""I strive to make our guests happy
since I'm always very happy
to see them.""
Stephane Colleoni
Waiter / Owner
MEET OUR TEAM

MAIN DINING

ANTINORI ROOM

THE MACALLAN ROOM

AL-FRESCO POOLSIDE

RETREAT ROOM

SKYLINE PAVILION

TOUR PDF
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ALA CARTE

Summer Set LUNCH
3 COURSE 38++


WINE LIST

Inquire
""Fresh food has 24 qualities,
one each hour.
My mission is to ensure guests
taste each and every quality.""
Diego Chiarini
Cook / Owner

location

27th floor, Oasia Hotel Downtown
100 Peck Seah Street, S079333
Parking available on 4th & 5th level within hotel
Entrance to carpark via Tras Street
OSO is open Monday to Sunday.
Lunch: 12pm (last order 2.30pm)
Dinner: 6pm (last order 10.30pm)
Contact Us
(+65) 6327 8378 / (+65) 9827 1224
reservations@oso.sg
27th floor, Oasia Hotel Downtown
100 Peck Seah Street, S079333
Parking available on 4th & 5th level within hotel
Entrance to carpark via Tras Street
OSO is open Monday to Sunday.
Lunch: 12pm
(last order 2.30pm)

Dinner: 6pm
(last order 10.30pm)
Order Online

For 2 - 10 guests per table
For 20 – 40 guests standing reception
Poolside view
Sheltered with ceiling fans
View bustling restaurant atmosphere
Perfect: Cocktail reception, Social Saturday & Sunday poolside lunch/dinner
Reserve
Inquire
Seats up to 6 -12 guests
Opens up to al-fresco poolside
Closed curtains for privacy
Table settings, personalized menus and invitations available 
Perfect: Corporate or Social Lunch or Dinner Events
Reserve
Inquire
Seats up to 16 – 20 guests
AV Screen/ projector available
View of wine cellar & cheese room
Table settings, personalized menus and invitations available upon request
Perfect: Social or Corporate Dining
Reserve
Inquire

27th FLOOR
OASIA HOTEL DOWNTOWN
100 PECK SEAH STREET S079333
Parking Available on 4th & 5th level

reservations@oso.sg
+65 6327 8378 / +65 9827 1224

OSO is open seven days a week.
Lunch: Noon - 2.30pm
Dinner: 6pm - 12am
(last order 10.30pm)


300

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Seats up to 65 - 85 guests
Available for exclusive buyout
Table settings, personalized menus and invitations available upon request
Perfect: Corporate dinner & dance, private or corporate events, weddings
Reserve
Inquire
Seats up to 2 – 12 guests
Often known as chef’s table
Handcrafted cocktails, small plates, salumi & dessert menu
Perfect: Pre/post dinner drinks, standing cocktail reception
Reserve
Inquire
Standing 65 – 80 guests
Located on 21st storey in hotel
Additional venue rental fee applies
Panoramic CBD City skyline view
Perfect: Social or Corporate Cocktail Reception, Buffets, Wedding Solemnization
Reserve
Inquire
Seats up to 15 - 50 guests
Located on 12th storey in hotel
Additional venue rental fee applies
AV facilities available
Closed curtains for privacy
Perfect: Corporate Events ~ Seminar, Presentation & Meetings
Reserve
Inquire
Our Team

ramlan
assistant manager, 22 years

kenny
chef, 20 years

PAPI
barista - butler, 19 years

kaliammal
cleaner, 21 years

EDDIE
master pasta, 16 years

JULIAN
ASSISTANT MANAGER, 12 YEARS

CALI
GUEST RELATIONS MANAGER , 10 YEARS

SHARA
WAITER - BUTLER, 12 YEARS

JAMIL
CATERING MANAGER - BUTLER, 11 YEARS

UMAH
RESTAURANT MANAGER, 10 YEARS

WATSON
ADMINISTRATION, 10 YEARS

JOELLE
accounts, 6 YEARS
Dear Guests,
For reservations of more than 2 pax between 19 July to 8 August, all guests are required to show proof of vaccination or negative PET results within last 24 hours upon arrival.

