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Osia

AustralianFusionSeafoodWestern
Located in World Square at Resorts World Sentosa, OSIA serves contemporary cuisine with Australia flavours and Asia accents infused into the dishes. Their menu changes 4 times a year.

Thu - Tue: 12:00 - 15:00

Thu - Tue: 18:00 - 22:30

Closed: Wed

+65 65776560
+65 65778888
$93 based on 61 submissions
Dinner (24 votes), Fine Dining (15 votes), Romance/First Dates (15 votes)
Chubby Botak Koala

Modern Fine Dining in RWS

For the complete review, click here:
http://www.chubbybotakkoala.com/2015/01/osia-rws.html

OSIA Bar and Restaurant is a fine dining establishment owned and marketed by Ottscott Pte Ltd. A partnership between distinguish and award winnings Chef Scott Webster, who made his name in Australia and his long time friend Chef Otto Weibel, the Swiss Chef previous executive Chef from Swissotel the Stamford and Fairmont Singapore.


OSIA offer a fine dining experience, that combines innovative and freshest ingredients, which can be enjoy individually or shared between the diners. Located in RWS, this award winning restaurant not only catered to for the resorts guests, it is also open to public. Helmed by Chef Douglas Tay, winner of several gold medals at Culinary Olympics 2008 and Western Australia Oceanafest 2009; you can look forward to some culinary excellence.


We gathered here to celebrate a friend's birthday party so I need to limit my bloggers probing. We started with the signature Stone Hearth Flatbread ($11). Ours was a combination of Truffled Kalamata Olive and sour cream. The flatbreat has a distinct crispiness on the crust, with a a moist, fluffy yet resilient texture in the middle. The pistachio cream cheese dip provide a excellent complement to bread compare to the normal just butter. 


Next come the fresh oyster, served on salt cast ring. I like eat my oyster as close to nature as possible, with a small squeeze of lemon. It is fresh and succulent, you can actually taste the ocean in your mouth. 


For mains, I had Byron Bay Berkshire Pork Rack 300 gram ($55). The plating of the dish is quite unique, served on a wooden platform layered with oba leaf. The pork rack looks like a pork chop with the bone in it. The cuts are thick, cooked just right with slight pinkish in the middle but absent of blood. It is well seasoned, tasty, tender and succulent, I almost did not touch the fresh hollandaise sauce. The homemade chutneys, seasoned vegetables and pickles are creamy but under-seasoned. Overall, it can be considered a good main dish, but somehow it's kind of missing the WOW factor.


The tables shared the desserts of OSIA Macadamia Soufflé ($32). Since the soufflé intended for 2 persons, the size is quite tall when it rises. It is light, moist, has the right sweetness to it but the taste of the egg is quite strong. The praline provide a crunchy texture to the overall dish and the ice cream is there for contrasting experience of hot and cold. 


The décor of OSIA is modern and elegant. The open concept kitchen is one of the main feature here. You can see the chef at work no matter where you are seating. Service are excellent, setting the benchmark for fine dining standards. Kudos to the service team. 


Overall, OSIA provides you with a very good fine dining experience. Starting from the freshest ingredients, modern yet classic cooking technique and exceptionally good service. Cheers!!

The HGW community like this place for...

  • Flat Bread14 votes
  • Valrhona Hot Chocolate Soup8 votes
  • Seafood Experience6 votes
  • Steak4 votes
  • Angus Beef2 votes
  • bread2 votes
  • compressed watermelon2 votes
  • Read more Must-try Dishes
Community submitted Favourites:
Overall
Based on 61 votes
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OSIA Bar & Restaurant
12 Jan 2015 • 287 reviews • 21 followers

Modern Fine Dining in RWS

For the complete review, click here:
http://www.chubbybotakkoala.com/2015/01/osia-rws.html

OSIA Bar and Restaurant is a fine dining establishment owned and marketed by Ottscott Pte Ltd. A partnership between distinguish and award winnings Chef Scott Webster, who made his name in Australia and his long time friend Chef Otto Weibel, the Swiss Chef previous executive Chef from Swissotel the Stamford and Fairmont Singapore.


OSIA offer a fine dining experience, that combines innovative and freshest ingredients, which can be enjoy individually or shared between the diners. Located in RWS, this award winning restaurant not only catered to for the resorts guests, it is also open to public. Helmed by Chef Douglas Tay, winner of several gold medals at Culinary Olympics 2008 and Western Australia Oceanafest 2009; you can look forward to some culinary excellence.


We gathered here to celebrate a friend's birthday party so I need to limit my bloggers probing. We started with the signature Stone Hearth Flatbread ($11). Ours was a combination of Truffled Kalamata Olive and sour cream. The flatbreat has a distinct crispiness on the crust, with a a moist, fluffy yet resilient texture in the middle. The pistachio cream cheese dip provide a excellent complement to bread compare to the normal just butter. 


Next come the fresh oyster, served on salt cast ring. I like eat my oyster as close to nature as possible, with a small squeeze of lemon. It is fresh and succulent, you can actually taste the ocean in your mouth. 


For mains, I had Byron Bay Berkshire Pork Rack 300 gram ($55). The plating of the dish is quite unique, served on a wooden platform layered with oba leaf. The pork rack looks like a pork chop with the bone in it. The cuts are thick, cooked just right with slight pinkish in the middle but absent of blood. It is well seasoned, tasty, tender and succulent, I almost did not touch the fresh hollandaise sauce. The homemade chutneys, seasoned vegetables and pickles are creamy but under-seasoned. Overall, it can be considered a good main dish, but somehow it's kind of missing the WOW factor.


