Bedrock Bar & Grill is not a newcomer, having clinched numerous awards since it first blazed into the restaurant scene in 2010. As its name suggests, the restaurant’s specialty is in its grill, and Head Chef Isaac Tan ensures the quality of produce used hail from farms in USA, Japan and Australia that practice sustainable farming.
Even after the initial buzz of a “Best New Restaurant” dies down, you know what you are left with, 4 years on: The by-product of a streetwise restauranteur picking and preening its existing menu to suit the tastes (and needs), of its loyal customers. Food aside; warm lighting, plush seats, attentive service, and a whisky bar to boot, Bedrock has all the ingredients for a cosy dining experience.
Always on a lookout for places that are affordable yet have good value, we chanced upon Bedrock’s lunch menu that proffers a selection of 3 appetisers, 6 mains and 3 desserts. Meat lovers can choose from 4 types of succulent steaks that are technically polished – the Petit Tender (9oz), Wagyu Minute Steak (6oz), Club Steak (10oz) and Chopped Steak Burger with foie gras & portobello mushroom (all steak sets at $58).
The unassuming garlic bread at Bedrock, which is served as you wait for your meal, has a welcomed sophisticated twist. No one said you had to slather the garlic and butter on the bread, then bake it to a golden fish. We were thoroughly sold by their deconstructed version. The clove of densely flavoured garlic, easily slipped out of its pods, and tastes great on its own. Or else, you can choose to eat it with the toasty flat naan bread, that is freshly popped into the oven for customers as they arrive.
We opted for the House Cured Salmon as a starter, that left a salty undertow, which pulled in all the flavours from the ocean. For those who are less inclined to a salty start, other starters on the menu include a classic gem, the Lobster Bisque with a dash of brandy or the healthy Char Grilled Baby Gem served with tomato petals, artichoke and parmesan.
Alas, the mains. We found comfort in the sizzling Petit Tender, that was served with an innovative side of whisky mustard and malt potato. Not forgetting a touch of sautéed asparagus to complement the meat.
The poultry and seafood sets are at $38 each, and one can choose from Wood-Fired Chicken served with a refreshing side of swede, beets and tomato chilli oil or a simple dish of Baked Barramundi Fillet paired with sea asparagus and tomato tapenade. Remember to save some space for the desserts, which are are a calorific nightmare but a joy to have, always. Choose from a Warm Chocolate Pudding, Brandied Cherry & Almond Tart and Passion Fruit & Lemon Curd Profiteroles drizzled with chocolate sauce.
For those who enjoy their own tipple, Bedrock allows patrons to bring up to 4 bottles of wine per table at no charge. Subsequent corkage of $30 applies for each bottle thereafter.
The Bedrock Mac ‘n’ Cheese ($18) truly hit the spot for us. When we say this is by far one of the best renditions we had locally, we mean it. The chef makes use of 4 glorious types of cheese, flavoured it with fragrant truffle oil, and varied the standard architecture of the traditional Mac ‘n’ Cheese by making use of a more slender macaroni pasta. The result? A mouthful of toothsome cheesy goodness, that is well-balanced and not overly rich. Pair this with a glass of wine, or two, and we guarantee your ascension into food heaven.
This was an invited tasting.
Bedrock Bar & Grill
96 Somerset Road
#01-05 Pan Pacific Serviced Suites Orchard, Singapore 238163
For reservations: +65 6238 0054 | email@example.com
Awards in 2014: ‘Singapore’s Best Restaurants 2014’ by Singapore Tatler Best Restaurants 2014
Parking: Pan Pacific Serviced Suites Orchard (Bedrock’s guests are entitled to complimentary parking for the 1st hour)