Using ingredients sourced from around the world, Chef Douglas Tay has refreshed Osia’s menu with a slew of new a la carte dishes to usher in the new year.
13 media friends – including Averlynn Lim from The Smart Local, Peter Chong of Shiokhochiak and Melissa from Melicacy – were invited to a 12-course degustation tasting session to try out the new dishes. Here are some excerpts of their take on Osia’s new dishes. This menu is available till March 2014.
Fancy some starters to share with your table mates?
Seafood Ice Experience $36
Watermelon Raspberry Vinegar, Amaebi
Calamansi Mojito, Hokkaido Scallop
Sourz Apple, Salmon Trout
Coconut, Maine Lobster
Pineapple Rum, Tuna
Lychee Martini, Oyster
“I found all the appetiser ices to be very good, but was particularly impressed with the coconut from the Maine lobster to be the most outstanding of the flight. Very strong, beautiful coconut flavours and aroma, complemented nicely with the sweet, firm bite of the lobster meat.” – Peter Chong of Shiokhochiak.
Fjord Trout $32
“The 42°C confit of Fjord Trout is embellished with trinkets of pineapple vanilla rum jelly, spiced cashew nut and cilantro butter gel. It is as sophisticated in the taste and texture department as it is presented with elegance.” – Melissa of Melicacy.
Hokkaido Scallop $40
“And when I was asked which dish was my favourite, I replied with no hesitation “The Scallops!”. Well, you can actually give me any kind of scallops and I will inhale them. However, it’s still an undeniable fact that this dish was really fresh and definitely a treat to my tastebuds. I loved the play on flavours as cauliflower cream meets scallop meets black truffle salsa.” – Averlynn Lim of The Smart Local
Let’s move on to the mains, meat lovers will be in for a great time.
Milk Fed Lamb Short Loin and Breast $70
“This was one of my favourites out of the 12 courses served and I couldn’t resist leaving the plate spotless. It was an innovative play of textures and flavours. The smoothness of the carrot puree alongside the relatively drier breast meat and how the Port Jus cuts through the creaminess of the spelt and fattier loin meat to prevent any sense of cloyingness. Simply put, not jelat at all.” – Averlynn Lim of The Smart Local
Pasture Fed Beef Short Rib $66
“Having dined at Osia a few times, I conclude Chef Douglas Tay at Osia is exceptionally dextrous in the beef department. He is able to execute a lean cut of beef to such easily disintegrated, tender perfection without losing the satisfying beefy texture.
The new menu brings a new interpretation of his favourite cut of beef. Sous vide at 85°C for 12 hours, the fork-tender Pasture Fed Beef Short Rib is topped with an earthy-nutty chestnut porcini mousseline, and accompanied by black truffle sauce, pulverised cider vinegar, and compressed green apple.” – Melissa of Melicacy
Grainage Black Angus Beef Tenderloin $70
“Again sous vide, then seared before serving on a bed of creamed sunchoke, basil cepe, Aquerello rice, tomato parmesan and a red wine sauce in the small glass by the side. The tenderloin was supremely tender. The cut selected showed the characteristic tenderness, and less flavour than a tougher cut. The rice provided a textural change to the smoothness of the paste and the beef, with a nice crunch.” – Peter Chong of Shiokhochiak
Let’s end off the meal on a sweet note.
Macadamia Souffle for two $34
“Beautiful soufflé. Superb! With a chunky praline, banana custard and sour ice cream on the side. One of the better soufflés I have eaten for a long time…” – Peter Chong of Shiokhochiak
Osia’s operating hours:
Lunch: 12pm – 3pm (Thu – Tue)
Dinner: 6pm – 10.30pm (Thu – Tue)
Closed on Wednesdays
Call +65 6577 6688 or email email@example.com to book your seats now.
Or visit http://www.rwsentosa.com/language/en-US/Homepage/Restaurants/OSIA for more information
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