• Jennifer Yeo

Contemporary Australian Cuisine with an Asian influence at Osia Steak & Seafood Grill

Updated: Jul 4, 2019

Enjoying the lovely meal


Located at Resorts World Sentosa, Osia is a semi fine dining restaurant offering fresh Australian produce, executed using contemporary and innovative techniques.


The open kitchen


The restaurant exudes an elegant yet relaxed ambience, with modern fixtures and a spacious interior. The open kitchen offers a theatrical dining experience, enthralling diners with dexterous showmanship.


Our dining experience was sublime with wholesome food, which was visually arresting as well. Every dish was unique, curated to captivate even the most discerning connoisseur.


My husband and I dined at the restaurant for dinner a few years ago and it left a lasting impression. Lunch at Osia offered a slightly different experience, overall setting seemed brighter and even more welcoming.


The Sunday Long Lunch is recommended for those who want to try a bit of everything. It includes unlimited servings of appetisers and snacks, choice of a main course and unlimited servings of desserts.


Tasty stone hearth oven flat bread


We started our meal with the stone hearth oven flat bread served with extra virgin olive oil and egg plant dip which was pleasing to the palate.


Granola, berries and citrus yoghurt


The revitalising granola, berries and citrus yoghurt helped to refresh the taste buds and provided our vitamin boost for the day. We decided to skip the fresh oysters as we are not fans of oysters.


Kyuri cucumber, green apple, raisin, mint, cumin and yoghurt salad


For salads, go for the refreshing kyuri cucumber, green apple, raisin, mint, cumin and yoghurt salad or the air-dried beef salad with roquette, parmesan, pine nut and balsamic cream.


Air-dried beef salad with roquette, parmesan, pine nut and balsamic cream


Foie gras with kumquat compote and chicken leg with feuille de brick, romesco and tarragon mustard


The snacks of the day were the main highlights of the brunch. The foie gras with kumquat compote was delectable, although I would have preferred it to be lightly seared rather than fried. The kumquat compote added a zesty, citrus taste which gave it a new dimension. The barley cream soup was tasty and creamy without being too overwhelming. The addition of air-dried beef added a savoury flavour, and a ‘crunch’ to the overall taste. The tomato cream soup was delightful too and is perfect for those who prefer tangy flavours.


Himasa with fennel and orange cardomon espuma


The Himasa with fennel and orange cardomon espuma was a lovely combination of earthy and zesty flavours, resulting in a burst of unami goodness in our mouths. Another noteworthy creation was the chicken leg with feuille de brick, romesco and tarragon mustard. It consisted of deep-fried thin pastry enveloping succulent minced chicken leg accented with a nutty, red-pepper based romesco sauce and aromatic and sweet, spicy tarragon mustard. The deep-fried mozzarella cheese with bush tomato chutney was crispy on the outside with a smooth, creamy interior.


Red snapper with brown parsnip, lemon myrtle foam and shrimp remoulade


For the mains, I had the red snapper with brown parsnip, lemon myrtle foam and shrimp remoulade. It was prettily assembled delighting our five senses. The snapper was well-cooked and it literally melted in my mouth with every bite. A simple and healthy dish which hit the right notes.


Lamb leg with roasted potato, mint gel and black garlic


My hubby had the succulent lamb leg accompanied with roasted potato, mint gel and black garlic. It was very flavourful and satisfying to the very last mouthful, just that it was a tad too heavy for lunch.


A selection of dainty confections


The delightful ensemble of desserts showcased the culinary team’s dexterity, creativity and attention to detail. Some of the dainty treats to look forward to include blueberry yoghurt mousse with crumble, chocolate banana crumble cake, lemon meringue tart, strawberry pistachio éclair, waffle with cream cheese frosting and berries and peanut butter ice cream.


Celebrating hubby's birthday


Overall, the Sunday Long Lunch at Osia was very satisfying. Every dish was executed to perfection. The servers were generally amiable, however service was a little on the slow side.


The entrance


Osia Steak and Seafood Grill is located at 26 Sentosa Gateway, Festive Walk, #02-140 & 141, 098138. The Sunday Long Lunch is priced at S$72++ per person. Enjoy free flow of fruit juices with an additional S$15++ per person. For free flow of house wines, add an additional S$55+ per person.


For reservations, please call +65 6577 6560/ +65 6577 6688 or email osia@rwsentosa.com or dining@rwsentosa.com.


Alternatively, please visit here.