Marina Bay Sands’ Osteria Mozza introduces four gorgeous large-format plates to their menu.
Go big or go home at Marina Bay Sands’ Osteria Mozza. Their latest large-format plates are great for sharing and shine a light on rich Italian flavours through traditional cooking techniques. The big four in question: beef cheek and bone marrow pie ($65), fried whole snapper ($90), dry-aged porterhouse (from $130 for 1 kg) and double-cut tomahawk pork chop (from $60) .
Our top pick is the beef cheek and bone marrow pie with a golden brown pastry cradling richly flavoured, tender meat and a veal femur bone tucked with marrow, and served a side of buttery mashed potato. When broken apart, the crumbly pastry exposes a bed of succulent beef cheek stewed with mushrooms and Cipollini onions.
For something a touch lighter, go for the fried whole snapper ($90) paired with capsicums, onions, crunchy Tuscan kale leaves and steeped in agro dulce, Italian sweet and sour sauce. First scored on both sides then fried, the result is a crispy skinned whole fish with tender meat that comes apart with a fork.
Apart from new menu additions, Osteria Mozza offers an extensive pasta menu consisting over 14 different pasta shapes. Made fresh every night by a dedicated pasta chef, the variety ranges from farfalle (bowtie-shaped) to corzetti (round medallions stamped with a custom Italian-made seal) and tortellini (ring-shaped or naval-shaped). Vegetarian and gluten-free options are also available upon request.
B1-42 to 46 The Shoppes at Marina Bay Sands, 2 Bayfront Avenue. Tel: 6688 8522