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Osia Part II - Our 3rd Visit
2017-02-16 466 瀏覽
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 outs
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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).

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 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.

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 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.

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 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.

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 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: 7.5/10

Service: 7.5/10

Food: 7/10 (8/10 for the bread)

Value for money: 6/10

Overall: 7/10

Address: Festive Walk, Resorts World Sentosa

Contact: 6577 6560

Opening Hours:

Thurs - Tue

Lunch:

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
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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http://www.timelessfacade.com/2017/02/os...
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Great modern Aussie fare
2016-03-15 199 瀏覽
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
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See pictures @ http://thehungrybunnie.blogspot.sg/2015/06/osia.html

Osia'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 suppose
Service 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
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Modern Fine Dining in RWS
2015-01-12 159 瀏覽
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, th
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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.
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 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.
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 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.
Stone Hearth Flatbread
$11
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Sour Cream Flat Bread with Pistachio Cheese Cream
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 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.
Fresh Oysters
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 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.
Byron Bay Berkshire Pork Rack
$55
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 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.
Macadamia Soufflé
$32
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 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.
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 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
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Stone Hearth Flatbread
$ 11
Fresh Oysters
Sour Cream Flat Bread with Pistachio Cheese Cream
Byron Bay Berkshire Pork Rack
$ 55
Macadamia Soufflé
$ 32
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Osia Set Lunch
2014-03-30 130 瀏覽
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 a
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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!
Carrot Orange Ginger Soup
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Carrot Orange Ginger Soup
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Restaurant Week Dinner
2014-03-17 111 瀏覽
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
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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.
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 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.

Appetizer
Norwegian Prawn
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 Norwegian Prawn ($25/ A La Crate)
Emulsion, Citrus, Fennel, Dill
The 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 Course
Beef Hanger Steak
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 Beef Hanger Steak ($70 for A La Crate using Grainge Black Angus Beef Tenderloin)
Creamed Sunchoke, Basil Cepe, Acquerello Rice 'Tomato Parmesan', Red Wine Sauce
Order 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
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 Sea Perch ($50/ A La Crate)
Sesame Ratte Potato, Pea Tendrils, Soy Milk Curd, Shiromiso Glaze
The 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.

Dessert
Valrhona Hot Chocolate Soup
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 Valrhona Hot Chocolate Soup ($22/ A La Carte)
Black Peppered Ice Cream, Sesame Crisp
This 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.
Coffee
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 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.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Valrhona Hot Chocolate Soup
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Brunch with free flow side dishes
2013-12-30 48 瀏覽
Had brunch at Osia as birthday treat from my brother this year. Their brunch is slightly different from usual, it allows you to choose main while enjoying free flow side dishes and desserts. However, the oysters are only limited to 3 per person. The side dished includes salads, soup and many others. They were all very delicious and the portion was just nice however the serving time was quite slow and sometimes they may run out of it before you get a second serving. They serve a dessert platter t
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 Had brunch at Osia as birthday treat from my brother this year. Their brunch is slightly different from usual, it allows you to choose main while enjoying free flow side dishes and desserts. However, the oysters are only limited to 3 per person. The side dished includes salads, soup and many others. They were all very delicious and the portion was just nice however the serving time was quite slow and sometimes they may run out of it before you get a second serving. They serve a dessert platter to let you try one of each.

The macademia soufflé is to die for!!! Must try if you ever drop by Osia.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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A harmony of the West and East
2013-10-06 29 瀏覽
for photos and more reviews, visit http://thelittlemomentsofmylife.blogspot.comThere is a hush when you step into Osia. The hustle and bustle from the FestiveWalk outside subsides into an oasis of serenity in the restaurant, where time seems to slow down, beckoning you into a relaxing, deliciously paced meal. Settle down in one of the cozy window seats for some privacy; or if you’re feeling bold, take a seat in front of the interactive open kitchen to witness some live culinary action. The start
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for photos and more reviews, visit http://thelittlemomentsofmylife.blogspot.com
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 There is a hush when you step into Osia. The hustle and bustle from the FestiveWalk outside subsides into an oasis of serenity in the restaurant, where time seems to slow down, beckoning you into a relaxing, deliciously paced meal. Settle down in one of the cozy window seats for some privacy; or if you’re feeling bold, take a seat in front of the interactive open kitchen to witness some live culinary action.
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 The starters took up an entire page on the menu, making it a mind-boggling, but happy problem for us in deciding what to order. A twist on the traditional bread basket, we began with a plate of the Stone Hearth flat bread in two flavours: macadamia pesto and truffled Kalamanta olive. The handmade bread is fluffy and pillow soft, and it comes with a serving of homemade sauce on the side, which changes on a daily basis. On our visit, we had the macadamia ricotta sauce that came in a tube – kudos for the unique presentation! The sauce brought out the essence of the bread beautifully, especially that of the macadamia pesto bread, which was creamy and studded with macadamia nuts. The other option fared well too, with each bite releasing the aroma of the olives within.
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 Highly recommended was the seafood ice experience, and who could resist it? A sensational paring of seafood and frozen cocktails to produce a wonderful combination of complementary tastes that tantalizes your taste buds. It comes in a set of six “test-tubes”, each containing a distinctive concoction that excites you and builds your anticipation for the next. Carrot ‘Pokka’ ice with lobster, Calamansi mojito ice with diver scallop, Quandong orange Campari ice with amaebi shrimp, Pineapple coconut ice with southern blue fin tuna, Sourz apple ice with Tasmanian salmon trout and Lychee martini with oyster. Each tube encases a piece of seafood that holds a whiff of the ocean’s freshness, atop a bed of iced cocktail that refreshes your palate for the meal ahead.

