Delicious Steaks at Opus Bar & Grill, Hilton Singapore
PUBLISHED March 3rd, 2016 07:00 am | UPDATED June 7th, 2016 03:58 pm
‘Opus’ usually refers to a creative composition of a grand scale. At the Hilton Singapore, this appellation is used – not inappropriately – to describe the culinary inventiveness and flair of its in-house restaurant, Opus Bar & Grill, which dishes out honest-to-goodness charcoal-grilled dishes.
The pièce de résistance at Opus is the specially-commissioned Himalayan salt-tile cabinet, a meat-storing masterpiece that sits nicely behind the glass protected grill. Also, with certification from the Marine Stewardship Council, you can expect sustainably-caught seafood to be served.
Our first experience of their culinary offerings arrived by the way of Hokkaido Scallops ($22), grilled to perfection with a splendid char on its edges. Edamame, blood sausage and miso espuma completed the ensemble. The Tartare of Bluefin Tuna ($17) also left a good impression – the well-portioned cubes of fish were considerably fleshy and the zesty seasoning balanced out the avocado slices and trout roe.
The King Prawn Skewer was exceptionally tasty, with an almost butter-like coating on the body, while the house-made green chilli sauce made for a delicious accoutrement. Alas, however premium the prawns are, $20 for a serving of two crustaceans makes it a little pricy. The same could be said of the succulent, flavourful Halloumi Skewer, with one skewer going at $16.
Nonetheless, there can be no complaints whatsoever about the quality of meat served at Opus Bar & Grill. With a marble score of four to five (Australian meat-grading system that refers to visible fat), the 220g Australian Tajima Wagyu ($88) sirloin was impeccable. Juicy and tender with just the right amount of fat, this steak is pretty close to perfect.
An indication of grass-fed beef done right, the beefy flavours of the 250g Grainge Angus ($58) ribeye shone brilliantly in a medium-rare doneness. The Op cut of Australian Rangers Valley Angus ($110 for 2) was also leaner compared to the other types of beef we tried during this occasion. This would be great if you’re looking for a steak with bolder flavours and a firmer bite. The accompanying truffle sauce and bone marrow dip were flawless.
By the time it was time for dessert, we were so far induced into a food coma that we were content to sit and let our eyes glaze over…until we saw the visual feast of Grilled Honey Pineapple with Vanilla Ice Cream and Rum Sauce ($12) and Charcoal Grilled Banana & Calamasi Ice Cream ($12), that is. Both desserts made excellent use of the various fruits, and ensured we had a pleasant ending to our meal
Great for business dinners, a dinner date, or a small gathering, Opus Bar & Grill adds a touch of class to the dining options available on the less swanky side of the Orchard Road stretch. There are some minor chinks in the armour to sort out, but with a little tweaking, there’s nothing to stop this classy establishment from being one of the best places in Singapore to wine and dine at.
From now till 31st March 2016, enjoy prime cuts of beef from $58++ and special beverage promotions with any order of the Opus Beef Selection. This includes free flow of sparkling, white & red wines from 7pm to 9pm on Monday to Thursday and 50% o ff wine bottles every Friday to Sunday.
Opus Bar & Grill is located at 581 Orchard Road, Singapore 238883, p. 6730 3390. Open daily 6.30pm-10.30pm.
