New restaurant opens from the owners of Sagra
Ortzi, a Basque-inspired restaurant from the owners of Sagra in Darlinghurst, opens from the evening of Thursday, June 7 on Hunt Street, Surry Hills.
Chef and co-owner Michael Otto (Sagra) is behind the menu with the support of fellow co-owner and chef, Edward Saxton (Sagra, Rockpool Bar & Grill).
A mix of traditional and Basque-inspired pintxos lead a shared-concept dinner menu that reflects the flavours of the Basque region. Many of the dishes will be adapted throughout the week to ensure every element of the whole beasts butchered on site are utilised and to allow for the changing availability of the locally-sourced fresh produce. In addition, most of the accompaniments and condiments including bread, butter, pickles and even cheese will be made in-house. For lunch, you can choose between one, two and three courses ($25/$40/$50).
Otto has adopted the same practices in the kitchen that are common-place in the Basque country, with freshness and flexibility being principal focuses.
“My aim is to let the ingredients shine and ensure that each dish is more than just a sum of its parts. For us to adapt the menu on almost a daily basis, we must be intuitive cooks. We’re fostering a creative environment for the chefs to take what is available in front of them in terms of a beast, seafood and vegetables, and create something that not only does the produce justice but is also is reflective of the Basque region”, says Otto.
Pintxos, the tasty morsels that kick-start your meal (or, when you eat enough of them, become your meal) are available from the bar menu and include the likes of salt cod omelette with salsa rossa ($12), jamon and idiazabal croquettes ($5), ajo blanco with muscatels ($8), grilled sardines with lemon ($6), Bayonne ham ($14), roasted oyster with root vegetable consommé ($6) as well as the luscious lobster and celeriac roll ($14).
The smoky flavour of the wood-roasted quail complements the sweet and earthy porcini and cider vinaigrette ($25) within the entrée menu. Alternatively, the pickled crab with Jerusalem artichoke ($26), roast cauliflower with chestnut cream and sesame ($19) and calamari, ink, kipflers and bay leaf ($22) are worthy colleagues.
From the mains, woodfired rib-eye served with charred onions and romesco (market price), a classic dish served within cider houses in the Basque region, is a go-to dish. Other options include Holmbrae chicken with radicchio, paprika and yoghurt ($36), pork shoulder cooked in cider with wood-roasted apples ($33) and charred leek, saffron and curd tart ($30). Partner with a serve of Basque beans ($10) with the option of adding chorizo ($4 extra), or panisse with aioli ($12).
The Basque rice pudding with Pedro Ximénez soaked pears ($13), Gâteau Basque ($12), olive oil and pine nut torte ($11) and baked cheesecake ($14) all provide a gratifying closure.
Flat cider (or cidre as it’s known in the Basque country) is almost as popular as wine in the region and will be represented on the Ortzi drinks menu alongside a predominantly Northern Spain/Southern France influenced wine list.
Architect Jaime Au has worked with Otto to design a space that follows the same principles as the Ortzi approach to cooking – simple and rustic. The off-white walls and concrete flooring are balanced by Tasmanian Oak, and the table-tops, banquets and bars have been made by the Ortzi crew themselves. The result is a restaurant that’s reflective of the heart and soul of the team behind it and a dining space that becomes a platform for the food, drinks, service and atmosphere to take centre stage.
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. Ortzi is co-owned by Michael Otto, Jared Lanzua and Edward Saxton.
