Heading over to Sentosa just for dinner… That’s the length I go in search of good food. Celebrity chef Scott Webster’s new restaurant at Resort World Sentosa, Osia, has been lauded by many as the best high-end, fine-dining Australian restaurant in Singapore. True, there’s not many to begin with in the first place, but still, any excuse is a valid one to check out a new restaurant!
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.
The Petuna Ocean Trout ($28++) has been cured using sea salt and vinegar — minimal ingredients to compliment the taste and texture of the fish — and accompanied by green apple purée and vinegar gel. Nothing outstanding, just a simple dish done well.
Comprising of sea scallop, hiramasa kingfish and blue fin tuna, the Ceviche Sampler ($28++) reminded me of Japanese sashimi done Latin American style. Ceviche (say “seh-vee-chay” with me!) is traditionally prepared by marinating bite-size raw fish in lime juice, salt and seasonings, and the citric acid makes the fish develop a firm texture without losing its natural taste.
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!
Feedback about the Long Island Duck Breast and Leg ($40++) ain’t too positive. Seemed to be dry and tough. Accessorized with grilled balsamic radicchio (nice!), polenta brie rissole and Mutharie berry jus.
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.
I find that Osia’s desserts are its weakest link. The Chocolate Ganache ($20++) with ice wine poached pear and bitter caramel sounded good but tasted normal.
Casting the mediocre desserts aside, the meal was enjoyable. But the location is rather inaccessible (parking is a chore!) so unless any kind soul is driving in, I’m not inclined to head back anytime soon.