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

This October marks 10 years of Osteria Oggi - and we’re celebrating you, our incredible community, with 10 days of food,...
12/09/2025

This October marks 10 years of Osteria Oggi - and we’re celebrating you, our incredible community, with 10 days of food, wine, and one big disco party! 🪩⁠
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🍝 10 Year Birthday Menu (Oct 3 - 11)⁠
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From Friday October 3rd through to Saturday October 11th, we're serving up a special 10 year anniversary set menu featuring ten of our most beloved dishes. Think Oggi's classic carpaccio, the original anchovy soldier, a celebratory birthday crudo, signature pastas, and desserts. ⁠
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To amp up the festivities, we're serving up a signature Birthday Cocktail, a collaborative premium birthday sparkling, and limited edition 10 year merch available in house and online, coming very soon. Bookings essential via the link in bio. ⁠
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🕺 The Birthday Party (Oct 12)⁠
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To wrap it all up, we'll be throwing a Birthday Disco Party! Join us Sunday Oct 12th from 3pm for roaming canapés, a welcome drink on arrival and DJs all afternoon 'til late - a fitting way to toast to ten years of Oggi. Limited tickets are available for purchase via the link in bio.⁠
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We can't wait to celebrate 10 years of suppliers, producers, food, wine, and Oggi magic with you. Don’t miss this 10 day celebration!⁠
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See you tomorrow, for a beautiful Sunday at Oggi 🍝
23/08/2025

See you tomorrow, for a beautiful Sunday at Oggi 🍝

Radiatori was born in the 20th century, modelled on the ridges of old cast-iron radiators. Its design wasn’t just playfu...
19/08/2025

Radiatori was born in the 20th century, modelled on the ridges of old cast-iron radiators. Its design wasn’t just playful - it was practical, built to hold sauce in every curve. ⁠
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At Oggi, the shape becomes a canvas for colour: a vivid kale purée that paints the plate in green, crisp kale for contrast, toasted walnuts for texture, and a soft quenelle of lemon mascarpone to brighten it all.⁠
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A dish that looks as fresh as it tastes.⁠
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This winter, escape to the warmth & golden glow of Oggi.⁠⁠Behind the bar, bartenders - maestros of the craft - stir welc...
11/08/2025

This winter, escape to the warmth & golden glow of Oggi.⁠
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Behind the bar, bartenders - maestros of the craft - stir welcome drinks. A negroni, maybe even a wine poured straight from our Giro list - who knows what you'll choose tonight.⁠
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Walk beneath the concrete arches and you'll find our booths. Between first sips and freshly baked bread dipped in petite ceramic cups of olive oil, menu considerations begin. Will it be the pasta al forno tonight, or perhaps the sirloin?⁠
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Whatever it is, one thing's for sure - at Oggi, you're home. ⁠
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In the sun-drenched soils of McLaren Vale and the cool, rolling hills of Gumeracha, Mediterranean grapes have found new ...
31/07/2025

In the sun-drenched soils of McLaren Vale and the cool, rolling hills of Gumeracha, Mediterranean grapes have found new ground - and a new voice.⁠
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This edition of our Winemaker Focus turns to Stephen Pannell - one of Australia’s most thoughtful, forward-facing producers. Under his two labels, S.C. Pannell and prōterō, he explores what happens when Mediterranean varieties meet South Australian terroir.⁠
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At S.C. Pannell, McLaren Vale’s coastal warmth and ancient geology echo the landscapes of the southern Mediterranean coast. Fiano, Nero d’Avola, Grenache - these aren’t just suited to the region, they thrive in it. The result is wines with balance, texture, and real Mediterranean soul - made not to imitate, but to respond - to their climate, their site and their table.⁠
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Further inland, at prōterō, the conversation shifts to elevation. Gumeracha’s cool days and long ripening season draw comparisons to the hills of Piemonte. Here, Nebbiolo takes centre stage. Five clones, planted in 1999, now yield wines of fine-boned structure and quiet power - a study in tannin, restraint, and site expression.⁠
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These are wines shaped by sun and soil, but also by philosophy. They ask questions. They evolve in the glass. And like their Mediterranean cousins, they shine brightest alongside food, friends, and slow afternoons.⁠
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Available by the glass, 375ml or bottle. Salute.⁠
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An Osteria Oggi staple - the Olasagasti Anchovy Soldiers.⁠⁠Uniform strips of freshly baked, lightly grilled bread, lined...
29/07/2025

