Opus Bar & Grill marks its fifth birthday with bottomless servings of Opus’ Over-The-Top-Fries

In celebration of its fifth birthday, Opus Bar & Grill, will indulge diners to bottomless servings of their popular Over-The-Top-Fries, prepared with decadent foie gras fat and black truffle purée when ordering any of Opus’ premium sharing steaks or platters priced from $138++. The offer is valid for the month of March and April, and it is highly recommended to be enjoyed with the ongoing beverage package of two-hour free-flow wines at $15 per person from Sundays until Thursdays or 50 percent off selected wine by the bottles on Fridays and Saturdays.

Recognised as one of the top 10 steakhouses in Singapore on TripAdvisor, meats at Opus are carefully hand-selected from Australia, New Zealand and the U.S. Opus’ premium sharing cuts are dramatic, bone-in showstoppers and platters that showcase a variety of textures and flavours. Each is masterfully cooked by expert chefs over an open-flame grill using charcoals and sustainable Jarrah wood to achieve the perfect char and smoky caramelized flavours.

Choices of Opus Premium Sharing Cuts and Platters that serve two include:

  • New 800g Australian herb-salt crusted Angus ribs, slow-cooked for four hours
  • Signature 1kg U.S. Black Angus bone-in rib eye, dry-aged, marble score four
  • Wagyu & Lobster of 500g Australian Wagyu Sirloin and MSC-certified Boston lobster
  • 1.2kg whiskey-aged Rangers Valley Wagyu Tomahawk, 360 days grain-fed, marble score five
  • Premium Butcher’s Platter of 600g U.S. Black Angus bone-in rib eye, 150g Wagyu rump cap, braised grain-fed Wagyu beef short rib and gourmet beef sausages

Opus also offers single hand-selected prime grade cuts of 250 to 300 grams from the U.S., Argentina and Australia, priced from $58.

Opus charcoal grilled steaks include:

  • 250 grams 150-day grain-fed U.S. Angus rib eye
  • 250 grams 150-day grain-fed Argentinian Angus tenderloin
  • 250 grams Australian Tajima Wagyu rib eye
  • 300 grams Australian Wagyu sirloin

Besides a good selection of steaks, the modern grill has a good variety of standout dishes that highlight simple cooking techniques partnered with the purity of charcoal grilling and pride itself as being environmentally conscious, having achieved the Marine Stewardship Council (MSC)’s Chain of Custody certification. Seafood dishes labeled with the eco-label in the menu are prepared with seafood sources that are sustainably caught.

Standout specialties from the Opus menu include:

  • Crab cake with celeriac remoulade and pink grapefruit
  • Seared Atlantic scallops with butternut squash purée, pumpkin seeds and basil
  • MSC New Zealand Rockling Fish with saffron-marinated seasonal vegetables
  • 600g grilled butterflied spring chicken
  • 300g New Zealand Lamb Porterhouse chops
  • 300g DeRaza Ibérico Pork Rack

Opus Bar & Grill

Dinner: 6:30 p.m. – 10:30 p.m. (Daily) | Bar: 10 a.m. – Midnight (Daily)
Lobby Level, Hilton Singapore
581 Orchard Road Singapore 238883

For reservations, visit www.hiltonsingaporerestaurants.com/opus call +65 6730 3390 or email Opus@hilton.com.

All prices printed herein are subject to seven percent GST and 10 percent service charge.

Media can access additional information about Hilton Singapore at newsroom.hilton.com/singapore