Semi-private table for chef's tastings at The Osprey

A hostess often asks, “Would you prefer a booth or a table?” But, for your next special occasion meal, request the chef’s tasting table. Whether served at an up-close kitchen counter or intimate gathering table, a chef tasting is a satisfying way to feast on fresh, innovative fare curated by a gourmet guru.

How to Book a Chef’s Tasting at The Osprey

I decided to book a chef’s table dinner for my sister-in-law’s 50th birthday. Because she’s awesome-sauce and deserved an epic celebration, I did my research on local chef’s tastings in Orlando. For me, The Osprey stood out as the clear winner!

In addition to its gorgeous dining room and award-winning cuisine, the cost per person was fairly reasonable compared to other local chef’s table experiences.

For chef’s tastings, The Osprey can accommodate parties up to 12 people. The food portion is priced at $125 per person. Beverage pairings cost an additional $50.

Or, guests may order drinks of choice from the full bar. The bill rounds out with 20% gratuity and standard 6.5% sales tax.

Orlando Date Night Guide contributor, Nancy DeVault (back row, second from right), dines at The Osprey with her family.
Image courtesy of Nancy DeVault

Reservations are made through Resy. The fare portion must be paid in full at the time of booking. Although drinks may be added on the night of. Because it was my first time reserving a chef’s tasting at The Osprey, I called ahead to confirm the process and, also, followed up to confirm once I secured booking online.

You can request accommodations for food allergies.

A Taste of the Chef's Tasting

Our party was seated at a long table in front of the wine cellar wall. A cloth curtain could be drawn for privacy, but we left it open to appreciate the lively atmosphere and elegant decor. I was permitted to spruce up the space with simple table decorations (confetti is a no-go).

The multi-course tasting menu was curated by Chef Michael Cooper. Being it called a chef’s tasting, I presumed that Chef Cooper would pop over to say hello. However, he did not. Nonetheless, our kind server, Katie, provided outstanding service.

Between each course, Katie described the upcoming dish and its ingredients. And, warm cleansing clothes were offered after courses, as were fresh cutlery.

Smoked swordfish served during chef's tasting at The Osprey.
Smoked swordfish served during chef's tasting at The Osprey. | Image courtesy of Nancy DeVault

First Course: Amuse Bouche

An hors d’oeuvre course, in general, is small. But at The Osprey, the amuse bouche—which translates to “amuse the mouth” in French—boasts BIG flavors. In fact, this hand-held finger food was hands-down my favorite course.

Simply plated, the first course presented two layers of smoked swordfish on crisped, multi-seed bread. It was topped with kaluga caviar and cured egg yolk. Excellent!

Kanpachi fish served three ways during chef's tasting at The Osprey.
Kanpachi fish served three ways during chef's tasting at The Osprey. | Image courtesy of Nancy DeVault

Second Course: Appetizer Trio

After a wowzah of a start, we were presented kanpachi, a Hawaiian yellowtail fish, prepared two ways. The first piece of kanpachi came thinly sliced over Carolina gold rice. Placed in the center, and the shining star of the plate, was a yuzu koshu kanpachi tartare topped with caviar. The third kanpachi had an interesting texture, sort of a firm quiche-like consistency. It was topped with pickled ramp, chile oil, peach and kimchi. Delish.

Third Course: Vegetable

Take three for the taste buds was a pretty plate of white asparagus. Two sprigs were topped with a creamy brown butter sauce. The dish was sprinkled with smoked trout roe. Good.

White asparagus with smoked roe served during chef's tasting at The Osprey.
White asparagus with smoked roe served during chef's tasting at The Osprey. | Image courtesy of Nancy DeVault

Fourth Course: Pasta

The shells of these pretty pasta-like bites were a bit too al dente. However, the pureed sunchoke girasole (also called a Jerusalem artichoke) filling was lovely. The dish was finished with truffle butter, celery and pickled fennel. Because of the texture, I was underwhelmed by this course.

Fifth Course: Main Dish

The Osprey prides itself on its signature seafood selections and spirits (per its tagline). Still, I kind of assumed that since the “tasting menu highlights the bounty of Florida's land and sea,” that the fifth course may include a protein other than seafood. It did not.

This main course featured Kodiak rock fish with scallop mousse, squash blossom and green garlic broth. It was interesting. If desired, meat eaters may consider proactively asking about the option to include chicken or beef (since these items are on the regular dinner menu).

Sunchoke girasole dish served during chef's tasting at The Osprey
Sunchoke girasol dish served during chef's tasting at The Osprey. | Image courtesy of Nancy DeVault

Sixth Course: Dessert

To say that The Osprey ended on a sweet note would be an understatement. This amped up version of crème brulee infused savory rosemary, as well as delightful petal honey. This dessert beauty was topped with macerated seasonal berries. So yum!


Several people in my party, including myself, opted for the wine pairing. As a level 1 sommelier, Katie beautifully explained the complexities of each course’s wine pairing.

Kodiak rock fish / scallop mousse
Kodiak rock fish and scallop mousse served as main course.| Image courtesy of Nancy DeVault

Most of the courses had either red or white wine, one course paired a port and another course had the option for wine or a craft vodka cocktail with celery juice. I chose the cocktail and, while I didn’t love the flavor (it was fine), I'm really glad I tried it. I'm always down for trying something new and different.

Some guests in my party opted for mocktails. “What’s The Tea” was a refreshing glass of tea, lemon and soda. “Spice Up Your Life” was a smidge too spicy. The pineapple, lime and ginger beer just didn't tame the brown sugar habanero enough for our mild taste buds.

More Tidbits About The Osprey

I’d recommend dining at The Osprey for special occasions or just a regular date night. It promotes itself as contemporary coastal cuisine with an oyster bar in an upmarket setting. Local seafood and produce are integrated into dishes so menus offerings do fluctuate per seasonal availability.

Rosemary and petal honey creme brulee with macerated seasonal berries.
Rosemary and petal honey creme brulee with macerated seasonal berries. | Image courtesy of Nancy DeVault

Located in Baldwin Park since 2015, The Osprey is part of Good Salt Restaurant Group. Founded by Jason and Sue Chin, these powerhouse restauranteurs also own Seito Sushi, Reyes Mezcaleria and The Monroe.

The Osprey is open for dinner service, Tuesday through Sunday (closed on Monday). This is a great place to do happy hour! The restaurant is also open for Sunday brunch. And, The Osprey has special event and private dining options.

Depending on your mood, there are plenty of seating options too, from stools at the bar to tables on the sidewalk for memorable outdoor dining.

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