Osia (pronounced Oh-Shea), Resorts World Sentosa’s award- winning modern Australian restaurant Osia recently rebranded itself. Now known as Osia Steak & Seafood Grill, the restaurant features a revamped menu aimed at showcasing the best of Australian and Asian cuisine on a plate.
Inspired by the restaurant’s new star, it’s one of a kind Stone Hearth Oven Grill, Australian celebrity chef Scott Webster and chef de cuisine Douglas Tay have developed a menu that emphasises the superior ingredients such as specially sourced meats and seafood like Byron Bay Berkshire Pork (which is brought in exclusively by the restaurant and not made available anywhere else in Singapore), the Mayura Station Full Blood Wagyu Beef (renowned for its delicate flavours and tenderness) and the lean and rich-in-taste Fjord Trout from Norway. With its new concept, Osia has changed its focus from merely serving wonderful individual dishes to serving dishes for the family. This sense of family becomes evident when the new sharing plates reach the table.
Unlike most restaurants on the mainland, bread starters aren’t complimentary at Osia. Instead, you are given the option of ordering one of their 6 stone hearth flat breads as a replacement. We were offered the Macadamia Pesto and Truffled Kalamata Olive. Vaguely resembling an indian na’an, the bread tasted as you would expect it- a crispy flat bread. It was amenable but not particularly special. Perhaps an appetiser you might want to give a miss for $11.
However, in place of this, you should definitely try the sharing plates. These appetiser sized portions are perfect for a company of 4 and definitely worth ordering. We were spoilt for choice as 6 different offerings were made available to us. The Butternut Squash ($26) was surprisingly nutty. The fruit was soft enough on the inside but had a wonderful bite on the outside. Mixed with the gooey burrata, it was a really pleasant aperitif.
The Fremantle Octopus ($22), one of the restaurant’s more popular choices, was some of the best cooked cephalopods I’ve tried in a long while. The tentacles are lightly seasoned with salt, boiled and finished in a smoker. The charred wood that gave a nice smoked aroma finish heightened the sensory experience of what was a tentacle that had great consistency and chew in the mouth, without none of that rubbery mess. I will go as far to say that it is by far the best octopus I’ve had locally, hands down.
The other 2 seafood sharing plates were not too shabby either. The panko-coated Mud Crab Cake($26) was sweet and moist, without the usual heaviness from other starch-based starters.
The fresh Tiger Prawn ($24) is covered in a tangy tomato coulis that provides good acidic contrast to the sweetness of the succulent prawn. If you are feeling up to it, definitely order at least one more with your Fremantle Octopus.
However, my personal favourite of all the sharing plates would have to be the trio of cold cuts. Air Dried Venison Hunter Ham, Jamon Iberico De Bellota and Wagyu Beef Bresoala. Just pronouncing their names is a challenge. But with such exotic sounding dishes, they are either a tremendous success or a bust. Thankfully, this is of the former.
The less common venison was not too gamey but had enough of that rustic taste to differentiate itself from your ordinary protein. Think beef jerky but less chewy and ten times more flavourful and you get this darn good exotic meat.
The thinly sliced Jamon Iberico was smooth and oozing with pork flavour. One bite, and this essence of bacon (or how I would imagine pure bacon extract should taste) hits your tastebuds, leaving you wanting more.
Connoisseurs of premium beef will die for this Wagyu. Prepared almost sashimi style, the perfectly marbled slice of beef melts the moment you put it in your mouth. Should price not be a factor when deciding whether to order this $74 plate of exquisite selection of meats, you absolutely have to order this above every other sharing plate on the menu. Of course, there is also the option of trying the individually portioned small plates to start of the meal, with options such as Foie Gras and Oxtail available. But at the expense of coming off as “anti-social”, you are better off sharing one of the many delectable sharing plates as a starter.
(Enjoy this picture of the salad leaves. This picture describes exactly how the dish would taste in real life, so no further explanation is needed)
For the main course, diners are given the option of going with the Big Plates, which is perfect sized for one, or Osia’s speciality, the Stone Hearth Oven Grill, which is meant for sharing.
I only managed to try one of the big plates, the asian-inspired Chilean Sea Bass ($40) from Chef webster’s time in Japan. This exquisitely looking dish features oriental ingredients like daikon, sweet potato miso puree, shiromiso glaze and a sesame espuma. Each ingredient individually was brilliant: Smooth and balanced puree, sweet nutty sesame espuma and a lovely piece of bass. Somehow, the finished products left me with quite a few question marks about this dish- did it really need so many condiments? Personally, there was just too many things going on the plate and in every mouthful, which sorely distracted the tastebuds from the main ingredient. Either the sweet potato puree or sesame espuma on its own would have done it for me.
However, if you, like me, have a rather voracious appetite, the Stone Hearth Grill Selections will serve you better than the Big plates. Slabs of sumptuous well-seasoned cuts served on a wooden chopping board. For the tasting, I had the Byron Bay Berkshire Pork, Bultarra Salt Bush Lamb, Grainge Black Angus Beef and Mayura Station Matsusaka Signature Full Blood Wagyu Beef Rib Eye. First thing you notice about all the protein is that perfect sear. Next, you realise that you’ve already cut off a chunk of the meat and it’s melting in your mouth as you chew it. Absolute carnivore heaven!
The carefully curated ingredients simply don’t disappoint here. The Wagyu Beef Rib Eye and Black Angus are as good as any cut of beef you’d hope for. Smooth and silky to the bite and absolutely delicious. If you’d prefer more “meat”, go for the Angus, but be damned if you miss trying out on a cut as exquisite as the Wagyu.
The specially imported Berkshire Pork (did we mention Osia is the only restaurant carrying it in Singapore?) is also as good as advertised. Great texture and oozing with flavour in every bite. We can see why Chef Webster took all that effort to bring it our shores.
While the meat are delicious even as they standalone, don’t forget to add the condiment provided. Each unique condiment is specially made to be paired with the meats and really elevate the overall flavour profile. I had over 12 condiments to choose from, which often resulted in some rather bad combinations, but you won’t have that dilemma with only 3 served daily.
With the option of the ala carte big plate or mixing and matching the stone hearth meats, there are plenty of ways to enjoy your meal depending on your mood. If you are unsure what to get, don’t be afraid to ask for chef’s recommendation. I took the opportunity to get some of the Osia’s boss’s opinion exclusively for those reading this. His personal favourite are the char grilled steak options and lobsters. A perfect medium rare to medium doneness for his beef and lobster on its own. With the quality of the ingredients found in Osia, order any main course with a side of the delicious mashed green split pea and you have the perfect meal.
As the theme goes, only great food is found on the Osia. And the two dessert offerings were no exception. Tiramisu with Coconut Lemongrass Sorbet Lemongrass ($18) hits you with its sharp undertone that clears your palette of all the lingering juices from your starter instantly. Mixed with caffeine from the tiramisu, it served as a good pick-me up from my impending food comatose.
Olive Oil Sponge with Basil Meringue and Strawberry Sorbet($18) was just sublime. The tart strawberry sorbet was absolutely refreshing. The sponge was properly aerated giving it this incredible lightness. Paired together, it was sweet divinity. Pity the portions were so sushi-sized because I literally couldn’t get enough of it.
Overall, it was a lovely lunch spent at the newly rebranded Osia Steak and Seafood. The laid back atmosphere and family oriented setting really mimics the Australian-Lifestyle that Chef Webster hopes to bring in Singapore. So be it an evening with friends and family or an escape from the busy work day, nothing quite beats the aroma of steak and seafood wharfing in the air and a place to just chill.
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Photo Credits: Lester Foo for WhatsNextSG