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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.

17 to 20 April

Osia featuring Rodrigo de la Calle


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++


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


*Not available on 18 April

Seaweeds cupcake $22++
Citrus butter sandwich $22++
Lichen: hot foam of seaweeds and mushrooms $24++
Bimi with cumin and honey $20++

Cauliflower, truffle and lentils $45++
Onion, quinoa and Yolk $42++
Steak tartare, mustard and potato $65++
Black sesame Rice $42++

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
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