Surry Hills diners has welcomed the new Basque-inspired eatery Ortzi, helmed by chef and co-owners Michael Otto and Edward Saxton who bring their expertise from Sagra in Darlinghurst and Rockpool Bar and Grill.
In line with their focus on freshness and flexibility, the menu at Ortzi will be adapted throughout the week ensuring tastebuds are tantalised by only the freshest ingredients. Nurturing creativity, this approach also seeks to foster sustainability with the adaption of dishes being concentrated around utilising each element of the animal, butchered on site.
A mix of traditional and Basque-inspired pintxos, a more complex form of tapas, lead a shared-concept dinner menu that reflects the flavours of the Basque region. These can either complement your main meal or alternatively comprise the main meal itself.
Inspired by the regions of Northern Spain and Southern France, the enticing list of entrees include dishes like calamari, ink, kipflers and bay leaf and pickled crab with Jerusalem artichoke. Mains comprise of farm to table inspired dishes like pork shoulder cooked in cider with wood roasted apples. In addition, the enchanting array of accompaniments including bread, butter and pickles are all made on site.
You are warned to keep your dessert chamber open as an array of desserts including Basque rice pudding with Pedo Ximénez soaked pears could be yours for the taking.
The beverage menu is just as unique with equal parts flat cider, popular in the Basque region, and equal parts French and Spanish wine.
The restaurant is split over two levels with the ground floor seating 34 with some additional extras at the bar, and the Mezzanine accommodating 26 diners. A mixture of concrete and Tasmanian oak promises an eatery as simple and rustic as the delicious food prepared on its premises.
Whether you fancy sharing your Jamon and Idiazabal croquettes with friends or feasting on your very own woodfired rib-eye, a night at Ortzi is guaranteed to be full of flavour.
