Osteria Oggi

Osteria Oggi ᴘᴀsᴛᴀ ᴍᴀᴅᴇ ᴅᴀɪʟʏ
sᴇᴠᴇɴ ᴅᴀʏs
ᴀʟʟ ᴅᴀʏ ᴅɪɴɪɴɢ At Oggi, we cook food that we love to eat, using seasonal produce, and serve it in a way that is designed to share.

In keeping with our name (Oggi means now/today in Italian), our food is inspired by tradition but in keeping with today's tastes and the best available produce. With a carefully selected wine list to match.

**Christmas trading hours**
Closed from December 24
Re-opening January 11

19/12/2025

Rome gave the world many things, but few as everlasting as carbonara. A dish born from post-war necessity: eggs, cheese, cured pork, pasta - a dish transformed over time into one of Italy’s most fiercely protected classics.⁠
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At Oggi, we keep it close to the source. Guanciale rendered gently, pecorino folded through the heat of the pasta, and our own cured yolk bringing depth without heaviness. No cream, no shortcuts - just the Roman blueprint, cooked with Adelaide hands.⁠
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Just in time for the festive season, our limited Oggi 10-year merch has landed, a small collection celebrating a decade ...
17/12/2025

Just in time for the festive season, our limited Oggi 10-year merch has landed, a small collection celebrating a decade of long lunches, late nights, and everything in between.⁠
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Totes - $35 (white or khaki)⁠
Tea Towels - $25 (white)⁠
Gift Cards - your choice of value⁠
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Each piece has been created in collaboration with Milanese design house YoClas! () and is available in-house only - the kind of thing you pick up on your way out after a bowl of pasta and a negroni.⁠
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Once they’re gone, they’re gone.⁠
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Just in time for the festive season, our limited Oggi 10-year merch has landed, a small collection celebrating a decade ...
17/12/2025

Just in time for the festive season, our limited Oggi 10-year merch has landed, a small collection celebrating a decade of long lunches, late nights, and everything in between.⁠
⁠
Totes - $35 (white or khaki)⁠
Tea Towels - $25 (white)⁠
Gift Cards - your choice of value⁠
⁠
Each piece has been created in collaboration with Milanese design house YoClas! and is available in-house only - the kind of thing you pick up on your way out after a bowl of pasta and a negroni.⁠
⁠
Once they’re gone, they’re gone.⁠
⁠

10/12/2025

The art of scarpetta.⁠
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In Italy, meals rarely end when the plate is empty. There’s a final gesture. It’s quiet, instinctive and universal and in italy it’s called fare la scarpetta.⁠
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It means taking a piece of bread and wiping up the last traces of sauce - in this case it's our Fish of the Day. The word scarpetta translates to “little shoe,” a poetic nod to the way the bread “walks” through the sauce, soaking up what’s left behind.⁠
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It isn’t just habit - it’s gratitude. A small act of respect for the cook, for the ingredients, for the moment you’ve just shared. It’s the truest expression of Italian eating: no waste, no rush, only pleasure and appreciation.⁠
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At Oggi, scarpetta is something we quietly celebrate. Our house-made bread is served as it should be: warm, generous, and ready for scarpetta. For just $1 per person, your bread becomes part of something bigger - providing two meals for South Australians in need through our partnership with Foodbank.⁠
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December in the city.⁠⁠Those weeks when the streets are alive, the days stretch longer, and every table feels like a cel...
04/12/2025

December in the city.⁠
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Those weeks when the streets are alive, the days stretch longer, and every table feels like a celebration waiting to happen.⁠
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Oggi will be open all day and night, seven days a week for long lunches that turn into dinner, for another round before heading home, for the kind of days that deserve a proper meal and a good bottle of wine.⁠
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Whether you’re marking the occasion or simply making the most of the sun and no alarms set, our dining room is the perfect place to gather, unwind and celebrate the season in true Oggi style.⁠
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Book your table now - it’s always a busy week in the city.

A table for when it really matters.⁠⁠Beneath the bustle of the piazza lies Oggi’s most intimate space - our private dini...
01/12/2025

A table for when it really matters.⁠
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Beneath the bustle of the piazza lies Oggi’s most intimate space - our private dining room. Hidden below street level, surrounded by cellared wines and candlelight, it’s a room made for private celebration. With a dedicated waiter and a menu that showcases Oggi at its very best, it offers a rare chance to experience the restaurant in its purest form - personal, generous, and completely your own.⁠
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Seating 6 to 10 guests around a round marble table, our exclusive five-course feasting menu is served only in this room, tailored to suit the mood of your occasion and the people around the table.⁠
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For larger gatherings, our main piazza dining room can also be reserved for events - to enquire, contact [email protected].⁠
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As spring winds down, we turn the page to the next chapter in our Winemaker Series – spotlighting Adelaide Hills winemak...
29/11/2025

