Bedrock launches a second restaurant – Bedrock Origin, at the new Oasia Resort Sentosa. Following the success of its flagship, Bedrock Bar & Grill, a home-grown award-winning steakhouse, Bedrock Origin is primed to make an indelible mark with an evolved dining experience inspired by its latest coastal address.
Bedrock was born of earth, food and fire in 2008, honouring the natural world with classic food and simple experiences. For over a decade, the acclaimed dining establishment has been serving up the finest steak cuts prepared using primal techniques over its authentic applewood fire grill to extract the best intrinsic flavours, coupled with an exquisite collection of whiskies from around the world.
Keeping to its culinary philosophy, the natural ingredients used are always from the earth, of the earth, and by the earth; showcasing high quality produce sourced from top producers that form the bedrock of good food. In support of Oasia Resort Sentosa’s wellness lifestyle, Bedrock Origin also offers plant-based meat alternatives, as well as nutritious and keto-friendly options.
Step into the airy and invigorating main dining room that embraces its island surroundings with earthy elements and a neutral palette contrasted against hues of olive and plum. Bathed in natural light in the day and emitting a jewelled radiance in the evening, the main dining room exudes an inviting ambience.
Bedrock Origin brings to the table a cuisine reflecting the elements of its idyllic coastal locale, where land and sea come together. The menu features more diverse ingredients such as a new and exclusive selection of seafood, dry-aged meats including fish, as well as roasted harvests, in addition to the perennial must-have steaks.
A first in Singapore, the menu highlights an exquisite Tankaku Wagyu Striploin ($158 ++ for 300g) in a wide range of meats from the ‘Applewood Fire Grill’. Only raised in Japan, this rare breed is limited to less than 1 percent of all Wagyu cattle in its country of origin.
Leaner with less marbling, the tender beef boasts a superb savoury flavour and texture. Also new are the prized, certified Kobe Wagyu Striploin ($268++ for 150g) as well as the Dry-Aged Australian Barley Fed Bone-In Striploin pictured above ($110++ for 400g) and Bone-In Tenderloin ($98++ for 300g) aged in-house for a minimum of 21 days.
Besides decadent meats, indulge in a seafood selection that is new and exclusive to Bedrock Origin. Prepared on the grill, cured or served raw in its purest form, these seafood creations offer a taste of the ocean.
The ‘Origin Specialties’ comprises hearty fish dishes, simply grilled to highlight its delicate flavours. The glorious Whole Turbot pictured above (2-3kg) and Kühlbarra Barramundi (3.5-4kg) make for impressive sharing dishes.
Before being kissed by fire over the grill, the turbot is dry-aged in-house for three days, while the sustainable, locally farmed Kühlbarra barramundi is aged for seven days to enhance flavour, texture and consistency.
Both are available at market price with a three to seven-day advanced order. Also good for two to three persons, the Aged Kühlbarra Barramundi Tail ($88++ ) pictured above is lifted by the zesty, piquant flavours of chilli, herbs and a squeeze of lemon.
The Turbot On The Bone ($68 ++ ) is ideal as a main, paired with a tomato salsa as well as an umami kombu butter, and the Grilled Whole Aged Snapper ($78++ ) is topped with a garlic dill butter for a herbaceous rusticity.
Savour other Origin creations like the Kingfish Sashimi ($32++ ) pictured above with brown rice puff, chopped wasabi and drizzled with a robust ceviche soy dressing; or the Line Caught Tuna Collar ($58++ ) from Japan that is first marinated in miso, oven-baked, and enjoyed alongside vine-ripened tomatoes and straw fries house-made with Yukon Gold potatoes.
A series of delectable sides will satiate appetites, such as the Spicy Brussels Sprouts ($16++ ) pictured above that has blanched then grilled brussels sprouts tossed in crunchy quinoa and house-made chilli oil, finished with lemon zest.
A house specialty, the Beef Fat Fried Rice ($16++ ) takes on a twist with brown rice and barley, and the signature Bedrock Mac ‘N’ Cheese ($22++ ), well-loved for its addictive crispy cheese crust and rich creaminess, remains as a mainstay.
To complete the meal is a medley of comforting desserts, including the Bombe Alaska ($22++ ) pictured above, traditionally finished tableside with a fiery finale, and Bedrock Crumble for 2 ($26++ ) – a warm treat highlighting fruits of the season crowned with walnut streusel and a scoop of vanilla ice cream.
Let the Bedrock sommelier make a recommendation from a list of close to 100 fine wine labels curated with an emphasis on different grape varietals from single origins to blends, including a certified organic and biodynamic range.
Whisky connoisseurs can delve into a list of traditional whiskies from around the world (from $11++ to $150++ per glass). Cocktails are also presented as classics (from $15++ per glass) or whisky-based renditions (from $15++ per glass) created in collaboration with Woodford Reserve, such as the Bedrock Highball, and Double Oaked Old Fashioned.
Mastercard cardholders can enjoy 15% off total bill for à la carte lunch menu items at Bedrock Origin and Bedrock Bar & Grill till 30 December 2021, excluding eve and day of public holiday. Offer is not valid for set menus and in conjunction with other ongoing promotions.
Away from the city, Bedrock Origin settles in at its new home on an island in the sun, embracing a lighter, brighter, fresher take on the Bedrock classics. The new address is the perfect getaway for social corporate lunches, romantic dinners and weekend soirees with family and friends.
a. 23 Beach View Palawan Ridge Singapore 098679 (#01-02, Oasia Resort Sentosa Hotel)
e. enquiry_origin@bedrock.com.sg