I was hoping to try the Valentine’s Day menu at Osia but an unexpected series of events (being melodrama here, haha) led to us having a go at its a la carte menu instead. Oh, what a great blessing in disguise!
I instagram-ed this immediately quoting K that this is “the best bread of 2015!” and three days later, he’s still swooning over how warm, soft and chewy the freshly baked bread was! Macadamia pesto was the obvious favourite for us and the tube of smoked eggplant spread was so cute and handy that I almost wanted to bring it home!
Stone Hearth Flat Bread ($11++)
macadamia pesto, truffled kalamata olive, eeoo, butter, smoked eggplant
The generous chunk of confit trout probably won’t be winning any creativity contest but a simple dish done well still deserves credit! Honestly, I wouldn’t mind not sharing this with K haha.
Fjord Trout ($26++)
42°C confit, spiced cashew nut, pineapple vanilla rum jelly, cilantro butter gel
Oh man, lobster and butter? I love this dish, of course. Sheet pasta was silky smooth and the meaty lobster was lusciously firm and mildly sweet. That said, I thought the fermented black bean was out of place and didn’t add any value taste- or presentation-wise.
Maine Lobster ($38++)
butter poached, sheet pasta, mango salsa, fermented black bean, chive butter nage
By the third starter, I’m starting to get a sense that Chef de Cuisine Douglas Tay likes to pair seafood with fruits in his style of modern Australia-Asian cooking. Trout with pineapple, lobster with mango, octopus with apple – refreshing is their common denominator, I like!
Fremantle Octopus ($22++)
char grilled, cucumber apple slaw, green chilli jam
Grilled to a T (i.e. medium rare), the black angus might look very manly but it was actually a pretty girly pink on the inside! If you can’t imagine life without meat, this one is for you. We had different views about the accompaniments – I thought the bed of tomato parmesan was way too cheesy but K liked it that way; he didn’t fancy the greenish basil cèpe and I gladly spooned that onto my plate, score!
Grainge Black Angus Beef Tenderloin ($66++)
creamed sunchoke, basil cèpe, acquerello rice, ‘tomato parmesan’, red wine sauce
I remember being impressed by the shiromiso Chilean seabass back in 2010 and I still feel the same now. Perch was delicate yet rich in flavour, especially when smothered with the sweet shiromiso glaze on the side. Wickedly delicious!
sesame ratte potato, pea tendril, soy milk curd, shiromiso glaze
I dissed the hot chocolate soup five years ago and I’m not changing my opinion. Although very decadent, it’s “just high quality molten chocolate” (quoting myself ha).
Valrhona Hot Chocolate Soup ($20++)
black peppered ice cream, sesame crisp
The macadamia souffle requires 35 minutes of cooking time so please order asap! Ours puffed to a perfect height when it was fetched out from the oven and was piping hot when we dug in eagerly. Golden-brown crust, moist and creamy inside with bits of nuts scattered throughout, this was definitely the highlight of our meal!
Macadamia Souffle ($32++)
crunchy praline, banana custard, sour cream ice cream
Our last dessert was the most special! I think of it as a sort of coconut marshmallow creme brulee – torched to a crisp, googy in the middle, and a crunchy base of crumbs at the bottom. Least photogenic perhaps, but a winner nevertheless!
Pineapple Coco ($15++)
caramelize coconut chiboust, pineapple chutney, red berries sorbet
Public service announcement:
On this Valentine’s Day, wine and dine with the special someone at Osia where you can tuck into either the 4 ($135++) or 5-course ($160++) Valentine’s Day Menu where much of the produce used comes fresh from Australia. Among the standout dishes include the luxurious Foie Gras with Black Truffle and Madagascar Vanilla which is given a tangy lift with the accompanying Green Apple Espuma and the Pan Fried Perch with Duck Fat Charlotte Potato, Bacon Cream, Taggiasca Olive Tapenade and Basil Foam. Patrons seeking an aphrodasaic on the evening of romance can look out for the Gillardeau with Spinach Porridge and Salicornia.
My thanks to Lavinia for arranging dinner!
Resorts World Festive Walk Crockfords Tower
8 Sentosa Gateway