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 ………………………………………… 26.-

TONNO

Raw Tuna Loin ~ Beetroot ~ Balsamico – Orange ~ Chives ~ Crushed Pistachio ………………………………………… 26.-

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 …… 132.- | 100gr …… 261.-

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 …… 142.-

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 …… 155.- | 100gr …… 299.-

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 …… 165.-

AFFETTATI

Chef Selection Cold Cuts ~ Pickles
………………………………………… 26.-

IBÉRICO

100 grams
Hand-cut from the famous black-footed Spanish Pork Leg
Acorn-fed, Free-range
………………………………………… 31.-

BRESAOLA

Cured Beef Tenderloin
Wild Rucola ~ Pear ~ Orange Zest
………………………………………… 26.-

PECORINO

Seared Black Truffle Cheese ~
Slow Cooked Pear
………………………………………… 26.-

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
………………………………………… 26.-

FOIE GRAS

Pan-Fried ~ Onion Confit ~
Red Current Berry Sauce
………………………………………… 32.-

RUCOLA

Wild Rucola Leaf ~
Cheese Cracker ~ Homemade Red Wine Vinaigrette ~ Blueberry
………………………………………… 20.-

SPINACI

Spinach Leaf ~ Pumpkin ~
Black Truffle Dressing
………………………………………… 21.-

GIORNO

Daily Soup of the day
………………………………………… 18.-

MAIS

Sweet Corn Soup ~
Smoked Paprika ~ Bread Crouton
………………………………………… 18.-

CIOPPINO

Prawns Bisque ~
Tomato ~ Orange Zest
………………………………………… 18.-

TARTUFO

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

NERO

Baby Squid ~
Its own Ink “Nero di Seppia”
………………………………………… 29.-

SPAGHETTI

Seafood ~ Fish ~
Pepperoncino Chilli ~ Tomato
………………………………………… 29.-

ANGEL HAIR

Crab Meat ~
Chilli ~ Tomato ~ Garlic
………………………………………… 26.-

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
………………………………………… 29.-

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
………………………………………… 38.-

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
………………………………………… 38.-

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
………………………………………… 218.-

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 … 184.-

ABBACCHIO

GRILLED SPRING LAMB 250 grams
Canterbury, New Zealand
Naturally Free-range
………………………………………… 52.-

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.-

CIOCCOLATO

85% Dark Chocolate
….. 6.- per scoop

CARAMELLO

Salted Caramel
….. 6.- per scoop

CREMA

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

MIRTillO

Blueberry
….. 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
………………………………………… 16.-

TIRAMISU

1956 Recipe ~ Mascarpone ~ Coffee ~ Biscuits ~ Cacao
………………………………………… 16.-

Buon Appetito

All prices are subject to 10% service
and prevailing GST