Warmth, elegance, and savoury variety are always on the menu at Osco! Faithful to his Occitan origins and passionate about using local produce, Chef Matthieu Saunier brings sunshine to your dining experience with options ranging from velvety risotto to succulent grilled dishes. And with good food comes good wine-the venue offers more than 700 bottles, including a large selection of private imports and those produced in organic or biodynamic vineyards.more...See more text
I had a truly horrible and insulting.
We made reservations for 10:00 pm, I confirmed with the restaurant our reservations the night before, but then were told the kitchen closes at 10 and we can only have the snack menu. Then when we showed the email proof of reservation, the duty manager came and explained she cannot open the kitchen, there must have been a mistake, and we're welcome to eat somewhere else if we don't want the snack menu. Terrible customer service and blatant disrespect.
The restaurant is located inside Intercontinental Hotel. The Decor is great. The food was disappointing, there wasn't much variety for breakfast buffet. The crepes in Maple syrup tasted like plastic. There was no French Toast. The food kept running out and had to wait for them refill the dishes. There was some variety of breads and muffins. The juices available were not fresh and were from OceanSpray bottle. They had same menu repeating over couple of days, hence making the experience boring.
Warmth, elegance and flavour await you at Osco, where the chef's Provençal origins are evident even at breakfast, which is served starting at 6:30 am. Sample the Provençal buffet, which includes a juice bar and an omelette station, in addition to sweet and savoury choices and fresh fruit. Or else, you might order a Continental, Intercontinental or healthy breakfast plate. Their version of a Mimosa is mixed with Cava, a Spanish sparkling wine. A private and equipped meeting room is available.
The New Year’s offering here is a six-course meal that will make your mouth water: shellfish bisque cappuccino, chestnut velouté, foie gras ballotine, jugged hare ravioli, thin scallop tart, hibiscus champagne Granita, sea bass fillet, duck magret tournedos, rack of lamb, and more!