THE CATALAN CUISINE: Truly Sumptuous!

The OSSIANO  might not ring a bell. But, it resonates. An exquisite elegance with fine dining arrogance is on the air when chef Santi Santamaria, the three star Michelin chef, offers gourmet food in a seductive ambience in the underwater world of Atlantis. In his first venture outside Europe, the ‘Architect of Food’ offers an intensity of flavours and a focus on technique with his Catalan cuisine in an elegant space inspired by the ocean depths.

Ossiano offers superb cuisine in a stunning setting in the underwater world of Atlantis. An elegant and mysterious space designed with variations of silver and pearl, it is the perfect location for an intimate dining experience, with unmatched views into the marine habitat filled with live sharks and fish.

No wonder, nothing seems to have been spared to make this fabulous, defined interior restaurant and bar lounge. Sculpting spaces, as we descended the restautant's long, winding staircase, is no longer about just décor and ambience. Here, its understated elegance.

The juxtaposition of such diverse elements as steel, grey leather, mesh, East European chandeliers and Venetian mirror and glass, serves a purpose, obviously wants to combine both the old world charm of refined dining and décor and the minimalist aesthetic of our times.

A large, tranquil expanse, hemmed by aquarium glass panels are the focal points aside from its soft blue glowing hush-hush ambience. The low-lit decor resonates romantic and mutedly decadent, and the soft opera music finishes this relaxing feel.

EZRA SANTOS DINNER (23rd September 2010) Melon with almond purée top up with pomelo

and mojama (air dried tuna)

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Hamachi tartare with green apple and semi-montada cream

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Palamos gamba carpaccio

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Terrine of foie gras with fruit conserve and pastry bread

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Spanish octopus with potatoes “Galician style”

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Bouillabaisse with olive oil and prawn

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Tasmanian salmon with pearl onions, baby zucchini and cumin

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Seabass with Japanese eggplant and rostit sauce

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Monk fish with squid balls and agria potato

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Lamb confit with“ras el hanout” spice