‘Tis the Season for Steaks with Citi Gourmet Pleasures | FYSH | Opus Bar & Grill | Griglia Open Fire Italian Kitchen | Bottega di Carna

It’s the end of the year – the perfect time to slow down and savour the rewards of your hard work. Join us on a delicious food trail featuring four exceptional restaurants, each serving the finest steaks from the land to the freshest treasures from the sea. Get ready for a feast that will thrill your taste buds from ranch to reef!

And with a little help from Citi Gourmet Pleasures, indulging in these succulent steaks will be a little easier on the wallet too. Let’s go!

Featured Restaurants

• Griglia Open Fire Italian Kitchen Katong
• FYSH at The Singapore EDITION
• Opus Bar & Grill at voco Orchard
• Bottega di Carna at Mondrian Singapore Duxton

Griglia Open Fire Italian Kitchen Katong

Griglia (pronounced gril-ya) Open Fire Italian Kitchen at Katong is the second outlet of this popular Italian grill concept, which opened in 2024. It brings rustic Italian open-fire cooking to the vibrant Katong neighbourhood. It is a modern take on the traditional Italian grigliata, the summertime outdoor grill. Here, succulent steaks and seafood are cooked on a customized charcoal grill over a wood and charcoal fire, delivering an unmistakably smoky and rustic dining experience.

For starters, we enjoyed the Hokkaido Scallop Crudo. which was lightly grilled for a touch of smokiness and served atop smoked Japanese white corn as well as a burrata and beetroot salad.

This was followed by a lovely Australian 200-day grain-fed Porterhouse and a grass-fed Ribeye steak. We had the chance to compare the distinct flavours and textures of grain-fed versus grass-fed beef.

While the Porterhouse was juicier and more tender, the grass-fed Ribeye offered a richer, beefier flavour. Both steaks were grilled to perfection, featuring a smoky char and cooked to a perfect medium-rare from edge to edge.

If pork is what you’re after, we highly recommend the 5-Pepper Crusted Duroc Pork Chop. It’s first brined for 24 hours before being marinated in a blend of long pepper, black pepper, Sichuan pepper, Balinese pepper, and sweet paprika.

The pork chop is cooked to perfection – slightly pink throughout and wonderfully juicy. The flavour is savoury and sweet, with no hint of boar taint. This was complemented by a smoky note that makes it truly irresistible.

Citi Gourmet Pleasures Special:

15% off a la carte food bill (lunch & dinner)
Valid till: 31 December 2026

Weekday 3-course Set Lunch at Citi Exclusive Price
Also check out their weekday 3-course set lunch that start from S$25++. This is exclusive to Citi Cardmembers and available until 31 December 2026.

Find out more here.

Griglia Open Fire Italian Kitchen
139 East Coast Road, #01-01, Singapore 428829
Tues – Sun | 12pm – 3pm, 5.45pm–11pm
Mon – closed

FYSH, The Singapore EDITION

FYSH at The Singapore EDITION offers a vibrant and contemporary seafood dining experience inspired by Josh Niland. The three-hats Australian Chef is renowned for his pioneering fish butchery work at Saint Peter’s in Sydney. The restaurant is aptly named after aviator Sir Hudson Fysh who pioneered the air route from Australia to Singapore.

FYSH celebrates sustainable, high quality seafood prepared with innovation and respect for the whole fish. Niland is famed for leading a seafood revolution. He uses almost every part of the fish, from eyes to bones, to push the boundaries of flavour and value.

I’ve been following Chef Niland’s work with great interest. I have always wanted to try his restaurant whenever I’m back in Sydney, but getting a table has never been easy. So, I’m really happy that he opened FYSH in Singapore! The dish that first got me hooked (pun intended) was his aged yellowfin tuna burger, which I’m hoping to try on my next visit.

For starters, we tried their Raw Fish Selection featuring Kingfish, Yellowfin Tuna, and Snapper. These were all imported from Australia and aged in-house. The fish were presented simply, dressed with olive oil, capers, and shallots.

