The owners of Sagra in Darlinghurst have expanded their offering with Ortzi, a restaurant inspired by the Basque region.
Opening on 7 June in Surry Hills, chef and co-owner Michael Otto is joined in the kitchen by chef Edward Saxton, also from Sagra.
The menu kicks off with a combination of traditional and Basque-inspired Pintxos and there’s a focus on whole-animal cooking, with dishes evolving throughout the week to ensure minimal wastage.
“For us to adapt the menu on almost a daily basis, we must be intuitive cooks,” says Otto.
“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.”
Pintxos include jamon and idiazabal croquettes, grilled sardines with lemon and lobster and celeriac roll.
Mains span from wood-fired rib eye to Holmbrae chicken and pork shoulder. Sides include Basque beans or panisse with aioli.
The drinks menu will showcase cidre alongside wine from Spain and southern France.
Image credit: Alana Dimou
