After a successful opening, this June celebrated American Chef Nancy Silverton’s 120-seat Cal-Italian restaurant Osteria Mozza at Hilton Singapore Orchard will increase its offering to include a deliciously different lunch experience along with the highly anticipated debut of Silverton’s world-famous artisanal pizzas.
Hilton Singapore Orchard is the largest Hilton hotel in Asia Pacific and a dining destination unto itself in the heart of Orchard Road. Its stellar collection of restaurants offers an exceptional range of culinary experiences, the latest being Silverton’s singular, world-renowned pizzas.
Silverton believes in cooking with only the best ingredients, using them across the menu in a number of different styles. With decades of experience as a baker, Silverton popularised sourdough and sparked the artisan bread movement across the U.S. and has developed some of the world’s most unique and sought-after pizzas.
Served exclusively for lunch is a selection of classic American-style salads, reimagined by Silverton the way she enjoys eating them. Start with the widely popular Nancy’s Chopped Salad ($26++), a toss-up of iceberg lettuce, radicchio, red onion, provolone, salami, cherry tomatoes, ceci and a punchy oregano vinaigrette.
The Shrimp Caesar ($30++) is a classic aioli-based Caesar salad with a cluster of pan-fried shrimp, house-baked anchovy croutons blended with olive oil, and generous servings of Parmigiano Reggiano. Diners can also opt for the Roasted Chicken Salad ($26++) featuring napa cabbage, olives, grain mustard and a house roasted chicken.
Pizza at Osteria Mozza is a pleasure reserved exclusively for lunch. The menu features nine of Pizzeria Mozza’s most famous pizzas perfected by Silverton’s constant refinement, created with a new dough recipe that Silverton now uses in all Mozza restaurants. The dough is made with a special mix of two kinds of King Arthur bread flour, blended with spelt and rice flours.
The result is a different pizza crust than what diners would be familiar with from before – an ultra-high airy and puffy cornicione with a deep sourdough flavour, complemented with a fine, crisp base.
The pizza-making process takes three days from start to finish, allowing long fermentation to develop the dough’s ideal taste and texture before being cooked in the restaurant’s custom Wood Stone wood-burning pizza oven fired with California almond wood for its fruit wood flavour, high heat, low smoke and balanced sweetness. Priced from $34++, the 10 signature pizzas showcase a wide variety of expertly sourced and prepared toppings.
Heartier, meatier pizzas include the Fennel Sausage with panna, mozzarella, red onion and scallion; and Meatballs with housemade pork meatballs, mozzarella di bufala, roasted tomato, chili flakes and oregano.
Lighter flavours include one of Silverton’s all-time favourites, the Burrata served with slow- roasted tomatoes and Sicilian oregano; the earthy Funghi Misti topped with fontina, talegio, thyme and a mix of portobello, oyster, shiitake and button mushrooms; Bianca with fontina, mozzarella, creamy sottocenere and sage; and classic Margherita with the holy trinity of mozzarella di bufala, tomato, and basil.
A punchy Napoletana is topped with tomato, mozzarella di bufala, olives, anchovies, chili and fried capers, while the BLT is a riff on the American classic sandwich with bacon, guanciale, tomato confit, rucola, onion cream and aioli. Silverton created the Pizza Alla Benno for her son Ben, as an elevated version of his favourite Hawaiian pizza, with speck, thinly shaved local honey pineapple, jalapeño, tomato and mozzarella.
While Osteria Mozza’s impressive 280-label Italian wine list is de rigeur for a fancy night out, diners can wash down Mozza’s salads and hearty pizzas with two draft beers the restaurant is launching for lunch at $19++ per pint. The first is a pale lager with citrus, bitter tones and floral notes from Menabrea, the oldest continuously producing brewery in Italy. The other draught beer is a citrusy Golden Ale from local craft brewery Crossroads Brewing Co.
Diners can also enjoy a selection of classic Italian cocktails like negroni, aperol spritz, espresso martinis.
Conceptualised by award-winning global hospitality design firm EDG Design, Osteria Mozza’s modern design is equally inspired by Orchard Road’s residential colonial past and the rustic farmhouses of Tuscany.
Light and bright, the glass encircled indoor space seats 61, plus an additional 14 at the Mozzarella Bar. The spacious and lush 59-seat covered outdoor terrace is surrounded by a garden growing fresh herbs, chilis and flowers. Osteria Mozza’s private dining room is ideal for intimate business lunches of up to 10 guests.
Next month, Silverton will visit Singapore from 19 – 23 September for one of her regular visits to the restaurant. Fans of her cooking, unique personal style and warm hospitality are encouraged to book early for reservations during this period.
As part of Hilton Honors Experiences, where members are able to use their Hilton Honors Points to discover their life’s passions and unlock exclusive experiences, gourmands can rejoice as they can now bid for a private four-course lunch presented by Silverton herself, host up to seven of their loved ones and with everyone receiving an autographed cookbook.
Opening bid starts from 36,000 Points and commences August 26 to September 12. More information can be found here: hiltonsingaporeorchard.com/OsteriaMozza.
a. 333 Orchard Rd, Level 5, Singapore 238867
w. www.hilton.com/en/hotels/sinorhi-hilton-singapore-orchard/dining/osteria-mozza
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