Only reservations up to 5pax is allowed.

We reserve the right to turn away guests who fail to comply with these new dine-in measures.

Reservations are prioritized for indoor seats where possible. 
We have limited Poolside outdoor alfresco (non-smoking table, fully sheltered with ceiling fans and outdoor air-con)  is also available.

* For same household address booking, please inform us upon reserving. Kindly note that we will be required viewing of NRIC/Proof for all guest to verify.

OSO is open Mondays to Sundays
Lunch: Noon (last order 2.30pm)
Dinner: 6pm - Late (last order 10.30pm)

appetizer

MILANESE
48

Lemon • Tomato • Rucola • Breaded Veal Chop

SPINACI
16

Mustard • Barley • Pine Kernel • Spinach leaf

BEEF
22

Green Leaf • Cumin • Beetroot

VEAL CHEEK
22

Carpaccio • Lemon • 15 Years Balsamico • Pomegranate

TIMBALLO
22

Baked Sponge Bread • Toma • Black Truffle

Pecorino Sardo

DOP sheep’s milk 6 months compact intense, strong

For a better conservation it is poached again

For a few minutes in hot milk

salad & Pasta

MILANESE
48

Lemon • Tomato • Rucola • Breaded Veal Chop

Pecorino Sardo

DOP sheep’s milk 6 months compact intense, strong

For a better conservation it is poached again

For a few minutes in hot milk

Formaggio di fossa

Goat’s milk 3 months hard spicy and intense

Born in 1495 at Sogliano village and mature

For 3 months under 3 meters in the ground

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main dishes

MILANESE
48

Lemon • Tomato • Rucola • Breaded Veal Chop

SPINACI
16

Mustard • Barley • Pine Kernel • Spinach leaf

BEEF
22

Green Leaf • Cumin • Beetroot

VEAL CHEEK
22

Carpaccio • Lemon • 15 Years Balsamico • Pomegranate

TIMBALLO
22

Baked Sponge Bread • Toma • Black Truffle

Pecorino Sardo

DOP sheep’s milk 6 months compact intense, strong

For a better conservation it is poached again

For a few minutes in hot milk

MILANESE
$48

Lemon • Tomato • Rucola • Breaded Veal Chop

SPINACI
$16

Mustard • Barley • Pine Kernel • Spinach leaf

BEEF
$22

Green Leaf • Cumin • Beetroot

VEAL CHEEK
$22

Carpaccio • Lemon • 15 Years Balsamico • Pomegranate

TIMBALLO
$22

Baked Sponge Bread • Toma • Black Truffle

Pecorino Sardo

DOP sheep’s milk 6 months compact intense, strong

For a better conservation it is poached again

For a few minutes in hot milk

Formaggio di fossa

Goat’s milk 3 months hard spicy and intense

Born in 1495 at Sogliano village and mature

For 3 months under 3 meters in the ground

Grana Padano

DOP cow’s milk 2 years semi-hard typical sweet

From the middle age,

The name comes from the texture, granulose “Grana”

