manager recommended this and said it was the perfect steak for him in terms of fat to meat ratio and he was sooo right. i had it medium and it was soo juicy. Eaten together with the Herb Butter (my choice of sauce), roast garlic & prune jam🤌🏼
From Osia Festive menu - available from 1st Dec 2023 :
🎄PREMIUM MEAT PLATTER $258
mayura station wagyu tenderloin,
bangalow sweet pork rack, grain fed lamb rack, lingonberry compote, roasted winter vegetables, mustard jus
🎄GRILLED SEAFOOD PLATTER $218
lobster thermidor, king prawns, blue mussel, storm clams, king scallops, humpty doo barramundi fillet, local farm mesclun salad, hot sauce
🎄FLAMED DRUNKEN FESTIVE PUDDING $22
steamed sticky toffee date pudding, cognac brandy butter scotch sauce roasted wattleseed ice cream
Award-winning, casual fine dining restaurant, Osia Steak & Seafood Grill located at @rwsentosa launches Value-for-Money 4 courses Signature Dinner Set Menu at $148.00++ per person with Four / Five Glass Wine Pairing ($88.00++ / $96.00++) option.
▪️Akami Tuna – Thick and Tender lean meat with Guacamole, Grilled Pimentos Pepper, Lemon Myrtle Dressing.
▪️King Scallops *supplement course (+$18.00) You are given an option to add on the King Scallop that’s sweet and has a firm texture, serves with Salted Cod Brandade, Granny Smith, Verjus sauce
▪️Salad of Smoked duck with Ice Plant Crystalline, Berry Compote. A refreshing dish before the main course.
Choice of Main Course:
▪️Poached Barramundi that is moist with a buttery texture, serves with Zucchini, Flat Parsley, Warm Citrus Vinaigrette
▪️Fine Marbling Australian “2gr” Full Blood Wagyu Striploin that is tender, juicy and full of flavour, pair with Mushroom Potato Gnocchi, Parmesan Foam, Smoked Tomato Jus
▪️Hot Chocolate Soup with Black Pepper Ice Cream, Sesame wafer
Location: Osia Steak and Seafood Grill, Resorts World Sentosa, 26 Sentosa Gateway, Festive Walk, #02-140 & 141, 098138
#osiasteakandseafoodgrill #rwsentosa #signaturemenu #2grfullbloodwagyu #akamituna #kingscallops #smokedduck #burpple #burpplesg #burpproved #burppletastemaker
Feature their lunch menu for festive season :
💕Grilled Meat Platter.
Spring chicken, anis rub Angus beef rib eye and pork loin served with potato mousseline, sautéed field mushroom, roasted parsnips and balsamic chicory.
5 different sauce to pair it, from mushroom pepper sauce, mustard sauce, bbq sauce, horseradish sour cream, cranberry sauce
(additional portion of sauce is available at $3)
Love the spring chicken, juicy n tender with nice char.
💰$90++.
💕Hot Irish Coffee.
A rich and indulgent blend of Irish whiskey, espresso and gula melaka.
💰$20++
Available from now to 3 January 2021.
For reservations please visit www.rwsentosa.com/christmas-dining, call (65) 6577 6688 or email [email protected].
For a limited time till 13 December 2020, pay by Mastercard to enjoy 30% off the dine-in festive menus at Osia Steak & Seafood Grill, Ocean Restaurant, Syun and table65 in Resorts World Sentosa (RWS) with a minimum spend of $300 ($250 for RWS members).
Also enjoy 30% off RWS festive roasts, goodies and gift sets when you order online with your Mastercard with no minimum spend.
📍Osia Steak and Seafood Grill.
26 Sentosa Gateway,Festive walk,#02-140/141.
Resort World Sentosa.
Available from now to 3 January 2021, you can get to enjoy the festive sharing platters from Osia Steak and Seafood Grill that are specially created for the occasion. With the premium meats and seafood getting the kiss of the fire from the lava stone grill and stone hearth oven, they are then plated accordingly to form the Grilled Meat Platter ($145) and Grilled Seafood Platter ($135).
The former is a feast fit for a king as the platter comes with Australian stockyard ribeye, braised beef cheeks, iberico pork rack, pasture fed lamb, hand cut fries, sautéed pea tendrils and vine tomato’s, with a sauce of your choice. The latter features the treasures of the sea with tiger prawn casserole, barramundi, little neck clams, mud crab cake, roasted vegetables with a duo of cocktail sauce and apple vanilla chutney.
