濱海灣金沙 Osteria Mozza 餐廳濱海灣金沙 Osteria Mozza 餐廳

Osteria Mozza 餐廳 - Nancy Silverton 主理

快來探尋充滿奇思妙想的意大利美食吧!這些美味佳餚的靈感源自於我們主廚 Nancy Silverton 在紐約、博洛尼亞及意大利各地的傳奇烹飪經歷。主廚 Nancy Silverton 精心為您呈現純正意式佳餚!

Osteria Mozza 在餐廳中央設有獨立的馬蘇里拉奶酪吧台,供客人品嚐布拉塔芝士配 Sturia 魚子醬等最新鮮的奶酪。廚房裡還有精心為食客們準備的醬汁濃厚的美味意麵,如香辣蛤肉培根寬麵,以及木烤神戶牛排(搭配帕爾瑪奶酪與意大利芝麻菜)等豐盛主菜,讓您大快朵頤。

您可以在餐廳內的 Amaro 酒吧品嚐精選葡萄酒及啤酒,融入傳統意式草藥甜酒的雞尾酒更加馥郁香醇。

Chi mangia bene, vive bene——享用美食,享受人生。

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消費滿新幣 150 元‭,即可獲免費自助泊車優惠券。每桌僅限兌換 1 張。受條款及細則所限。

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Osteria Mozza-Happy-Hour-Marinabaysands

Happy Hour 1-for-1 Wines 

Mondays – Thursdays, 5pm – 7pm

Have a seat at the marble bar at Osteria Mozza and enjoy 1-for-1 on a range of sparkling, white & red Italian wines by the glass. Plus enjoy an exclusive menu of small bites such as Burrata with Artichokes, Gnocchi Fritti, cheeses, cured meats & more, starting from only S$8++.


Osteria Mozza

新式大份共享美味 

與親友相聚 Osteria Mozza 名廚餐廳,體驗正宗意式風味美食,感受分享的歡樂!肉食愛好者可以盡情享用牛臉肉及牛骨派、一千克乾式紅屋牛排及戰斧豬排。來自新西蘭的新鮮香煎鯛魚,搭配美味意大利醬和托斯卡納甘藍,是您不容錯過的絕佳美食!期待您的光臨!

瀏覽菜單


濱海灣金沙 Osteria Mozza 週末家庭午餐意大利麵

週末家庭午餐

週六及週日,中午 12:00 至下午 2:30 &

Osteria Mozza 現在推出週末午餐!Osteria Mozza 最新推出的周末午餐,帶您領略意大利特色美食!特色美食包括培根蛋醬意大利面、意大利 BLT (搭配培根、芝麻菜、熟番茄及羅勒蒜蓉醬),盡享家庭美食之樂!

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濱海灣金沙 Osteria Mozza「新加坡司令 1913」雞尾酒

濱海灣金沙社交時光

週二下午 6:00 至晚上 9:00

週二盡享「新加坡司令 1913」和尼格龍尼雞尾酒 5 折優惠!

「新加坡司令 1913」採用1913 年食譜釀造而成,包括幹杜松子酒、櫻桃白蘭地、法國當酒力嬌酒及青檸蘇打;尼格龍尼風味濃厚穩重,由馬可尼 46 杜松子酒、卡帕諾和金巴利混合調製而成。

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濱海灣金沙 Osteria Mozza 花旗銀行美食樂促銷活動

花旗銀行美食樂享

優惠有效期至 2018 年 6 月 30 日

花旗銀行持卡人消費滿新幣 300 元,即可享受總賬單 9 折優惠。另外,花旗銀行的 ULTIMA 和 Citi Prestige 持卡會員可免費獲贈一杯香檳或普羅塞克起泡酒。

受條款及細則所限。


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ATTENTION TO DETAIL at Osteria Mozza  at Marina Bay Sands

ATTENTION TO DETAIL

To create the best flavours for our pasta, our pasta-making boards, such as the Orecchiette board, are meticulously hand-carved from wood by our chef. The elaborate patterns on the boards imprint designs onto the pasta to give it the best texture, so every piece perfectly absorbs the flavours of the sauces.

We also use traditional Italian bronze dies – a mould that dough is pushed through to create the pasta shapes – instead of modern Teflon dies to create a more textured and porous surface on the pasta, allowing sauces and flavours to cling to it better.

That’s just some of the ways we pay attention to the details that matter, so that your experience at Osteria Mozza is just the way we imagined.


THE RIGHT INGREDIENTS at Osteria Mozza  at Marina Bay Sands

THE RIGHT INGREDIENTS

Every ingredient used in our restaurant has been carefully sourced. One of the most valued spices we use is the fennel pollen. Similar to saffron, fennel pollen is an extremely labour-intensive crop because of how little pollen you retrieve from each fennel flower.

We rub fennel pollen onto our Double-Cut Tomahawk Pork Chop and grill it over a blazing almond-wood fire – the combination of flavours adds a whole new level of complexity to the meat.  And just before it is served, we add a sprinkle of the spice to enhance the aroma of the dish.

Our team goes to great lengths to find the right ingredients, so every flavour comes together perfectly. 


TECHNIQUE AND CRAFT at Osteria Mozza  at Marina Bay Sands

TECHNIQUE AND CRAFT

Fresh pasta requires few ingredients to make, but to do it the Mozza way, a lot of thought, practice and skill go into the process. Our pasta chefs spend over 9 hours a day deftly hand-making over 20 different types of pastas to ensure every piece meets the Mozza expectations.