An Osteria Oggi staple - the Olasagasti Anchovy Soldiers.⁠
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Uniform strips of freshly baked, lightly grilled bread, lined up like soldiers, true to their namesake.⁠
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Each topped with Olasagasti anchovy, piped buffalo curd, roasted capsicum, and fresh basil.⁠
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From our piatti piccoli menu: simple, balanced, and full of flavour.⁠
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The OG Negroni.⁠⁠Campari, Gin, Aromatic Vermouth, and a whisper of Blackberry.⁠⁠Perch up at the concrete bar and order ...
15/07/2025

The OG Negroni.⁠
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Campari, Gin, Aromatic Vermouth, and a whisper of Blackberry.⁠
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Perch up at the concrete bar and order yourself a pour at your next visit. ⁠
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Baked pasta (also known as "pasta al forno") is said to have originated in the villages of Northern Italy, where communa...
07/07/2025

Baked pasta (also known as "pasta al forno") is said to have originated in the villages of Northern Italy, where communal ovens brought neighbours together. Layers of tomato, eggplant and cheese, left to bubble and blister, became a kind of comfort in the cooler months.⁠
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Our oven baked reginette stays true to that spirit. Curled ribbons of pasta, roasted eggplant, fior di latte and a little chilli warmth, oven-baked until just right.⁠
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A winter classic. Best shared - or not.⁠
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La famiglia Oggi is growing!⁠⁠We're on the lookout for experienced Front of House professionals to join our team. Casual...
21/06/2025

La famiglia Oggi is growing!⁠
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We're on the lookout for experienced Front of House professionals to join our team. Casual roles are available (15–30 hours per week), with weekend availability essential.⁠
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If you’re as passionate about hospitality as we are - and have a love for Italian cuisine and the Oggi story - we’d love to hear from you.⁠
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Send your CV to [email protected] or apply via the careers page linked below.

https://www.osteriaoggi.com.au/careers
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As the Giro winds on, we find ourselves chasing not just regions, but colour. Rosato the hue of dusky summer skies. Whit...
20/06/2025

As the Giro winds on, we find ourselves chasing not just regions, but colour. Rosato the hue of dusky summer skies. Whites with volcanic minerality. Reds that speak of altitude, heritage, and time. And a little fizz, perché no?

This next chapter brings together winemakers who colour outside the lines - from the saline pink of Occhio di Sale to the lifted sparkle of Croci’s Campedello.

There’s texture, tension, and a little chaos (the good kind). Wines made slowly, with purpose. Wines that taste like where they’re from.

Pour by pour, we keep riding.

Available by the glass, 375ml or bottle.

Salute.

Wood Grilled Pt. Lincoln Squid, 'nduja, lemon.⁠⁠From sea, to flame, to plate. ⁠⁠
16/06/2025

Wood Grilled Pt. Lincoln Squid, 'nduja, lemon.⁠
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From sea, to flame, to plate. ⁠
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This Mother’s Day, gather the famiglia and join us at the Osteria for a celebration of food, wine, and the women who rai...
24/04/2025

This Mother’s Day, gather the famiglia and join us at the Osteria for a celebration of food, wine, and the women who raised us.⁠
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We'll be offering a thoughtfully curated set menu featuring a selection of Oggi favourites and seasonal staples. Make your reservation in advance through the link below:

www.sevenrooms.com/explore/osteriaoggi/reservations/create/search?date=2025-05-11
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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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