Osteria Mozza Singapore Review: Nancy Silverton’s Signature Tasting Menu

Tucked within the polished elegance of the Hilton Singapore Orchard, Osteria Mozza offers a quiet yet assured presence in the city’s ever-evolving dining landscape. A creation by celebrated chef Nancy Silverton, the restaurant is an ode to refined Californian-Italian cuisine, anchored by technique, guided by produce, and delivered with a kind of understated theatre that never overwhelms.

Dining at Osteria Mozza isn’t about indulgence for its own sake. It’s about memory, texture, and the pleasure of recognising something both familiar and reimagined: a tomato that tastes like sunlight, a ricotta that hums with life. In a city of fleeting novelties, Osteria Mozza is enduring. Not loud, not trendy, just quietly exceptional.

Osteria Mozza Singapore Review: Nancy Silverton’s Signature Tasting Menu

Osteria Mozza, Hilton Singapore Orchard

From the moment you step in, there’s a softness to the space: leather banquettes, a warm open kitchen, and a marble counter that immediately draws the eye. It’s the heart of the room and the soul of the menu. Behind the counter, fresh burrata is sliced with care, and handmade pastas are plated with elegance rather than extravagance.

Here, the ingredients do the talking. They arrive unhurried, confident, and precisely balanced. There is a quiet knowing in each course, a sense that nothing is accidental, and everything is placed with purpose. It is food that honours tradition without being enslaved by it, elevated with a modern restraint that never distracts from flavour.

At Osteria Mozza, warm light, soft textures, and an open kitchen create a space that invites stillness.

Nancy’s Signature Tasting Menu

4 Courses | $108++ per person

We visited for Nancy’s Signature Tasting Menu: a four-course journey through Mozza’s greatest hits, curated to showcase seasonal highlights from the mozzarella bar, grill, pasta kitchen, and dessert counter. Though presented as a set menu, our tasting allowed us to experience every dish on offer, each course unfolding with a gentle rhythm and confident flair.

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Antipasti

The first dish arrived, and our journey began. A soft-boiled egg rested in a bed of gently braised leeks, crowned with an anchovy crostini that added structure and salinity. Known as Nancy’s Caesar, it felt nostalgic yet entirely new: balanced, considered, and quietly bold.

Then came the burrata, served with crisp bacon, marinated escarole and sweet, caramelised onions. What stood out most was the interplay of textures and flavours with cream meeting smoke, and bitterness giving way to warmth. It was indulgent but never overwhelming. Each component knew its place.

Nancy’s Caesar: A soft-boiled egg, leeks and anchovy crostini come together in a dish.

Creamy burrata meets smoky bacon and bitter greens.

Primi

Pasta here is not merely a course but the heart of the kitchen. The maltagliati arrived tangled in a duck ragù that had clearly been given time. The sauce clung to the uneven edges of the pasta with a tenderness that spoke of both technique and care. Earthy, rich and utterly grounded. Did we wish there was more sauce? Absolutely. We wanted to dunk our faces in it.

In contrast, the rigatoni alla vodka was brighter, sharper. The sauce, creamy yet not heavy, held a subtle heat that lingered without asking for attention. The pasta itself was textbook al dente, offering just enough resistance to remind you of the hand that crafted it.

The maltagliati with duck ragù offers a rich, earthy embrace that lingers long after the last bite.

Rigatoni alla vodka balances creamy warmth and gentle heat, finished with pasta cooked to perfect al dente.

Secondi

Whole Sea Bream

As a pescatarian, I was kindly offered the whole sea bream, served with herbs, salad and a charred lemon. This thoughtful gesture made the meal feel even more personal. Crisp-skinned and delicately seasoned, the fish was cooked to perfection, with the char adding a quiet depth that paired beautifully with the brightness of the bed of herbs. This was my ideal secondi, as it is refreshing, clean, and full of character.

Grilled Iberico Pork

The grilled Iberico pork was glazed with fennel sambuca, which lent a delicate anise sweetness to the charred edges of the meat. It was tender, deeply savoury, and arrived with no need for embellishment. Each bite carried a sense of purpose.

The secondi at Osteria Mozza are refined and balanced, ranging from crisp and refreshing to tender and richly savoury.

Dolci

Dessert was perhaps the most revealing part of the menu. The butterscotch budino was at once silken and structured, with a caramel sauce that layered sweetness with depth. A touch of crème fraîche and flakes of Maldon sea salt lifted it to something quietly remarkable. It was a dessert that stayed with you long after the final spoonful.

The blueberry almond tart, served warm with crème fraîche, was its gentler counterpart. Fragrant, slightly tangy, and soft at the centre, it offered a closing note that felt both comforting and refined.

A silken butterscotch budino and a warm blueberry almond tart closed the meal with restraint and grace, each offering sweetness shaped by texture and salt.

Chef Peter Birks

At the helm of Osteria Mozza Singapore is Executive Chef Peter Birks, whose culinary path has taken him through some of the most respected kitchens in Australia, Hong Kong, Singapore and the United States.

With over twenty years of experience and a longstanding collaboration with Nancy Silverton, his approach is shaped by discipline, intuition and an instinctive understanding of flavour. There is a precision in his work that mirrors the restaurant itself: thoughtful, focused, and led by a respect for technique and ingredients above all else.

Osteria Mozza Singapore is helmed by Executive Chef Peter Birks

What makes the meal at Osteria Mozza truly memorable is not just the food, but the pacing, the quiet confidence in the service, and the harmony between each course. The dishes arrive without fuss, but never without impact. From the first bite to the last, there is a sense of clarity. Nothing is out of place; nothing is there without reason.

There is a certain kind of luxury that doesn’t announce itself. At Osteria Mozza, it lives in the details: the curve of a rigatoni, the warmth of a plate just set down, the whisper of salt cutting through sweetness. And in that quiet, you find something lasting.

Tips for Visitors

Ask for a seat at the counter for an unobstructed view of the kitchen’s quiet choreography
The burrata, Caesar, rigatoni and butterscotch budino are standouts. They are considered, balanced, and deeply satisfying
Come unhurried. This is not a place to rush, but to settle into each course as it reveals itself