Sparkling or Still: Osia @ Resorts World Sentosa

Friday, October 22, 2010

Osia @ Resorts World Sentosa

Even though Marina Bay Sands is now the culinary hotspot in Singapore, but somehow I still have a soft spot for Resorts World Sentosa. Perhaps it's ebcause it is lcoated at a "quieter" part of Singapore, or maybe the journey there when the car passes by Shrek's castle is a treat for the eyes.

Whatever it is, when we are in Resorts World, the top dining option for us would be at Osia. And Osia it is for today.

We had 2 set lunches, but changed some items here and there, and added a few more. So some of the items here are from the set, while some ar from ala-carte.

The restaurant looks visibly brighter in the day, as the warm sunlight warms the restaurant. The crowd in the afternoon cosisted mainly of families and tourists, while more corporate diners are seen during night time.

To start off our lunch, the service staff opened a fresh bottle of Kendall Jackson (S$20 for 1 glass) from Santa Rosa, California.

Free tap water is served here too.

No visit to Osia is complete without ordering the Stonehearth Flat Bread (S$9.00) - We had a mixed flavours between black olive rosemary + roasted garlic butter. Served with olive oil, butter and their unique Osia "toothpaste" dip - this time it is tomato basil. Understand that Osia change their "toothpaste" dip every few months.

Fresh from the ocean - Ceviche Sampler (S$28) - Blue Fin Tuna (with spiced avocado guacamole, soft red pepper, onion mustard seed dressing), Sea Scallop (with preserved lemon and vine tomato vinaigrette), Hiramasa Kingfish (with Saffron, Pickled Vegetables, Lilliput Capers) . Everything was fresh tasting without any stale fishy after taste.

This is the first time we have this Espuma of Cauliflower "Iced Brick" (S$21) with Cold smoked Petuna ocean troutand Salmon Keta Caviar in Osia. Cream made from Cauliflower (it doesn't taste bad at all) together with some sashimi and caviar are al placed in the centre of this ice brick. The idea for this ice brick is to keep the salmon and the cream cold.

We also had this Mandagery Creek Venison (S$29) - Polenta crumbled Foie Gras, Poached Daikon, Caramelized Bananas, Rum and Raisins.

This is the 2nd serving of Hiramasa Kingfish (S$17) we had with Saffron, Pickled Vegetables, Lilliput Capers. Didn't see it previously in the Ceviche Sampler. But I don't mind having this again as the fish was really sweet and fresh.

Our mains include this Seabass with Vegetable Macedoine, potato mousseline, warm citrus jus. The fish was skillfully sliced and deboned. Pan fried till crisp and placed on potato mousseline.

And of course, our favourite dish in Osia - Long island Duck breast and leg (S$40) - Roasted Breast, leg confit "brix", grilled balsamic radicchio, polenta Brie rissole, Mutharie berry jus. Even though the main item should be the duck, but everytime when served this dish, I will finish all the grilled balsamic radicchio first. Radicchio is a red leafy vegetable. The tangy radicchio goes extremely well with the duck meat. A match which can only be matched by pork knuckle with Sauerkraut. If this is your first time at Osia, would recommend you to order this main dish.

It's dessert time. We were served the Macadamia nut tart - orange ginger compote, wattle seed filo, blood orange sorbet. This is something out from the set lunch.

My favourite is still this Valrhona hot chocolate soup with black peppered ice-cream, sesame crisp. One spoon of the chocolate soup and one spoon of the black pepper ice-cream. Savoury and sweet all at once.