Lounges

Opus Lounge

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Meet colleagues for a quick bite between meetings or gather the family for Sunday brunch surrounded by striking works of art inspired by Chinese landscapes in this grand, yet casual, two-storey space.

Breakfast
Monday – Saturday 6:00 am – 10:45 am Sunday 6:00 am – 10:30 am
Asian Lunch Buffet
Monday – Saturday 12:00 noon – 2:00 pm
Afternoon Tea
Monday – Saturday 3:00 pm – 5:30 pm Sunday 3:30 pm – 5:30 pm
Champagne Sunday Brunch
12:00 noon – 3:00 pm
All-Day Dining
6:00 am – 12:30 am

Signature Dishes

  • Tray with afternoon tea desserts, teapot service on coffee table past fresh purple flowers
    Afternoon Tea

    Three-tiered selection of pastries served with tea

  • Grilled Australian Lamb rack on wood counter with mushrooms, asparagus
    Grilled Australian Lamb

    With mushrooms and asparagus

  • Open-face Tomato & Mozzarella Sandwich garnished with fresh basil, on counter with whole tomatoes
    Open-face Tomato & Mozzarella Sandwich

    On ciabatta with arugula and pesto

  • Raw salmon filet on counter sprinkled with quinoa, in front of green vegetables and orange slices
    Quinoa Salad

    Slow-poached salmon, olive oil, orange, broccoli, asparagus and almond

Events

  • Every Sunday from 12:00 noon – 3:00 pm

    Champagne Sunday Brunch

    Join us for succulent Wagyu beef and Australian lamb from the grill, homemade ice cream and flutes of Champagne, and let the children play in the Kids Corner while you explore the dessert station.

  • Every Day

    Afternoon Tea

    Our British- and Parisian-style afternoon tea incorporates premium tea leaves selected by the Hotel’s tea connoisseur, along with the finest selection of pastries in town.

  • Ocean Bounty

    Taste the finest fish and crustaceans the ocean has to offer in a swathe of dishes on a special a la carte menu that will please the palate of every pescatarian. Enjoy a lush seafood platter, mussels mariniere, seafood chowder on wholegrain bread, Thai shrimp skewers, sambal-marinated red snapper wrapped in banana leaves, and of course, Boston lobster with asparagus, potatoes grenaille and hollandaise sauce.

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