Osia Steak and Seafood Grill is one of those restaurants that has such a straightforward name, you know what you’re going to order before you even see the menu. The restaurant prides itself on innovative, Contemporary Australian cuisine, with ingredients personally sourced by celebrity chef, Scott Webster. Osia’s head chef is Danny Fong who joined the restaurant right from the start in 2010, and handcrafts the dishes together with Chef Webster — and from what we reviewed, Chef Fong has excellent taste.
Above: Osia’s Chef de cuisine, Danny Fong
We started with their famous stone hearth Flatbread. It was nicely toasted and very pang. You may be tempted to get a few of these, but don’t do that; just get one order to share so you have space for everything else to come.
Above: macadamia and basil pesto stone hearth Flatbread, ($14)
This is the Poached Lobster Éclair, a delicious combination of salted egg yolk mayonnaise, micro cress, and hearty chunks of lobster meat. It’s a wonderful starter that opens up the appetite. The salted egg mayo complements the lobster beautifully, and sandwiched between the eclair, it’s a surprising combination and very creative. A must try.
Above: Poached Lobster Éclair ($68)
This next plate may not look like much, but it’s one of the best dishes of the night. It’s Kingfish Ceviche marinated in shoyu, topped with salmon caviar and coriander. The shoyu marinating is perfectly done; tangy but not sour. I thought the first starter opened the appetite, but no; this one instantly makes you hungry for more. This dish is part of the seasonal menu that runs until 14 Feb. I would be back to this restaurant just for this dish.
Above: Kingfish Ceviche ($45)
At this point, I realised that Chef Fong really knows what he’s doing; the order in which the dishes come out is well thought through. He paces the diner so we never feel too full and can appreciate the dishes to follow.
Above: Osia’s Chef de cuisine, Danny Fong (right)
Next up is the Polenta Crumb Foie Gras, with an interesting combination of spiced fruits chutney, poached daikon and mirin soya glace. The daikon on its own is slightly buttery and bland, but is good with the sauce, while the polenta crumbs add a nice crunch to the soft foie gras. If you only favour a classic seared foie gras, you may not enjoy this creative interpretation. I liked it though.
Above: Polenta Crumb Foie Gras ($34)
Here we have the Margaret River Angus Beef Ribeye that’s sitting on a bed of mushroom risotto, and hiding under charred leek, smoked tomato, and chorizo jus. The steak is tender and not terribly fatty, which is how a ribeye should be. The chorizo jus wasn’t overly salty and the charred leek breaks up the monotony and jelakness of just eating meat.
Above: Margaret River Angus Beef Ribeye ($78 for 300g)
Finally, Chef Fong saves the best for last and brings out the Hot Chocolate Soup. It’s paired with a sesame wafer and black pepper ice cream. This is certainly a dessert that would please everyone. It’s a more “soupy” take on the traditional lava chocolate cake, and as it arrives at the table, the aroma wafts through the air and your mouth starts to water. I could eat three of these alone. If you don’t order this dessert at the end of the meal, you’re missing out; I would even advise you to pre-order it so you won’t be disappointed.
Above: Hot Chocolate Soup ($25)
It’s been a while since I had a really good meal, and my visit to Osia wasn’t just a good meal, it was exceptional. Almost every food review I’ve written has both hits and misses; Osia was a winner all the way. I would definitely book another visit to the restaurant and order the same dishes I sampled above.
Above: Eebii, host at osia steak and seafood grill
Opening Hours (Daily):
Lunch: 11.30am – 1.00pm (1st Seating); 1.30pm – 3.00pm (2nd Seating)
Dinner: 6.00pm – 8.00pm (1st Seating); 8.30pm – 10.30pm (2nd Seating)
For reservations, call 6577 6560/ 6688, email osia@rwsentosa.com/ dining@rwsentosa.com or visit WWW.RWSENTOSA.COM/OSIA.
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