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Dining Out

Opus Bar & Grill

581 Orchard Road
Lobby Level, Hilton Singapore
Tel: 6730 3390

T

o celebrate its fourth birthday, Opus Bar & Grill is offering diners a complimentary bottle of premium red wine worth $90 when they order any of its sharing steak for the month of March, from Sundays till Thursdays.

The premium sharing cuts and platters, serving two, include the 1kg dry-aged US Black Angus bone-in rib-eye $138), 1kg Australian Black Angus porterhouse ($138), 500g Australian Wagyu sirloin and Boston lobster ($148), 1kg whiskey-aged Australian F1 Wagyu Tomahawk ($158) and 600g New Zealand roasted tenderloin ($128) as well as a combo of 600g US Black Angus bone-in rib-eye, 150g Wagyu rump cap and braised grain-fed Wagyu beef short rib with gourmet beef sausages ($138) — all masterfully grilled over jarrah wood on the open-flame charcoal grill for a deep smoky flavour.

Opus’s premium sharing cuts showcase a variety of textures and flavours.

In addition, a revamped dinner menu sees new starters such as juicy seared Atlantic scallops with butternut squash purée, pumpkin seeds and basil ($22); appetite-whetting watermelon and feta salad ($15); and crab cake with celeriac remoulade and pink grapefruit ($18, pictured top left of article).

To complement the grilled dishes, the new Opus-Over-The-Top Fries ($15, pictured top centre of article) drizzled with foie gras fat, truffle oil and shaved Parmesan is a good side to recommend.

Daily Dinner: 6.30pm to 10.30pm
Bar: 10am to Midnight

the love of life is the

love of food

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“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

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