Osia Steak and Seafood Grill, Modern Australian Dining | NOW! JAKARTA

Osia Steak and Seafood Grill, Modern Australian Dining

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Food always tastes best when it is shared. This motto is upheld and celebrated at the One-Michelin Star Osia Steak and Seafood Grill restaurant.

Osia Steak and Seafood Grill, Modern Australian Dining (2)

Australian Celebrity Chef Scott Webster and Chef de Cuisine Douglas Tay present a new sharing plates menu that combines Asian influences and Western culinary techniques, served in unique portions to facilitate communal dining and providing a special high level dining experience for restaurant guests. The menu emphasizes seasonality, and the restaurant sources only top quality meat, seafood, vegetables and indigenous herbs and spices from Australia, as well as from around the world.

Osia Steak and Seafood Grill, Modern Australian Dining (1)

The selected premium meat and seafood items are air flown in from Australia – many of them were sourced personally by the chefs at a boutique farm. Chef Scott Webster directly visited the farm in Byron Bay in New South Wales to convince the owner to export his prized pork all the way to Singapore. Byron Bay Berkshires pigs are bred naturally in the lush pastures of the Byron Bay hinterland and Tenterfield tablelands without the use of hormones and antibiotics. The slow breeding process and unique diet supplemented with sweet potatoes molasses and nuts help to achieve the desired level of marbling within the meat as well as the sweet, juicy, melt-in-your-mouth tenderness the pork is renowned for. In Singapore, Byron Bay Berkshire pork is only available at Osia Steak and Seafood Grill, and so is the highly sought after Matsusaka full blood Wagyu beef from pure breed cattle.

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One highlight of the restaurant is its Mayura Station Signature Full Blood Wagyu Beef. The beef comes from a female virgin Japanese black haired wagyu of Shimane and Tajima bloodlines. Raised on the age-old terrains of limestone knoll rise, the cattle are fed on clean fresh pastures until they are 12 months old. They are then stabled and grain-fed for a minimum of 500 days utilizing a time-honoured Japanese grain-feeding technique. All these breeding methods help to stabilize the earthy undertones of the beef while enhancing its uniquely delicate flavours and tenderness. The Mayura Station Full Blood Wagyu Beef Rib Eye is grilled to perfection in Osia Steak and Seafood Grill’s iconic stone hearth oven. Located at Festive Walk, Resorts World Sentosa, Osia Steak and Seafood Grill is open from Thursday to Tuesday (closed every Wednesday, except public holidays) for lunch and dinner.

For more information please contact +65 6577 6560/6688 or visit www.rwsentosa.com


SARI WIDIATI

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