Orchard's latest upscale dining gem comes by the name of Mosella and executive chef Pedro Samper is at the helm. The San Sebastian native spent the past two decades in kitchens of luxury properties around the world experimenting with the best ingredients while remaining firmly rooted in his Spanish heritage. Now at Mosella, he celebrates that by presenting modern Mediterranean plates with a Peruvian twist.
Start off with the ceviche where there are three vivacious assortments: the classic amarillo leche de tigre with Hokkaido scallops ($42); an Asian-inspired mandarin ponzu and truffle hamachi ($36); or the avocado red tuna with Japanese wafu dressing ($42).
Don't sleep on the crispy zucchini flowers ($32) that comes brilliantly paired with manchego cheese and a liberal splash of truffle honey. And if that isn't your thing, you'll probably settle well with the creamy burrata ($34) paired with beautiful heirloom tomatoes and a nectarous fennel compote.
Things get extensive in the grill section where a range of proteins enjoy a session over the Josper grill. Expect roasted Spanish suckling pigs, spatchcock chicken, grilled seafood and Wagyu steaks. For us, the outstanding New Zealand lamb chops ($48), marinated overnight with aji panca (Peruvian red pepper) miso, stood out most for its irresistible caramelised crust with juicy tender yet clean-tasting meat.
Food aside, the cavernous dining hall features an open-concept kitchen and is flanked by the flourishing greenscape of adjacent Forest Terrace. Mosella is also open for lunch with seasonal three-course sets (from $78) where guests can luxuriate over a rotation of delectable appetizers, hearty mains and an indulgent dessert to finish.
