Osteria Mozza to sling pizzas and salads for lunch comeback at Hilton Singapore

Osteria Mozza’s pizzas and salads at Hilton Singapore Orchard. Photo: Osteria Mozza
Osteria Mozza’s pizzas and salads at Hilton Singapore Orchard. Photo: Osteria Mozza

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.

Chef and founder of Mozza Restaurant Group, Nancy Silverton. Photo: Osteria Mozza

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.

The Mozza Caprese. Photo: Carolyn Teo/Coconuts

Nancy’s chopped salad. Photo: Carolyn Teo/Coconuts

The restaurant’s wood-fired oven. Photo: Carolyn Teo/Coconuts

The Funghi Misti. Photo: Carolyn Teo/Coconuts

The Burrata. Photo: Carolyn Teo/Coconuts

The Fennel Sausage. Photo: Carolyn Teo/Coconuts

The BLT. Photo: Carolyn Teo/Coconuts

The outdoor terrace. Photo: Osteria Mozza

The private dining room. Photo: Osteria Mozza

Osteria Mozza
Lunch is noon to 2:30pm, Monday to Saturday. Closed Sundays.
333 Orchard Road, Level 5

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