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New noteworthy dishes on a scenic island

Grainage Black Angus Beef Tenderloin
Grainage Black Angus Beef Tenderloin
Grainage Black Angus Beef Tenderloin

Osia in Sentosa unveils its new menu for the New Year

Ushering in the brand new year with a revamped menu, Osia on Sentosa island rolls out its new dishes in January with fresh ingredients sourced from all over the world.

Chef de Cuisine Douglas Tay of Osia showcases Western dishes with natural flavours. He also prepares the stocks, sauces and bread dips from scratch.

Osia is a partnership between Australian celebrity Chef Scott Webster and Chef Douglas Tay.

Inspired by fresh Australian produce and combining Asian influences and Western culinary techniques, you can expect a wide array of fresh seafood cured with citrus juices and spices from the ceviche menu as well as tender cuts of premium meat.

Noteworthy Dishes

Osia’s new menu has something for everyone. Cocktail and seafood collide in a myriad of flavours in the Seafood Ice Experience ($36), which includes Watermelon Raspberry Vinegar Amaebi, Calamansi Mojito Hokkaido Scallop, Sourz Apple Salmon Trout, Coconut Maine Lobster, Pineapple Rum Tuna and Lychee Martini Oyster.

Jumping on the sous vide bandwagon with their Pasture Fed Beef Short Rib ($66), cooked in a veal stock and sous vide at 85 degrees Celsius for 12 hours, the dish is paired with accoutrements such as sour compressed green apple, pulverised cider vinegar as well as a chestnut porcini mousseline.

The resulting dish is soft and tender to the touch.

Razor Clam, Atlantic Halibut & Hokkaido Scallop
Razor Clam, Atlantic Halibut & Hokkaido Scallop

Fresh and Pristine

Other dishes on the menu include, Milk-Fed Lamb Short Loin and Breast ($70) accompanied with Swede carrot purée, Romanesco crumble, garlic cream spelt and tawny port jus as well as a Fjord Trout ($32) with 42-degree Celsius confit, spiced cashew nut, pineapple vanilla rum jelly and cilantro butter gel.

Desserts are also a unique affair with twists to the typical dessert. Their Pumpkin ($20) is a lemon mousse, goat cheese and frozen red wine concoction while the Macadamia Souffle ($34) is a sweeter end with crunchy praline, banana custard and sour cream ice.

Their new creations are nothing short of exquisite. Osia’s new menu is available from Jan to Mar 2014.

Osia, Festive Hotel – Resorts World Sentosa, 10 Sentosa Gateway, Singapore 098269, Tel: 6577 6560