Walking into Pan Pacific Orchard’s Mosella is like discovering a hidden oasis.
The hotel itself is tucked away at the corner of Claymore Road, an idyllic retreat enveloped in lush foliage with four sky terraces comprising Forest, Beach, Garden and Cloud themes. Its biophilic design by award-winning WOHA Architects brings guests closer to nature with its landscaped lawns, gardens, water features, and indoor and outdoor alfresco spaces.
The concept is evident at Mosella. Located within the Forest Terrace on Level 2, the triple-heigh restaurant is designed as a 10-metre-tall longhouse. Inside, a dramatic mirrored column takes centre stage. Vibrant jewel-toned colours lift the ambience while timber-lined walls and ceiling add warmth to the space. Lofty floor-to-ceiling glass windows bring in daylight while offering views of the lush greenery beyond.
Bold flavours, fresh ingredients
Guests can explore a wide range of culinary options. There is an international buffet breakfast, followed by Mediterranean-Peruvian cuisine for lunch and dinner.
An open kitchen provides diners with a view of chefs in action, including dishes that are meticulously crafted over charcoal-fired Josper grill. A theatre bar and live culinary counters at the centre adds to the multi-sensory experience.
The executive chef is Pedro Samper, a San Sebastian native who has worked in kitchens across the globe for the past two decades experimenting with the best ingredients. Using the finest nature has to offer, coaxed through innovative techniques, and accentuated by a passion for culinary excellence, he presents modern Mediterranean plates with a Peruvian twist.
Begin your meal with the Peruvian national dish, ceviche, which offers three fresh and bright flavour combinations: Hokkaido Scallop Ceviche ($42) with the classic amarillo leche de tigre spice blend, Hamachi Tradito ($36), an Asian-inspired mandarin ponzu and truffle hamachi, and Red Tuna Ceviche Nikkei ($42) with avocado, coriander, lime, and Japanese wafu dressing.
A symphony of flavours and textures is created by the simple, elegant Burrata ($34), which is accompanied by ripe heirloom tomatoes, a sweet fennel compote, and crunchy candied walnuts with a drizzle of pedro ximénez, a sweet Spanish wine.
Perfect for sharing, mains include an extensive grill section with a wide selection of proteins cooked over a charcoal-fired Josper grill, such as New Zealand Lamb Chops ($48) marinated overnight with aji panca miso (a house blend of Peruvian red pepper and Japanese miso), which tenderises and provides a caramelised crust when charred.
Then there’s Txuleta ($158), a staple in Basque cuisine featuring an 800-gram bone-in ribeye with rich depth of flavour and granular marbling, and Cochinillo ($158), Spanish-style suckling pig with red apple purée and coloroso sauce.
Classic Mediterranean dishes include buttery black cod ($68) with crunchy asparagus, green peas, celeriac purée, and the chef’s special salsa verde. Octopus ($58) is another favourite, grilled directly over an open fire and served with romesco sauce and rosemary aioli, along with a crispy layer of potato cake. Pair them with piquillo peppers ($16) and pil pil oil (garlic, chilli, and high-quality olive oil) or with Japanese sweet corn ($14) seasoned with lime miso butter and Peruvian aji panca paste.
As a sweet ending, the Tarta de Queso ($24) is a super creamy, crustless burnt basque cheesecake topped with apple compote and vanilla ice cream. The Cacao ($24) is a rich medley of manjari chocolate, hazelnuts, and caramel decorated with a chocolate coin reminiscent of gold Inca coins from Peru and served with homemade chocolate ice cream.
Can’t make up your mind? Mosella also offers a rotation of three-course set lunch menus at $78++ and a three-course dinner menu at $98++ per person.
Mosella is at Pan Pacific Orchard, Level 2, 10 Claymore Road, Singapore 229540. Online reservations can be made here.
