Osteria Mozza Restaurant in Marina Bay Sands


Discover widely imaginative and delicious Italian cuisine inspired by our chefs' culinary adventures in New York, Bologna and throughout Italy.

From its freestanding mozzarella bar at the heart of the restaurant, diners at Osteria Mozza can delight in the epitome of freshness with the likes of Burrata with Sturia Caviar. And from the Kitchen, rich and heavenly pastas like Tagliatelle with Oxtail Ragu, or magnificent main courses like Porcini-Rubbed Wagyu Ribeye Bistecca from the wood-burning grill. One can expect nothing but the unexpected with Chef Mario Batali's authentic twist on Italian cuisine.

Chi mangia bene, vive bene - One cannot live well, unless one has dined well.

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Osteria Tagliatelle Verde
Osteria Mozza Grilled Iberico Pork Chop
Osteria Goat Cheese Ravioli
Osteria Mozza Milano Swizzle
Osteria Olive Oil Cake
Burricotta with Spiced Walnuts
Bucatini all' Amatriciana
Secure a Single Room to celebrate cosier occasions for parties up to 16 guests.

Early Evening Dining

Treat yourself to an early dinner from Monday to Thursday from 5pm - 6pm. Choose from any appetiser matched with any pasta dish and enjoy either a glass of Friulano Bastianich “Vigne Orsone” OR a glass of Morellino di Scansano La Mozza “I Perazzi” for just S$48++*.

Or if you’re heading for a show at MasterCard Theatres, opt for the Pre-theatre Menu with selections of antipasti, primi and dolci at S$60++ per person. Available daily from 5pm – 7pm.

*Some restrictions apply.

Classic Aperitivi

Classic Aperitivi

Experience the much-loved Italian tradition of aperitivi and other cocktails made with fresh seasonal herbs and fruits.

Aperitiv is an alcoholic drink taken before a meal to stimulate the appetite. Savour different flavors and let your palate slowly open in preparation for a fantastic meal.

Bellini Brunch

Bellini Brunch

Sundays, 12pm - 2:30pm
Reservations Recommended

Add some bubbles to your brunch with the Bellini Brunch Menu featuring rustic Italian-inspired main courses like Grilled Chopped Wagyu Beef Crostone with olive oil fried egg & green peppercorn sauce or Goat Cheese Ravioli with Five Lilies.

Order free flow Bellinis and transport yourself to Tuscany with Mario Batali's favourite brunch-time beverage: fresh white peach juice mixed with a generous pour of the finest prosecco.

Mario Batali from Osteria Mozza

Mario Batali

With 18 restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognised and respected chefs working today.

Joe Bastianich

Joe Bastianich, acclaimed winemaker and author, James Beard Award winner and partner in all of Mario's restaurants, currently appears as a judge for the American version of MasterChef, as well as for MasterChef Italia.

Nancy Silverton

Award-winning California-based celebrity chef Nancy Silverton of La Brea Bakery and Campanile restaurant fame is the author of 'The Mozza Cookbook', her eighth book to date.

David Jordan Almany

David Jordan Almany

David Jordan Almany grew up in Agoura Hills in Los Angeles, California and began cooking passionately at the age of 15. Just one year later, he started taking cooking classes and proceeded to attend culinary school in Santa Barbara. Straight out of school, David had the privilege to cook at Tierra Sur under executive chef Todd Arrons, formally of Savoy in New York City and Zuni Café in San Francisco California. He then moved to San Francisco to cook at Zuni Cafe under Chef Judy Rodgers. Presented with the opportunity to open Osteria Mozza as sauté cook under Mario Batali, he moved back to Los Angeles. Within six months, he was promoted to sous chef. David is proud to have helped Osteria Mozza earn as of January 2015 a Michelin star and a heralded three stars from the LA Times. Now he has taken the reins to lead the culinary staff at Osteria Mozza at Marina Bay Sands as its executive chef.

Ariana Flores

Ariana Flores 

Ariana Flores started cooking at the young age of 15 when she learned the basic from her mother while growing up in Los Angeles, California. It was not until she graduated from high school that she realized she wanted to make it a career. She attended Le Cordon Bleu College of Culinary Arts School in Pasadena, California at age 18 which gave her the foundation for her success. From there, she went on to work for various catering companies where she would cook in the savory side of the kitchen. She came to appreciate the art of baking while working in a small bakery in Los Angeles. It was there that she found her niche in the pastry department.

In 2006, she began working at Pizzeria Mozza in Los Angeles with under the guidance of Nancy Silverton and Dahlia Narvaez. She developed from pastry cook to pastry sous chef by the time Osteria Mozza opened in 2007. In 2010, she got the opportunity to open Pizzeria Mozza and Osteria Mozza in Singapore’s Marina Bay Sands Resort as their Executive Pastry Chef. 
  • Citibank Restaurant Manager of the Year—18th World Gourmet Series Awards of Excellence at the World Gourmet Summit 2014
  • Award of Excellence—G Restaurant Awards 2014 by The Peak Selections: Gourmet & Travel
  • S.Pellegrino’s Asia’s 50 Best Restaurants 2013—Debuting at No. 35
  • The Miele Guide to Asia's Top 500 Restaurants 2013 
  • 2015 Forbes Travel Guide Four-Star Award