影片
開飯介紹
別緻和休閒的組合使Osia的現代室內裝潢設有大面板的落地窗戶，自然的採光下，拋光的木地方和中央宴會廳。主廚們在開放式廚房內創作靈感佳餚以山毛櫸木爐灶為中心
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營業時間
星期一至二
12:00 - 15:00
18:00 - 22:30
星期三
全日休息
星期四至日
12:00 - 15:00
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
No it's not a typo in the header. I was just too lazy busy to do up a post on our second visit so yes, it's our third visit to the one Michelin starred Osia (you can read about our first visit here). Stone Hearth Flat Bread We started off with our favourite garlic butter flat bread but on this occasion, it was a wee bit under-cooked. Still good nonetheless, especially when paired with the mildly zesty tomato basil paste. Definitely worth the $11++ price tag. Foie Gras Perfectly crisp on the outside but less than quivery on the inside, presumably due to the tiny portion. What I did like about this dish was the pineapple textures served alongside; pineapple jam, mousse, puree providing varying textures and injecting a nice acidity and sweetness to counteract the richness of the foie gras. Can't say this was worth the $12++ top up though. Capellini with Mud Crab A right amount of zest in the tomato base coupled with al dente capellini and reasonably plentiful shreds of mud crab made for a simple yet well done dish. I also liked the copious amounts of pine nuts in the mix, which imbued this dish with a lovely nutty flavour. Bill Lunch (with complimentary tea/coffee) came up to almost $110 for the both of us. For the quality and quantity of food, I'm inclined to say that it's relatively overpriced. Our service staff, Melissa, was great but the manager seemed a little too stiff for my liking. And I hold my previous view that though respectably proficient, Osia unfortunately isn't really worthy of a Michelin star.Final Verdict:Ambience: 7.5/10Service: 7.5/10Food: 7/10 (8/10 for the bread)Value for money: 6/10Overall: 7/10Address: Festive Walk, Resorts World SentosaContact: 6577 6560Opening Hours:Thurs - TueLunch:12pm - 2.30pm(Last order at 2.15pm)Dinner:6pm - 10.30pm(Last order at 10pm)Closed every Wed, except Public Holidays.Website: http://www.osiarestaurant.com/home/osia-singapore OR http://www.rwsentosa.com/Homepage/Restaurants/CelebrityChefs/Osia
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See pictures @ http://thehungrybunnie.blogspot.sg/2015/06/osia.htmlOsia's modern Australian, seafood-centric menu was excellent. Fresh, clean flavours abound, and cooking styles were deliberately kept delicate. Perhaps it's the lack of a dining crowd during lunchtimes, but Osia's set lunch menu, at only $45 for a 3-course set ($35 for 2-courses), is probably one of the most value-for-money ever. A competitively priced set lunch in order to draw in the customers, I supposeService was excellent at Osia. I'd gotten terribly lost in the labryith of a carpark and was an angry mess by the time I arrived at the restaurant, but the waiter was so empathetic, so cheery, downright nice, that it wasn't long before I cooled down. And despite a couple of serious cock-ups (the restaurant's power tripped which caused the credit card facilities to fail, so after 20 minutes of trying to swipe our cards, we were then told that only cash was accepted, and there was this faint stench of the sewage that reeked through the restaurant towards the end of the lunch dining hour), service recovery was fantastic. Apologies were profuse and sincere, and reparation efforts were made to provide us a better dining experience by way of a discounted return visit.We had:1) Mixed Flatbread ($11), a chewy confection burnished half with Truffled Kalamata Olives and the other half with Macadamia Pesto.2) A starting option on the set lunch menu, the Black Angus Beef Tenderloin Carpaccio, dusted with dukkah spice and topped with creamy egg mayonnaise: scrumptious.3) Cardamom Citrus-Cured Yellowtail Amberjack: another starter, crisp and refreshing, complemented by the mild sweetness of fennel and the fruity bite of a thick orange-ginger foam.4) Pan-Fried Foie Gras (supplement $12): a stellar mainstay in their rotating stable of appetizers. The melty richness of the liver was balanced with a whipped light-as-air banana mash, Jamaican rum and Madagascar vanilla.5) Onto the mains, the Chicken Leg Confit: set atop a velvety garlic potato mash, slathered in a luscious red wine sauce, and contrasted with the subtle bitterness of charred radicchio.6) Braised Compressed Oxtail: fork-tender, and laden with ratatouille and blanketed in a caramelized onion puree and robust red wine sauce.7) For a lighter entree, the flaky Grilled Perch, stewed with boiled potato and fennel in a tomato fish broth, was flavourful and exquisite. This was served in an earthernware and then ladled onto a bowl for consumption.8) For dessert, there was just the one option of a sublime Valrhona Hot Chocolate Soup with black pepper-spiked vanilla ice-cream and sesame crisp. Great textures and wonderfully balanced
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OSIA Bar and Restaurant is a fine dining establishment owned and marketed by Ottscott Pte Ltd. A partnership between distinguish and award winnings Chef Scott Webster, who made his name in Australia and his long time friend Chef Otto Weibel, the Swiss Chef previous executive Chef from Swissotel the Stamford and Fairmont Singapore.OSIA offer a fine dining experience, that combines innovative and freshest ingredients, which can be enjoy individually or shared between the diners. Located in RWS, this award winning restaurant not only catered to for the resorts guests, it is also open to public. Helmed by Chef Douglas Tay, winner of several gold medals at Culinary Olympics 2008 and Western Australia Oceanafest 2009; you can look forward to some culinary excellence.We gathered here to celebrate a friend's birthday party so I need to limit my bloggers probing. We started with the signature Stone Hearth Flatbread ($11). Ours was a combination of Truffled Kalamata Olive and sour cream. The flatbreat has a distinct crispiness on the crust, with a a moist, fluffy yet