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RWS Presents Cooking with Friends with Chef Timothy Montgomery at Osia

Special thanks to Cheryl for the invite!


Due to popular demand, Osia is once again hosting Cooking with Friends with guest Chef Timothy Montgomery from 16 to 19 July. A celebrated Australian chef, he was previously singled out as South Australian Chef of the Year and has recently taken on Executive Chef roles at Berardo’s Restaurant as well as Noosa International Food and Wine Festival. His special menus for Osia will be a representation of his passion for fresh regional produce, using ingredients such as coconut and jasmine rice. 

The menu up for review was thoughtfully put together by both Chef Tim and Osia. In my previous visit so many yonks ago, set lunch was memorable


Table condiments that may come in handy later in the meal. 

bush tomato

Stone Hearth Flat Bread ($11)
Macadamia Pesto, Truffled Kalamanta Olive

These flat breads are to die for, the density is addictive. Goes great with lemon seasalt, olive oil, butter or even the bush tomato paste. 

bush tomato

Squeeze it like a toothpaste. 

cauliflower soup

Cauliflower Soup 
Quail scotched egg, pickled mushrooms and truffle

I hardly raise an eyebrow for cauliflower, simply because it is a less flavourful alternative to broccoli yet Chef Tim made it shine in this creamy broth. Mushrooms, a wonderfully scotched quail egg and truffle sent me to heaven and back.

sea bass

Sea Bass 
Brandade, organic egg, smoked potato espuma and Avruga caviar 

The ingredients used seem to run through from the appetizer and was a slight overkill but that being said, he managed to pull off a sea bass dish as if it were cod. Firm and very succulent, it was a complete joy eating this.

poached egg

Watch it drizzle. 


The gorgeously poached egg was executed with precision too, and that wondrous flow of yolk left me dumbfounded. 

cherry ripe

Cherry Ripe 
Chocolate, Coconut and Cherry

It takes a man to know a man, the man muses. It takes a woman's man to understand a woman and Chef Tim is all of that in a single dessert. Put chocolate mousse, dessicated coconut, coconut icecream and brandied cherries and I was completely sold. And the chocolate twigs, loved the bitterness so cleverly woven into it.  The way it all came together so beautifully, a sweet finale that left a lingering sweet memory.


Coffee and tea to end, I wish there were petit fours for that encore finale.


Overall a really well thought through menu with very strong courses. If I may suggest, they go very well with their in house Sauvignon Blanc 2011, a very light and fruity wine.

tim montgomery

I had the privilege to speak with Chef Tim, a terribly humble chef who has a larger than life passion for food, believing in using local produce. Being Australian also means a great deal to his craft, choosing to use local produce and the food trends as an inspiration to several of his dishes. He gives credit to his mom for inspiring his sea bass dish.

He counts spicy foods as one of his favourite foods and when nudged further, he let in that he has yet to take on our chilli crabs and bak kut teh. I certainly look forward to his revisit next year and hopefully get to see some of these spicy inspirations in his menu.

3-course Set Lunch: $50++/ 4-course Set Lunch $60++
3-course Set Dinner: $90++/ 4-course Set Dinner $115++/5-course Set Dinner$135++
Available from 16th to 19th July 2014

Free cooking demonstration by Chef Timothy Montgomery: 19th July from 3pm-5pm on a first come first serve basis (max of 15 pax; reservations recommended) Book your seats early to avoid disappointment!


 Indeed it was a moment to remember at Osia. That's me, a hungry mate signing off. #rwsmoments

Resorts World Sentosa

A foodie born to eat, shop and travel. Forced to work.

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