Osia, helmed by Australian celebrity chef Scott Webster and chef de cuisine Douglas Tay, recently refreshed its menu with new additions showcasing Webster's take on modern Australian cuisine with distinctly Asian influences.

The Petuna ocean trout ceviche is a fine reflection of Webster's emphasis on serving fresh, quality ingredients. The trout's rosy-orange flesh, sliced sashimi style, is embellished with nothing more than a drizzle of honey pineapple dressing, providing for delightfully sweet, citrus bursts between bites of ocean-fresh flavour.

Another highlight is the Australian grain-fed beef short rib, which Webster braises for eight hours before searing on the grill. The result is a fork-tender, flavourful beef laced with a smoky char and served with a truffled pecorino macaroon and a creamy rutabaga hash that is surprisingly light on the palate.

Desserts-wise, the macadamia nut tart offers a lighter alternative to the restaurant's signature Valrhona chocolate soup with black pepper-spiked vanilla ice cream. The tart is packed with macadamia nuts held together by a thin, crumbly base and served with a sweet and savoury tomato-pineapple sorbet, fresh figs and raspberry crumble in a gorgeous shade of lavender pink.

Regulars will be happy to know that old favourites have not been replaced. The stone hearth flat bread is crisp to the bite and lightly fluffy inside, just like how we remembered it. We had ours dressed in a crunchy macadamia pesto and truffled kalamata olive tapenade, and served with a wonderfully creamy smoked eggplant dip that was charmingly presented in a squeeze tube.

There are no culinary fireworks going on with Osia's new menu, but there is plenty to admire for the pure quality of ingredients and the chefs' delicate balance of clean, compelling flavours. The restaurant recently picked up the Best Dining Experience Award at this year's Singapore Experience Awards, and is certainly worth the drive down to Sentosa.

#02-140/141 Crockfords Tower (Festive Walk), 8 Sentosa Gateway, 6577 8899.

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