For a limited time till 13 December 2020, pay by Mastercard to enjoy 30% off the dine-in festive menus at Osia Steak & Seafood Grill, Ocean Restaurant, Syun and table65 in Resorts World Sentosa (RWS) with a minimum spend of $300 ($250 for RWS members). Also enjoy 30% off RWS festive roasts, goodies and gift sets when you order online with your Mastercard with no minimum spend.
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✨ Osia Steak and Seafood Grill
📍 26 Sentosa Gateway, Festive Walk, Unit 02-140/141, Singapore 098138
🛵 www.rwsentosa.com/christmas-dining
🍴 [Media Invite]
{Osia 3 Course Lunch - Dessert}
Pistachio cookie topped with whipped cream, with chocolate ice cream pairing.
I like the pistachio cookie a lot. It’s very fragrant and super crunchy! Pairs really well with the rich chocolate ice cream.
Overall, the food served were good but there wasn’t much of a wow factor to it. For the same price range, there’s places with better tasting dishes and much “warmer” service.
{Osia 3 Course Lunch - Dessert}
This is a refreshing dessert - Lemon tart topped with cute little meringues, paired with vanilla ice cream.
The lemon tart was a little sour but it pairs really well with the vanilla ice cream. The end result is a well-balanced dessert with a little sweetness and sourness to it. It will be better if the tart base was more crunchy!
{Osia 3 Course Lunch - Main}
I love fresh tagliatelle and indeed @osiarestaurant ‘s tagliatelle was fresh and cooked till al-dente, drenched in stroganoff and sourcream and topped with pieces of tender beef shanks. This is a flavorful and comforting dish.
Though I enjoyed the Black Angus Beef Tagliatelle, there isn’t much of a wow factor to it. A decent beef stroganoff pasta.
{Osia 3 Course Lunch - Main}
The perfectly pan-fried fjord trout was pretty fresh and drenched in crab cream sauce, paired with mud crab celeriac mayonnaise at the side. The crab ceam sauce was super tasty and pieces of mudcrab and celeriac could be found in the mayonnaise. This dish was pretty good but the fjord trout could be fresher!
{Osia 3 Course Lunch - Appetiser}
It’s my first time trying ox tongue! Hmm.. it tastes like ham? The ox tongue was topped with beetroot, roquette and anchovy emulsion. The beetroot adds a tinge of sweetness to the entire dish.
Would I order it again? Probably not as the ceviche makes a better appetiser for me! Nonetheless, it was interesting to try a different cut of the beef.
{Osia 3 Course Lunch - Appetiser}
This ceviche dish consists of cardamom citrus, fennel and orange ginger foam. A light and refreshing appetiser that’s healthy! A delicious freshness bomb💣!
PSA each customer must order a main, it's not written anywhere except for the menu at the restaurant itself.
The flatbread itself was pretty good, but could do with more fluffiness and crispiness. The toppings and sauces were the stunners. Garlic butter was slightly on the mild side, bush tomato was vibrant but could have been more intense as well. Cheese butter was so interesting, there's a hint of sth sweet(vanilla?) as well which adds to the multidimensionality. Overall, worth a try for sure. But given this good idea, the execution could have been even better
Rant:
Ok for the not so happy stuff. Their reservation team is absolutely stifling. 3 emails to remind you that the waiting time is 15mins(and yet not a single one said that you must order a main per customer). 15mins before we reach, they called us, mentioning that the table is open now, if we wish to arrive early. WOW WHAT A SUPER POPULAR RESTAURANT!!! NAH JOKES when we reached the restaurant was barely half full(yeah the 2 ppl seats were quite filled but the 4pax tables were basically 90% empty). Nothing wrong w attentive staff but what's with this tryhard attempt at making the restaurant seem like it's so frigging popz and it's an occasion that the seat which I RESERVED is open 15mins before hand?
Then comes the fiasco about how everyone had to order a main. They didn't mention anything about it, from one week ago when I booked, 3 emails, until I ordered. After the order was placed, then 10mins later someone came out to tell us. WHAT?? RIDICULOUS. Eventually they relented and told me the manager allowed it, because the restaurant isn't v busy today. THEN WHY TRY SO HARD TO MAKE IT SEEM LIKE ITS BUSY IN THE FIRST PLACE???
