‘Cooking with Friends’ makes a comeback to Osia and have invited Australian Chef Tim Montgomery to represent his signature dishes to his guests at the restaurant, for a limited time from today till this Saturday 19th July 2014.
The first few photos above showcases the restaurant interiors of the Osia. As we arrived at the restaurant early, there were no other guests around so I grabbed the opportunity to “tour around” and took pictures of the restaurant.
We decided not to have any wine or cocktails, the restaurant manager told us that he will come up with something special for us. He came back with two tall glasses of freshly grated Ginger Beer, and sweetened with granulated sugar. This bold drink was well chilled and refreshing, a wholesome and healthy alternative. Thank you Yun Kai for the great recommendation.
We started our first 3-course with a soup and it was really magical seeing how things were beautifully presented to our table.
When I first read cauliflower soup on the menu, in my mind I was thinking about the plain Chinese version of cauliflower soup which my dad used to cook for me when I was a kid.
I had doubts on how different and special the cauliflower soup could be, and I was proven wrong.
This recipe is an oldie but a goodie, Chef Tim worked it great by using simple recipe with some fine twist. On this very night, I never complained about cauliflower soup, because this soup was really so good.
Osia’s stone hearth flatbreads are free form loaves that are freshly baked upon order using a wood fired oven. The bread has a delightfully crisp crust, airy and chewy bite.
Eggs and Potatoes played a big part in this dish as they were Chef’s Tim favourite comfort food, and he told us that he got his inspiration from his mom.
Being a big fan of eggs and potatoes, this dish will never go wrong. Chef Tim cleverly turned a sea bass into a cod fish; from it’s firm looking appearance to it’s succulent and tender texture, you can never tell this was actually a sea bass. There were exciting moments of “Oh my god that glorious flow of yolk” when we broke the egg apart, enough said.
Cherry Ripe Chocolate, a decadent mousse based dessert reinvented from the classic Australian chocolate bar “Cherry Ripe”.
Rich chocolate mousse, covered with layers of chocolate dust, desiccated coconut, brandied cherries and jelly, topping off with a lump of coconut sorbet and chocolate twigs. This no bake dessert is such a big hit to me, I would not mind having another serving.
Excellent hospitality with superb culinary dishes and menu curated by Chef Tim Montgomery and Osia.
For a limited time only and a Not-to-be-missed special dining experience at Osia, I strongly recommend you call up for reservations.
Cooking with Friends Featuring Chef Tim Montgomery*
*16th July 2014 Wednesday to 19th July 2014 Saturday
Lunch (12pm – 3pm):
3-course: $50++, 4-course: $60++
Dinner (6pm – 10.30pm):
3-course: $90++, 4-course: $115++, 5-course: $135++
A la carte menu is made available.
There is a free cooking demonstration by Chef Timothy Montgomery on this coming Saturday 19th July from 3pm-5pm on a first come first serve basis. There are only 15 slots for this event, therefore please book your seats early to avoid disappointment.
Osia Bar & Restaurant
8 Sentosa Gateway, Festive Walk, Singapore 098139
Lunch Thursday to Tuesday 12pm – 3pm
Dinner Thursday to Tuesday 6pm – 1030pm
Closed on Wednesday
Reservations Tel: +65 6577 6688