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Otto Ristorante Restaurant Review: Head chef Richard Ptacnik sources quality products to modernize his classical Italian dishes. Depending on the season, you may find spaghettini alla chitarra; blue swimmer crab meat tossed with salmon roe and bottarga; Byron Bay Berkshire pork cutlet with fennel and carrot; or vongole all’arrabiata, which translates as South Australian Goolwa pippies in a spicy tomato sauce. Or there could be fregola, or a risotto made with aged acquerello rice, spinach, cavolo nero and goat’s cheese. Charming waiters will recommend daily specials and a wine from the comprehensive international list. A glass or two (there are 23 available) or a young and dry Italian white will go with just about anything on the menu. Pork is a specialty and, with 48 hours’ notice for a minimum of eight people, you can order a whole roast Macleay Valley suckling pig with accompaniments. Vegans are also catered to with a dégustation menu with matched vegan wines. There is a children’s menu and a seven-course tasting menu, too. From the outset, this converted finger-wharf restaurant had everyone talking. Wear your sunnies when you dine to stave off the glare from blindingly white yachts, shining water, and perhaps the sparkling celebrity who might be seated next to you at the crisply laid outdoor tables. Stunning by day, but also enchanting by night when the city skyline glitters.