Accompanying the raw fish were mildly spiced Swordfish Empanadas and croquettes made with cod head curry. For the Singapore restaurant, Chef Niland has incorporated local flavours like fish head curry while staying true to his philosophy of using the whole fish.

For the mains, we had the Yellowfin Tuna fillet and the Little Joe grass-fed beef tenderloin. Both were presented simply, accompanied by a selection of in-house sauces. While the beef fillet was nicely done, it was the tuna that truly stood out. It is a dish that’s not easily found elsewhere.

The fillet was taken from the most tender part of the fish. It is roasted whole in the Josper oven, rested, then briefly reheated in a conventional oven. This is to melt the surface fat such that it glistened beautifully on the plate. It was a real treat to enjoy fresh tuna grilled this way. It is especially since I’m more accustomed to either sashimi bluefin tuna or the canned variety!

Another signature dish was the Fish Noodles. Here, Chef Niland transformed fish scales into a rich collagen broth by simmering them for hours, then blended the softened bones to create delicate fish noodles. The noodles were served in a deeply flavoured bisque made from prawn shells. This is yet another delicious example of his zero-waste philosophy.

Finally, dessert was served — and where was the fish this time? It turned up in the caramel, which was made with codfish fat and sugar! A fittingly quirky and creative way to end such an eccentric and memorable meal.

Citi Gourmet Pleasures Special:

Up to 15% off total food bill

Citi ULTIMA and Prestige Card, Citigold Debit Mastercard and Citigold Private Client World Elite Debit Mastercard: 15% off total food bill
All other Citi Cards: 10% off total food bill

Valid till: 31 December 2025
Find out more here

FYSH, The Singapore EDITION
The Singapore EDITION, 38 Cuscaden Road, Singapore 249731
Tel: +65 6329 5000
Sun – Thu | 12pm – 2:30pm, 6pm – 10pm
Fri – Sat |12pm – 2:30pm, 6pm – 10:30pm

Opus Bar & Grill, voco Orchard Singapore

Opus Bar & Grill at voco Orchard Singapore has been around since the days when the hotel was still the Hilton. It’s good to see that it’s still firing up those same charcoal grills that made it one of the go-to spots in town for a great steak.

Now under the voco brand, the place has gotten a little refresh, but the heart of Opus hasn’t changed. It’s still all about top quality beef, fresh seafood, and that irresistible smoky aroma from the open flame. The vibe is classy yet comfortable. It’s perfect for a date night or catching up with friends over a nice glass of wine and a wonderfully grilled steak or fish.

For starters, we had the Hokkaido Scallops. It was beautifully presented on the shell with nduja relish, apple foam and crispy pork crackling.

This was quickly followed by an impressive Sanchoku Wagyu Tomahawk (MBS 4–5), served on a rack usually used for Iberico ham. The Sanchoku Wagyu, sourced from an Australian farm, is a purebred wagyu that’s nicely marbled without being overly fatty. This allows it to retain a satisfying bite and rich beefiness.

In contrast, the Stockyard 200-Day Grain-Fed Ribeye (MBS 3) is a great option if you’re dining alone or don’t have enough makan kakis to tackle a whole tomahawk. Both steaks were superbly grilled over their open-fire setup that combines almond, ironbark, and charcoal. It’s a combination that gives the meat that signature smoky char.

If you’re more into the surf than the turf, go for the Catch of the Day. In our case, we had a wood-fire grilled turbot served with beurre noisette and lemon, prepared tableside with gueridon service. It was a real treat having Chef Dean prepare the butter sauce with much tableside theatrics.

The fish changes daily depending on what’s available from the supplier. These are often surplus catches that Opus cleverly turns into value-for-money dishes. No complaints here – we got to enjoy a quality French turbot at a great price!

All the meat dishes are served with cranberry sauce, confit garlic, vine tomato and beef jus.

Festive Dishes

For the festive season*, diners can look forward to their Christmas Meat Feast and Char-grilled Brussels Sprouts. The Christmas Meat Feast is a platter of peri-peri turkey breast, smoked beef striploin, honey-baked lamb riblets and thyme pork sausage. For sides, you can go for the char-grilled Brussels sprouts with pecorino and bonito flakes. What a perfect way to assuage the guilt after all the glorious meat!

