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Telephone
6730 3390
Introduction
At Opus Bar & Grill, sustainable seafood and prime cuts; dry aged in-house for 14 to 36 days with customized Himalayan salt tile cabinets, are expertly cooked by Australian Chef Nick Philip over imported charcoals for an intense depth of aroma and flavor. The bar showcases a unique range of cocktails inspired by Asian food, accompanied by an enticing selection of bar snacks.
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Opening Hours
Today
18:00 - 22:30
Mon - Sun
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
RELATED ARTICLES
The restaurant was one of the many restaurants which offered restaurant week menu during the one week long Singapore Restaurant Week. As I was early for my reservation for lunch which cost $40++ for a 3-course set meal, I was asked to take a seat at the bar area before showing to my table in the restaurant. Interestingly the restaurant was also offering buffet during lunch time. There was a huge noisy group sitting behind me who were having the buffet option.I was served onion cheese loaf with butter on a wooden chopping board. I would preferred the bread to be served hot. The bread was soft, filled with bits of soft, brown onion bits.Tartar of Bluefin Tuna (ala carte $17++)avocado, chives, trout roe, extra virgin olive oilThe raw fish was well marinated and flavourful, with the sea salt enhancing the taste.Wild Sea Bass (ala carte $36++)clams, black mussels, artichokes, vine tomatoes and thymeThe serving was much bigger than expected. The fish was chunky and firm. The stock which served was light and flavourful.Grilled Honey Pineapple (ala carte $12++)vanilla ice-cream, crumbles and rum sauceThe dehydrated pineapple was crunchy and full of the fruit flavours. The rum sauce was rich but was easily overpowered by the vanilla ice cream. The crumbles added texture to the simple looking dessert.Overall food was great. Service was great too with water refilled regularly and the service staffs checking on me regularly. One even asked if I needed some magazines. Bill was presented on top of a wooden box.
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For pictures and full review, pls visit:http://madamechewy.com/2016/03/27/opus-bar-grill/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.
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Made an booking for this restuarant for our advanced valantines' day celebration. Now they are having a promotion from monday to thursday, free flow of red/white/sparkling wine with any order from the opus beef selection and we went ahead with the deal.Ordered the 800g Australian Rangers Valley Angus for sharing! We opt for medium rare but the beef turn out to be well done on the outside, medium and medium rare in between. Nevertheless, the taste turn out to be still good even for those pieces in well done. Tender beef that sink into your teeth when you bite.We ordered the truffle fries and asparagus as sides. Asparagus was tad too little, 5 for $6 and please do not order the truffle fries as there is no truffle smell at all but was ok!Btw the wine was really good though!
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