Pizzeria Mozza Restaurant in Marina Bay SandsPizzeria Mozza Restaurant in Marina Bay Sands

PIZZERIA MOZZA BY MARIO BATALI

One of the most recognised and respected chefs in America today, Mario Batali brings the much-anticipated Pizzeria Mozza to Marina Bay Sands. Foodies, wine buffs and dough-obsessed pizza-lovers alike will marvel at a menu of epic proportions.

Choose from a wide dining selection of salumi and fresh mozzarellas, signature favourites like Lasagna al Forno and Nancy Silverton's legendary Chopped Salad, and the extensive array of world famous pizzas. For drinks, explore Italian wines and handcrafted cocktails at the lively bar.

Parking Privileges
Complimentary self-park coupon with min. spend of S$75 (lunch) and S$150 (dinner). Limited to 1 ticket per table only. Terms and conditions apply.

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Social Hour at Marina Bay Sands

Tuesdays, 6pm – 9pm

End your Tuesdays with 50% off our Mozza Margarita cocktail!

Enlivening the classic with a nutty twist, the Mozza Margarita is shaken with Tequila, Lime, Amaretto, Cointreau, and served with a salt rim.


Citibank Gourmet Pleasures promotion at db Bistro & Oyster Bar

Citibank Gourmet Pleasures

Valid till 31 July 2017

Citibank Cardmembers enjoy 10% off their total bill with a minimum spend of S$200. In addition, Citibank ULTIMA and Citi Prestige Cardmembers receive a complimentary glass of house Champagne or Prosecco.

Terms and Conditions apply.


Pizzeria Mozza Classic Grilled Cheeze Sandwich

Meatless Mondays

"The fact is, most people eat way more meat than is good for them or the planet. Asking everyone to go vegetarian isn't a realistic goal but we can focus on a more plant-based diet, and support the farmers who raise their animals humanely and sustainably. That's why I'm such a big believer in the Meatless Monday movement." - Chef Mario Batali

Enjoy these heavenly options every Monday:

Grilled Cheese Sandwiches
Every Monday, 5pm to 11pm
Choose from nine different Grilled Cheese Sandwich options including the Classic version with marinated onions & whole grain mustard, or French styled grilled cheese sandwiches such as the Croque Madame.

Roasted Vegetables
Complement your meal with wood-fired oven roasted carrots, eggplant, cauliflower and yam, each paired with homemade sauces such as yogurt mint and butter sage. 


Pizzeria Mozza Express Lunch

Express Lunch

Mondays to Thursdays, from noon to 5pm | View Menu

Choose from any antipasti matched with a pizza and enjoy a choice of our hand-made Italian ice tea for just S$28*.

*Offer not valid on Public Holidays

Fennel Sausage, Panna, Red Onions, and Scallions
Arancine alla Bolognese
Caramel Copetta
Fett'unta
Private Dining

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.   

Peter Birks

Peter Birks

Peter Birks brings a wealth of experience to his new role as Executive Chef of Osteria Mozza. Winner of the Rising Chefs of Australia competition in 2002, Peter also spent time in restaurants owned and operated by Mario Batali and Joe Bastianich - Carnevino and OTTO Enoteca in Las Vegas. Four years later, he joined Osteria Mozza at Marina Bay Sands in 2016, leading the culinary team to reach greater heights.

Arancine Alla Bolognese

THE PARTS

For the risotto: 4 cups chicken stock, 1/2 large yellow onion finely chopped, 1/2 cup extra-virgin olive oil, 1 tsp kosher salt, 1 cup Arborio rice, 1/2 cup white wine, 1/2 cup ragu Bolognese, 1 tbsp butter, 1/2 cup grated Parmigiano-Reggiano, 1/2 cup small diced fontina, 1/2 cup small diced mozzarella.

For frying and serving: 1 cup tomato sauce, 1 cup flour, 4 eggs, 2 cups bread crumbs, canola oil for frying, salt, grated Parmigiano-Reggiano.

THE METHOD

1. Bring the stock to a boil and hold warm.
2. In a large saucepan, combine 3 tbsp olive oil and diced onion.
3. Season with salt and cook gently until translucent.
4. Add in the rice and 2 tbsp of olive oil, and toast rice for 4 minutes, continually stirring.
5. Add wine and reduce until dry and rice is beginning to stick.
6. Add 1 cup of warm stock at a time, continually stirring until liquid is gone and then add another cup.
7. Once rice is cooked, finish with the grated Parmigiano-Reggiano, Bolognese and butter.
8. Remove from heat and fold in the fontina and mozzarella.
9. Once cool, form into balls and bread in flour, egg and breadcrumbs.
10. Fry till golden brown.
11. Serve over warm tomato sauce and garnish with grated Parmigiano-Reggiano.