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served with their sauce of the day in a tube so cute

manager recommended this and said it was the perfect steak for him in terms of fat to meat ratio and he was sooo right. i had it medium and it was soo juicy. Eaten together with the Herb Butter (my choice of sauce), roast garlic & prune jam🤌🏼

this was good!! if steak is not your thing this is a main to consider :)

was kinda a no for me…idk it’s the sauce making me feel kinda sick or smth

For Dragon Boat Festival. This was posh as you can imagine. There's blue swimmer crab, truffle, shiitake mushrooms and corn paired with okowa grain mix.

From Osia Festive menu - available from 1st Dec 2023 :
🎄PREMIUM MEAT PLATTER $258
mayura station wagyu tenderloin,
bangalow sweet pork rack, grain fed lamb rack, lingonberry compote, roasted winter vegetables, mustard jus
🎄GRILLED SEAFOOD PLATTER $218
lobster thermidor, king prawns, blue mussel, storm clams, king scallops, humpty doo barramundi fillet, local farm mesclun salad, hot sauce
🎄FLAMED DRUNKEN FESTIVE PUDDING $22
steamed sticky toffee date pudding, cognac brandy butter scotch sauce roasted wattleseed ice cream

Complemented by the modern European innovative dishes imagined by Chef de Cuisine, Davide Bizzarri and his team.
💕Canapes
💕Veal Tartare (Table 65's signature dish) pair with Wine: Movia Lunar 2017
💕Rainbow Trout, Quinoa, Cauliflower, Tomato pair with Movia Veliko Belo White 2016 / 2017
💕Wild Squid, Tatsoi, Chilli, Potato pair with Movia Sivi Pinot Grigio Ambra 2021.
💕Foie, Apple, Hazelnut Crumble, Citrus pair with Movia Lunar 2017
💕Berkshire Pork Cheek, Polenta, Fava Beans, Pickled Mustard pair with Movia Carbenet Sauvignon 2020
💕Blood Orange, “Clementini” Sorbet Pearls, Raspberry pair with Movia Puro 2016/2017.

The overall experience was excellent.
All dishes well executed, the flavour balance and delicate, and the pairing is complement the flavour of every dish, and the service was amazing.
My fav dishes will be the wild squid and the Berkshire pork cheek.
Sautéed Fresh wild-caught squid, marinated in white balsamic, yuzu zest and fresh
Italian parsley, served with wild puffed rice, sauteéd tatsoi leaves and chilli strips.
This dish looks simple but has very complex flavour and texture, but all balanced well.
Meanwhile for the Pork cheek, it’s really tender and juicy, using black pork from Berkshire that brines overnight, served with the au jus that prepped 3 days in advance and 2 ways cooked polenta

💰$476++ per person

📍Table65
8 Sentosa Gateway #01-104/105

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemadew Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!

Dive into the vibrant flavors of autumn with Syun's Autumn Omakase! Chef Hal Yamashita has curated an 8-course Degustation Menu, celebrating the best of the season.

Available from now till 28th Oct, each dish in this menu is a testament to the fusion of time-honored traditions and innovative modern techniques.

🥩Sea Urchin Rolled in Kagoshima A5 Wagyu Beef with Oscietra Caviar
An exquisite beginning that marries the richness of Kagoshima A5 Wagyu with the delicate sweetness of sea urchin, crowned with pearls of Oscietra caviar. A masterpiece for the palate.

🐟Bonito Tataki, Tosazu Gele’e
Locally-sourced Bonito artfully prepared in Warayaki Tataki style, complemented by Tosazu sauce.

🍊Hokkaido Scallop, Orange White Miso Mustard Dressing with Japanese Cucumber and Myoga Ginger
Plump scallops dressed in a unique blend of miso, mustard, and fresh oranges, crowned with Myoga ginger for a refreshing crunch.

🐟Hair Tail Fish New style Braiser
A harmonious interplay of textures and Japanese flavors, showcasing Hair Tail fillets marinated in butter and yuzu juice, delicately braised in a fragrant broth.

🐟Charcoal-grilled Chilean Sea Bass Marinated in Anchovies with Seasoned Burdock
Sweet, tender Chilean Sea Bass marinated in salted anchovies, expertly grilled over hot coals.

🥩Charcoal Grilled Kagoshima A5 Wagyu, Red Miso Aubergine Sauce
Perfectly marbled Kagoshima A5 Wagyu, char-grilled to buttery perfection, served with pungent Red Miso Aubergine Sauce.

🍣Chef’s Selection of Nigiri Sushi
A trio of hand-selected Nigiri Sushi, featuring Kue-Grouper, Zuke Maguro-Marinated Bluefin Tuna, and Kanpachi-Amberjack.

🍮 Homemade Anko and Umeshu Gele’e with Japanese Persimmon
A delightful dessert finale, marrying homemade Anko and Umeshu with fresh Persimmon.

This is an unforgettable dining experience, where Japanese gastronomy comes alive in every bite!