Anytime there is a steakhouse, I am game! And so when I saw this over-sized advertisement plastered on the front of Hilton Singapore about a new steakhouse in town, I knew I had to try it. Thus, accounting for this meaty meal at Opus Bar & Grill a few days after.
Opus Bar & Grill occupies the space that was formerly tenanted by Checkers Brasserie, which was renowned for its themed buffets. The grill, helmed by Australian Chef Nick Philip, serves prime-cuts that are aged in-house for 14 to 36 days in a customised Himalayan salt tile cabinet and then grilled over imported charcoals. Sounds really enticing, doesn’t it?
By the way, did you know that Opus is the first restaurant in Singapore to be certified ad awarded the MSC Ecolabel for supporting sustainable fishing practices?
This was as close as I could get to the salt cabinet without actually stepping into the kitchen.According to the chef, the cuts are all dry-aged in this custom designed Himalayan salt tile cabinet “to create an intense depth of flavour whist tenderising it beautifully.”.
I was quite surprised when the staff came around the table with a box of knives to let us choose our own steak knives. This is probably the first of such experiences that I have ever had.
The first dish that came with the starter Freshly Shucked Canadian Oysters ($5 per piece). You can choose different ways of preparation from Naked (served with nam jim dressing) to Wood (fried with chorizo and BBQ sauce) to Tempura (served with wasabi mayo).
My mum ordered Naked and the oysters were served on a bed of salt. When she was inquiring about the size of the oysters, the staff was kind of evasive in her answer. So, when the oysters arrived, we were not very shocked but still dismayed to see that they were rather small.
Smoked Duck Breast Salad ($16), with pomegranate and tamarind dressing, which came with very little greens and was dominated by the duck breast. My mum who is particular about her vegetables complained about her lack of greens and then the waitress brought her a small complimentary bowl of salad.
Before the steaks arrived, the waitress placed a tray of salts on the table. From top to bottom: rosemary, charcoal and paprika.
Together we our steaks, we had three side orders, which were all priced at $7. The first being Grilled Asparagus with Picada Dressing.
In fhe foreground, we have Mashed Potato with Truffle Oil and in the back, Roasted Baby Potato which was served with sea salt and sherry vinegar. The latter was recommended to us by the staff but for fans of potato and truffle, the mashed is a must try!
280g Australian Angus 150 Day Grain-Fed Rib Eye ($58), with guess what? Wild mushroom and truffle cream sauce! Did you notice the caramelisation on top? Serious wow factor! The sauce was so good that my sister kept stealing the mushrooms.
220g Australian Angus 150 Day Grain-Fed Tenderloin ($62), paired with green peppercorn jus. After my horrifying experience at Basilico (will be in my upcoming blog post), I could stand the thought of eating steaks for awhile and that was saying something since I am a carnivore. However, the steaks here were possibly one of the bests ones I have had in Singapore.
Charcoal Grilled Banana ($14), served with smoked salted caramel and coconut & calamansi ice cream. Love the combination!
Lastly, we had the Creme Brulee Trio ($12), which was something we last had at OChre (that was really good but has since closed down).
Flavours from top down: pandan & lemongrass, soursop and black sesame seeds. Sad to say, only the first flavour was palatable. The consistency of the soursop was too hard and we could not taste any soursop at all. The sesame, on the other hand, was too watery.
Overall, in terms of service, there are still things that need to be improved like getting attention of service staff and wait time for the bill. But, I guess this place is still new so hopefully they will improve with time.
Opus Bar & Grill
581 Orchard Road, Hilton Singapore,
Tel: 6730 3390
Opens daily from 1200-1430hrs and 1830-2230hrs