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

A small homage to spaghetti.Freshly extruded each morning, gathered into nests, and waiting for the sauce it was designe...
10/06/2026

A small homage to spaghetti.

Freshly extruded each morning, gathered into nests, and waiting for the sauce it was designed to sit by side with. It is pasta at its most recognisable, and at Oggi, it finds its way through carbonara, smoked passata, and the familiar pleasure of a very good twirled forkful.

Make your next booking through the link in bio.

Every now and then, agnolotti appears at Oggi.A pasta shape with roots in Piedmont, traditionally made to hold whatever ...
05/06/2026

Every now and then, agnolotti appears at Oggi.

A pasta shape with roots in Piedmont, traditionally made to hold whatever the kitchen had close at hand. Ours changes with the seasons, the produce, and the mood of the day.

Make your reservation now through the link in bio.

Public holidays are made for pasta and wine. We’re open as normal across the June Long Weekend, serving our regular trad...
02/06/2026

Public holidays are made for pasta and wine. We’re open as normal across the June Long Weekend, serving our regular trading hours from lunch through dinner.

Book ahead and make a weekend of it.

Steak has always had a place at the Italian table, where a good cut of beef is treated with restraint, respect and a pro...
28/05/2026

Steak has always had a place at the Italian table, where a good cut of beef is treated with restraint, respect and a proper amount of flame.

Our grass-fed sirloin pays its respects in the Oggi way: wood grilled, served with black garlic butter and finished with red wine jus.

A very good time, in a very Oggi way. Book your next visit through our website or the link in bio.

Campanelle means “little bells”, a pasta shape made to catch what surrounds it.Here at Oggi, it carries smoked eel, peas...
26/05/2026

Campanelle means “little bells”, a pasta shape made to catch what surrounds it.

Here at Oggi, it carries smoked eel, peas, chilli, lemon and chervil: rich, sweet, sharp and fresh all in the same bite and proof that pasta doesn’t need to be heavy to leave a mark.

Book your next visit through the link in bio, and we’ll see you at the osteria.

Pappardelle has always belonged to the world of slow-cooked ragù, its wide ribbons made to catch sauce with a little mor...
22/05/2026

Pappardelle has always belonged to the world of slow-cooked ragù, its wide ribbons made to catch sauce with a little more depth and patience.

In Tuscany, where the pasta is often traced back to, it has long been paired with richer game and meat sauces built for cooler days and generous tables.

Our rye pappardelle carries that same spirit. Rolled and cut daily in-house, then folded through duck and porcini ragù, a longstanding sauce in the Oggi kitchen and one of those dishes that has quietly become part of our DNA.

Book your next table at the osteria via the link in bio, or by visiting our website.

Pompelmo Paradiso: a tangy grapefruit highball built for the last of the warm afternoons and the first bite on cooler ni...
20/05/2026

Pompelmo Paradiso: a tangy grapefruit highball built for the last of the warm afternoons and the first bite on cooler nights.

Walk in, perch up at the bar and enjoy at your next visit.

The anchovy soldier has become something of an Oggi rite of passage.Olasagasti anchovy, whipped ricotta and capsicum, ba...
15/05/2026

The anchovy soldier has become something of an Oggi rite of passage.

Olasagasti anchovy, whipped ricotta and capsicum, basil and Espelette pepper, built into one perfect bite (or two).

It might not officially be the first anchovy soldier in the city, but for a lot of people, it’s the one they remember as their first.

Pasta sits at the heart of Oggi. It is the thing people come back for, the thing the kitchen returns to every day, and a...
14/05/2026

Pasta sits at the heart of Oggi.

It is the thing people come back for, the thing the kitchen returns to every day, and a ritual we know by heart. Rolled, filled, folded and finished by hand, our agnolotti is part technique, part love story.

A daily art form, made one piece at a time - book a table now via the link in our bio or by visiting our website.

There’s something very Italian about semifreddo. Not quite ice cream, not quite mousse, but somewhere in between.This on...
30/04/2026

There’s something very Italian about semifreddo. Not quite ice cream, not quite mousse, but somewhere in between.

This one is rhubarb and pistachio. It’s tart, nutty, creamy, and just sweet enough to finish the night properly.

Book now via our website or the link in bio.

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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