OSIA Bar & Restaurant

Things are heating up at Resorts World Sentosa! First there’s the reintroduction of the weekend lunches at Joel Robuchon restaurants. Then this weekend, Celebrity Chef Andrew Turner of Hotel Café Royal in London is presenting his specially created dishes (13 to 16 May) alongside resident Chef Scott Webster.
We started our set dinner with some Stone Hearth Flat Bread served with extra virgin olive oil, butter and dip. Truffled Kalamata Olive and Macadamia Pesto are the hot favorites here and i enjoyed the fluffy hot bread when it was first served.
Osia’s Char Grilled Fremantle Octopus with cucumber apple slaw and green chili jam failed to impress with its rubbery texture.
Osia won me back with their Pan fried Foie Gras by with textures of banana (in espuma and caramelized form), Madagascar vanilla and Jamaican rum. It’s a first having bananas paired with foie gras and it was surprisingly a good match due to the savory and salty caramelized bananas.
The signature Osia dish is the Perch with sesame ratte potato, pea tendril, soy milk curd and a shiromiso glaze. Light tasting dish with a little sweetness from the miso.

We came here for a small celebration. Both ordered the set menu, one with 4 courses, the other with 5 courses. We also had the flatbread. The food is good, well-​presented, with quality ingredients. The expectations are met for a good restaurant, but does not have the makings of an excellent one, we did not walk away wow-​ed by the food.
Our experience was marred by the inability of the wait staff to execute their duties with pride. They were malaise, and at time downright condescending and rude in their communication with us. Unfortunately, this was the case for 3 of the 4 wait staff we encountered. Despite an empty restaurant (only 3 other tables were occupied) and four wait staff loitering the area, the front of house was at a total loss. No one filled our water. We mentioned that we wanted wine with our mains, but no one followed up or offered the wine menu.
When we were seated, one wait staff said «We can offer you our flatbread, please choose two toppings». We were later charged for the flatbread, and duly paid. However, this left a poor impression as we did not feel that the wait staff was unaware of the implications of the words she chose.
We spent approx $ 350 for the dinner. For this price, there are numerous other places one have visited for a memorable dinner with better food quality and service. We will not return, and recommend that if you choose to patronise this establishment, try it for a casual night instead of a special occasion.

If you are still searching for the perfect brunch in Singapore, and a place that allows you to idle time away, your search would probably come to an end after experiencing Osia. Osia Long Sunday Lunch was indeed a treat for the senses!
Must tries include the flat Bread, Freshly shucked seasonal premium oysters, foie gras.
For for full review and photos:
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okay i might be biased on this one since it use to fall under my watch but it is still one of the best aussie restaurants in singapore with Chef Douglas Tay at the helm of the kitchen which has a great stone hearth oven. The flat breads, seafood experience and anything from that oven is great. It is located on the resorts world property so it is away from town and hidden but a great place for a night of wine & dine. I have never been crazy about the interiors but it works. The open kitchen is great and Amanda the manager always has the best smile and service. Try their special beer as well too. This is one of Aussie celeb chef Scott Webster’s restaurants that we ran. Scotty always give value for money and uses top ingredients. A great place for visitors to singapore and locals to try.

A good friend J who works in the publishing industry is constantly inundated by requests for tastings in new restaurants, and so gets to nosh on very finely prepared food for free, often before the rest of us mere mortals. As a result, he has become somewhat spoiled in the gastronomical department, with very jaded taste buds. So when he rang me up one day and gushed about a new restaurant, I sat up and took notice. In fact, he even went so far as to proclaim it the to-​go place to take someone he’d want to impress.
When faced with such a bold statement., I quickly grabbed the nearest friend and went down to Osia as soon as our schedules allowed.
Food: The truffled kalamanta olive flatbreads were pretty yummy and came with a tube of squeezable dip which was really fun! I loved loved loved the seafood ice experience. Maybe I’m partial to seafood, and maybe also because I’m partial to sorbet, but this was such a great combination. I always believed that if one served the best produce, one needs to do very little to actually enhance its flavour. And nowhere was this clearer than in this particular dish, where the natural sea freshness of the food was sharpened and crystallised by the different accompanying flavours of sorbet. The foie gras was pretty well done, as was the compression of truffled water melon with goat cheese. The beef was decent but the barramundi was so-​so. Didn’t think much of the chocolate Valrhona soup but then I’m not much of a chocolate fan.
Ambience: Lovely, we were there on a Wednesday and it struck a nice balance between bustling and a ghost town.
Service: Excellent.
Overall a great experience. Only complaint is that it’s way out in RWS but would definitely return.