sittings for dinner 6pm out by 7.45pm, 7pm and 8pm to get the best occupancy still following restrictions
What’s your favourite meal on your menu and why?
Deckhouse, NSW
What excites you most about being open again?
Bringing our team back to work stands out most. And of course seeing the smiles on peoples faces when they catch up with friends for the first time in a while in our cafe.
What types of changes will your restaurant be implementing to suit the current restrictions? Like most of Sydney we’re focused on ensuring our guests and team continue to be safe in their time with us. We are also moving with the times with a new contactless ordering system in July. And in line with that we’re undertaking team training to ensure our guests continue to have a seamless dining experience with our friendly team.
What have the challenges of opening been so far?
What’s your favourite meal on your menu and why?