Beef lovers, listen up, time to check out Opus Bar & Grill at Hilton Singapore cause the restaurant has introduced new premium butcher’s cuts that are perfect for sharing to satiate all your carnivorous cravings!
In case you have no idea where Hilton Singapore is, it is located about 5 minutes walk away from Orchard Mrt after Forum and before the ERP gantry at Orchard Road if you are driving. The parking is $7 for the first hour from Mon ~ Sat before 6pm and $3.50 for next subsequent 30min. After 6pm, it is $7 per entry. However, on Sun and public holidays, it is only $7 per entry. Good news for diners, there are complimentary parking!
Now, let’s talk about what got us sharpening our steak knifes to welcome a beef feast. For $128++, you will get four types of meat cuts on one platter. To be honest, although it was said that the platter is for 2, I think it can be shared amongst 3 pax as the serving is crazily huge. The platter includes 500 to 600 gram Rangers Valley Angus OP rib, 150 gram Margaret River wagyu flank steak, 400 to 500gram grain-fed beef short ribs with a marble score of three, braised with aromatic spices, and gourmet sausages grilled over Jarrah Wood for a deep smoky flavour on the open-flame charcoal grill. All premium butcher’s cuts are paired with the chef’s special recipe of homemade smoked chili glaze and barbeque sauce. Omg, I am a big big fan of the smoked chilli glaze! Although it is not as spicy as I would have expected it to be, it has a nice acidity to cut through the greasiness from the animal fats and marbling. Oh yes, if you prefer to season your steak further, there are rosemary salt, lava mineral salt and paprika salt to suit your preference.
Beef and wines are one of the best pairing ever. For that, there is a special wine package with two hours of free-flow wines from Sunday to Thursday. You can also enjoy 50 percent off for wines by the bottle on Friday and Saturday.
Oh yes, don’t forget to try the cheese onion bread that is baked in house. Gosh! Those gorgeous soft and fluffy bread paired with the salted butter provided was a treat on its own. I have almost missed out on the beef feasting while stuffing myself silly with the bread.
Opus Bar & Grill has been listed on TripAdvisor as one of the top ten steakhouses in Singapore, so if you do not want to try the New Premium Butcher’s Cuts, you can also try the signature sharing steaks, such as the 800-gram Rangers Valley Angus OP rib with marble score 4 that is dry-aged in-house between 18 to 36 days, or the the 1- to 1.2-kilogram whiskey-aged U.S. California Tomahawk steak. There are also prime grade cuts available from U.S. Greater Omaha and Westholme Australian Wagyu rib-eye with marble score 6 priced at $58. Like all first order of having steak, do highlight to the restaurant on your preferred doneness.
Or you can also get the best of the both worlds by having the Wagyu Sirloin & Lobster S$138.00++! Fresh lobsters that are grilled upon order definitely plays a difference in the flavour and taste.
If you are at Opus Bar & Grill in a bigger group, do try the Kelong Local Green Mussels ($12) which was flavorsome and good to go with the complimentary bread. If not, you can also order some sides to go with your steaks. I am a huge fan of the portobello mushroom which was really juicy, fresh and garlicky.
By now, if you still have the space for dessert, do try Bombe Alaska which was unexpectedly good! The meringue was not overly sweet and it paired well with the mandarin orange sorbet.
Have you been to Opus Bar and Grill? If not, it is time to check it out. =)
Opus Bar and Grill
581 Orchard Road Lobby Level Hilton Singapore Singapore 238883
Dinner: 6:30 p.m. – 10:30 p.m. (Daily)
Bar: 10:00 a.m. – Midnight (Daily)
Tel: +65 6730 3390
Email: Opus@hilton.com
