Guest Chef Restaurant Review: Osia Resorts World Sentosa with Chef Tim Montgomery

I had the pleasure to attend the tasting of a very special guest star's cuisine today at Osia restaurant at Resorts World Sentosa (Festive Walk). The feature is named 'Cooking with Friends' and invites Australian Chef Tim Montgomery's to create food for you from today to this Saturday, 19th July. The set dinner menu (3, 4, 5 courses from $90++ onwards) also mixes in some of Osia's best dishes so you get the best of both worlds.

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.

The restaurant decor's pleasant, and what will strike you will be the giant open kitchen where you see chefs busying around. There are about 8 of them, which is a lot of people for not many diners! That's the level of work that goes into fine food. Surprisingly there is absolutely no food/grease smells at all, which is magical.

 Here's the special ala carte menu from both Osia and Chef Tim.

What me and my sister had was the special dinner set menu, which is a combination of both Osia and Chef Tim's creations (not pictured above). Prices are actually really reasonable for the quality and effort put into the dishes.

3 courses for $90++
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

Fjord Trout (Osia)
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!

For Mains
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!

For dessert, we had a interpretation of a popular Australian candy called "Cherry Ripe". Since I've never lived in Australia, I didn't know what it was so I googled it. This is what it is like!

Source: Teamlocals

'Cherry Ripe' is made of the 3Cs - chocolate, cherry and coconut. I actually do not like coconut, especially desiccated ones, but my was I wrong when it comes to it being made into an ice cream, on top of a rich chocolate mousse, sprinkled around with dark chocolate dust, and paired with cherry halves and cherry jelly. Cherry jelly. What a great idea.

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!

I had an excellent meal at Osia restaurant trying out Chef Montgomery's limited time only set dinner menu, and would hasten anyone who's looking for a special dining experience to visit Osia in the next 3 days! Obviously you can tell that I am in love with the dinner. Call the the number below to make a reservation now.
Level 2, World Square at Resorts World Sentosa, 8 Sentosa Gateway, Singapore 098269
65776560 / 65778888 
Thu - Tue: 12:00 - 15:00, Thu - Tue: 18:00 - 22:30
Closed on Wednesdays

1 comment
  1. There is a full bar close to the entrance area, so our corporate events were covered there too. Dessert was a presentation of cookies (all looked homemade) and my favorite was the white chocolate, macadamia nut.