LeVeL33, celebrated as the world’s highest urban microbrewery, joins forces with Voco’s Opus Bar & Grill to present an exclusive 4-hands dining experience that marries culinary artistry with a shared passion for sustainability. This one-night-only event invites guests to savour a thoughtfully curated five-course menu, meticulously crafted to highlight sustainably sourced ingredients and innovative cooking techniques.
LeVeL33 is renowned for its “ContemBrewery” ethos, which seamlessly integrates craft brewing with sustainable dining. Executive Chef Jake Kowalewski leads the charge, sourcing 90% of seafood sustainably and using pasture-raised meats, ensuring that every dish minimizes environmental impact while maximizing flavour. Partnering with Opus Bar & Grill, known for its dedication to quality and innovation, the collaboration elevates sustainable dining to new heights.
Scheduled across two intimate seating times—6 p.m. and 8 p.m.—the dining experience is priced at $118++ per guest, with an optional $88++ beverage pairing. Each course has been carefully designed to offer a sensory journey through taste and texture.
The evening begins with LeVeL33’s signature housemade Spent Grain Focaccia, complemented by LeVeL33 Stout balsamic, EVOO, and smoked beef fat butter—a prelude to the thoughtful craftsmanship of the dishes to come.
Opus Bar & Grill’s first course dazzles with a trio of bites: Hamachi Crudo with zesty finger lime, a rich Forged Parfait laced with truffle, and Crab & Potato topped with caviar. The refreshing Orange Drop Cocktail, featuring Grey Goose Vodka and fresh orange juice, provides the perfect pairing.
LeVeL33 continues with its Petuna Ocean Trout Sashimi, a stunning composition of white kimchi, Yarra Valley trout roe, wild rice, and a LeVeL33 Wheat Beer ponzu finish. Château les Valentines Blanc, a crisp white wine from Côtes de Provence, enhances the dish’s delicate flavours.
Opus Bar & Grill’s pan-seared Hokkaido Scallop takes the spotlight in the third course, paired with cured scallop roe, orange & carrot purée, and pickled frills salsa. Château les Valentines Blanc returns, its vibrant notes providing a seamless complement.
The fourth course is a showstopper, featuring two main dishes. LeVeL33 showcases its Koji & Spent Grain Dry-Aged Westholme Wagyu Rump Cap (MBS8-9+), paired with aged beef fat bordelaise and sides such as confit cherry tomato with housemade ricotta. Meanwhile, Opus Bar & Grill presents Smoked Beef Short Ribs with burnt shallot purée and crispy onion. These robust flavours are perfectly paired with Château les Valentines Red, a bold and expressive wine.
The evening concludes with a dessert from LeVeL33, Organic Coffee & Stout Cappuccino, a layered indulgence of panna cotta, chantilly, stout jelly, caramel, and chocolate. Accompanied by the Golden Hour Cocktail, a mix of Galliano Vanilla and prosecco, this dessert leaves a lingering note of elegance and refreshment.
4 Hands Dining Experience: LeVeL33 X Voco’s Opus Bar & Grill
Date | Wednesday 27 November 2024
Set against the stunning backdrop of Marina Bay, this collaboration between LeVeL33 and Opus Bar & Grill offers more than a meal—it’s an immersive journey into sustainable dining, celebrating the art of flavour and the ethos of care for the planet.
a. 8 Marina Blvd, #33 - 01 Tower 1, Singapore 018981
e. reservations@level33.com.sg
fb. www.facebook.com/LeVeL33CraftBrewery
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