Osia, the award-winning restaurant at Resorts World Sentosa, is set to launch a new menu crafted by chef de cuisine Douglas Tay in January 2014.
Available through March (Osia changes their menu every quarter), expect hearty portions of contemporary Western dishes such as fresh Hokkaido scallop with citrus cured, cauliflower cream, black truffle salsa and seaweed vinaigrette ($40), tender milk fed lamb short loin and breast with swede carrot purée, garlic cream spelt and tawny port jus ($70), an amazing macadamia soufflé with praline, banana custard and sour cream ice cream ($34), as well as innovative creations like the test tube-housed Seafood Ice Experience ($36), which has been revamped to include new combinations like coconut paired with Maine lobster.
