Months after its June opening, California Italian restaurant Osteria Mozza is adding lunch back to its menu at the Hilton Singapore Orchard next week.
Starting Thursday, the 120-seat restaurant owned by celebrated American chef Nancy Silverton, who popularized sourdough and artisanal breads, will bring her acclaimed pizzas and salads to the table.
“Our team is delighted to present a lunch experience that feels like a daytrip to Los Angeles and highlights Osteria Mozza’s more casual side,” Silverton said in a news release.
Silverton operates other restaurants overseas including Pizzeria Mozza, Chi Spacca, and Mozza Baja under the Mozza Restaurant Group.
The restaurant, which served pizzas at its former Marina Bay Sands location, includes al fresco seating surrounded by a garden growing fresh herbs, chilis, and flowers, as well as a private dining room.
Only served exclusively for lunch, the pizza menu features 10 pies made with an improved dough formula the brand says was “perfected” by Silverton. Its crusts are now airy and puffy with a “deep sourdough flavor” and are fired in the restaurant’s wood-fired oven smoldering with California almond wood.
For S$34, expect flavors like the meaty Fennel Sausage made with panna, mozzarella, red onion, and scallions; and the Meatballs, which comes with housemade pork meatballs, mozzarella di bufala, roasted tomato, chili flakes, and oregano.
For simpler and lighter fare, the Burrata comes served with slow-roasted tomatoes and Sicilian oregano; the Funghi Misti is topped with fontina, taleggio, thyme, and a mix of portobello, oyster, shiitake, and button mushrooms; the cheese-based Bianca has fontina, mozzarella, creamy sottocenere, and sage; and the classic Margherita is mozzarella di bufala, tomato, and basil.
New to the menu is the BLT, a twist on the American sandwich made with bacon, guanciale, tomato confit, rucola, onion cream, and aioli.
Hearty salads include the classic Nancy’s Chopped Salad ($26), a toss-up of iceberg lettuce, radicchio, red onion, provolone, salami, cherry tomatoes, ceci, and sauced with oregano vinaigrette; a Shrimp Caesar ($30) made with pan-fried shrimp, house-baked anchovy croutons, and drowned in Parmigiano Reggiano; and the Roasted Chicken Salad ($26), which comes with napa cabbage, olives, grain mustard, and a roasted chicken.
As for drinks, the restaurant is launching draft beers such as a pale lager from Menabrea and Golden Ale from local craft brewery Crossroads Brewing Co. for S$19 per pint.
Lunch is noon to 2:30pm, Monday to Saturday. Closed Sundays.
333 Orchard Road, Level 5