Australian Black Truffle Specials at Osia (While Stocks Last!)

Seasons come and go, but boy are we thankful that gourmet truffles are back in season. This also means that we are finally able to bring back three exquisite dishes to Osia Steak and Seafood Grill, intricately prepared using rare Australian black truffles freshly harvested from renowned truffle farms in Manjimup, Western Australia. But tarry not; this will be available for a limited period from 30 July to 19 August 2018 only, while stocks last.

1. Mushroom & Black Truffle Soup

Mushroom & Black Truffle Emulsion
Made of mushroom (button and porcini mushrooms) and black truffle emulsion sprinkled with ‘humid soil’ and chives, this soup is cooked to a silky smooth texture that is rich but not overwhelmingly creamy. The secret? While most restaurants load on the cream to make the soup thicker, Chef Douglas insists on using more stock than cream to bring out a flavour so intense that some might even describe it as a ‘mushroom essence’.

And no, it doesn’t come with actual soil. ‘Humid soil’ is a solid sauce created by Chef Douglas, inspired by his army days of digging trenches where damp soil exuded a strong organic, earthy aroma similar to that of the truffle. Button, black trumpet and cepes mushrooms are cooked into a demi-glace and reduced into a powdery form before it is sprinkled onto the soup, thus adding a tinge of forest scent and umami.

Price: S$32

 

2. Steamed Green Asparagus

Steamed Green Asparagus
This is a classic French dish of steamed green asparagus with egg, bacon beurre blanc (which literally translates to ‘white butter’) and black truffle. The egg is cooked for a whole hour at a precise 62°C to ensure that the yolk is still runny when cut into. Think the perfect eggs benedict, but French. While this dish is traditionally topped off with Hollandaise sauce, bacon beurre blanc is used at Osia to give it a more savoury-butter top note.

Price: S$52

 

3. Cold Capellini

Cold Capellini
Coated with smoked egg cream and topped with jamón ibérico , keta roe and black truffle, Chef Douglas notes that the cold Capellini pasta brings out the full flavour of the truffle more than hot pasta would.

The addictive smoked egg cream is light in texture but certainly does not lack a robust savoury flavour thanks to the additional flavours extracted from smoked salmon in a liquid form. You can taste the individual ingredients of truffle, egg, cured ham and cream, yet they all come together seamlessly.

Price: S$56

Make your reservations today, while stocks last!

The above Australian black truffle specials at Osia Steak and Seafood Grill are available in limited quantity from 30 July to 19 August 2018 only. Make your reservations early to avoid disappointment.

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