resilient texture in the middle. The pistachio cream cheese dip provide a excellent complement to bread compare to the normal just butter.Next come the fresh oyster, served on salt cast ring. I like eat my oyster as close to nature as possible, with a small squeeze of lemon. It is fresh and succulent, you can actually taste the ocean in your mouth.For mains, I had Byron Bay Berkshire Pork Rack 300 gram ($55). The plating of the dish is quite unique, served on a wooden platform layered with oba leaf. The pork rack looks like a pork chop with the bone in it. The cuts are thick, cooked just right with slight pinkish in the middle but absent of blood. It is well seasoned, tasty, tender and succulent, I almost did not touch the fresh hollandaise sauce. The homemade chutneys, seasoned vegetables and pickles are creamy but under-seasoned. Overall, it can be considered a good main dish, but somehow it's kind of missing the WOW factor.The tables shared the desserts of OSIA Macadamia Soufflé ($32). Since the soufflé intended for 2 persons, the size is quite tall when it rises. It is light, moist, has the right sweetness to it but the taste of the egg is quite strong. The praline provide a crunchy texture to the overall dish and the ice cream is there for contrasting experience of hot and cold.The décor of OSIA is modern and elegant. The open concept kitchen is one of the main feature here. You can see the chef at work no matter where you are seating. Service are excellent, setting the benchmark for fine dining standards. Kudos to the service team.Overall, OSIA provides you with a very good fine dining experience. Starting from the freshest ingredients, modern yet classic cooking technique and exceptionally good service. Cheers!!For the complete Chubby Botak Koala review, click here:http://www.chubbybotakkoala.com/2015/01/osia-rws.html
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This 3 course set lunch was really expensive but after I have tasted it, I feel it worth the price and really don't mind to spend this much again for a special occasion in future here as the food served here are with quality, service is very polite and warm, and also with this really nice deco restaurant with posh furnishings.For the price of $45 per 3 course set meal, these 3 items are what I have chosen. Carrot orange ginger soup as a very special mixture of orange juice, carrots and ginger all mixed together to form this sweet, yet little spicy, and slightly sour taste. Very special but yet deliciuos! Pork cheek, the main course, looks beautiful and taste great! The braised pork belly taste like the 'bak kwa' fragrant and the mashed potato is smooth and buttery flavour. Sweet dark sauce blend ini really well in this dish. As for the dessert, hot chocolate soup with which is the molten chocolate cake, is very moist, and filled with the dark chocolate goodness. The peppery vanilla ice cream is simple cool and refreshing with that slight spicyness in it, cool!
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Located in Resorts World Sentosa, the restaurant is opened by celebrity-chef-and-restaurateur Scott Webster. It offers Modern Australian cuisine which is consists of healthy, light seasonal dishes featuring the freshest ingredients from Australia as well as the Pacific Rim and Asia Pacific regions. The restaurant is decorated in a simple modern and chic way, with large panel windows allowing natural daylight. The open-kitchen concept restaurant allows diners to have the pleasure of watching the chefs in cooking action.Tonight we are enjoying the Restaurant Week Dinner Menu. Although we early for our reservation, we are showed to a table by the window without much fuss. AppetizerNorwegian Prawn ($25/ A La Crate)Emulsion, Citrus, Fennel, DillThe dish smells great when been served. Reminding me of prawn mee soup with its prawn soup smell. But the taste does not match with the smell. It tastes much lighter than expected. Quite unique with the pieces of sweet orange and bitter grape fruit in the dish.Main CourseBeef Hanger Steak ($70 for A La Crate using Grainge Black Angus Beef Tenderloin)Creamed Sunchoke, Basil Cepe, Acquerello Rice 'Tomato Parmesan', Red Wine SauceOrder to cook medium, the beef is very tender and barely any beefy taste. The creamed sunchoke (also known as Jerusalem artichokes) looks like mashed potato, but it has very smooth and melt in the mouth texture, ending with a sweet aftertaste. Looking like a dish of chopped avocado is the Basil Cepe. The chopped mushroom tastes quite juicy but there is barely any taste of basil besides the greenish color. The red wine sauce is very thick with a sweet aftertaste.Sea Perch ($50/ A La Crate)Sesame Ratte Potato, Pea Tendrils, Soy Milk Curd, Shiromiso GlazeThe juicy fresh fish with crispy edge, which is served with stir fried dou miao and miso base sauce, is full of Japanese and Chinese cooking style flavours. DessertValrhona Hot Chocolate Soup ($22/ A La Carte)Black Peppered Ice Cream, Sesame CrispThis sensational dessert was created by Chef Scott since his days in London and is considered one of the restaurant's signature dishes. The hot, luscious molten Valrhona chocolate, coupled with the cold black pepper vanilla ice cream offers a very unique experience. The chocolate is very thick and smooth, while the ice cream tastes peppery and sweet at the same time, offering a rather complex flavouring. The sesame crisp has a bit of gingery taste. The service by the staff is great too, as I have warned kindly by the staff to take care in handling the hot bowl.We are served a choice of Coffee or Tea with the dessert. The coffee smells quite good and thick.The 3 course dinner costs $55++ per person during restaurant week as the restaurant has awarded a dining star. It is $20 more than the usual $35++ but I feel it is well worth meal with unique and delicious food I has tasted. Overall it is a great memorable meal. But I would prefer more lights in the restaurant, as tables away from the kitchen are a bit dark.
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