Seasonal produce inspired by Australian cuisine with touches of Asian ingredients and Western cooking methods.
Australian celebrity chef Scott Webster has designed an innovative menu, inspired by fresh Australian produce, to combine Asian influences and western culinary techniques with flair. The open kitchen whips up signature items like the espuma of papaya, polenta-crusted foie gras, Tasmanian milk-fed lamb and Valrhona hot chocolate soup.
Chef de cuisine Douglas Tay's innovative East-meets-West menu includes creations like Hokkaido scallop with citrus cured, cauliflower cream, black truffle salsa and seaweed vinaigrette ($40), along with their signature stone hearth flatbreads that come with Osia's iconic "toothpaste" tube dips in a variety of flavors.
Don't miss: Foie gras at Osia. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2012).
|Address:||Osia, Room 140/141, #02/F, Crockfords Tower (FestiveWalk), 8, Singapore, 098139 Singapore|
|Opening hours:||Thu-Sun 11am-2pm, 5-9:30pm; Mon 11am-2pm, 5-9:30pm; Tue 11am-2pm, 5-9:30pm|
|Alfresco, Reservation recommended, Parking available: at Resorts World Sentosa, Dress requirements|
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