The Place I have always thought that Opus Bar & Grill is a steakhouse, but I was wrong. Located at the lobby level of Hilton Singapore, the concept of the restaurant was born a few years ago, with a strong focus on both its grilled meats and seafood selections. We passed through the sleek Opus Bar where you can enjoy some pre-dinner drinks, before adjourning to the dining section for dinner. The interior of the restaurant is elegant, and I would think romantic to some extent especially if you could land a spot by the window with some nice urban greenery in the backdrop.
The Food It is impossible to discount the emphasis on its grilled steaks, which come in more variations than any other item on its menu, from the newest Rangers Valley Angus T-Bone Steak, Kobe-cuisine Australian Wagyu rib-eye to Australian Tajima Wagyu sirloin.
For some starters to balance our steak mains, we had the Hokkaido scallops ($22) with edamame, blood sausage and miso espuma. We noticed a fair bit of Asian elements in the dishes across the menu such as this dish. There is nothing not to love about nicely grilled and fresh scallops.
Comparatively, the Tartar of bluefine tuna ($17) with avocado, trout roe and olive oil was the dish which got me excited. The freshness of the tuna whetted my appetite, while the addition of avocado and olive oil provided the extra punch to it.
For mains, we tried one of the newest grilled steak on the menu, the 1 to 1.2kg Rangers Valley Angus T-Bone Steak ($120) with a marble score 3, which is a nice combination of strip loin and tenderloin good for sharing for two persons, seasoned with black lava sea salt. We were recommended to have it done medium, which is not my usual preferred style as I go medium-rare almost all the time. Surprisingly, both the strip loin and tenderloin cuts retained the succulent factor, with the much more tender tenderloin being my favourite. Good steaks need no accompanying sauces but should you prefer to have it, there are options such as Béarnaise, Garlic herb butter and Black truffle & mushroom sauce to go along with the steak.
There are also plenty of sides to choose from such as the Portobello mushroom ($6) and Smoked risotto ($6).
For an alternative to steak, go for the Wild sea bass ($36) with clam, black mussels, artichoke and thyme. The mix of seafood in this bowl showcases the other forte of Opus Grill on top of its steak, epitomised by the freshness of this perfectly grilled sea bass.
The dessert options are a surprised as well. The Asian touches are evident from both the signature Charcoal grilled banana ($12) and the recently added Grilled honey pineapple ($12). The former has its surfaced torched with salted caramel, which I thought was a nice twist to the usual crème brulee. For a more balanced taste to counter the sweetness of the banana, have it with the refreshing calamansi ice-cream. My favourite part of the Grilled honey pineapple is the generous servings of the crumble, which was good with the vanilla ice-cream even without the pineapple. This dessert could be taken as overly sweet if you do not have a sweet tooth.
If you love wine, there is an ongoing “Steak with Free Flow of Wine” special. With any order of prime cuts from the Opus beef selection at $58++ onwards, you get to enjoy either a two-hour free flow of selected white and red wines from Sunday to Thursday or 50 percent off on wine by the bottle on Friday and Saturday.
Rants Don’t doubt it, prices here are on the high end. I guess it can only be reserved for special occasions.
Will I Return Again? If you fancy some good steak and seafood grill selections in town, Opus bar & Grill is like an oasis in the heart of Orchard Road. The ambience is classy, while the food is generally consistent in terms of standards across the dishes I tried. Overall, it is a good restaurant to pamper yourself once in a while.
Make your reservation instantly at Opus Bar & Grill here.
Taste bud: 4/5
Hole in the pocket: 4.5/5
Overall Experience: 4/5
Daily: Dinner from 6.30 pm to 10.30pm; Bar from 10am to Midnight
Ranted by The Ranter