Opus Bar and Grill, located at Hilton Hotel, prides itself with it’s marbled dry-aged meats, which are aged from 14-36 days. At the dining area, is a show kitchen, where the meats are dried on a specially commission Himalayan salt tile cabinet.
Opus’s minimalist décor is neat and focuses on warm hues. In the evenings, the lights are dimmed to create an intimate, romantic atmosphere. Service here is unobtrusive and generally fine.
Our meal stared with complimentary fluffy Onion Loaf and butter.
The Amuse Bouche, Seaweed Soup with Smoked Fish tasted…peculiar. Nuff said.
Hokkaido Scallop. A single succulent scallop, paired with blood sausage lies on a bed of smooth green pea cream, capped with miso espuma. This is a combination I’ve never tried before and I’ve gotta say that the chef definitely hit the spot on this one.
The Crustacean Bisque, with a hint of cognac, is superb! I can’t stop helping myself to it.
Oh yes, a nice steak dinner. Opus’s Grain Angus Rib Eye has a seductive smoky char complementing the mouth-watering beefy taste. Perched prettily atop the beef is a huge king prawn, grilled to perfection. A drizzle of black truffle and mushroom sauce elevates this main course to another level.
I’m not a fan of pineapple hence understandably, the Grilled Honey Pineapple didn’t appeal to me. I had to make do with the sidekicks, vanilla ice cream, buttery crumble and rum. Sadly, this was the only dessert option available on the Opus’s Restaurant Week menu. On a side note, most of the dishes reviewed here part of Opus’s main menu.
On the whole, we had a pleasant experience at Opus.
Opus Bar & Grill
581 Orchard Road
Tel: 6730 3390