Oceanic Explorations: Modern Australian Restaurants - Men's Folio
Wine & Dine

Oceanic Explorations: Modern Australian Restaurants

  • By Rachel Ang

Osia

What it is: A steak and seafood grill restaurant located along the Festive Walk in Resorts World Sentosa, brought to Singapore by Australian celebrity chef Scott Webster and helmed by chef de cuisine Douglas Tay. Its roomy interior is modern, comfortable and luxurious with its use of warm wooden furniture and panelling, and is lovely to sit in and look out through the large glass panes to watch people go by along the walkway outside.

What to expect: Apart from the daily specials, the menu presents you options for sharing plates, small plates (appetisers), big plates (mains), sides, and offerings from Osia’s stone hearth oven grill. The latter category, now the main feature of the establishment, encompasses fish, seafood, and premium quality meats flown in from Australia and grilled to tasty perfection. Prior to turning its focus towards contemporary grilled dishes and tapas, Osia’s offerings tended more towards the experimental. In spite of the switch towards the more traditional expectations of Western food, loyal fans of the Osia’s initial concept would be pleased to know that some of the restaurant’s popular originals have been kept on the menu, such as the foie gras with banana textures, Madagascar vanilla and Jamaican rum; and, for dessert, the hot chocolate soup.

What to order: An order of the stone hearth flat bread, with six different flavours to choose from, makes a lovely beginning to the meal. The mud crab cake with celeriac rémoulade and cocktail sauce is another satisfying tapas that you probably don’t want to miss. Those with large appetites will dowell to order from the grill menu. If you’re a fan of crustaceans, plan a visit soon for the Spencer Gulf wild king prawns, because Chef Douglas will not be stocking them for much longer. Be sure also to try the thick and juicy Byron Bay Berkshire Pork Rack, and the Mayura Station Matsusaka Signature Full Blood Wagyu Beef Rib Eye steak.

8 Sentosa Gateway, Festive Walk, Singapore 098269. Tel: +65 6577 6688

Cheek by Jowl

Barramundi Charred Scallion, Turnips, and Burnt Lemon

Barramundi Charred Scallion, Turnips, and Burnt Lemon

What it is: A new addition to the Unlisted Collection: of restaurants, Cheek by Jowl occupies the shophouse spot along Boon Tat Street which used to house Sorrel. This casual fine dining restaurant serves up Modern Australian fare with an Asian twist – a result of Head Chef Rishi Naleendra’s Sri Lankan background, and his culinary stints in some of the finest establishments in Melbourne and Sydney before coming here to head Modern European restaurant Maca. He’s finally embarking on his own culinary explorations, alongside his lovely wife Manuela Toniolo who is the restaurant manager.

Confit Duck Leg, Five Spice Caramel, Cucumber and Waffles

Confit Duck Leg, Five Spice Caramel, Cucumber and Waffles

What to expect: A true gastronomical adventure that will test your threshold for new experiences. To be sure, some of Chef Rishi’s more experimental dishes, such as the dessert of laksa ice cream, pomelo and green chilli, might not necessarily be everyone’s cup of tea, especially if you hold more traditional ideas of dessert. Also, guests who were familiar with Sorrel will find that although the space has remained relatively untouched, its atmosphere is more relaxed, in part because the glass panes at the entrance have been removed.

Roast Pumpkin, Spiced Cashew Nut, Kale, Pumpkin Seed

Roast Pumpkin, Spiced Cashew Nut, Kale, Pumpkin Seed

What to order: The New Zealand ocean trout with compressed cucumber, whipped buttermilk, and yuzu dressing makes for a refreshing start to the meal. Fun fact: the greens covering the slabs of fish are actually leaves of compressed spinach. For mains, don’t miss out on the roast pumpkin with kale, and sprinkled with spiced cashew nuts and pumpkin seeds. Even if you tend towards carnivorous options, this is done to such hearty perfection that you should try it at least once before you move on to the braised rabbit with celeriac or the wild venison marinated with fermented plum dressing and served with wasabi-seasoned zucchini puree, depending on how gastronomically adventurous you are.

Oyster, Smoked Tomato

Oyster, Smoked Tomato

NZ Coral Trout, Cucumber, Yuzu and Buttermilk

NZ Coral Trout, Cucumber, Yuzu and Buttermilk

21 Boon Tat Street, Singapore 069620. Tel: +65 6221 1911

This article was originally published in Men’s Folio Magazine April 2016