Osia - Modern Aussie cuisine

Osia offers a selection of appetizers, mains, and a dessert at $28++ for 2 courses and $38++ for 3 courses, which is pretty value-for-money given that it features signatures like its Foie Gras and Hot Chocolate Soup.

Love the open-kitchen concept here, gives patrons a feast for the eyes before the actual feast is served =)

Service is acceptable, wait staff are attentive without being intrusive. However, I noticed a particular service staff who seemed a little haughty.

 I did my homework before I visited Osia and found out that the Stonehearth Flatbread here had gathered great reviews.

We ordered both the Black Olive Rosemary and the Roasted Garlic Butter ($9++) in half and half, and it came with a toothpaste-like tube of Garlic Feta Cheese.

The bread was plenty yummy even on it's own. Fragrant, crusty on the outside, soft and chewy inside.  

Both was great, but I personally prefer the Black Olive version for it's earthy and uplifting aroma. Felt that the Roasted Garlic one could do with more crispy garlic flakes.

Appetizer #1 (Polenta Crumbed Foie Gras with Spiced Orange Marmalade and Acacia Honey Sponge)

It's no exaggeration; this is the by far the best foie gras I've ever had. Crumbing it with polenta sets this puny sized darling apart from the usual ones as it adds a crispy, caramelized crust, unveiling a soft and curd-like texture within.

Orange marmalade helped to cut through the grease and added another dimension to yumminess. The accompanying honey sponge, however, seemed out of place here and could be well done without.

Main Course #1 (Australian Beef Hanging Tender with Chestnut Mousseline and Balsamic Vinegar Sauce)

What appealed me was the use of chestnut mousse and balsamic sauce; I absolutely love anything chestnut or balsamic. I didn't have a clue what hanging tender was and I certainly did not know what to expect. With the help of Wikipedia, I've come to know that it is actually derived from the diaphragm of cattle and it prized for its flavor.' It is not particularly tender and is served rare/medium-rare to avoid toughness.

This perfectly describes what was served to me. It was quite chewy, but still relatively easy to masticate. I would say that it was in good hands as it was very flavourful.

Main Course #2 (Barramundi with Roquette Potato Mash and Tangy Vegetables)

Fish was fresh, soft, yet firm. The much-detested muddy taste of Barramundi was absent here. The skin was so crispy that an audible 'krrr' came out of my lips. It was also served with tangy, tiny cubes of zucchini and tomatoes which made it very appetizing.

Dessert (Varhona Hot Chocolate Soup with Black Peppered ice cream and Sesame crisp)

This is pure comfort food for me. The 'hot chocolate soup' had a hard crust which is similar to that of a creme brulee. 

Breaking it reveals a thick chocolate lava that's waiting to be devoured. The gooey lava paired well with the vanilla ice-cream with just a hint of black pepper aftertaste. Oh god, this is so yummy.

Will I return?

For the foie gras & the chocolate soup, definitely.

Osia
Resorts World Sentosa, Festive Walk
6577 6560

Open Mon-Wed,Sun 12pm-3pm, 6pm-10pm
Thu-Sat 12pm-3pm, 6pm-10:30pm