An early contender for Best of 2011! It was purely by chance that we came here, since I’d never heard of Australian chef Scott Webster so this new “celebrity restaurant” at Resorts World has never been on my radar. But we were here for the Valentino Retrospective exhibition and thought we’d make the most of our outing by trying something interesting for lunch.
They have a very good set lunch, which I think (but can’t be sure until we try it for ourselves) is also available on weekends - $28 for 2 courses, and $38 for 3 courses. You can choose between 4 choices for the starter and main, but dessert is fixed.
We read good reviews about their flatbread, so decided to order one 2-course, one 3-course, and share an order of flatbread. We were drawn to two of the flatbread flavours – rosemary and black olive, and roasted garlic and butter – and when we told the waiter about our dilemma, he said we could order it half and half. Perfect!
The flatbread comes with a dip, conveniently packaged in a tube, and it apparently changes all the time. We’d read about the hummus, but today we got tomato and basil, which was fabulous – perfectly balanced, not too sweet nor too tart. The bread was very good, and coupled with the excellent dip, the meal was off to a very good start. If I had to choose, I’d say the rosemary and olive flatbread was just that much better.
Our starter choices were no brainers. A had the salmon tartare with a wasabi ice cream, and I had the polenta-crusted foie gras with a honey sponge cake. Both were excellent, and it was a smart decision crusting the foie gras with the polenta. Getting a nice crust on a seared foie gras can be quite difficult, so lightly breading it so that it had an instant crust was a good idea.
I had the hanging tender steak, and A ordered the Barramundi. Given my sole previous experience with this cut was at Meatworks, I hoped this would be a better gauge of what the cut is like. This was interesting. It was definitely better than the Meatworks one, but it definitely wasn’t fillet tender. It was still kinda chewy, but not in an overcooked or sinewy way. Still, it was cooked well and very flavourful.
A’s fish was very good, and I dare say better than mine. The fish was perfectly cooked and the skin was nice and crispy (why can’t I cook my fish skin like this!). The accompanying mash was also very good.
We shared the dessert, which was their signature dessert anyway – the hot Valrhona chocolate soup with black pepper ice cream. This sounded a bit strange, but actually the pepper was very subtle. The chocolate soup was actually more like a lava cake baked into the ramekin, and while it was a tad too chocolate-y for me, it went well with the ice cream.
We had one waiter who was amazing. Very polite and friendly, suggested the half and half flatbread, and even indulged us when we asked if they sold their dips (alas, they don’t). We’re definitely planning a return visit for dinner.
A says:
Awesome service from our waiter. And the lunch set is an amazing deal. A definite contender for best of 2011.
Too bad it’s at Resorts World which limits how often we’d go. And too bad they probably see their share of irritating tourists. I pity the wait staff there.
Osia
Resorts World Sentosa
L2, FestiveWalk
Tel: 6577-6560
Lunch:
Sun-Wed: 12:00pm – 02:30pm, Thurs-Sat: 12:00pm - 03:00pm
Dinner:
Sun-Wed: 6:00pm – 10:00pm, Thurs-Sat: 6:00pm – 10:30pm
2 comments:
we have been back there 3 times, since the end of last year!! All their tube dips to go with the breads are fantastic, we had a macadamia cheese which was awesome too!And their olive bread is worth a try as well! Only problem is that their set menu doesnt change. They keep offering the same choices.
i really love their flatbread and macadamia cheese dip. i have to say the executive chef of osia is one who really does take pride in creating his food..
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