Mon to Sun:
630pm to 12am
Corkage Price:$100, wine & champagne
Opus is a classic steakhouse that takes its grills seriously. Its mahogany-decked, clubby dining room has a sleek grill kitchen with Himalayan salt-tiled dry-aging cabinet as its centrepiece. The menu is short and sweet, which always means the restaurant knows what its doing and does it well. Charcoal-grilled meats and seafood are the highlights. Favourites are the dry-aged Rangers Valley Angus OP rib with marble score 4 and the 365 days grain-fed U.S. whiskey-aged tomahawk. More than just whiskey-aged, the latter is also flambéed at your table with whiskey.
The seafood is just as expertly grilled. We recommend the king prawn skewers and toothfish fillet that is gently bathed in an exquisite brown butter dashi. End your meal on a high note with the charcoal grilled banana still in its skin.