Once in a while every man has a craving for red meat. Some can afford it (in terms of money, calories, cholesterol or some other personal reasons) every so often, while some can only afford it a few times a year. For me, red meat is one of those cravings that once I have some good beef, it can satisfy me for months.
That time has come last evening - an occasion for celebration with a few good friends, and with some good wine to dispose of. I wanted to stay on this side of the harbour instead of going back to my long time favourite in TST. So glad that I did!
Booking a table was a breeze, and the re-confirmation telephone call on the morning was both courteous and professional.
The location is easy to find, the only drawback seems to be the walk up the hill from Central carrying the wines!
The decor was inviting but with the tables a little too close to my liking. Especially when the place was rather quiet on this Monday night, they could have put us further away from other patrons as we had a rather big group while the other diners were mainly couples.
The wine menu is more centered on the old world, on the higher priced French ones which no doubt reflects on the clientele. As we had wines of our own, we were gently reminded of the corkage fee of $300/bottle unless we also ordered at least one of theirs.
Our group had a variety of both hot and cold starters, and we all seemed satisfied with our choices even though there wasn't much to write home for. We hadn't expected less, nor more from a restaurant of this calibre.
Then came the beef - our only purpose of eating here. Wow, what could I say! The aroma and the texture of a perfectly grilled steak told me that this restaurant would displace my other favourite as soon as I walked out. By comparison, the beef here appears more refined, the taste more 'basic' and the grilling technique more polished than the other steak houses in town.
The dessert menu was rather limited but rather appealing. By that time, we were all so full that all we wanted was the chocolate cake to be shared. It was heavenly made and coupled with the vanilla ice cream, the perfect way to end the dinner.
No doubt Opus will stay on my radar for the foreseeable future, and I look forward to tasting some of the other dishes that I have missed out on this occasion.
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