For the mains, try the Red Sea Bream. A slab of plump fish with skin seared to a crisp, it is served with lemongrass cous cous and curried cockles that are mouth-wateringly fragrant.
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 No matter how full you are, you have to try the dessert! We could not stop enthusing about how absolutely perfect it was! The Valrhona hot chocolate soup was simply the best way to end the meal. Luxuriously dark, rich, molten chocolate that begs you to lick the bowl clean, paired with a stimulating black peppered ice cream to balance the sweetness of the chocolate, this dessert is a legend in the making.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Fresh Seafood
2013-07-13 35 瀏覽
Osia has such an innovative a la carte menu that combines Asian influences and western culinary techniques and present them in a fine delighted way. I love the open-kitchen concept as it's such a pleasure to watch the chefs cooking professionally. Seafood Ice Experience ($36) is an eye-opening experience! Each shot contains fresh seafood that married with flavoured shaved ice! Calamansi Mojito Ice with dried scallop, Apple celery ice with salmon trout, pineapple coconut ice with Southern blue fi
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Osia has such an innovative a la carte menu that combines Asian influences and western culinary techniques and present them in a fine delighted way. I love the open-kitchen concept as it's such a pleasure to watch the chefs cooking professionally.
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 Seafood Ice Experience ($36) is an eye-opening experience! Each shot contains fresh seafood that married with flavoured shaved ice! Calamansi Mojito Ice with dried scallop, Apple celery ice with salmon trout, pineapple coconut ice with Southern blue fin tuna, mango passionfruit ice with lobster, lychee martini ice with oyster, sour plum vodka ice with sweet prawn! Each and every single one will give you a big surprise! A must try for sure!
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 For main course, I had the Hokkaido Scallop, Wild King Prawn, Cod ($68). All components are cooked just nicely, maintaining the freshness so well. The dish is completed with potato espuma and chips, finally drizzled with the delicious verjus sauce! Awesome!
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 Dessert wise, the Valrhona Hot Chocolate Soup ($22) is heavanly good! The melted dark chocolate pudding is paired with black peppered ice cream and sesame crisp! Sinful yet satisfying!
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-06-17
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$150 (晚餐)
推介美食
  • Seafood Ice
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set lunch
2011-12-28 48 瀏覽
Decided to give the set lunch menu a miss when we were there and went for some of their signature dishes. The bread was served in a flat "hot plate" similar to those that is used to place pizzas into the stone ovens. We could choose 2 flavours for the bread and went with the olive and macadamia. Apart from the usual butter and olive oil, there was a tube of in-house dipping for the bread. It had a tomato base and some other ingredient which I could not exactly make out, but went very well wi
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Decided to give the set lunch menu a miss when we were there and went for some of their signature dishes. The bread was served in a flat "hot plate" similar to those that is used to place pizzas into the stone ovens. We could choose 2 flavours for the bread and went with the olive and macadamia. Apart from the usual butter and olive oil, there was a tube of in-house dipping for the bread. It had a tomato base and some other ingredient which I could not exactly make out, but went very well with the hot piping bread.

Also tried their signature what I call the "test-tube seafood platter", which was advised to be consumed in a certain order from light to heavy tasting so that our taste buds could savour the combination of the starter as a whole. I must say the taste for each "test-tube" was very well thought and each seafood (be it salmon, scallops, or oyster) combined with each different ice-blended fruit mix to perfection. At the end of the sampler, the strongest taste one (the oyster) would let you sit back and savour the taste of the entire dish. Kudos to the chef.

For the main course, we ordered the chicken breast and the grilled fish. As expected, the chicken breast was perfectly done, and when consumed with the accompanied sauce and veg, introduced an entirely new flavour that was very well planned. Even my hubby who doesnt take breast meat praised it. The grilled sol was also perfectly done, and the pumpkin complimented and brought the fish taste to a whole new level. Simply marvellous.

