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Dinner Menu
▪️6 Course Menu $248 / Wine Pairing $148
▪️8 Course Menu $288 / Wine Pairing $198

Location: Ocean Restaurant, Equarius Hotel, 22 Sentosa Gateway, B1M, #B1-455 & 456, Singapore 098136

Fresh squid tentacles that gave a nice slight bounce with every chew, and I loved the sourness from the spicy green sriracha which complemented the squid with impeccable flavour. The argyle had a slight herbaceous note but have more a refreshing peppery taste alongside the grilled tentacles.

Rate:🌟🌟🌟🌟

With its impeccable view, LAVO is the perfect location for celebrations. And this cake is the perfect accompaniment for one’s celebration. (And if you’re not here to commemorate anything special, why not just celebrate yourself? Because you don’t want to miss out on this huge, decadent, piece of chocolate’s devil cake. And you sure are going to fear missing out when you see almost every table having this served. It’s so huge I believe it can feed up to 6 pax, depending on how much you’re game to have. But this cake was luxurious, with a compact texture that might feel heavy on the palate with the chocolate and peanut butter combination for some. The peanut butter gave a slight saltish complement to the not-too-sweet chocolate layers, which was a seemingly simple combination, but so delicious when done right — just like this thick slab of cake here.

Rate:🌟🌟🌟🌟

A classic carne pizza that was served in a flatbread-like shape. Flavour was just decent, but texture of the dough was nicely soft yet chewy. It was also not as oily as the commonplace pizzas, which made this so light on both the palate and the stomach.

Rate:🌟🌟🌟

Glorious 1 pound meatball served in a mini pan makes for a great sharing dish on the table, but also a quintessential Italian delicacy when done right. Grounded with wagyu, veal and Italian sausage, the meatball was served with whipped ricotta which gave a nice creamy addition to every bite. However, the texture of the meatball fell short of expectations. It was on the softer and mushier side, which deconstructed easily, lacking the chew in each bite. The flavour profile of the meatball was generally well-executed though! This pound seems best shared with 3-4 pax, or it might get too much.

Rate:🌟🌟🌟

Baked to perfection, this dish comes with prunes, apricots, walnuts and topped with generous serving of Manuka honey 🍯

Turbot, Celtuce with Basil and Butter Sauce. My favourite dish @oceanrestaurantrws

Indulge in exquisite modern-European cuisine with sustainability at the heart and seafood-focused, the new menu offering a collection of new creations Chef Patron Olivier Bellin, feature responsibly sourced seafood, local produce and house-grown herbs.
Feature :
💕Breaded Frog Leg
Frog leg breaded and fried it till crisp outside while inside remaining juicy, served with Parsley coulis and garlic cloud
💕Grilled scallop
Scallop grilled to perfection, firm but buttery and served with Celery and Seaweed condiment, topped with smoked beef and celery foam
💕Beef Cheek.
it’s very tender and flavourful, served with creamy potato mousseline, carrot, black garlic, and red win jus
💕Lemon crepe
Banana ice cream,citrus mousse

Ocean Restaurant is open for lunch from 11.30am to 3.00pm at S$148++ per person and dinner from 6.00pm to 10.30pm at S$248++ per person.

Reservations are highly recommended at the restaurant. For reservation can visit www.rwsentosa.com/oceanrestaurant or call +65 6577 6869/6688 or email [email protected]

📍Ocean Restaurant.
Equarius Hotel, B1M West Carpark.
Resorts World Sentosa.

From Savouries, my fav will be Sambal prawn sandwich, Avruga caviar and for sweet will be
Cinnamon soft serve, caramelised biscuit drizzle, five-spice cornflake crumble

Available daily from 3.00pm – 5.00pm
💰$55 ++
includes a selection of sweet & savoury treats, and unlimited TWG tea and coffee.

Diners can perks the afternoon tea by top up :
💕Delamotte Brut N.V. Champagne $26 Glass / $120 Bottle
💕Billecart-Salmon Brut Rosé, N.V $39 Glass / $175 Bottle
💕Copenhagen Sparkling Tea Grøn | Citrus & Green Tea (5% Alc) Rød | Red Berries & Hibiscus (5% Alc) $20 Glass / $90 Bottle

📍Andaz Singapore.
Alley on 25,
Singapore, 189354

A bold fusion dessert I’d say! Compared to the traditional creme brulee made of custard, this is relatively less sweet and more fragrant. Non fans of pandan wouldn’t quite appreciate this tho! In terms of texture, this was executed perfect - smooth, creamy texture, nicely paired with cracked, caramelised burnt sugar layer. Nothing close to the “wow” effect as the sticky date & longan pudding achieved but a good choice if you don’t have enough stomach space for a heavy dessert!

My preferred choice over chairman’s bubur char char! Think - dense, intense sticky date cake drizzled with Gula Melaka, topped with walnuts and with a dollop of vanilla ice cream - it’s rich and extremely decadent! As with all dishes - this dessert was adorned with gogi berries - which I thought was absolutely unnecessary. I don’t and can’t appreciate gogi - I dug it out and put it aside. Objectively speaking, gogi lovers would probably appreciate the fusion.

Empress’ modern take of the humble barber char char, accompanied with a slightly fancier name to the dessert - this isn’t just any other burburcharchar but one that’s fitting of a Chairman! The husband loved this dessert very much and he wouldn’t stop raving about it. (He too, wouldn’t stop expressing his regrettable short-lived experience savouring his dessert - we started lunch late and the restaurant closes at 3pm! He was left with 15mins, which he deemed ‘too short’, to enjoy his dessert)

Instead of the typical soup-y coconut base, Empress served the coconut in finely shaved ice, somewhat similar to bingo. That melt-in-the-mouth smoothness won the heart of my husband. Dish was also served with yam balls, freshly cut fruits - mango, banana, pomegranate and a dollop of coconut ice cream sitting on a layer of black glutinous rice paste!