Opus Bar and Grill at voco Orchard Singapore is ushering in a fresh culinary era with the launch of a new dinner menu that brings the spotlight firmly onto quality ingredients and refined grilling techniques. Designed by Executive Chef Dean Bush and Chef de Cuisine Edwin Tan—both with stints at award-winning Burnt Ends—the menu blends familiarity with innovation while staying true to the steakhouse’s flame-grilled roots.

A Refined Take on Starters and Seafood

Classic appetisers have been reimagined for depth and complexity. Crowd-favourite crab cakes now come with caramelised miso aioli for added umami, and the char-grilled octopus shines with Mojo Verde, baby potatoes, and a fennel slaw. A Classic Caesar Salad rounds out the refreshed appetiser lineup with timeless appeal.

Prime Cuts and Grilled Seafood Take Centre Stage

(Left to right) Trio of Jack Creek Beef Tenderloin, Wagyu Flat Iron Steak and Stockyard Angus 200-day grain-fed Ribeye, Longhorn Bone-in Dry-aged Beef, and Catch of the Day

Grill enthusiasts will appreciate the new prime cuts, such as:

• Sanchoku Wagyu Ribeye (Marbling Score 4–5)

• Stockyard Angus 200-day Grain-fed Ribeye

• Wagyu Flat Iron Steak

• Longhorn Bone-in Dry-aged Beef — perfect for sharing

Seafood fans are not forgotten, with the Catch of the Day grilled whole over wood flame and served with beurre noisette and lemon.

More Mains, More Flavour

Smoked Napa Cabbage

For those seeking alternatives beyond red meat, standout mains include:

• Rosemary Lamb Shank with sweet potato purée and gremolata

• Guinness-glazed Spatchcock Chicken

• Pork Roulade, wrapped in bacon and served with mushroom ragout and port wine jus

• Vegetarian Delights such as Josper Oven-Grilled Aubergine and Smoked Napa Cabbage

More to Explore Beyond Dinner

Opus has expanded its offerings with:

• Skewers and Sliders Stack for light afternoon bites

• Local High Tea Semi-buffet, featuring eight stations with Singaporean influences

• Grilled Out Sunday, a lavish tableside feast with free-flow prime meats and desserts

“Today’s diners crave food that’s honest and rooted in flavour,” says Chef Dean. “Our aim was to let great ingredients do the talking—elevated with flame-grilled finesse.”

📍 Reservations: Book here
🔗 More info: Opus Bar and Grill Official Website

---

Images: voco Orchard Singapore