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26 Sentosa Gateway
#02-140/141 Resorts World Sentosa
Singapore 098138

(open in Google Maps)

Tuesday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Thursday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Friday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Saturday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Sunday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Monday:
12:00pm - 02:30pm
06:00pm - 10:00pm

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Reviews

From the Burpple community

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.

1 Like

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.

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