Nonetheless I try to be objective, not the entire service staff was like this. A handsome Indian waiter which brought us in was fantastic, and the warm water was at the perfect temperature. Unfortunately what sticks the most is the unpleasant experience, not the pleasant ones
After our mains, we were served with two delightful desserts – the hot chocolate soup and lemon tart. The chocolate soup is actually a chocolate lava cake dessert, accompanied by a scoop of black pepper ice cream and a strip of sesame crisp. Slowly sliding the spoon into the centre of the lava cake beautifully revealed the gooey molten Varhona chocolate, which was super rich and thick! We know many of you might think that the idea of adding black pepper into ice cream is weird and unconventional, but the slight hint of pepper actually helps make the dessert less cloying.
For citrus desserts’ lovers, you might want to give the lemon tart a try. Though the lemon tart was slightly too sour for our taste, we feel that eating it together with the vanilla ice cream has helped balance out the sourness perfectly! Overall, it was a pleasant dessert, but we feel that it would be better if the base of the tart can be slightly crispier to give this treat that extra crunch.
Overall, the lunch experience at Osia was a very pleasant one. The service crews were very friendly and attentive to our needs. Also, the ambience of the restaurant definitely helps elevate the whole dining experience and is a good choice for any special or celebratory occasions!
After enjoying the flatbread and starters, we moved on to the highlight of the meal. For the mains, we opted for the pan-seared salmon and the classic chicken confit. The salmon was grilled beautifully with perfect sear marks on the exterior and juices nicely sealed in the salmon.
On the other hand, the chicken confit’s skin was nicely crisped with the meat perfectly seasoned. The meat was so tender that it fell off the bone without much effort when we cut it.
Although the mains were well-executed, we feel that there wasn’t a wow factor to it. Given the slightly higher price point, we probably would not be going back there anytime soon.
Before heading down to Osia, we already heard many good reviews of their signature flatbread that is freshly baked upon order using stone hearth oven. So, we decided to order it to taste it ourselves.
While reading some Osia’s review on Burpple, we came across a really helpful tip from fellow burppler – we were able to mix up to 2 flavours for every tray of flatbread! This gave us the chance to try both the Garlic Butter & Parmesan and Bush Tomato & Cheddar flavours offered on their set lunch menu.
The flatbread definitely did not disappoint. It was extremely crisp on the edges and airy on the inside with a nice charred flavour. The bread also came with several accompaniments to help enhance the flavour of the dish. We personally prefer butter as it helps add extra fragrance to the bread without covering the flavour from the toppings.
We were actually hoping to see the signature “toothpaste” tube dip but the restaurant seems not to be serving it at the moment. Instead, the dip was served in a sauce dish. Although we were slightly disappointed, we will still highly recommend you to give their flatbread a try!
M E D I A T A S T I N G
From now until 25th August, Australian Black Perigod Black Truffles from Manjimup, a town in Western Australian, are starring at Osia Steak and Seafood Grill. Celebrity Chef Scott Webster and his team have put together a new menu to cast the spotlight on how the truffle’s invigorating earthy aroma pairs wonderfully with the choicest ingredients, including certain Australian exclusives.
The four-course dinner menu begins with the freshly shaven truffle falling upon delicate steamed green asparagus served with a 62-degree hen’s egg and bacon beurre blanc.
For the soup course, the truffle is swirled into rich mushroom soup with wild rice and “humid soil”.
The main course sees the black petals of truffle adorn a lightly-smoked piece of Black Angus tenderloin accompanied by butternut purée and banana shallots which are sourced from the all-natural St. Andrew’s Farm in Western Australia.
Bookending the special seasonal menu are two long-time favourites at Osia: the signature stone hearth-baked Flatbread with a tube of bush tomato paste, and the Hot Chocolate Soup with Black Pepper Ice-cream.
Please Note: The food shown above is not reflective of the full sized portions served in the actual 4-course Dinner Menu as they were sized down slightly for the media tasting.
Pork chop came in a huge portion. Meat was good and tender and their mushroom and black pepper sauce suited the meat well. Good for sharing.
