Since its opening at Resorts World Sentosa less than two years ago, Osia — a fine-dining restaurant that serves contemporary Australian cuisine — has garnered rave reviews from critics and guests alike. Their menu features fresh Australian produce with an emphasis on crisp, natural flavors.
Recently, Osia was named Best Dining Experience at the Singapore Experience Awards 2011, organized by Singapore Tourism Board. To celebrate this win as well as other awards that Osia has received over the past year, new creations have been added to the menu. At a recent media lunch, I sampled some of their signature dishes as well as a couple of new additions.
Fellow foodies who have dined here have raved about Osia’s stonehearth flatbread, so I was really looking forward to trying it out for myself. They’re right, it’s truly fabulous!
Freshly baked upon order, the flatbreads are baked in a specially constructed stone hearth oven (with live flames). The bread was delightfully crisp on the exterior, but gorgeously airy and chewy on the inside. You can choose from a variety of toppings — our loaf was a half-and-half of macadamia pesto and truffled kalamata olive. Both were equally scrumptious!
The flatbread is served with butter, extra virgin olive oil, and one of Osia’s signature “toothpaste” tube dips. Gimmicky? Nay! This is indeed a nifty way of controlling the amount of dip you want and where you want it!
They make their own dips in batches and rotate the flavors one at a time. The one we got that day was “smoked eggplant”. Actually, the flatbread on its own is so tasty that I nearly forgot to eat it with the dip!
If you watch Top Chef, you’ll know that ceviche is the “in” thing in the culinary world right now. Actually, this appetizer has long been popular in South America where it originated from.
Traditionally, ceviche is raw fish marinated in citrus juices. The acid “cooks” the fish without heat. Variations involving other seafood like prawn or scallop can also be found.
Osia has a lovely selection of ceviche, one of which is Petuna Ocean Trout. Specially bred in Tasmania, this species is a cross between the rainbow trout and the Canadian steelhead trout.
Lightly cured in sea salt, the salt was barely discernible. Instead, it masked the rawness of the fish, imparted a subtle brininess, and brought out the natural sweetness of the trout.
The sweet and piquant honey-pineapple salsa was an excellent dressing for the silky, fatty flesh of the trout.
Another signature dish — the Seafood Ice Experience — features 6 shooters of flavored crushed ice topped with seafood. Besides being a great palate cleanser, it’s also very fun to eat. It’s like slushies for adults!
- Lychee Martini Ice, Oyster
- Sourz Apple Ice, Tasmanian Salmon Trout
- Pineapple Coconut Ice, Southern Blue Fin Tuna
- Quandong Orange Campari Ice, Amaebi Shrimp
- Calamansi Mojito Ice, Diver Scallop
- Carrot “Pokka” Ice, Lobster
My favorite was number 4, made with the native Australian quandong fruit. Tangy, sweet, with hints of bitterness — it had a most intriguing flavor profile, and went very nicely with the sweet amaebi shrimp.
And here’s the main course — one that sent us to heaven for the duration it took for us to polish off this dish! Braised in sous-vide for 8 hours and seared just before serving, the beef short rib was unbelievably moist, tender, flavorful, and — for lack of a better term — divinely melt-in-the-mouth. We didn’t even need a knife to cut the meat!
Accompanying the star of the dish were interesting sidekicks like creamy rutabaga (Swedish turnip) hash, horseradish creme fraiche, and a truffled pecorino macaroon.
Inspired by the dessert macaron, this macaroon is distinctly different. Flavored with Pecorino cheese, the crunchy macaroon shells are lightly milky, sweet and salty all at once. The two shells are sandwiched with a filling of truffled whipped cream.
A nutty-licious macadamia nut tart, accompanied by tomato pineapple sorbet, figs, and raspberry crumble, provided the sweet ending to a most impressive meal.
We also enjoyed immensely their house ginger beer — a refreshing blend of lemongrass, ginger and honey. It’s just the thing to quench one’s thirst on a hot, sunny day!
Here’s the man behind Osia — celebrated Australian chef Scott Webster — who had flown into town to talk to us about the inspiration behind his dishes. Chef de Cuisine Douglas Tay also gave us informative insight into the cooking process and ingredients used for the dishes we had that day.
Here are some shots of the restaurant interior.
The dining area has a modern, classy, but relaxed ambience.
There’s also a bar section, which stocks a selection of premium New World and Old World wines from Australia in addition to international wines, champagnes, liquers, and cocktails.
Many thanks to Osia and Resorts World Sentosa for the kind invitation and hospitality.
8 Sentosa Gateway, Level 2
Crockfords Tower (FestiveWalk)
Tel: +65 6577 8899
Sun to Wed: 12 – 3pm, 6pm – 10pm
Thu – Sat: 12 – 3pm, 6pm – 10.30pm