Famous Australian Celebrity Chef Scott Webster with Chef de Cuisine Douglas Tay, have designed an innovative ala carte menu inspired by fresh Australian produce at Osia which is about thinking out of the box. Combining Asian influences and western culinary techniques with finesse, signature dishes include the Sea Perch, Seafood Ice Experience, Milk Fed Lamb Short Loin and Neck, and Valrhona Hot Chocolate Soup..
For an appetising start to your meal, order from a wide array of fresh seafood cured with refreshing citrus juices and spices from the ceviche menu. Also not to be missed is the restaurant’s interactive open kitchen concept where guests can watch live cooking action. (Mar 2013)
"And though Osia faces stiff competition, have a taste of any of the following: the burnt potato broth, line-caught sea bass, kurobuta pork chop and Valrhona hot chocolate soup; and you'll understand what the fuss is all about." -CNN Go
Osia has received the Best Dining Experience Award in the Singapore Experience Awards 2011.
Osia is honoured in Singapore's Best Restaurant Guide 2011 by Singapore Tatler.
Chef Douglas Tay tells us in conversation that Osia's dishes are created from his life experiences. Nowhere is that more true than in the seafood ice experience, which consists of six test tubes filled with crushed popsicles of familiar flavors topped with raw seafood shooters. Imagine a shot of slushee Pokka carrot juice with lobster, or frozen lychee martini with an oyster. If these sound familiar to some readers, it's because they're based on Tay's favorite cocktails from Singapore's legendary Zouk nightclub!
For mains, we think you should look out for the specials on the board. In a restaurant renowned for the unusual, it can be spectacular to go off the menu. Suffice to say, Chef Webster likes to use a lot of the bush food from Australia, for instance Quandong paste from the eponymous fruit, best describes as a rare wild peach.
For desserts, there is one signature must-try: Valrhona Hot Chocolate Soup with Pepper Ice-cream. Dip the sesame cracked in the molten chocolate and savor. Then have a spoonful of the cool vanilla-pepper ice cream. It's confusing but sensational. Just like Osia. (Jun 2012)
"Australian celebrity chef Scott Webster and chef de cuisine Douglas Tay have designed an innovative à la carte menu inspired by fresh Australian produce at Osia, combining Asian influences with Western culinary techniques. The results include ‘Iced Brick’ (espuma of cauliflower), Seafood Ice Experience, Mulwarra lamb rack and shank, blue-eye cod and Valrhona hot chocolate soup. For an appetising start to your meal, order from a wide array of fresh seafood, cured with refreshing citrus juices and spices from the ceviche menu. Also not to be missed is the restaurant’s interactive open-kitchen concept, where guests can watch live cooking in action."
-Time Out SingaporeCitibank Gourmet Pleasures: Complimentary bottle of wine (worth $55) with a minimum spend of $300. 10% off on food bill with a minimum spend of $50. Offer valid till 30 Sept 2013.
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