Ocean Restaurant

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

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 dining@rwsentosa.com.

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

(Media Tasting) Singapore’s only underwater fine dining destination - @oceanrestaurantrws, has just reopened with a refreshed look. And a new Chef Patron who hails from Brittany, France: Chef @olivier_bellin who is also the chef-owner of two Michelin-starred L'Auberge des Glazicks.
The menu he has crafted for Ocean is inspired by its unique space and is therefore, seafood-focused, even as it demonstrates a commitment to sustainable gastronomy. You can enjoy it in the form of a multi-course lunch or dinner in the elegant comfort of the refurbished restaurant that commands unparalleled views of the @S.E.A.Aquarium. The sight of more than 100,000 marine animals representing 1,000 species across 45 diverse habitats, swimming gracefully right before your eyes while you feast, is as awe-inspiring as it is calming. I have always loved the experience, which is why @huatkaliao and I have dined at Ocean a few times over the last couple of years.
However, the food we were served at this media tasting, proved to be the most impressive culinary-wise. In my opinion at least, because Chef Olivier’s style of cooking really suits my palate.
Lunch began with a lovely cocktail - the “From Paris To Singapore”, a concoction of Grey Goose Vodka, berries reduction, lychee jus and @TWG berries tea.
Then, Chef @remivanpeteghem, the Culinary Director of @rwsentosa arrived with the first course. He also gave an introduction to Chef Olivier’s approach and philosophy behind the menu. In the meantime, Chef Olivier was busy in the kitchen because he believes in doing the actual cooking himself. So we got to meet him in person only after the meal ended.
Anyway, as it was explained to us, herbs and an element from the sea are always represented in each dish. The amuse bouche which playfully combined a warm squid ink sauce with cool textures of cauliflower and caviar set a fine example from the start. It was much more robust in flavour than it looked too. I was wow-ed.
Naturally, Chef Olivier’s sourdough and mini baguettes blew us away. We couldn’t stop schmearing on the salted and seaweed butters, and stuffing our faces with both breads.
A key practice in sustainability is to source ingredients locally, and to support that, frog legs for the next course came from Jurong in Singapore. They were breaded and fried till crunchy on the outside and juicy within, and plated with a cloud of garlic foam and black garlic purée. Again, audacious tastiness reigned.
Amazingly, it was a whole uncut lobster hidden in the huge Ravioli that came in a pool of sauce made from roasted lobster shells. Layering this creation with extra dimensions were Granny Smith apples and a chilled slab of foie gras terrine.
One of the standout courses for me was the Butter Poached Dover Sole swimming in an incredible First Harvest Tomato Marmalade. I wasn’t surprised when I learnt a little later that it’s the favourite of @rwsentosa’s Director of Corporate Communications.
Even in the meat course Chef Olivier incorporated herb and seafood elements - in the form of a pesto coulis and fresh sea urchin respectively. These complemented the stunningly done Wagyu - a smoky, Josper Grill-cooked medium-rare beauty, to perfection. So did the seasonal vegetables that graced the dish with a garden-fresh crunch. I was charmed as well by the potato which was rolled with seaweed.
Prepared and assembled a la minute, dessert was Chef’s take on the millefeuille and it was constructed from layers of crisp pastry, soft brown butter braised pear and a milk sorbet.
We took our time with the petit fours, nibbling them between sips of black coffee.
When we return with my parents in late July (yes - a reservation has been made), we plan to explore wine-pairing and ask Sommelier @djek for recommendations. I’m sure she will have great suggestions since @oceanrestaurantrws’ new wine cellar has over 400 wine labels, ranging from the big award-winning names to boutique labels.
Thank you very much again for the extremely tasty meal, Chef @oliver__bellin. We are fans of your style of cooking where flavours take centrestage and seasoning is gutsy. And thank you @rwsentosa for hosting.

Went for the 5 course dinner @$138++ Food was mediocre. One of the nicest is probably this New Zealand Cod Fillet. The sauce really amazed me. Honestly you are just paying for the aquarium ambience. 3 course lunch @$45++ would be more worth it.

Mango pomelo with vanilla ice cream and sago pearls. It may be a very normal dessert, but the sweetness is well handled. 5 stars for presentation too.