Embarking on an invigorating culinary expedition, Mosella introduces a refreshed à la carte menu, presenting a captivating array of dishes meticulously crafted from the finest seasonal ingredients. Each creation bursts with lively flavors, reflecting the culinary expertise of Executive Chef Pedro Samper and his skilled team, who have harmoniously infused traditional Mediterranean cuisine with global culinary influences to elevate the dining experience.
Guests are invited to commence their gustatory voyage with a tantalizing selection of crudo and hot and cold appetizers, designed to ignite taste buds and set the tone for an unforgettable culinary journey. Indulge in the delectable Baba Ganoush, a refreshing twist on the classic, infused with an alluring smoky essence courtesy of the Josper oven. Next, savor the Hokkaido Scallop Carpaccio, a masterpiece of succulent scallops marinated in a vibrant citrus dressing, accompanied by invigorating grapefruit, crunchy macadamia nuts, sourdough croutons, and decadent caviar—a symphony of flavors and textures that dance on the palate.
Venturing into the Pasta & Rice offerings, a culinary gem emerges from Executive Chef Pedro Samper’s culinary journey in Valencia—the Spanish Paella. At its heart lies a sumptuous seafood stock infusing aged Spanish bomba rice—the esteemed “king of paella rices”—with unparalleled depth and flavor. Crowned with two magnificent scarlet red wild-caught Spanish prawns, prized for their exceptional quality and sashimi-grade freshness, this dish is a true testament to culinary excellence. Served nearly rare to preserve their succulent texture and buttery sweetness, these prawns add a luxurious touch to an already exquisite creation.
At the pulsating core of Mosella’s culinary realm lies the Josper oven and grill, where a distinguished assortment of premium cuts and seafood awaits in the Grill section. Each dish undergoes meticulous preparation over charcoal flames, imparting a distinctive smoky essence that transcends the ordinary dining experience. Among Mosella’s latest offerings stands the Porterhouse, a culinary masterpiece inspired by the revered Basque grilling tradition. This extraordinary cut, weighing in at a generous 1 kg, harmonizes the tender, buttery filet mignon with the robust, flavorful New York strip, expertly grilled to perfection. It promises a communal dining spectacle that gratifies even the most discerning palate.
Desserts at Mosella receive the same meticulous care and attention as every other aspect of the culinary journey, thanks to the expertise of Executive Pastry Chef Eunice Low, ensuring that each sweet creation is nothing short of extraordinary. Each dessert is presented with a touch of theatrical flair, exemplified by the Cacao—an opulent masterpiece featuring a velvety 70% Guanaja dark chocolate mousse paired with a tantalizing blood orange waffle. Served on a sizzling pan and flambeed with Cointreau tableside, this dessert promises a delightful sensory spectacle that captivates both the eyes and the taste buds.
Mosella, derived from the word ‘morsel’, offers a vibrant culinary experience that celebrates the delight of communal dining in a truly unique setting. Serving as a lively backdrop for convivial gatherings and special occasions throughout the day and into the evening, Mosella embodies the lively Mediterranean tradition of uniting people through delectable cuisine and spirited conversation.
In addition to the tempting à la carte menu, Mosella offers a three-course set lunch menu and a three-course dinner menu, perfect for solo diners or companions alike. The lunch offerings include vibrant Mediterranean delights like Burrata & Heirloom Tomatoes, accompanied by arugula, fennel compote, and basil oil, while mains feature options such as perfectly pan-seared Barramundi or melt-in-the-mouth Beef Tenderloin served with truffle potato mousseline, heirloom baby carrots, and thyme jus, alongside the Aglio E Olio Mushroom Spaghetti. Sweet cravings are satisfied with a taste of the signature Burnt Basque Cheesecake.
The dinner menu presents an even wider array of options, including favorites like Hokkaido Scallop Carpaccio and Beef Tenderloin Carpaccio for starters, followed by indulgent mains such as Beef Tenderloin and Cochinillo Asado. An ever-evolving wine menu enhances the dining experience, featuring meticulously curated selections from renowned regions and passionate growers. The cocktail program further elevates the experience with innovative twists on classic favorites.