As spring winds down, we turn the page to the next chapter in our Winemaker Series – spotlighting Adelaide Hills winemakers, Gentle Folk (). ⁠
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Based on Peramangk Country in the fertile Basket Range, this small family winery tends 8 hectares of abundant hillside vines, led by the duo behind the vision: Gareth and Rainbo Belton.⁠
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Originally marine biologists with a love for phycology (the study of marine plants), they swapped seaweed to glasses of sauvignon blanc – turning away from the world of academia to winemaking, with a prominent focus on organic and sustainable grape growing procedures. ⁠
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This month’s winemaker edition gives you a taste of both their village range and their single vineyard offerings - a little introduction to spark curiosity and let you discover the rest in your own time.⁠
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Drop in and let our team find the perfect match for your next lunch or dinner with us.⁠
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19/11/2025

In northern Italy, anchovies were once the hallmark of the aperitivo hour - served simply over toasted bread and some olive oil. A snack to stir the appetite eaten with a drink before dinner.⁠
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When Oggi opened, we borrowed that tradition and gave it a South Australian voice. The Anchovy Soldier was born - a small dish designed to set the rhythm of a meal here, just as it does in Italy.⁠
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Smoked tomato brings sweetness, cured egg yolk adds depth, capers cut through with sharpness, and basil lifts it all with freshness. Each layer softens the anchovy’s intensity without ever dulling its soul.⁠
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It’s been on our menu since day one - a quiet symbol of our approach to food. Italian at heart, shaped by Adelaide.⁠
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12/11/2025

Family-run and fiercely proud of their heritage, Marino Fine Foods has been serving the state since the 1950’s - feeding generations, shaping kitchens, and setting the benchmark for quality. Their reputation was built the old-fashioned way: through trust, craft, and consistency. The kind of people who know every customer by name and every cut by feel.⁠
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Oggi has worked with Marino since day one - a friendship grounded in the same belief that quality starts long before a dish reaches the plate. Nearly a decade ago, that connection led to something special - a sausage mix crafted just for us. A nod to the town of Bra in northern Italy, it blends pork and beef with spices like cinnamon, black pepper and nutmeg. Distinctly northern, warming and aromatic - it captures the comfort and history that define both Marino’s craft and Oggi’s kitchen.⁠
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That mix remains the heart of one of our most-loved dishes: Our casarecce with Bra sausage, spinach, fennel and chilli. A tribute to craft, connection, and the people who keep Adelaide’s kitchens alive.⁠
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05/11/2025

First created in the Veneto in the 1960s, tiramisù was said to be a “pick-me-up” — a layered gesture of espresso, egg, sugar and mascarpone, designed to revive the body and lift the spirit. It was never meant to impress; only to restore.⁠
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At Oggi, we hold onto that spirit while reimagining it for today. Coffee anglaise brings a smooth, aromatic base; chocolate and hazelnut parfait adds richness and crunch and it's topped off with our vanilla zabaglione which gives it that unmistakable Italian warmth. Each layer familiar, but with a little more finesse.⁠
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It’s our way of honouring a classic - by refining, not reinventing. A finish that feels distinctly Oggi: elegant, satisfying, and true to the Italian art of pleasure.⁠
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29/10/2025

There are few dishes as quietly iconic as crab pasta: originating from Italy’s coastal towns, born from fishermen turning the day’s catch into something elegant, simple and deeply regional.⁠
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In true Oggi style, we’ve added our own twist: scorched local corn from our friends at in Adelaide’s north-east. Its sweetness brings warmth and familiarity - a nod to our landscape, and a reminder that Italian cooking, at its best, is always shaped by the place it’s made.⁠
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Our version begins with fresh, handmade tagliatelle, crafted daily by the Oggi kitchen. South Australian blue swimmer crab is folded through butter, chilli, crustacean cream and tomato, building richness and depth before being finished with black garlic for complexity and the scorched corn for balance.⁠
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This Sunday, a party awaits. ⁠⁠From 3pm, the music’s on, the canapés are rolling, and the magnums are flowing. Expect Og...
09/10/2025

This Sunday, a party awaits. ⁠
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From 3pm, the music’s on, the canapés are rolling, and the magnums are flowing. Expect Oggi favourites and limited-edition merch made just for the occasion.⁠
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Grab a ticket now via the link below for the full experience - or choose to walk in at any point to celebrate Oggi, your way.⁠

🎟️: https://www.osteriaoggi.com.au/oggi-turns-10
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Address

76 Pirie Street
Adelaide, SA
5000

Opening Hours

Monday 11:30am - 11:30pm
Tuesday 11:30am - 11:30pm
Wednesday 11:30am - 11:30pm
Thursday 11:30am - 11:30pm
Friday 11:30am - 11:30pm
Saturday 11:30am - 11:30pm
Sunday 11:30am - 11:30pm

Telephone

+61883592525

Website

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