Osteria Mozza Restaurant in Marina Bay SandsOsteria Mozza Restaurant in Marina Bay Sands

OSTERIA MOZZA BY NANCY SILVERTON

Founded by Nancy Silverton and Joe Bastianich, who have lived and travelled extensively in Italy, Osteria Mozza is built on the belief that food is not just about taste. Every dish on the menu has history, reason, and a thought process, and is made with a flair that is uniquely Osteria Mozza’s.

Come take a seat at our restaurant to experience Italian cuisine the Mozza way. Made with just the right ingredients that have been carefully sourced, each creation is masterfully crafted with lots of attention to detail and served with the warmest hospitality.

Let our sommelier introduce you to our extensive selection of drinks at the Amaro Bar, including over 800 wine labels from 20 different regions in Italy, as well as beers and cocktails made with classic Italian liqueurs.

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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

New Large Sharing Dishes 

It's time to gather your friends and family to dine in true Italian style as Osteria Mozza goes big with large dishes perfect for sharing. Meat-lovers can delight in the Beef Cheek & Bone Marrow Pie, 1kg Dry-Aged Porterhouse steak and the Tomahawk Pork Chop. Freshly flown in from New Zealand, the Fried Whole Snapper is a must-try with tangy Italian sauce and Tuscan kale leaves. See you soon!

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Pasta dish served at Osteria Mozza's Family Weekend Lunch  at Marina Bay Sands

Family Weekend Lunch

Saturdays & Sundays, 12pm – 2:30pm

Osteria Mozza is now serving up lunch on the weekends! Transport yourself to Italy with the newly launched lunch menu at Osteria Mozza. Featuring favourites such as Spaghetti alla Carbonara and the Italian BLT with pancetta, rucola, vine ripened tomato & basil aioli, there's something for the whole family to enjoy.

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Singapore Sling 1913 cocktail by Osteria Mozza at Marina Bay Sands

Social Hour at Marina Bay Sands

Tuesdays 6pm – 9pm

End your Tuesdays with 50% off our Singapore Sling 1913 cocktail and Negroni!

The Singapore Sling 1913 is made to the original 1913 recipe with Dry Gin, Cherry Brandy, Benedictine DOM, Lime & Soda or enjoy the smoky, bold flavours of Negroni - a concoction of Marconi 46 gin, Carpano and Campari.

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Citibank Gourmet Pleasures promotion at Osteria Mozza  at Marina Bay Sands

Citibank Gourmet Pleasures

Valid till 30 June 2018

Citibank Cardmembers enjoy 10% off their total bill with a minimum spend of S$300. In addition, Citibank ULTIMA and Citi Prestige Cardmembers receive a complimentary glass of house Champagne or Prosecco.

Terms and Conditions apply.


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


Mozza Chef Joe Bastianich  at Marina Bay Sands

Joe Bastianich

Joe Bastianich, acclaimed winemaker and author, James Beard Award winner, currently appears as a judge for the American version of MasterChef, as well as for MasterChef Italia.
Mozza Chef Nancy Silverton  at Marina Bay Sands

Celebrity Chef Nancy Silverton

Nancy Silverton is the co-owner of Pizzeria and Osteria Mozza in Los Angeles, Newport Beach and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Chef Nancy also founded the world-renowned La Brea Bakery and Campanile Restaurant, an institution that Angelenos cherished for decades.

Throughout her celebrated career, Chef Nancy has worked with some of the nation’s most notable chefs including Jimmy Brinkley at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. 

In 1990, Chef Nancy was named one of Food and Wine Magazine’s “Best New Chefs”. Also that year, she was named “Pastry Chef of the Year” and “Who’s Who of Cooking” by the James Beard Foundation. In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef”. Her cookbooks, Chef Nancy’s Pastries from the La Brea Bakery and Chef Nancy’s Breads from the La Brea Bakery, were nominated for awards from Julia Child and the James Beard Foundation, respectively, and her 8th cookbook, “The Mozza Cookbook”, was released in October 2011.

Mozza Chef Peter Birks  at Marina Bay Sands

Executive Chef 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, Chef Peter also spent time in restaurants owned and operated by 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.
  • Forbes travel guide 2018 - four stars
  • Wine & Dine Singapore’s Top Restaurants 2017/18 - Wine List Award, Gold Winner
  • Wine & Dine Singapore’s Top Restaurants 2017/18 - House of Stars (Awarded one stars)
  • Award of Excellence at the G Restaurant Awards 2017 organised by The Peak Gourmet and Travel magazine
  • The Miele Guide to Asia's Top 500 Restaurants 2013
  • S.Pellegrino’s Asia’s 50 Best Restaurants 2013 - Debuting at No. 35
  • 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
  • 2015 Forbes Travel Guide Four-Star Award
  • Wine List Awards - Silver Winner