*From now till 31 Dec 2025 (except 24 & 25 Dec where a special buffet dinner is served)

Citi Gourmet Pleasures Special:

15% off total bill for A La Carte Dinner
Valid till: 31 December 2025

Find out more here.

Opus Bar & Grill, voco Orchard Singapore
581 Orchard Road, lobby level of voco Orchard Singapore, Singapore 238883
Tel: +65 6730 3390
Mon – Sun | 6pm – 10:30pm (last order 9:45pm)

Bottega di Carna, Mondrian Singapore Duxton

Bottega di Carna, which literally means “the meat shop,” is the Singapore outpost of renowned Italian butcher Dario Cecchini. He was crowned by The New York Times as the World’s Greatest Butcher. From his hometown of Panzano in Tuscany, Cecchini is celebrated not just for his masterful butchery skills but also for his passionate, almost theatrical approach to meat – treating every cut with respect and turning it into a celebration of Italian food culture.

Located at the Mondrian Hotel, Bottega di Carna brings a slice of authentic Tuscan tradition to Singapore. Here, carefully selected cuts and creative plates let the quality of the meat do all the talking. Carrying Dario Cecchini’s name means the expectations for meat quality are sky-high – and it did live up to the reputation. The beef is sourced directly from Spain, the same premium beef served at his own restaurant in Tuscany, as well as top-tier suppliers in Australia.

For starters, we enjoyed the Amberjack Crudo, delicately dressed with coconut mist, jalapeño, dill oil, and a hint of citrus. It’s a fresh and vibrant way to awaken the palate. This was followed by a lovely sweet potato gnocchi made with Japanese sweet potato and brown butter. Both of which are new additions to the menu and showcase the kitchen’s creativity and finesse.

For the main, we enjoyed a very nice Westholme Wagyu Beef Hanging Tender, served with whole grain mustard, garlic, and vine tomatoes. Hanging tender – also known as hanger steak or butcher’s steak, is a prized cut that’s notoriously hard to find on restaurant menus.

That’s because butchers often keep it for themselves, valuing its rich, beefy flavour and tender texture. This cut hangs from the diaphragm of the cow and is cherished for its intense flavour and chewy yet tender texture. The quality of the Westholme Wagyu lived up to its reputation, as this producer is known for delivering some of the finest Wagyu in Australia.

Seafood lovers can opt for the Orata, the Italian name for Mediterranean sea bream. It was filleted, grilled and served with a vibrant medley of tomatoes, capers, green pepper, and garlic.

To end our meal, we indulged in a rich and satisfying cheesecake made with brie, offering a delightful twist on the classic dessert.

Citi Gourmet Pleasures Special:

20% off food and 15% off drinks
Valid till: 31 December 2025

Find out more here.

Bottega Di Carna, Mondrian Singapore Duxton
Mondrian Singapore Duxton, 16A Duxton Hill, Singapore 089970
Mon – Sun | 12pm – 2:30pm, 6pm – 12am

Conclusion

Hope we’ve given you some ideas of where you can celebrate and indulge in some steaks at some of the best steakhouses around town this festive season.

Remember to check out all the other dining deals with Citi Gourmet Pleasures! If you are a Citi Cash Back Cardmember, you can enjoy 6% cash back* on all your dining too.

Savour even more savings with an exclusive welcome gift of S$300 cash back* when you successfully apply for a Citi Card. Sign up now. (*Terms and conditions apply. Valid for new Citi Cardmembers only.)

What’s more? Make your dining even more rewarding with the Citi Mastercard Million Dollar Giveaway! Spend on your Citi Mastercard Credit Cards for a chance to win prizes worth a total of S$1 million, including 10 Dream Holidays, each worth S$20,000^. (^T&Cs apply. Spend a min. of S$3,000 from 1 Oct to 31 Dec 2025 to qualify.)

Happy Eating!

All prices indicated are subject to GST and 10% service charge.

This is written in partnership with Citi Gourmet Pleasures.