Opus Bar and Grill, one of Orchard Road's most prominent steakhouses, has unveiled a refreshed dinner menu that combines iconic classics with modern touches. With over a decade of loyal patrons, the restaurant continues to celebrate the art of open-flame grilling while expanding its offerings under the direction of Executive Chef Dean Bush and Chef de Cuisine Edwin Tan, both of whom have won awards at Burnt Ends and the Burnt Ends Hospitality Group.
The new menu focuses on ingredient-driven dishes with bold, nuanced tastes. Beloved staples like the iconic Crab Cakes now have caramelised miso aioli for extra umami depth, while the char-grilled octopus is enhanced with vivid Mojo Verde, golden baby potatoes, and a crisp fennel salad. New additions, such as the timeless Classic Caesar Salad, give a familiar touch while nicely harmonising the rest of the menu.
For steak lovers, the prime cuts have been deliberately reinvented to highlight quality and value. Options include the Sanchoku Wagyu Ribeye, which has a marbling score of 4-5, the Stockyard Angus 200-day grain-fed Ribeye, and the delicate Wagyu Flat Iron Steak.
The Longhorn Bone-in Dry-aged Beef is the perfect centrepiece, expertly cooked over flame for Opus' trademark smokiness and char. Seafood aficionados can enjoy the Catch of the Day, which is roasted whole over a wood flame and served with beurre noisette and fresh lemon.
Aside from the grill, diners may choose hearty mains like the slow-cooked Rosemary Lamb Shank with sweet potato purée and gremolata, or the Guinness-glazed Spatchcock Chicken with roasted garlic purée and lime. The rich Pork Roulade, wrapped in bacon and served with mushroom ragout, orange-infused carrot purée, and port wine jus, promises layers of warmth and richness.
Vegetarians are well accommodated for, with dishes such as the Josper Oven-Grilled Aubergine topped with herb cream pesto and basil, or the Smoked Napa Cabbage served with burnt onion purée and pickled shimeji.
"Our vision is to create food that is honest and flavourful," explains Chef Dean. "Today's diners demand quality ingredients prepared with care and restraint, whether it's a dry-aged ribeye or precisely charred cabbage. Each dish is meant to let the ingredients speak for themselves.
In addition to dinner service, Opus Bar and Grill continues to innovate with unique dining experiences. Guests can indulge in the Skewers and Sliders Stack in the afternoon, the Local High Tea semi-buffet, which celebrates Singapore's varied culinary heritage, or the popular Grilled Out Sunday, which includes free-flowing prime meats, appetisers, sides, and desserts served tableside.
Visit the official Opus Bar and Grill website to make reservations and learn more about the newest dining specials, and book your table at this Orchard Road favourite.
a. 581 Orchard Road voco, Orchard, Singapore 238883
w. orcharddining.vocohotels.com/dining/opus-bar-grill
fb. www.facebook.com/OpusBarandGrill
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