Biting into the Bryan Flannery, 12oz private reserve New York strip (HK$680, below) is like chewing on a little chunk of heaven. The meat melts slowly on the tongue, flavours bursting on the palate in a buttery dream. The texture is a perfect blend of succulence and firmness. Each forkful releases another hit of almost sublime pleasure. It is quite simply the best steak we have ever tasted. And what makes it all the more pleasing is that the animal that sacrificed its rather short life for it at least lived a relatively good one. All steaks from Flannery, one of just two family-run suppliers from which Opus Grill sources its steaks, are selected from small farms in California. The cattle are raised hormone- and antibiotic-free. In addition to the New York strip, there are three other Flannery cuts on the menu, all aged 35-40 days - filet mignon (HK$460), ribeye (HK$690) and boneless short rib (HK$390) - while for Australian full blood wagyu, which is sourced from fifth generation Australian farmer David Blackmore, there are three cuts of grade 9+ wagyu: striploin (HK$790), boneless ribeye (HK$850) and flat iron (HK$460). The steaks are complemented by a variety of starters and sides that see steakhouse staples given a creative and contemporary makeover, such as a steamed Dungeness crab cake (HK$170) topped by a block of crispy fried mayonnaise, and four varieties of macaroni and cheese: truffle (HK$95), roquefort and bacon (HK$80), lobster (HK$80) and spinach and ricotta (HK$80). The desserts are also excellent. A particularly recommended highlight of the dessert menu is the brandy raisin 'semifreddo' 80 with pine nuts nougatine, salted butter crust, toffee sauce (HK$80). There is an extensive and interesting wine list, suitably heavy on the reds, and a range of classic digestifs to end your meal.
7/F, LKF Tower, 33 Wyndham Street, Central, 2526 2366