Dessert, a must try is the ice cream (with pepper) and the molten chocolate 'cake', with the hot molten chocolate mixed with the cold pepper ice cream in your mouth, another taste 'explosion' that cannot be described well with words. Lastly, the pana cotta, although not as outstanding as the ice cream and chocolate, was also nicely done, presented elegantly in a cocktail glass with the strawberry sauce revealed with each scoop. Will definitely go back to try their other dishes, and looking forward to it.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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1
Osia
2011-10-31 37 瀏覽
They have a very good set lunch, which s also available on weekends - $28 for 2 courses, and $38 for 3 courses. You can choose between 4 choices for the starter and main, but dessert is fixed.We read good reviews about their flatbread, so decided to order one to shared.We were drawn to two of the flatbread flavours – rosemary and black olive, and roasted garlic and butter and when we told the waiter about our dilemma, he said we could order it half and half. Perfect!The flatbread comes with a di
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They have a very good set lunch, which s also available on weekends - $28 for 2 courses, and $38 for 3 courses. You can choose between 4 choices for the starter and main, but dessert is fixed.
We read good reviews about their flatbread, so decided to order one to shared
.We were drawn to two of the flatbread flavours – rosemary and black olive, and roasted garlic and butter and when we told the waiter about our dilemma, he said we could order it half and half. Perfect!
The flatbread comes with a dip, conveniently packaged in a tube,
perfectly balanced, not too sweet nor too tart. The bread was very good, and coupled with the excellent dip, the meal was off to a very good start. If I had to choose, I’d say the rosemary and olive flatbread was just that much better.
The hot Valrhona chocolate soup with black pepper ice cream-This sounded a bit strange, but actually the pepper was very subtle. The chocolate soup was actually more like a lava cake baked into the ramekin, and while it was too chocolate-y for me, it went well with the ice cream.
Overall Awesome service from our waiter. And the lunch set is an amazing deal
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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1
osia
2011-10-11 49 瀏覽
I went dinner with my friend therethey have nice ambience but price abit expensive Ordered their flat bread with extra virgin olive oil,was very nice & specialas the Garbanzo sauce come in a toothpaste paste formis actually not too spicy,their extra virgin olive oil really adds depth to this dish.Also tried their oyster,super yummy & fresh overall i rate 8/10
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I went dinner with my friend there
they have nice ambience but price abit expensive
Ordered their flat bread with extra virgin olive oil,was very nice & special
as the Garbanzo sauce come in a toothpaste paste form
is actually not too spicy,their extra virgin olive oil really adds depth to this dish.
Also tried their oyster,super yummy & fresh
overall i rate 8/10
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31
Off to Osia!
2010-10-06 64 瀏覽
The Seafood Ice Experience ($28++) arrived in a quirky presentation: a rack of 6 laboratory test tubes filled with all kinds of innovative seafoody goodness. I was told to start from left to right (or right to left, in the case of the pic below)ineapple lemograss ice, Blue fin tuna;Quandong orange ice, Amaebi shrimp;Calamansi ‘mojito’ ice, Sea scallop;Lychee martini ice, Oyster;Watermelon lillipilli ice, Lobster; andApple celery ice, Tasmanian salmon.I like the calamansi + sea scallop combi the
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The Seafood Ice Experience ($28++) arrived in a quirky presentation: a rack of 6 laboratory test tubes filled with all kinds of innovative seafoody goodness. I was told to start from left to right (or right to left, in the case of the pic below):

Pineapple lemograss ice, Blue fin tuna;

Quandong orange ice, Amaebi shrimp;

Calamansi ‘mojito’ ice, Sea scallop;

Lychee martini ice, Oyster;

Watermelon lillipilli ice, Lobster; and

Apple celery ice, Tasmanian salmon.

I like the calamansi + sea scallop combi the best cuz that’s so tangy and refreshing, followed closely by the pairing of Quandong (a unique native Australian fruit) + shrimp. Gimmicky, no doubt, but in a good way.

Not unlike the miso cod from Ember and Saint Pierre, the broiled shiromiso Chilean Sea Bass ($36++) was gorgeously tender and smooth. Love the soy bean curd, sesame crusted Ratte potato and edamame beans on the side too!

Almost all the reviews I’ve read raved and raved about the Valrhona Hot Chocolate Soup ($20++), about how it takes superhuman willpower to not gulp the whole bowl down, about how orgasmic it is etc etc. BUT it’s such a disappointment! It’s just high quality molten chocolate, that’s all. I don’t get what the fuss is all about =( The black peppered ice cream and sesame crisp were decently average too.
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