Opus Bar and Grill has recently rolled out a refreshed edition of its Sunday brunch, Grilled Out Sunday Edition 2.0. This new concept introduces a bi-monthly themed culinary series, where each edition has its own menu, ranging from classic roasts and slow-smoked meats to local flavours, spit-roast specials, and festive holiday grills. The experience is further elevated with curated beverage pairings, including wines, cocktails and beers.
Taking centre stage in this Grilled Out Sunday Edition 2.0 à la carte buffet is the mains selection, where the sumptuous meat platter is as much a visual feast as it is indulgent. The Sunday roasts highlight four distinctive fire-led cooking techniques — Grilling, Josper Roasting, Smoking and Rotisserie.
Black Angus Striploin
From the grill, the Black Angus Striploin delivered the expected beefy flavours. The Josper oven was key in building intense depth in the Garlic and Rosemary Lamb Leg, sealing in its aromatic richness. The Smoked Duck Breast stood out for its tender, unctuous texture, gently infused with a lingering smokiness. A familiar crowd-pleaser, the Rotisserie-roasted Chicken was evenly cooked, with golden skin and a desired succulence. That said, the oven -roasted Crispy Pork Belly fell short of expectations. The crackling lacked the desired crispness, and a slight gamey note detracted from its overall appeal.
An engaging highlight of the brunch is the live guéridon service, where selected savoury items are finished tableside, adding an interactive and theatrical touch to the dining experience.
Moules Marinière
Completing the brunch is a selection of appetisers and sides. The starters were delectable – Crab and Potato, Moules Marinière, and Roasted Tomato Soup were enjoyable and, in fact, more memorable than the sides.
Cauliflower Gratin
Yorkshire Pudding
Among the sides, the warm, cheesy Cauliflower Gratin and the classic Yorkshire Pudding stood out. The latter, being a must-have with any proper Sunday roast, was fluffy and chewy.
Salad Bar
A thoughtful addition is the self-service Salad Bar, where we helped ourselves to fresh salads, cheeses and crackers as we await our orders.
Creme Brulee
For desserts, we had the Apple Crumble, Crème Brûlée, and Ice Cream Sundae. The latter charmed with its nostalgic, old-school presentation. My favourite was the Apple Crumble, served warm with a generous dollop of cream. The buttery sweetness of the crumble hit just the right spot, making it a comforting and satisfying end to the meal.
Ice Cream Sundae
For more information and for dining reservations, please call Opus Bar and Grill at +65 6730 3390 or visit orcharddining.vocohotels.com/dining/opus-bar-grill
Grilled Out Sunday (a la carte buffet)
Every Sunday, 12pm to 3pm $78++ per adult | $39++ per child (6 to 12 years old)
Free-flow alcoholic beverages at $48++ per adult
Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.
Opus Bar & Grill
VOCO Orchard Singapore
581 Orchard Road
Singapore 238883
Tel: +65 6730 3390
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Nearest MRT: Orchard (NS, TE Line)
Opening Hours:
Daily: 630am – 1030pm
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to the destination. Journey time is about 10 minutes. [Map]