Guest Chef Restaurant Review: Osia Resorts World Sentosa with Chef Tim MontgomeryJuly 17, 2014
A celebrated Australian chef, Tim Montgomery was previously singled out as South Australian Chef of the Year and has recently taken on Executive Chef roles at Berardo’s Restaurant and the Noosa International Food & Wine Festival.
4 courses for $115++
5 courses for $135++
We first had the Stone Hearth Flat Bread ($11) which you can choose 2 from 5 flavors. We picked the garlic butter and macadamia pesto. It came with a "bush tomato" squeeze tube, which is a first for me! It's such an innovative way to serve up a sauce which was so delicious I literally ate it plain. The bread was super soft and fragrant too, like a flat fluffy pillow to rest your head on...
Then for starters
Foie Gras (Osia)
or Chef Tim Montgomery's Cauliflower Soup with quail scotch egg, pickled mushrooms and truffle oil. Of course we've focused on trying his creations! The cauliflower soup was heavenly. I never would imagine the plain ol' cauliflower to taste so good! It was creamy yet not overpowering or heavy. Couple that with a few slivers of truffle and oil from it, and you've got yourself a comforting bowl of soup. The quail scotch egg I didn't even notice, because the soup was so good!
I can't decide which is better, the fish or the steak. But for this 3 nights, I'd suggest you pick the sea bass from Chef Montgomery.
The sea bass comes with brandade, organic scotch egg, smoked potato espuma and avruga. What's really great about Chef's dishes is his use of rare herbs, which gave the dishes a unique, fresh (literally!) edge. That, and the fresh exquisite presentation just takes dining to the next level. The sea bass was a fine example of that. I really enjoyed the smoked potato, that mixed with the yolk from the scotch egg when its broken apart just made it so much more delicious.
The grain-fed black angus beef tenderloin from Osia was also really good too. It is served with with creamed sun choke, basil cepe, acquerello rice 'tomato parmesan' (which is super fun to eat!) and a sweet red wine sauce. I found the beef exceptional - tender and pink inside, and satisfying. Come back next time for it!
According to my sister, on Masterchef they always claim that the hallmarks of a great dessert is if it contains these elements - crunchy, soft, sweet, tangy, cold and warm. While the warm part is slightly missing, all the rest were met!