Opus Bar & Grill – FREE BOTTLE Of Wine With Order Of Sharing Steaks, NEW Tenderloin Steak & Over-The-Top Truffle Fries

Opus Bar & Grill - FREE BOTTLE Of Wine With Order Of Sharing Steaks, NEW Tenderloin Steak & Over-The-Top Truffle Fries
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Opus Bar & Grill at Hilton Singapore, known to be one of the best steakhouses in Singapore, has delivered some exciting menu changes.

While the signature Opus Premium Sharing Cuts are the crème-de-la-crème, there is a whole new entourage of dishes, including new steak cut, grilled seafood, and recommended starters, main, and side dishes to explore.

This menu revamp is done as part of its 4th year birthday celebration.

The other good news is, from 1 to 30 April (valid from Sundays to Thursdays), quote “DFDOpus4” to get a complimentary bottle of premium red wine (worth $90++) with any order of Opus sharing steaks from $128++. (More details at the end of the post.)

Opus’s signature Premium Sharing Cuts and Platters are famous for their variety of textures and flavours.

Each premium steak is handpicked and dry-aged in a specially commissioned Himalayan salt tile cabinet to develop an intense taste.

Cooked over an open-flame grill using charcoals and sustainable Jarrah wood, these steaks are grilled in utmost perfection. What you get are masterfully charred meats with smoky, caramelised flavours.

Choices of Opus Premium Sharing Cuts and Platters that serve two include:
– Signature 1kg U.S. Black Angus bone-in rib eye, dry-aged, marble score 4
– 1kg Australian Black Angus Porterhouse, marble score 4
– Wagyu & Lobster of 500g Australian Wagyu Sirloin and MSC-certified Boston lobster
– 1kg whiskey-aged Australian F1 Wagyu Tomahawk, 300 days grain-fed, marble score 5
– Premium Butcher’s Platter of 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages
– 600g New Zealand roasted tenderloin

Here’s more on the NEW standout specialties from Opus Bar & Grill:

600g New Zealand Roasted Tenderloin Steak ($128)
For the main, try this first-rate steak – a chateaubriand, prepared using the center-cut section of beef tenderloin, the tenderest cut of beef.

Steak devotees will love how this thick meat cut is roasted carefully to ensure proper cooking, with its centre still moist and reddish pink.

Due to its heft, this dish is offered as a sharing cut. As for the taste, let the quality meat speak for itself.

Even while it is good sans any back up sides nor sauce, sharing cuts come with choice of two sauces.

Pick from the selection from Bearnaise, Black Truffle & Wild Mushroom, Red Wine & Bone Marrow, Opus Smoky Barbeque sauce, or Smoked Chili Glaze. There are more – just naming some of my favourites.

Crab Cake ($18)
A chef-suggested starter, this signature crab cake has a crisp, golden-brown crumb that easily breaks to reveal a well-seasoned premium lump crabmeat filling.

This standout specialty dish is topped with celeriac remoulade, a French-inspired salad made with thin strips of celeriac tossed in a mayo-mustard dressing.

Cleanse your palate with the sweet citrusy flavour of pink grapefruit wedges served as accompaniment.

Watermelon & Feta Salad ($15)
Another starter that is suitable for vegetarians, this light salad is a refreshing mix of cubed red and yellow watermelons.

Tossed into it are small blocks of crumbly feta cheese, its briny taste and grainy texture complementing the juicy sweet chunks of fruit.

Finished off with a white balsamic dressing and garnished with mint leaves for extra freshness. Order this if you would like to balance out the heaviness of the grilled meats.

Hand-cut 160g Steak Tartare ($44)
This steak tartare is another chef-suggested main, served with traditional garnishes and French fries on the side.

What’s noteworthy is that it’s made from raw meat, hand-cut into small pieces.

An alternative way to enjoy your steak, not the usual seared-grilled way, but as a succulent blend of minced meat, an egg yolk in the middle, and seasonings.

600g Grilled Butterflied Spring Chicken ($38)
Those who want a non-beef grilled main can order this poultry dish, using a special Malaysian-sourced chicken.

