Osteria Mozza goes big to feed hungry diners

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    Osteria Mozza at Marina Bay Sands by Mario Batali has added some large, sharing dishes to fill hungry diners.

    One such dish is the Beef Cheek & Bone Marrow Pie ($65), which pays homage to Chef Nancy Silverton’s Restaurant Chi Spacca, Mozza’s sister restaurant in Los Angeles. The pot pie features a roasted veal femur bone shrouded in a buttery golden-brown pie crust. Guests can tear open the crumbly pastry to reveal a pool of succulent beef cheek meat that has been stewed with carameralised mushrooms and cippollini onions, and dip into the centre of the bone to scoop out buttery bone marrow.

    Beef Cheek & Bone Marrow Pie ($65)
    Beef Cheek & Bone Marrow Pie ($65)

    If bone marrow’s not your thing, try the Dry-Aged Porterhouse (from $130). But order this only if you have a huge appetite or have a few friends to share the dish with. The huge 1kg Porterhouse steak is premium 150-day grass-fed Black Angus beef from Queensland, Australia that is aged for 45 days to heighten its flavour.

    Dry-Aged Porterhouse (from $130)
    Dry-Aged Porterhouse (from $130)

    Want something more manageable? Try the Fried Whole Snapper (from $90, depending on size). The fish is good as a main course or shared among friend and family. It features a whole New Zealand snapper doused in agro dolce, a tangy Italian sweet and sour sauce. The fish is scored on both sides and fried till the skin is crisp and meat is fork-tender. A generous serving of tangy Italian sweet and sour capsicum-onion sauce is then ladled over the fish, and topped with fried Tuscan kale leaves.

    We’re heading to Mozza for our next group gathering!

    Images by Osteria Mozza

    Osteria Mozza

    2 Bayfront Avenue Marina Bay Sands, B1-42-46, 018972

    Tel +65 6688 8522

    [email protected]