The celery root cappellacci, one of the most intricate pastas on our menu, requires unrelenting precision and consistency in craft. Each of the 180 pieces handmade daily must be identical in shape, size and quality. The shapes are first cut from a flat sheet of dough, piped with a precise amount of filling, and folded by hand – one piece at a time.

Craftsmanship lies at the heart of our creations, so every dish is just as you remembered.


WARM SERVICE at Osteria Mozza  at Marina Bay Sands

WARM SERVICE

One of the old Italian traditions we continue to uphold is the priming of wine glasses before it is used. Our guests often look on curiously as we take a small amount of wine from a bottle and rinse out a series of glasses with it before we serve them. This priming is a little touch that we believe enhances the experience – it rids the glasses of any odour or impurity, so all you smell and taste when you take a sip is the wine. Plus, it’s great for sparking conversations – we like sharing about this tradition with our guests, and if they’ve seen it before, we enjoy hearing about their stories.

Our staff also takes extra care to note down the personal preferences and feedback of every guest that steps into Osteria Mozza. Even the smallest details are taken note of, such as the type and temperature of water they prefer, so we can make their next visit here even better.

We know that every detail is an opportunity to raise the bar. That’s why we carefully consider every perspective so we can take your experience to the next level.

Spaghetti alla Calabrese with spicy tomato, lemon & marinated white anchovies
Corzetti Stampati with tomato, eggplant, Taggiasche olives & ricotta
60-Day Dry-Aged Black Angus Porterhouse, T Bone, Sirloin Steak with rosemary & roasted garlic
Garganelli with ragù Bolognese
Ricotta Gnocchi with wild mushrooms, spinach & asparagus
Grilled Wagyu Beef Tagliata with aceto balsamico, arugula & Grana Padano
Sculaccione, concocted with Mezcal, campari, grapefruit, lime & bitters
Osteria Mozza's main dining room & bar
Osteria Mozza's private dining room, perfect for intimate events
Executive Chef Peter Birks
Celebrity Chef Nancy Silverton, winner of James Beard Foundation’s prestigious Outstanding Chef Award


濱海灣金沙 Mozza 主廚 Joe Bastianich

Joe Bastianich

Joe Bastianich是一位著名釀酒師及作家,曾獲詹姆斯•比爾德獎,現擔任美國版和意大利版廚藝競賽綜藝節目《廚藝大師》(MasterChef)評審裁判。
濱海灣金沙 Mozza 主廚 Nancy Silverton

Nancy Silverton

Nancy Silverton是Pizzeria 和Osteria Mozza 餐廳在洛杉磯、加州紐波特海灘及新加坡的門店合夥人之一,她同時也是洛杉磯Mozza2Go 和Chi Spacca 餐廳的合夥人。Silverton 還創立了享譽世界的 La Brea Bakery 麵包店和 Campanile 餐廳,幾十年來一直深受洛杉磯人的喜愛。

Silverton 在她的職業生涯中,曾與美國最引人注目的名廚合作,包括 Michael 餐廳的 Jimmy Brinkley 以及 Spago 餐廳的 Wolfgang Puck。此外,她也曾培養出很多獲獎廚師和餐廳老闆。 

1990 年,她被《美酒佳餚》(Food and Wine)雜誌譽為「最佳新廚師」;同年,她榮獲詹姆斯•比爾德獎「年度最佳糕點師」和「Who’s Who of Cooking」獎項。2014 年,她榮獲最高榮譽詹姆斯•比爾德獎「傑出廚師」稱號。她的烹飪書《Nancy Silverton's Pastries from the La Brea Bakery》以及《Nancy Silverton's Breads from the La Brea Bakery》被 Julia Child 及詹姆斯•比爾德基金會提名,並於2011 年10 月發表其第八本烹飪書《The Mozza Cookbook》。

濱海灣金沙 Mozza 主廚 Peter Birks

Peter Birks

經驗豐富的 Peter Birks 成為 Osteria Mozza 的新任行政主廚。2002 年,他榮獲澳洲廚師新星獎;曾任職於拉斯維加斯 Carnevino 和 OTTO Enoteca 餐廳工作。2016 年,他加入了濱海灣金沙的 Osteria Mozza 餐廳,帶領烹飪團隊達到新高度。
  • Forbes travel guide 2018 - four stars
  • 「美酒佳餚巡禮」新加坡頂級餐廳 2017/18——「酒單大獎」(Wine List Awards)金獎
  • 「美酒佳餚巡禮」新加坡頂級餐廳 2017/18——星級餐廳(一星級)
  • 2017 年高檔美食與旅遊雜誌 《The Peak Gourmet and Travel》 「G 餐廳大獎」卓越獎
  • 《頂級亞洲美食評鑑指南》(The Miele Guide)評鑑為 2013 亞洲最佳餐廳 500 強
  • 2013 年聖培露(S. Pellegrino)亞洲 50 佳餐廳——排名第 35
  • 花旗銀行年度餐廳經理—— 2014 年世界美食峰會第 18 屆世界美食系列卓越獎
  • 2014 年 《The Peak Selections: Gourmet Travel》 雜誌「G 餐廳大獎」卓越獎 2014 G 餐廳大奬
  • 2015 《福布斯旅遊指南》(Forbes Travel Guide )四星級獎項
  • 「酒單大獎」(Wine List Awards)銀獎