Otto – an acronym for “ode to the original” – specialises in Japanese-inspired dishes. Avocado might come combined with white miso, served on a thick piece of multigrain toast with wasabi peas, shreds of nori and delicately poached egg.
A breakfast sharing plate designed for two includes egg custard with mushrooms, kaiserfleisch (smoked pork loin, similar to bacon), black pudding, trout rillettes, a soba noodle salad, vanilla French toast and a scotch egg.
The cafe’s signature dish, egg custard, is paired with king oyster and shitake mushrooms, shaved black truffle, and fried enoki mushrooms on top for crunch. It’s also available as a single serve on rye toast.
Lighter options include a tempura miso-tofu bowl with edamame, carrot, radish and optional chicken or salmon, and a salad of charred broccolini, sautéed leafy greens, brown rice, sunflower seeds, tamari almonds and a sesame dressing.
Coffee beans are from local roaster Padre. In addition to espresso, cold brew and batch brew, Otto also does a black sesame latte, which has a sweet, nutty flavour. And if tea is your preference, there are a variety of artisan teas on the board too.
It all comes in a neutral-toned, modern space with marble tabletops and beige leather booths, offset by smooth concrete floors and exposed overhead ventilation.