Mon - Fri: 12:00 - 14:30
Mon - Sat: 18:00 - 00:00
This well-regarded Italian fine dining restaurant has specialities such as mixed cold cuts, a lamb rack baked for eight hours and a hot dark chocolate tart corstata served with milk ice cream.
See my full reviews & photos at = http://chefquak.com/2015/08/13/great-sg50-5-course-dinner-oso-on-11aug2015/
organised a belated birthday for a close friend at oso on 11.8.2015. ^^
we took the SG50 5-course dinner menu. we had 7pax.
we were served some rye bread & focaccia with olive oil & balsamic. quite ok.
first was a cured salmon with caviar & some shaved fennel. it was nice. not exceptional but a great starter.
we had cream of cauliflower soup.
soup was smooth, quite tasty, a bit thick. pretty ok but no better than my own cream of cauliflower.pasta was also average.
good pasta certainly, but quite ordinary, no stand out.
we had 4 orders of veal cheeks & 3 orders of fish. dory not my choice fish.
i tried some from my friend. it was pretty ok. i guess good for a dory fillet.
the braised veal cheek with beetroot – stracotto was excellent though.
tender, totally consistent & not very beefy, quite gentle & quite excellent bite, not the sinewy stewed meat type. i would say one of the best braised meat.
& the crotata – choc lava tart was marvellous.croatata – choc lava tart
it’s like any good choc lava cake, with the tart giving it very good combination of texture.
the restaurant was told that it was a birthday celebration, so they provided a tiramisu cake for the birthday, a good gesture practiced by most good restaurants.
however, when i called to reconfirm the reservation on the day, the person who answered told me he reserved a nice quiet corner for us. but in fact we had 7pax seated on a table 6 with 1 chair at the end & next to the kitchen with a lot of traffic. that would have been quite fine if the restaurant was full but it was just 50% occupied, so i think that was not quite the level of service for a good restaurant.
anyway we had a great evening. food was good, especially the braised veal cheeks & the choc lava tart. the cured salmon was pretty good as well.
dinner was S$50pax for 5-course. we were all quite happy with the meal & ambience.
The rigatoni ala amatriciana and wild boar pasta were simply excellent, couldn't have enough of it. We also liked the chocolate cake and the burratta. Service was very attentive and a great restaurant overall. Highly recommended.
Read my full review with more pictures at http://www.eatdreamlove.com/oso-ristorante/
We ordered the following:
- 2 dinner sets from Restaurant week (October 2014)
I like the Classic Poached Prawns Cocktail. It was fresh and crunchy.
The Oven-Baked Oso's Classic "Crostata" was also great. Lovely Twig like design.
They have artistic ambience and is a great place to spend your night with your partner or friends.
Excellent location, excellent interior, excellent service.
But we came for Restaurant Week, and perhaps that is why the food was so disappointing, compared to our expectations for "the best Italian in Singapore".
Prawns in a campari/orange sauce tasted like they came out of a frozen pack; the lettuce that went with it was a little pointless, and didn't look that healthy either. The caviar and cauliflower soup was really nothing special - I make a more vibrant soup at home with Cold Storage cauliflowers. The veal cheek did have a nice sauce, but there was little of it - too little for the cheek - although that was the most enjoyable course of the lot, despite unnamed, tasteless hard chips on the pumpkin. The milk tart was also enjoyable, although nothing to remember - great pastry cooked properly, decent chocolate, and some milk ice cream on top. I would have paid 40 for the lot; the more than 100 I had to fork out made me feel somewhat sad. The Italian meal a la carte I had at Concetto the night before was much better, and only cost 30 after tax and service.
I do think the main menu looked both better value, and considerably more interesting; perhaps the restaurant is simply adapting its RW menu to a broader audience (and improving its margin). No matter, I'm unlikely to return since at that price range there are so many truly great options in Singapore.
The wine recommendations turned out well, and the wine list steps away from the well beaten paths of France and Australia as you would expect. Service was impeccable as, again, you would expect. The cheese "cupboard" is magnificent and perhaps another hint that a la carte is the way here.