Fancy for some grills in Singapore?
@vocoorchardsg had stepped up its food game with Chef Dean Bush at Opus Bar & Grill, making flame-grilled steaks and luscious seafood the stars of the show. Their signature steaks are aged in a cool custom cabinet with Himalayan salt tiles, then expertly grill them over open flames with charcoal and Jarrah wood, letting the ingredients’ purity shine through.
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Our evening kicked off with the Jumbo Crabcake served with mango puree, wasabi mayo, pickled pineapple, and caviar. Packed with lump crab meat, and each bite was full of crustacean goodness, with pickled pineapple adding a vibrant touch. The Sous Vide Octopus brought a balance of truffle Yukon gold potato puree and a zesty mix of guindilla pepper, sun-dried tomatoes, concha corn, and chive oil.
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Now, the highlight – the 1-1.2kg Sanchoku Wagyu Tomahawk MBS4-5. A perfect char on the outside, juicy goodness within. And a splash of theatrical with an alcohol flaming fire that amped up the steak’s flavour. If you’re more of a seafood aficionado, go for the sustainable picks – just like we did with the Whole Live Lobster Grilled. It came with paella goodness, cherry tomato, ‘nduja, and a zing of lemon – all wrapped up in a commitment to sustainability.
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Don’t miss out on the Opus Over-the-Top Fries for sides with foie gras fat, black truffle puree, and parmesan cheese, making the perfect sidekick for the mains. Dessert wrapped it all up in tropical bliss with the Snowy White Coconut Malibu – coconut gelato, roasted coconut crumble, sable Breton, lime-scented mango chutney, Malibu coconut rum, banana chips, and pandan-infused micro sponge.
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