Opus - Dining Area
Sitting slightly back from the road, the softly glowing dining room of Opus beckens to hungry diners with the promise of fine Italian food and an extensive and well-thought-out Italian wine cellar.
At the restaurant, you're offered the choice of sitting either at a table in the well-appointed dining room, or for a more casual meal, a seat at the bar which is located in the center of the room. The room seats about 50 people comfortably and is awash in candlelight, low lighting and the soft sound of music drifting through the air.
Opus - Dining Area and Wine Cellar
And attention to detail does not end there. The glass-enclosed wine cellar located in the rear of the dining room invites diners to explore various wines from all over Italy. The cellar is cleverly organized with tags that show which area of Italy that the wine comes from. If you would like even more information or perhaps a food pairing, restaurant manager/sommelier Sawit Khosittham is on hand to offer his extensive knowledge and guidance.
The Food & Drinks
The menu at Opus Wine Bar is the brainchild of Italian Chef Davide Calo. Chef Davide hails from Lecce, a small town located in the south of Italy very close to the Adriatic and Ionian Seas. He is extremely passionate about the dishes he creates and takes great pride in importing only the best product from producers all over Italy, but especially from the area he hails from.
Opus - Burratini, Artichoke and Parma Ham Appetizer
This is apparent from the first bite of the Burratini, artichoke and parma ham appetizer. Creamy, soft and buttery, the cheese tastes fresh and clean against the brininess of the artichoke and the salty bite of the ham. It all comes together with a hint of thyme and the sweetness of balsamic reduction. Chef Davide told us that not only does the Burratini come from his region of Italy, but so does the parma ham and the artichoke. He is right to be proud of these products. They were fantastic.
Opus - Fresh Salmon
Next we moved on to firm and fresh salmon marinated in olive oil and lemon, perched upon a bed of sweet caramelized onions and topped with balsamic caviar and a bit of dill. This dish is bright and fresh and is finished with a light lemon foam, fresh seasonal fruit and edible flowers. The dish is both beautiful to look at and a delight to eat.
And speaking of seasonal products, Chef Davide was showcasing black truffles the night we visited and we were able to enjoy a plate of house-made tagliatelle, butter, black truffle and parmigiano reggiano. The pasta was toothsome, smooth and uniform, while the truffles aroma and flavor lingered on the tongue for quite some time after. Very enjoyable.
Opus - Limoncello, House Specialty Grilled Fish and Homemade Tagliatelle
If truffles and butter are not your thing, please consider trying the house specialty grilled snow fish with boiled baby potato, asparagus and fennel salad. Although the dish sounds simple, it is perfectly executed and is very beautiful to look at. The fish is finished with a lemon reduction and fresh herbs that make this a very light and tasty meal.
And if you can, please leave some room for the house-made tiramisu. A perfect finish to the night, its strong coffee flavor and creamy mascarpone cheese was rich enough to leave us well satisfied, but not too sweet as to be cloying.
And if you're lucky, you might get to try some of Alex’s father's homemade limoncello as a digestif. If you ask sweetly enough, he might even tell you how he makes it!
Opus - Wine Cellar
The Bottom Line
If you are looking for a night out either with friends, a date or for business, Opus would be a fantastic choice. Not only does it have one of the largest Italian wine cellars in the country, but it has also been awarded a certificate of authenticity by the Italian Ministry of Foreign Affairs and Culture, given to only 12 Italian restaurants in Thailand.
With it’s well-executed menu and spot-on service, you cannot go wrong. Reservations are highly recommended.