S | THEORY

This one promised to be different with its use of distinctly Australian ingredients, like acacia tree seeds, bush berries, and quandongs- type of desert peach. Trendy was the word, and Osia's smart setting, gorgeous show kitchen, and hip clientel all reflected its innovative dishes. 

I went last night with my roommate, thank god she's also a foodie. Had a cocktail at the bar overlooking the kitchen first while waiting for our table. Lots of action, made for a couple beautiful shots.  I ordered a bellini made of lilipili, a type of Australian bush berry. Lovely flavour, subtle, sweet, tart, almost like tiny chinese wax berries.  

*please excuse the shitty photos, lighting was craaaap, only had my lumix, and you won't believe the amount of photoshop it took to get them at least presentable. 

We started with some flatbread. They have a few kinds, but I love olive. It came with evoo, butter, and get this. eggplant paste in a tube. Rad. It was so good my atkins-loving anti-carb roommate bent and ate half. 

Next up was polenta crumbled foie gras, served on daikon, with fruit chutney and mirin soy glaze.  Its foie gras. There's no finding fault with this dish. 

We got some sides, truffle seaweed salt fries and creamed spinach. They were fine.

Highlight for me was my main. Tasmanian milk fed lamb short loin and shank. Apricot jam, puffed (crunchy) wild rice, butternut hazlenut puree, and garlic jus.  Cooked perfectly, the lamb wasn't overwhelmed by the other elements, rather complemented. Done two ways, I appreciated the added variety. I usually find vegetables and seafood preparation more interesting than meat, but this was one dish that was stimulating to eat throughout. You could really taste the quality of milk fed lamb. 

Another signature main at the restaurant is the Black Angus beef tenderloin. this was paired with mushroom and bacon, a wonderful blueberry risotto and bone marrow sauce. Again, quality of ingredients really shone through. Can't go wrong with black angus.

For dessert we had the Valrhona hot chocolate soup, which came highly recommended. as well as the macademia tart. 

The soup was good, but was not unlike any molten chocolate lava cake I've had, except with less cake and more lava. No denying it is heavenly though.  Macademia tart was the only dissapointment, flavourless and dry, could have done without. 

3 course dinner for 2 with a glass of wine each was about 300 SGD. 

On the expensive side, so I'd recommend going for lunch, when set menus start at only 28 SGD for two courses. 

Osia  02-140/141 Crockfords Tower (FestiveWalk), 8 Sentosa Gateway, tel +65 6577 8899