Like the other premium beef cuts, this house specialty is cooked in Opus’ signature open-flame grill over white hot coals.

This well-seasoned 600g spring chicken, presented as a butterflied cut, carries a deep smoky flavour and a tender, moist meat.

Two new seafood mains appear in the menu at Opus, the first restaurant in Singapore to be certified and awarded the prestigious Marine Stewardship Council (MSC) ecolabel. You’re assured that the seafood in your plate comes from a fishery with sustainable practices.

Seared Atlantic Scallops ($22)
Die-hard scallop fans will love this new dish, served using MSC-certified sustainably-caught Atlantic Sea Scallops.

The searing process locks in these fresh scallops’ naturally-sweet juices making them a delightful starter before you head on to your main.

A serving includes 3 plump pieces laden on a smear of butternut squash puree, adding a hint of sweetness to the sea-salty scallops.

Topped with pumpkin seeds for a bit of crunch, and garnished with basil leaves as a finishing touch.

MSC New Zealand Rock Ling Fish ($38)
The second new seafood main, likewise bearing the MSC seal, features a New Zealand-sourced rock ling fish.

This fish, also known as beardy, kingclip and ling, is an eel-like species with long, tapering bodies and a mottled dark grey and white skin.

Its medium firm flesh holds its shape whether as steak or fillet even after cooking.

With its mild flavour and low oiliness, this grilled fish comes with saffron-marinated seasonal vegetables, a bed of Japanese purple sweet potato mash, and an aromatic sauce.

Rounding up the list of new menu items are premium sides you can order to complement your grilled mains. These include Grilled Fat Green Asparagus, Tempura Onion Rings, Portobello Mushrooms, and the signature Opus Over-The-Top Fries.

Opus Over-The-Top Fries ($15)
This potentially-addictive signature side dish is made with crisp-fried thick-cut Idaho potatoes, drizzled with foie gras fat and black truffle puree for sheer decadence.

And that’s not all.

These fries come with a sprinkle of grated Parmesan for that over-the-top umami flavour.

A must-have no matter what you are ordering above.

Grilled Fat Green Asparagus ($10)
A classic pairing with steaks, these fresh asparagus spears will provide the much-needed reboot to your palate as you indulge in the sometimes fatty-good meats.

Simply grilled to preserve its natural taste, these fat green veggies are crunchy accompaniments to your meal.

Tempura Onion Rings ($10)
This premium side dish uses authentic Vidalia onions (apparently accidentally discovered in the 1930s in Georgia, USA).

Known for being hand-cultivated, this onion has a distinctive taste derived from the weather, water and soil unique to Southern Georgia.

It found its way to Opus menu as onion rings, dipped in a light tempura batter and deep-fried ‘til crisp.

Portobello Mushrooms ($6)
Another guilt-free side you can throw into your spread are these large, brown mushrooms, simply seasoned and grilled on each side to release earthy notes.

Portobello mushrooms are good accompaniments to dry-aged steaks for their depths of flavour.

Opus Bar & Grill X DanielFoodDiary.com Promotion For April 2019
From 1 to 30 April 2019, quote “DFDOpus4” to get a complimentary bottle of premium red wine (worth $90++) with any order of Opus sharing steaks from $128++.

T&C:
– Valid from Sunday to Thursday only.
– Limited to 10 redemptions per day. 1 redemption per table.
– Offer cannot be used in conjunction with any other offers and discount benefits.
– Reservations recommend. Email [email protected], or call +65 6730 3390.

Opus Bar & Grill
Lobby Level, Hilton Singapore, 581 Orchard Road Singapore 238883
Tel: +65 6730 3390
Opening Hours: Dinner 6:30pm – 10:30pm (Mon – Sun)
Bar 10am – 12am Midnight (Mon – Sun)
Email: [email protected]
Website: https://www.hiltonsingaporerestaurants.com/opus-bar-grill

* This entry is brought to you in partnership with Hilton Singapore.


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