Calling out to all carnivores with a huge appetite, Opus Bar & Grill has launched a New Premium Butchers Cuts platter that are perfect for sharing. Diners get to have four types of juicy cuts of meat on one platter,priced at $128, which serves two people.
The meat platter comprises a variety of 500- to 600 gram Rangers Valley Angus OP rib, 150g Margaret River Wagyu Flank Steak; 400- to 500 gram Braised Beef Short Ribs with a marble score of three, braised with a secret blend of aromatic spices; and gourmet beef sausages which are expertly grilled over an open-flame using Jarrah Wood charcoal for a deep smoky flavour. All these succulent meat are served with their homemade smoked chilli glaze and barbecue sauce.
To get the best out of the flavours of the meat, the recommended doneness of the meat, which was also served to us, was medium rare. However, it was a bit too raw for most of us and I personally prefer it more medium to medium well, which I thought had a more pleasant chewing experience.
In addition to that, diners can also enjoy a special wine package with two hours of selected free-flow wines from Sunday to Thursday, or 50% off wine by the bottle on Friday and Saturday.
Prior to devouring on the premium cuts of beef, we were served a warm onion and cheese bread which was made in-house, paired with imported creamy and rich beurre de sal butter from France. Albeit the bread having simple onion and cheese topping, we couldn't help ourselves from getting a second serving of the bread as it had a nice balance of sweet-salty flavour from the onion and cheese respectively. It also had a nice soft and pillowy texture. This bread was definitely a great way to work up our appetite.
Opus Bar & Grill takes pride in serving quality meat as they have a reputation of being one of the top steakhouses in the city. Besides their signature sharing steaks, they also emphasise on their quality 800-gram Rangers Valley Angus OP rib that is dry-aged in-house between 18 to 36 days, and the 1- to 1.2-kilogram whiskey-aged U.S. California Tomahawk steak and prime grade cuts from U.S. Greater Omaha, priced from $58.
A dish which was super insta-worthy was Opus' juicy and thick slab of U.S. California Whiskey-aged Tomahawk Steak, which weighed a whopping 1- 1.2 kg. This beauty was grilled beforehand and flambé right in front our eyes.
Not forgetting beautifully seasoned sides such as grilled green asparagus ($6), sauteed portobello mushrooms ($6) and fresh arugula, vine tomatoes and shaved parmesan salad ($6) to accompany those heavy, thick and juicy cuts of grilled meat. In case you ain't a fan of vegetables, they also have carb loaded sides such as Mac & Cheese ($6), Garlic Mash Potato ($6), Truffle Fries ($6) and many more.
We ended our hearty dinner here on a sweet note, starting with their signature charcoal-grilled banana with a few dollops of smoked salted caramel, served with a tropical blend of coconut and calamansi ice cream. ($12)
Up next was a refreshing yet decadent dessert which consist of grilled honey pineapple, which had a good sweet-sour taste, topped with a generous serving of classic creamy vanilla ice cream and buttery cookie crumble. All these flavours were elevated with a hint of thick and rich rum sauce. ($12)
A rich and simple Bombe Alaska ($14), which was made up of cream cheese ice cream and mandarin orange sorbet.
Lastly, a Chocolate Dome ($14) served with blueberry crumble, Baileys ice cream and a hot chocolate briolette. Another insta-worth dish here, make sure you have your phones ready at the hot chocolate melts the chocolate ball to reveal the goodies inside.
Time to gather your group of friends for a beautiful and hearty meal together!
Opus Bar & Grill
Dinner: 6:30 p.m. –10:30p.m. (Daily)
Bar: 10:00 a.m.– Midnight (Daily)
Lobby Level, Hilton Singapore
581 Orchard Road, Singapore 238883
For reservations, call +65 6730 3390 or email Opus@hilton.com. All prices stated above are subject to seven percent GST and 10 percent service charge.