Fine Dining


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OSIA ran a special set lunch that was value for money. You get a 2-course (appetiser and Main) for $35++ or 3-course (plus dessert) for $45++

First up was the Stone Hearth Flat Bread ($11++).

Stone Hearth Flat Bread with Macadamia Ricotta

It was basically a focaccia bread without the rosemary but kneaded with a liberal amount of olive oil and olive spread. Came with a choice of spread. We chose Macadamia Ricotta which was a ricotta cheese blended with macadamia nut oil and served in a toothpaste tube. Cute, but really?

Barramundi cured in ginger lime with orange grapefruit salsa and Piment d’Espelette

Next up was the first of 3 appetisers which were slices of barramundi cured in a ginger lime sauce with a fruit salsa. Barramundi is very bland fish. Although the ginger lime helped in raising the flavour profile, but overall it was underwhelming as the fish was not really suitable for sashimi as it was neither oily nor tasty.

Air Dried Coppa Ham with mesclun and vine tomato confit with honey mustard apple dressing

Next up was a coppa ham salad drizzled with a honey mustard apple cider dressing. Classic combination of prosciutto with mesclun and sun-dried tomato. Nothing to fault here.

Beef Shank Broth with pearl barley, vine tomato and parsley

For me the third appetiser was the best among the 3 we have chosen. A beef consomme with barley and tomato was not overly salted and a strong bovine taste that did not overpower the delicate balance of a consomme. Yummy.

Duck Leg Confit with balsamic chicory. potato mousse and quandong orange jus

Duck confit was a textbook affair, a standard French classic that every fine dining chef has been taught to execute to perfection. Like a Chinese chef has to churn out x hundred plates of fried rice before he can proceed to try something more difficult. Here, the confit was moist and I would wish the skin to be a tad crispier.

Pan Fried Red Snapper with pea tendrits, Israeli cous cous, cockles and laksa espuma

Here’s an attempt to combine a national favourite, Laksa and pan fried snapper on a bed of cous cous. So you made a reduction of the laksa broth, emulsified it and added a few strategically placed half-cooked cockles and drizzled it over the snapper that has been pan fried to a beautiful crisp. Would have a great dish if there’s more of the espuma.

White clam with linguine and white wine sauce

Spaghetti Vongole, that what it was. and nothing to shout about.

Valrhona Hot Chocolate Soup with black peppered ice cream and sesame crisp

Dessert was a hot lava cake and a scope of vanilla ice cream.

The set was worth the money, the location wasn’t. Tucked in a corner of RWS, you need to walk quite a bit before you can reach the place. Service was great and the ambiance would be fantastic in the evening as it overlooked the mechanical phoenix show in the RWS main promenade.

OSIA Steak and Seafood and Grill
8 Sentosa Gateway, Resorts World Sentosa, 098269
+65 6577 6688

Visited in Jun 2016

Michelin Singapore 2017 1 Star, 2018 Plates

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