Ubriaco al barbera

Cow’s and goat’s milk 2 months hard intense red wine

In barrel for 2 months with Barbera Wine

Taleggio

DOP cow’s milk 40 days creamy soft intense

Typical from Taleggio Valley

Gorgonzola

DOP blue cow’s milk 2 months creamy sweet full body

Created by mistake few century ago

Bra Tenero

DOP Cow’s milk 45 days soft delicate, intense

“Bra” village where centuries ago the main cheese business

Fontina

DOP cow’s milk 3 months mid hard well-balanced, pasty taste

Mentioned for the first time in a book on the XVIII century

Miele
$14

Honey-beetroot cake, espresso sauce

Crostata
$14

70% dark chocolate, milk ice cream

Tiramisu
$14

1956 recipe of mascarpone, coffee, biscuit, cacao

D’Aranchio
$14

White chocolate and orange Grand Marniel cake

Semifreddo
$14

Frozen Bourbon vanilla parfait, caramelized raspberries

Panna Cotta
$14

Double cream flan, caramelized black pepper

Lamponi
$12

Raspberry

Fragola
$12

Strawberry

Limone-menta
$12

Lemon-mint

Caramello
$12

Caramel

Cioccolato
$12

70% dark chocolate

Pistacchio
$12

Sicillian-pistachio

Fior di Latte
$12

Milk-Vanilla

1 Kilo O.P Rib Beef – “Fiorentina”
$168

For 2-3 person

Margaret River Wagyu Striploin 1kg
$198

Grade 5+, 400 days grain-fed

Margaret River Wagyu Striploin 700g
$139

Grade 5+, 400 days grain-fed

Margaret River Wagyu Striploin 350g
$72

Grade 5+, 400 days grain-fed

1.2 KiloBeef Tomahawk
$188

100 day’s Grain-Fed 2 weeks dry aged (For 2-3 person)

Dessert
$14

White asparagus panna cotta, caramelized black pepper

Pork
$28

Roasted white asparagus coated with pancetta pork bacon

Pasta
$27

Homemade “Fettuccine” pasta with Parmigiano and white asparagus

Soup
$12

Thick white asparagus soup served with Avrugar caviar

Classic
$29

Classic poached 250 gram of white asparagus side served with clear butter, hollandaise sauce and Balsamico sabayon

Salad
$27

Salad of raw white asparagus and sprouts

Burrata mousse and black truffle

Iberico Belota
$27

Poached white asparagus with chive
Served with knife sliced 48 months Iberico Belota Ham

8-COURSE TASTING MENU
$113
7-COURSE TASTING MENU
$102
6-COURSE TASTING MENU
$91
5-COURSE TASTING MENU
$80
Filetto
$48

Black Truffle • Green Asparagus • Beef Tenderloin

Agnello
$48

Green Beans • Black Onion • 8 Hours Lamb Rack

DUCK BREAST
$48

Whisky • Pork Bacon

Merluzzo
$42

Rosemary • Vintage Balsamico • Potato • Cod Fish

SEA BASS
$32

Fennel • Sambuca • Black Olives

ANGEL HAIR
$24

Crab Meat • Chilli • Tomato • Garlic

TORTELLI
$24

Pork Mortadella • Mimolette • Sage Butter

ORECCHIETTE
$26

Prawn • Its Own Bisque • Marjoram • Orange

Nero
$28

Squid Ink • Prawn • Marjoram

Porcini
$12

Bread Crouton • Mushrooms

AVOCADO
$16

Grapefruit • Green Leaf • Mint

LETTUCE
$16

Pecorino • Black Olives • Basil • Orange

RUCOLA
$16

Lemon • Shrimp • Wild Arugula

VEAL CHOP
$48

Mixed Mushrooms

MAIALE
$35

Red Wine • Honey • Black Figs • Pork Belly

OCTOPUS
$35

Paprika • Potato • Lemon • Parsley

AL SALE
$38

Broccoli • Sea Salt Crust • Whole Sea Bream

Spaghetti
$24

Chilli • Tomato • Seafood • Fish

Rigatoni
$24

Pork Pancetta • Onion • Tomato • Red Wine

Fettuccine
$35

San Marzano • Basil • Lobster

Ravioli
$24

Cheese Fondue • Mushrooms • Veal Mousse

Stracci
$26

Cheese • Wild Boar • Whole Wheat

Tartufo
$28

Mascarpone • Black Truffle • Carnaroli Rice

Cioppino
$12

Fish • Seafood • Tomato • Orange

Burrata
$22

Oregano • Basil • Tomato • Cheese

Pecorino
$22

Pear • Cheese • Black Truffle • Eggs

Tegamino
$22

Cheese • Black Truffle • Eggs

Foie-Gras
$29

Caramelized Onion • Rosemary • Pepper-Coffee • Fig

AFFETATI
$24

Pickles • Chef Selection Cold Cuts