Osia Bar & Restaurant @ Resorts World Sentosa (RWS)

Osia Bar & Restaurant located at Resorts World Sentosa Singapore is no stranger to our dining scene. Fresh from winning two awards at the Epicurean Star Awards 2013, this Western casual dining restaurant has in fact been charming the hearts of many since its debut in 2010 where it was named ‘Best New Restaurant’ by CNNGo Best Eats.

Opened by renowned celebrity Australian chef Scott Webster whose reputation far precedes him, this Asian offshoot actually carries the same name as his original London restaurant which has since closed down. The name ‘Osia’- an amalgamation of ‘ocean’ and ‘Australia’ was carved out by Webster himself who bears sentimental feelings towards his home country.

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And just as the name of his restaurant suggests, the contemporary and Australian-inspired menu served here at Osia is all about the freshest seafood from the ocean and the seasonal best of what Australia and the Pacific regions have to offer.

The Osia team is currently led by Chef de Cuisine Douglas Tay who himself boasts of countless culinary medals despite barely hitting 30 years of age. Young, passionate and fresh, Tay’s food reflects that very same nature as he deftly creates contemporary dishes executed with precision and fervor.

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This January from Monday the 13th onwards, Osia rolls out a new menu which will be available right through to March. Here are some of the highlights which are definitely worth making a reservation for next week.

We start off with some beautiful homemade flatbreads that come in a different variety of flavours. I believe our table had garlic and cheese while the table next to us had a spiced and truffle one. Either way, the aroma is enough to bowl you over despite its simple outlook. And just to jazz things up a bit, the tube of Macadamia Ricotta, easily passed off as toothpaste, brings that bit of novelty to the table.

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Our first item was the Seafood Ice Experience $36. Presented as test tubes of various concoctions in a test tube holder, this was intriguing to say the least. Start from the left and work your way towards the right as the flavors intensify. The Coconut with Maine Lobster was the highlight for me while other noteworthy ones included the Sourz Apple with Salmon Trout and even the Lychee Martini with Oyster.

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The Hokkaido Scallop $40 was an elegant presentation of large sweet scallops on a bed of ultra smooth Cauliflower Cream and finished with Black Truffle Salsa and Seaweed Vinaigrette for an overall rustic look. This bags the ‘Prettiest dish of the day’ award.

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Another starter with exquisite plating, the Fjord Trout $32 had been delicately confit at precisely 42°C as its soft and moist nature was contrasted with chopped spiced cashews and bedazzled with cubes of Pineapple Vanilla Rum Jelly and dots of Cilantro Butter Gel to complete the vibe.

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I was honestly not expecting an emulsion when I first saw the tasting menu so when the Norwegian Prawn $25 arrived, it was a bit of a surprise. Nonetheless a pleasant one peppered with citrus notes and flakes of fennel and dill. Soothing and almost too easy to finish.

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The last seafood dish of the day was Razor Clam, Atlantic Halibut, Hokkaido Scallop $70. An excellent way of getting a taste of the freshest the sea has to offer. Decorated with Black Garlic Paste, Green Onion Purée, Potato Foam, Iberian Chorizo, and Artichoke Barigoule, the medley of colors enlivens the table immediately.

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Moving onto the Meats, the Pasture Fed Beef Short Rib $66 impressed all too easily with its succulence and chew factor. Chef Douglas believes in retaining the bite in his beef and does it successfully and all too effortlessly in this one. Complimenting those chunks were some pipings of Chestnut Porcini Mousseline which further intensified the flavors while the drizzle of Black Truffle Sauce pretty much sealed the deal for us. Must try!

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With the Short Ribs setting such high standards, there was little this Grain Fed Black Angus Beef Tenderloin $70 could do, especially when the bar had almost reached the sky. No doubt the steak itself was juicy and done just right. I just could not get those Short Ribs out of my mind. This one is bathed in Red Wine Sauce and rests on a smear of Creamed Sunchoke.

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The Milk Fed Lamb Short Loin and Breast $70 however held its own with flair as this could almost rival my beloved Short Ribs. Two parts of the lamb is served on a plate and you will soon find out which side of the fence you are on. Nonetheless with the sweetness of the Swede Carrot Purée and a dip of Tawny Port Jus, this just had to be another highlight of our meal.

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Dry ice adds some dramatic effect to the first of our Desserts- Pumpkin $20 which interestingly paired Lemon Mousse with Goat Cheese and Frozen Red Wine. I liked that it was a palate cleanser and how its clean finish made me feel hardly sinful even though I was having dessert.

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The Macadamia Soufflé $34 finished our memorable dining experience with a bang as its entrance was greeted with much excitement and squeals. And as much as we could, we made space in our tummies to finish this fluffy and gorgeous soufflé which rose tall and stood unapologetically. We could have easily had this on its own too but no, Chef Douglas sweetens it further with some Crunchy Praline, Banana Custard and Sour Cream Ice on the side. Heavenly and amazing.

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If you are keen to excite your palate and taste buds for the new year, then Osia’s restaurant should most certainly be at the top of your list. You will not be disappointed. Promise.

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Resorts World Sentosa
#02-140/141
26 Sentosa Gateway
Singapore 098139
Tel No.: 6577 6688
Website: http://www.rwsentosa.com

Opening hrs:
Lunch: 12pm – 3pm
Dinner: 6pm – 10.30pm
Closed on Wed

Singapore

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