Known as one of the top ten steakhouses in Singapore, Opus Bar & Grill celebrates its fourth birthday by giving complimentary bottle of premium red wine (worth $90) with an order of any of their sharing steak cuts. The offer is valid for the month of March and available from Sundays until Thursdays.
There are a variety of 6 different Opus Premium Sharing Cuts and Platters to chose from. All the sharing cuts and platters serve two, and prices start from $128++.
- Signature 1kg U.S. Black Angus bone-in rib eye, dry-aged, marble score 4
- 1kg Australian Black Angus Porterhouse, marble score 4
- Wagyu & Lobster of 500g Australian Wagyu Sirloin and MSC-certified Boston lobster
- 1kg whiskey-aged Australian F1 Wagyu Tomahawk, 300 days grain-fed, marble score 5
- Premium Butcher’s Platter of 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages.
- 600g New Zealand roasted tenderloin
Opus Sharing Cuts Platter 4.5/5
Featuring a platter of Opus House Specialties including the 500g Whole Live Lobster ($54), 600g Grilled Butterfield Spring Chicken ($38), 300g DeRaz Iberico Pork Rack ($38), 300g Premium Lamb Pork Chops ($48) and 300g Lamb Porterhouse Chops ($42). Opus's Premium Sharing cuts are dramatic, bone-in-show stoppers that showcase a variety of textures and flavours. Also look forward to the Signature U.s. Black Angus bone-in rib eye, dry-aged Australian Wagyu Sirloin, whole live MSC Boston Lobster, Australian Whiskey-aged F1 Wagyu Tomahawk.
If you're a beef lover, go for the Premium Butcher’s Platter with all the beefy goodness, which includes the 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages.
With the Tomahawk steak whiskey-aged for up to 21 days, and masterfully cooked by expert chefs over an open-flame grill using charcoals and sustainable Jarrah wood, the result is a rich depth of smoky caramelized flavours, with the perfect char. I enjoyed the juicy slices of Australian Wagyu Sirloin as well, and would recommend it if you're looking to try another cut of steak. Don't miss out on the lobster for a surf and turf experience - the meat boasts a springy freshness in each bite.
In addition to the good selection of premium cuts, the restaurant also revamped its dinner menu and introduced a variety of exciting ala carte dishes. Diner can look forward to savour a range of mouthwatering new dishes and sides.
250g New Zealand Roasted Tenderloin Steak 4.5/5
My favourite is the New Zealand Roasted Tenderloin Steak ($62) which boasts an incredibly tender texture that just melts in the mouth. Perfectly grilled and almost flawless in execution, the steak tasted so good on its own even without any other compliments. Offered as sharing cuts as well, it is also included in the sharing cuts and wine deal.
There is also a selection of new premium sides available for add-on to complement the grilled dishes that include seared foie gras, twice-baked Idaho Cheddar potatoes and scallions, Opus-Over-The-Top Fries drizzled with foie gras fat, truffle oil and shaved Parmesan, tempura Vidalia onion rings and more.
Opus-Over-The-Top Fries 4.2/5
Opus-Over-The-Top Fries ($15) was absolutely addictive. Comes blanketed in generous amounts of black truffle and parmesan, the crispy fries are also doused in luscious foie gras fat which elevated the whole enjoyment.
Grilled Fat Green Asparagus 3.5/5
A refreshing side to the heavier grilled meats is the Grilled Fat Green Asparagus ($10) that boasts a fresh crunchy texture. However, lacking much on the flavour component as it gets a tad too bland.
Watermelon & Feta Salad 4/5
The Watermelon & Feta Salad ($15) is refreshing start to the meal with its sweet juicy cubes of yellow and red watermelon, paired with feta cheese cubes and white balsamic sauce.
Seared Atlantic Scallops 4/5
Dishes labeled with the eco-label in the menu are prepared with seafood sources that are sustainably caught. Some of the new dishes using MSC-certified seafood from the Opus menu include the Seared Atlantic scallops ($22) with butternut squash purée, pumpkin seeds and basil. The seared scallops are fresh and juicy, while the complimenting butternut squash purée adds subtle hints of sweetness to the fresh seafood.
Crab Cake 4.2/5
The Crab Cake ($18) boasts soft flavourful premium lump crabmeat fillings within a golden brown crispy exterior. The crabcakes fell apart easily with a gentle touch of the fork. The celeriac remoulade and pink grapefruit adds a subtle sweetness to the crab cakes as well.
Citron Tart 4/5
Ma-Chakura Azuki 4.2/5, Belle 4/5
End the meal on a sweet note with a series of artfully crafted desserts from the D9 cakery selections, such as the Citron Tart which features a zesty lemon tart with meringue. I particularly enjoyed the Belle which features a well-balanced sweet and zesty flavour from the lime and coconut fillings. Another of my favourite is the Ma-Chakura Azuki which has a great combination of sweet zuki fillings, toned down by the subtle bitterness from the crumbly matcha cake base.
Paris Brest Hazelnut 3.8/5
The Paris Brest Hazelnut boasts a strong hazelnut chocolate flavour which I find it a tad too sweet. In contrast, the Fraise is not so cloyingly sweet. It features a white chocolate exterior encasing a soft strawberry cake sponge, perfumed with a delicate berry fragrance within each bite which I enjoyed very much.
Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.
Opus Bar & Grill
Hilton Hotel Singapore
581 Orchard Road
Tel: +65 67303390
Nearest MRT: Orchard (NS Line)
Daily: 630pm - 1030pm
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]