Otao kitchen is compliant with the Victorian State Government’s Hospitality Industry Guidelines for coronavirus (COVID-19), implemented to keep our guests and community safe.

Fewer guests and strict seating arrangements. Maximum guest numbers, density and distancing are tightly regulated. Signage displays allowable guest numbers and new hygiene protocols. Names, mobile numbers and postcodes of all guests are held for a period of 28 days to assist with contact tracing. Guests showing signs of illness will not be allowed entry. Paper items are single-use. Coats and personal items are kept under the benches. Credit card payments only are accepted with EFTPOS machines sanitised between uses. 70% alcohol gel hand sanitiser is provided at the entrance if required however we prefer you wash your hands. 

Frequent schedules for cleaning and sanitising. All surfaces and touch points throughout are cleaned frequently. Heating and air-conditioning systems have been serviced to ensure proper fresh air flow. Team members are not permitted to be at work while showing signs of illness. All have completed the Victorian Government Hospitality Industry Guidelines for Coronavirus (COVID 19) Return to Work Training. 

Help us keep you and others safe when you visit. Follow the advice of authorities and stay home if you are feeling unwell, or if travelling from a government declared coronavirus hotspot. Wear a fitted face mask on arrival and while moving through the kitchen and remove it only when seated if require.. Arrive on time for your reservation, so density restrictions can be met. Sanitise your hands before entering the building and at regular intervals throughout your visit. Maintain a distance of 1.5 meters between you and other guests at all times. Remain seated throughout your experience, except to visit the bathroom.  

More information https://otaokitchen.com.au/about/covid19-information-hub.html

If you have any queries or concerns about our COVID-19 processes, please make contact us.

Director and Chef Ha Nguyen

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