Opus Bar & Grill at voco Orchard Singapore unveils a refreshed dinner menu curated by Executive Chef Dean Bush and Chef Edwin Tan, blending its signature warmth with a focus on ingredient-first grilling techniques.
Guests can look forward to elevated renditions of classic appetisers like Crab Cakes with caramelised miso aioli and Char-grilled Octopus with Mojo Verde. The new menu also features prime grilled cuts including Sanchoku Wagyu Ribeye and the showstopping Longhorn Bone-in Dry-aged Beef, all flame-grilled to enhance their natural flavours. Seafood options such as the whole grilled Catch of the Day, and well-rounded vegetarian mains like smoked napa cabbage and grilled aubergine, reflect the same ingredient-driven philosophy.
The trio includes a Deconstructed Strawberry Rhubarb Tart with vanilla crème and berry jelly, a Jivara Floral Garden dessert with passion fruit ganache and chocolate cigars, and a classic American cheesecake made with Philadelphia cream cheese.
Opus now offers Skewers and Sliders Stack, a Local High Tea semi-buffet, and Grilled Out Sunday with free-flowing meats served tableside.
📣 Call 6730 3390 , email sinor.opusdining@ihg.com or head to https://orcharddining.vocohotels.com/dining/opus-bar-grill to find out more.
🏢 581 Orchard Road Singapore 238883