This month, Opus Bar & Grill is ready to beef up appetites with the new Angus T-Bone Steak from Rangers Valley!
With a marble score of 3+, the 1.2kg T-bone steak combines strip loin and tenderloin in one, priced at $120++ for two persons. Strip loin is known for its unsurpassed flavor that makes up almost three-quarters of the steak, leaving the tenderloin, one of the most tender cut of beef with one-quarter of the 1 to 1.5 inch thick cut, perfectly defined by the T-Bone right in the middle.
Well, that’s all alien language to me since I’m a pescetarian but K the carnivore adores it.
But before more meaty talk, let’s talk seafood first. Yes, I was pleasantly surprised that despite its name, Opus is not all about meat. Many of their seafood are from sustainable sources and they are even the first restaurant in Singapore to be awarded the MSC ecolabel.
Tartar of Bluefin Tuna ($17++)
avocado, chives, trout roe, extra virgin olive oil
For starters, definitely go for the bluefin tuna tartar. I love everything on the plate – from the superbly fresh cubes of tuna to the ripe creamy avocado and briny trout roe, it was an ocean party in the mouth! The Hokkaido scallops were plump and sweet too, but if I can only choose one (nooooo!!), it’s definitely tartar for me.
Hokkaido Scallops ($22++)
edamame, blood sausage, miso espuma
For my main course, it was an easy choice between the toothfish and wild sea bass. It was my first time trying a toothfish fillet and the silky moist and tender texture is very much like that of a cod or chilean sea bass. Needless to say, I enjoyed it very much and will be on the lookout for this fish at other restaurants too.
Glacier 51 Toothfish Fillet ($49++)
charred leek, brocolini, brown butter dashi
Of course, the stars of the show are the prime meat cuts that are dry-aged between 14 and 36 days in a specially commissioned Himalayan salt tile cabinet to create an intense depth of flavour whilst tenderizing beautifully.
220g Australian Wagyu ($92++)
kobe-cuisine, marble score 6, rib eye
Living up to Opus’s philosophy of letting the quality produce speak for itself, K’s steak was simply and briefly grilled as he asked for rare (they say the rarer the better ha)! Several sauces are available for pairing with the succulent and juicy steak – bearnaise (K chose this which I thought was so-so), garlic herb butter, green peppercorn sauce, bone marrow with red wine sauce, and black truffle mushroom sauce.
Take your pick from an extensive selection of side dishes – arugula salad, portobello mushroom, grilled asparagus, mac & cheese, garlic mash potato, truffle fries and our choice of the night – carb-heavy smoked risotto which is not really worth the calories, oops.
Smoked Risotto ($6++)
The concept of grilling also extends to the dessert menu! Both the charcoal grilled banana and honey grilled pineapple were lovely with a sweet caramelized and smoky flavor in every bite. The chocolate dome was a delightful bomb too; gosh it was the perfect decadent treat after a long day at work.
Grilled Honey Pineapple ($12++)
vanilla ice cream, crumble, rum sauce
For those who love to wine and dine, do not miss out on the attractive “Steak with Free Flow of Wine” special promo. With any order of prime cuts from the Opus beef selection at $58++ onwards, enjoy either a two-hour free flow of selected white and red wines from Sunday to Thursday or 50% off on wine by the bottle on Friday and Saturday. That’s such a good deal!
Chocolate Dome ($14++)
blueberry crumble, bailey ice cream, hot chocolate briolette
My thanks to Stephanie for the kind invitation!
Opus Bar & Grill
Lobby Level, Hilton Singapore
581 Orchard Road
+65 6730 3390