Always ahead of the trends, Osia began incorporating Australian indigenous ingredients−a popular trend in modern Australian cuisine today−in its dishes as early as the year 2000. In doing so, it has indubitably demystified and pioneered a worldwide awareness for Australia's unique treasure trove of native bush tucker, such as quandong, wattleseed, lemon myrtle, warringal greens, kumera and lilli pilli, among others.

Recognising that good food begins and ends with good ingredients, only the highest quality ingredients in season make the cut in Osia's kitchens. Indeed, the chefs' unwavering focus on top quality produce is matched only by the delicate respect with which they give to every piece of newly harvested herb and vegetable, freshly butchered meat, and recently caught fish and crustacean that passes through their hands.