From the Four Seasons and Produce of Mother Nature,
we cook Simply with Respect.

OSO Philosophy

salami MILANO

Sharing for 3 person

28.-

salami MILANO

Sharing for 3 person

28.-

CRUDO

Raw Beef Tenderloin ~ Black Truffle Puree ~ Crushed Hazelnuts ………………………………………… 24.-

TONNO

Raw Tuna Loin ~ Beetroot ~ Balsamico – Orange ~ Chives ~ Crushed Pistachio ………………………………………… 24.-

RUSSIAN

The classical pearl with a perfect combination of taste and texture, that reminds what is a good caviar all about.

• Siberian Sturgeon Caviar
• Packed from a single fish
• From black to grey
• Average size is 2.8 mm

50gr …… 128.- | 100gr …… 256.-

TRADITIONAL

A new and modern approach combining the old traditions creates bouquet of delicious taste.

• Siberian Sturgeon Caviar
• Packed from a single fish
• From black to grey
• Average size is 2.8 mm

50gr …… 138.-

MAJESTIC

An amazing grain size equal to which it is difficult to find even on the shores of the Caspian Sea in present days.

• Hybrid Sturgeon Caviar
• Packed from a single fish
• Darkish Jade Green
• Average size is 3.3 mm

50gr …… 148.- | 100gr …… 296.-

SAVORY

Matured caviar, rich in abundant play of many notes of taste, truly immerses in the world of old sensations.

• Russian Sturgeon Caviar
• Packed from a single fish
• Grey with a tint of gold
• Average size is 3.2 mm

50gr …… 158.-

AFFETTATI

Chef Selection Cold Cuts ~ Pickles
………………………………………… 24.-

IBÉRICO

100 grams
Hand-cut from the famous black-footed Spanish Pork Leg
Acorn-fed, Free-range
………………………………………… 28.-

BRESAOLA

Cured Beef Tenderloin
Wild Rucola ~ Pear ~ Orange Zest
………………………………………… 24.-

PECORINO

Seared Black Truffle Cheese ~
Slow Cooked Pear
………………………………………… 24.-

TEGAMINO

Pan-Fried Eggs ~
Black Truffle Puree ~ Cheese
………………………………………… 24.-

BURRATA

250 gr Cheese ~
Tomato ~ Oregano ~ Basil
(suggested for 2 Guests)
………………………………………… 38.-

FRITTO

Sicilian Deep-Fried Baby Calamari
~ Spicy Sauce
………………………………………… 24.-

FOIE GRAS

Pan-Fried ~ Onion Confit ~
Red Current Berry Sauce
………………………………………… 28.-

RUCOLA

Wild Rucola Leaf ~
Cheese Cracker ~ Homemade Red Wine Vinaigrette ~ Blueberry
………………………………………… 16.-

SPINACI

Spinach Leaf ~ Pumpkin ~
Black Truffle Dressing
………………………………………… 20.-

GIORNO

Daily Soup of the day
………………………………………… 16.-

MAIS

Sweet Corn Soup ~
Smoked Paprika ~ Bread Crouton
………………………………………… 16.-

CIOPPINO

Prawns Bisque ~
Tomato ~ Orange Zest
………………………………………… 16.-

TARTUFO

Mascarpone ~ Black Truffle Puree
………………………………………… 35.-

NERO

Baby Squid ~
Its own Ink “Nero di Seppia”
………………………………………… 28.-

SPAGHETTI

Seafood ~ Fish ~
Pepperoncino Chilli ~ Tomato
………………………………………… 26.-

ANGEL HAIR

Crab Meat ~
Chilli ~ Tomato ~ Garlic
………………………………………… 24.-

CAPELLI

Slow Cooked Sea Urchin Sauce ~
Grated Dry Fish Roe “Bottarga”
………………………………………… 29.-

PENNE

Broccoli ~ Sun-Dried Tomatoes ~
Cappers ~ Chilli [v]

………………………………………… 24.-

FETTUCCINE

Lobster ~
San Marzano Tomatoes ~ Basil
………………………………………… 42.-

STRACCI

Whole Wheat Pasta ~ Wild Boar ~ Cheese
………………………………………… 29.-

RAVIOLI

Veal ~ Cheese Fondue ~ Mushrooms
………………………………………… 26.-

ORECCHIETTE

Prawns ~ Its Own Bisque ~
Orange ~ Marjoram Herb
………………………………………… 26.-

GNOCCHI

Potato Dumpling ~
Gorgonzola ~ Parsley Sauce [v]
………………………………………… 24.-

PLIN

Flat Small Ravioli ~
Mixed Vegetables Ragout “Bolognese” Style [v]

………………………………………… 24.-

MERLUZZO

Roasted Wild-Caught Black Cod Fish ~ Cauliflower ~ Broccoli
………………………………………… 42.-

AL SALE

Whole Sea Bream ~ Broccoli
Baked in Sea Salt Crust
35 Minutes Cooking Time
………………………………………… 42.-

