Opus Bar & Grill @ Hilton Hotel Singapore - Celebrates Fourth Birthday With A New Menu, Premium Sharing Cut And Wine Deal

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

Fraise 4.2/5

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
Singapore 238883
Tel: +65 67303390
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction: 
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]

Dearborn Supper Club @ Chai Chee Street - Private Dining Focusing On Greens, Grains And Seafood

Our private dining adventure brought us to Dearborn Supper Club in the East which has like 5 months of waiting list. We are quite lucky to score a session at the start of the year in January if not we will have to wait until June. Dearborn Supper Club is hosted by Chef Christopher Kong who has worked at Waku Chin and Guy Savoy, offering fine-modern American cuisine in a casual setting that focus on grains, greens and seafood at his cosy five room flat.

A selections of Gin and Tonic welcome us before we proceeded to our dinner. It is definitely a warm reception from the host.

Chickpeas with Lemon 4/5 and Carrot Tartare 4.2/5

Local Snapper Riclette 4/5

Edamame Hummus 4.2/5

With started with some bite-size amuse bouche. We have the Chickpea with Lemon, Carrot Tartare, Local Snapper Riclette and Edamame Hummus. I like the zest with the chickpea which is kind of a surprise combination to elevate the flavour. The edamame hummus is also a unique take of combining middle east and Japanese flavours that is well received by the dining group.

Hokkaido Scallops 4/5

Our first course is the Hokkaido Scallops that is paired with green apple, horse radish, celery and apple vinaigrette. The refreshing pairings allows the sweetness of the scallop to stand out in the dish. A clean and pleasing dish to kick start the dinner.

Agnolotti Pasta 4.2/5

Chef Christopher's dad used to run an Italian restaurant in Washington. Hence the Agnolotti Pasta is like remembering his root. The vegetarian pasta consists of elements like sunflower seeds, pea and pecorino cheese. These parcels of delight probably just got me converted to be a vegetarian. Well maybe just for the night.

Eggplant 3.8/5

The Eggplant is char-grilled and topped with tomato relish, jalapeno relish, quinoa and dressed in a chicken mayo jus. Eggplant can be quite one dimensional in taste but dearborn has smartly created firework in the dish with the pairings.

Squid Ink Fried Rice 4.5/5

The Squid Ink Fried Rice is done paella style, giving the short brown organic rice a crispy texture at the edges. One can find seafood such as squid and prawns in the fried rice, as well as anchovy for that lift in flavour. A very delicious and comforting dish that has more Asian and Spanish influences.

Sourdough 4.5/5

For the next course, we are called upon the kitchen table where Chef Christopher brought out 2 loaves of Sourdough. A weird flow of serving as bread is usually served at the beginning of dinner but once Chef Christopher cut into the sourdough, everyone just could not stop spreading the homemade butter onto their slices of bread. The time also allows us to have more interaction with the chef who has been busy cooking all night, which I really appreciate to complete the whole private dining experience.

Grilled Cauliflower Steak 4.5/5

For our main course, we have the Grilled Cauliflower Steak topped with pickled cauliflower and olives. Noteworthy is the eggyolk and sherry sauce that complements the cauliflower steak excellently. Even though there was no meat through out the dinner, at this point I was already feeling full. Some of us could not even finish the dish.

Seaweed Madeleine 5/5

The beautiful aroma of the Seaweed Madeleine was already making me drool when it is being baked in the oven. Served fresh and hot, these moist and fluffy seaweed madeleine had us asking for more but there is only one piece per person. I was told that Chef Christopher has made yuzu madeleine and pepper madeleine. We actually challenged him to make uni madeleine.

Coconut Ice Cream 4/5

Our dessert is all about coconut. The Coconut Ice Cream has a coconut meringue roof with edible white pandan flowers. On the base of plate is coconut crumbles for texture. There is also a bit of lime zest to balance the sweetness. A refreshing dessert that is not overly sweet, well balanced and of course coconuty.

Fortune Cookies 3.5/5

Last but not least, instead of the petite fours to go along with our coffee or tea, we are offered homemade Fortune Cookies in Chinese noodle takeaway box. We even get to take home a bottle of homemade granola. The private dining dinner cost us $128 per pax for 6-course but actually we have more than 6 courses. Also I noted that the have increased the price to $138 now. Private dinner is really getting more and more expensive.


Dearborn Supper Club
Blk 51 Chai Chee Street
Singapore 460051
Website
Nearest MRT: Kembangan (EW Line), Bedok (EW Line)

Direction:
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 26. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit A. Walk to bus stop at Bedok MRT Station (Stop ID 84039). Take bus number 222. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Kembangan MRT station. Take Exit A. Walk to bus stop at Kembangan MRT station (Stop ID 83062). Take bus number 26. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]