The tables shared the desserts of OSIA Macadamia Soufflé ($32). Since the soufflé intended for 2 persons, the size is quite tall when it rises. It is light, moist, has the right sweetness to it but the taste of the egg is quite strong. The praline provide a crunchy texture to the overall dish and the ice cream is there for contrasting experience of hot and cold. 


The décor of OSIA is modern and elegant. The open concept kitchen is one of the main feature here. You can see the chef at work no matter where you are seating. Service are excellent, setting the benchmark for fine dining standards. Kudos to the service team. 


Overall, OSIA provides you with a very good fine dining experience. Starting from the freshest ingredients, modern yet classic cooking technique and exceptionally good service. Cheers!!
27 Dec 2014 • 2 reviews • 0 follower

Excellent fusion australian fare

Chanced upon Osia and thought the description was interesting. The starters and flatbread are innovative and delicious. Mains we had - beef and seafood - were excellent.
Ox Tongue Salad
09 Oct 2014 • 13 reviews • 28 followers

Tasty Food but Small Portion

For full review and pictures, visit: http://goingmerrily.blogspot.sg/2014/10/osia-resorts-world-sentosa.html

As budget foodies, we got the 2 course lunch set at $35++ each, which allowed us to share 1 appetizer and 1 dessert - available on weekends as well! I got the slow roasted pork and dried beef risotto for the main course. Both are quite well done. I highly recommend the Valrhona Hot Chocolate Soup dessert which was unique and finished off our meal nicely.
03 Oct 2014 • 5 reviews • 0 follower

A gem found on Sentosa island.

It was by chance that my bf found this restaurant on a direct mailer and we decided to try it. For someone who hardly patronise restaurants in Sentosa, it took a while to find the restaurant. (well worth the search)

Warmly greeted by the friendly and professional staff, we were taken to our table. We started the order with the flat bread accompanied by several choices which we ended up with my choice of curry coconut and garlic butter. I then ordered the 3 course set (Norwegian prawn, tenderloin and chocolate coup) for $85++. My boyfriend ordered the octopus entree, New York steak and souffle.

ok lets take about the food. i LOVED everything! OMG! it has been such a long time since i was blown away by every dish i had in a night. The only thing perhaps is i wish the tenderloin was slightly bigger. Other than that, it was absolutely divine. The soup had a couple of small chunks of orange and grapfruit cutting through the prawn broth and topped off with fresh shrimps. YUMMM! Next! what not to love about a perfectly cooked steak? The jus which i believe could be a red wine jus was so tasty and well balanced. A perfect companion to the steak. The chocolate soup which looked and tasted pretty much like a chocolate fondant had warm runny chocolate sauce served with an interesting pepper ice cream. It totally complimented the rich chocolate sauce which was surprising. The souffle oh my goodness... where to start? it was nice light and fluffy like how a souffle should be. Not too sweet, perfect i should say which crunchy macadamia nuts giving it some texture in the souffle. Again, a complimenting sour ice cream which tasted like a light version of a yogurt - match made in heaven. I finished my dinner with a wide smile scrapping off every bit left on the plate. Do i need to say more?

I am planning to go back in a couple of weeks again because i am already missing it. i am so thrilled so have found a good restaurant to rave about. Excellent service, delicious food and overall beyond satisfied.
11 Sep 2014 • 51 reviews • 1 follower

Nice, Leisurely, Casual Fine Dining

Usually, one will not associate the words, leisure and casual with fine dining, but Osia makes it possible. One does not have to dress formally to have a nice decent meal at Osia and surprisingly, kids are welcomed also! Despite these, the ambience is still quiet and elegant with the nice and lush greenery outside the restaurant which embraces nature at the same time. 

The food is nice, tending towards simulating kind of tastes with lemons, etc, and exciting the tastebuds, thus allowing me to have a strong impression of the dishes. The barramundi is very fresh and well-cooked to retain the moisture which complements very well with the sauce. However, though the dishes are able to awake my senses, they did not make me go, "Oh, this is so perfect, it is heaven sent!" To be fair, the set lunch is only $38. The seafood experience did not meet my expectations. The main reason is that the flat scoop does not allow one to scoop out both the flavoured ice and seafood together to truly experience the combination of the tastes. Some of the ice is too bitter with alcohol and overshadows the delicate taste of raw seafood.
  The Sunday brunch is big thumbs up, extremely value for money and highly recommended.  For $58 only, one gets to enjoy free flow of tasty food delicately made with fresh ingredients and the succulent oysters paired with the simulating and sublime horseradish cream. The freshly baked (right out from the oven) flatbread here is truly the epitome of quality bread, bursting with that warm, sweet aroma of baked dough. The canapés are delicious: from the foie gras, light yet creamy and flavourful soup of the day, to many others not easily found in any other restaurants.   The desserts are of huge variety and most are creamy and delicious; easily beat the desserts in many other restaurants. Helps that Valhorna chocolate is used in their chocolate desserts.

The service is ok, with smiles, greetings and farewells. Though I had encountered much better service elsewhere.

I will definitely visit Osia again if I'm hanging around at RWS on weekdays and Saturday, though I will not specially go back, just to have a meal there.

It is a different story for Sunday Brunch, where it is a regular affair to go there. But reservations needed since it is always full house during brunch (especially if there is a RWS invities promotion).

For photos, visit my blog at http://morsels-of-delice.blogspot.sg/2014/09/osia-nice-leisurely-casual-fine-dining.html