BRANZINO

Stewed Seabass ~
Smoked Eggplant ~

Sun-dried Tomatoes ~
Oregano ~ Lemon Zests
………………………………………… 35.-

MILANESE

300 gr Breaded Veal Chop ~
Tomatoes ~ Rucola ~ Lemon
………………………………………… 54.-

FILETTO

250 gr Beef Tenderloin ~
Black Truffle Puree ~ Green Asparagus
………………………………………… 54.-

MAIALE

200 gr Slow Cooked Pork Belly ~
Black Figs ~ Red Wine ~ Honey
………………………………………… 35.-

TOMAHAWK

1.5 kg (For 2 – 3 Person)
45 minutes cooking time

Wet-aged 2 weeks & Dry-aged 2 weeks
Tasmania, Australia
200days grain-fed
………………………………………… 188.-

RIBEYE HOLSTEIN BEEF

U.S. Premium Natural Beef
60 days dry-aged in Macallan whisky

5 generation Family Producer
400 days grain-fed
No Antibiotics, Hormones Free

300 grams … 69.-
500 grams … 92.-
1kg … 178.-

ABBACCHIO

GRILLED SPRING LAMB 250 grams
Canterbury, New Zealand
Naturally Free-range
………………………………………… 48.-

CONTORNO

Side Dishes single serving

Grilled Green Asparagus …… 9.-
Mashed Potatoes …… 9.-
Sautéed Spinach Leaf …… 9.-
Roasted Rosemary Potatoes …… 9.-

More cheese varieties in the cheese room

MIXED CHEESE PLATE

Served With:
Celery ~ Red Radish
Olive Oil ~ Honey
Grilled Bread ~ Bread Chips

For 1 person ……. 24.-
For 2 person ……. 38.-

DESSERT WINES

Selected Fine Wines & Spirits Imported in OSO’s Wine List
Available for Take-Away

SAUTERNES

BORDEAUX

2044 LA PODERINA 37.5 CL
Moscadello, Toscana 2015
…………….. 98.-

4325 VINSANTO DEL CHIANTI 50 CL
Trebbiano/Malvasia, Toscana 2007
…………….. 107.-

2040 MARCHESI DI GRESY
Moscato d’Asti , Piemonte 2019
…………….. 78.-

2042 PLANETA PASSITO DI NOTO,
Moscato, Veneto 2017
……………..76.-

2093 CHÂTEAU RAYNE VIGNEAU
Sauternes 1988
…………….. 188.-

2093 CHÂTEAU DE RAYNE VIGEAU
Sauternes 2005
…………….. 188.-

2095 CHÂTEAU COUTET
Barsac 1989
…………….. 288.-

2096 CHÂTEAU D’ YQUEM 37.5 CL
Sauternes, Bordeaux 1998
…………….. 480.-

2097 CHÂTEAU D’ YQUEM
Sauternes, Bordeaux 1989
…………….. 840.-

2104 CHÂTEAU RIEUSSEC, 50 CL
Sauternes, Bordeaux 2001
…………….. 198.-

2099 CHÂTEAU SUDUIRAUT 50 CL
Sauternes, Bordeaux 2001
…………….. 198.-

PORT

PORTUGAL

5302 TAYLOR’S Fine Ruby N.V
…………….. 120.-

5312 TAYLOR’S Vintage Port 1963
…………….. 580.-

5308 TAYLOR’S Vintage Port 1970
……………..389.-

5310 TAYLOR’S Vintage Port 1997
…………….. 298.-

5311 TAYLOR’S Vintage Port 2000
…………….. 288.-

5313 WARRE’S Vintage Port 1966
…………….. 410.-

5314 COCKBURN’S Vintage Port 1967
…………….. 470.-

5305 DOW’S Vintage Port 1985
…………….. 350.-

5309 GRAHAM’S Vintage Port 1994
…………….. 350.-

5302 GRAHAM’S Vintage Port 1997
…………….. 488.-

CIOCCOLATO

85% Dark Chocolate ….. 6.- per scoop

CARAMELLO

Salted Caramel ….. 6.- per scoop

CREMA

Milk–Vanilla 80’s Style ….. 6.- per scoop

FRAGOLA

Strawberry – Basil ….. 6.- per scoop

YUZU

Japanese Yuzu ….. 6.- per scoop

MANGO

Alphonso mango ….. 6.- per scoop

CROSTATA

Baked 85% Dark Chocolate Tart ~
Crema Ice Cream
10 minutes cooking time
………………………………………… 16.-

FORESTA NERA

85% Venezuelan Single Origin Dark Chocolate ~ Black Cherries ~
Black Forest Cake “My Way“
………………………………………… 16.-

GIANDUJA

Milk-Hazelnut Chocolate ~
Frangelico Liquor Sauce
from Diego’s childhood memories in Piemonte
………………………………………… 16.-

PANNA COTTA

Double Crème Vanilla Flan ~
Roasted Black Pepper
………………………………………… 14.-

TIRAMISU

1956 Recipe ~ Mascarpone ~ Coffee ~ Biscuits ~ Cacao
………………………………………… 15.-

MIELE

Honey Beetroot Cake ~ Caramelized Red Wine
………………………………………… 14.-

LIMONE

White Chocolate & Amalfi Lemon Tart ~
Crispy Crumble
………………………………………… 14.-

Buon Appetito

All prices are subject to 10% service
and prevailing GST