Osia, Resorts World™ Sentosa Singapore
Famous Australian Celebrity Chef Scott Webster with Chef de Cuisine Douglas Tay, have designed an innovative ala carte menu inspired by fresh Australian produce at Osia which is about thinking out of the box. Combining Asian influences and western culinary techniques with finesse, signature dishes include the Sea Perch, Seafood Ice Experience, Milk Fed Lamb Short Loin and Neck, and Valrhona Hot Chocolate Soup.
For an appetising start to a meal, order from a wide array of fresh seafood cured with refreshing citrus juices and spices from the ceviche menu. Also not to be missed is the restaurant's interactive open kitchen concept where guests can watch live cooking action. WGS EPICUREAN DELIGHTS 17 to 20 April Osia featuring Rodrigo de la Calle LUNCH MENU Cauliflower, Truffle and Lentils Onion, Quinoa and Yolk Salmon Steak Tartare Vegetable Rice Cheese Cake with Beet 3 Course S$50++ 5 Course S$75++ DINNER MENU Cauliflower, Truffle and Lentils Onion, Quinoa and Yolk Salmon steak tartare Low Temperature Egg with Potato Foam and Mushrooms Soft Boiled Endive, with Unctuous Legume Juice Vegetable Rice Cheese Cake with Beet S$150++ A LA CARTE MENU *Not available on 18 April Appetizers Seaweeds cupcake $22++ Citrus butter sandwich $22++ Lichen: hot foam of seaweeds and mushrooms $24++ Bimi with cumin and honey $20++ Mains Cauliflower, truffle and lentils $45++ Onion, quinoa and Yolk $42++ Steak tartare, mustard and potato $65++ Black sesame Rice $42++ Desserts Peas soup $20++ Citrus french toast $18++ Cheese cake with beet $20++ Citibank Cardmembers receive 10% off every WGS Epicurean Delights menu Make your reservations for the Epicurean Delights through *Menu updated as of 15 Mar |
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Address: | World Square, Level 2, 8 Sentosa Gateway Sentosa Island, Singapore 098269 |
Tel: | (65) 6577 6560 |
Email: | osia@rwsentosa.com |
Website: | Click here to view |
Cuisine: | Australian |
Hosting Chefs: |
Scott Webster and Douglas Tay |
Hosted Guests: |
Rodrigo de la Calle |
Events Information Wednesday 17 April 2013 - Saturday 20 April 2013 Epicurean Delights - Act 1 Thursday 18 April 2013 Rodrigo de la Calle and Blend Your Own Bordeaux with Majella Wines Brought to You by Meat & Livestock Australia Tuesday 16 April 2013 World Gourmet Summit Opening Reception |