Bedrock: The best steakhouse in Singapore celebrates 15th Anniversary with 15% off for a limited time
Earth + Food + Fire. This triangle of primal elements encapsulates the heart of Bedrock and makes this fine steakhouse the boss man’s favourite. If their traditional wood-grilled and smoked premium meats haven’t tempted you yet, perhaps Bedrock’s 15th Anniversary Specials might just do the trick.
From 1 Sep to 30 Nov 2023, enjoy a 15% discount when you pay with Mastercard® at both Bedrock Bar & Grill and Bedrock Origin. Our team went to see for ourselves what Seth has been raving about for so long. And the homegrown steakhouse blew us away with its incredible offerings.
What I tried at Bedrock
Bedrock is one of the pioneers of tomahawk steak in Singapore (introducing it first in 2009) and the homegrown steak specialists continue to innovate with flavours while maintaining its traditional earthy wood grilling as well as hot and cold smoking. Bedrock’s 15th Anniversary Specials are a culmination of everything they have perfected over 15 years, as well as the heritage of centuries of traditional grilling.
Bedrock’s 15th Anniversary Specials are the:
Steak Connoisseur’s Platter (S$299++, for 3-4 pax) at Bedrock Bar & Grill, Orchard
Fields & Oceans Feast (S$299++, for 3-4 pax) at Bedrock Origin, Sentosa
Limited Edition Bedrock’s 15th Anniversary Wine bottle ($16++/glass, $90++/bottle)
We were fortunate enough to try them all, as well as a host of Bedrock’s famous sides. First was the Steak Connoisseur’s Platter at Bedrock Bar & Grill in Orchard. Served on a round wooden board, this is a decadent treat meant for up to 4 diners. Stacked thickly on the tray were:
Irish Grass-Fed Salt-Aged Ribeye – Aged 28 days and delicately seasoned with just salt and pepper
Australia Pureblood Wagyu Chuck Tail Flap – The finest Wagyu beef seasoned to perfection
USDA Prime Corn-Fed Dry-Aged Striploin – Dry-aged 21 days and precisely grilled
Mangalica Pork Tomahawk – The centre stage of the platter, this “wagyu of pork” tomahawk is sous vide and marinated with garlic oil and rosemary before grilling
Grilled to perfection over Bedrock’s signature applewood fire, these premium cuts of fine meat are as much a visual and olfactory treat as much as a reward to the steak connoisseur’s palate.
Our favourite was the Australia Pureblood Wagyu Chuck Tail Flap. The visual appeal of excellent marbling aside, it was super tender and wonderfully buttery— a good balance of fat and flavour. A close second was the Irish Grass-Fed Salt-Aged Ribeye. Sparsely seasoned to allow the full flavour of the premium meat to shine, it was easily one of the most tender ribeye cuts I have ever tasted.
If you like your protein with some bite, the USDA Prime Corn-Fed Dry-Aged Striploin excels. Perfectly grilled, it is heavy with a deep, rich flavour that you will remember. The Mangalica Pork Tomahawk was delightfully flavoursome, regaling the palate with its infusion of spice and marinade.
Also piled on the platter was a helping of housemade pickled jalapenos— their marvellous zing was a pleasing side note to the richness and depth of the meat.
Adding an even more exciting dollop of flavour was the accompanying assortment of sauces. My favourites were the Bedrock Chilli Oil, made with slow-cooked bacon, shallots, garlic, and dried chilli padi, and the Classic Bearnaise Sauce, which is a buttery reduction infused with tarragon vinegar and leaves, thickened with egg yolks. There was also Wholegrain Whisky Mustard and Red Wine Sauce.
However, it was the humble side dish of Bedrock Mac N’ Cheese that really wow-ed us after the platter! At just the right level of intense creaminess from the parmesan cheese and gorgonzola cheese sauce, it is made absolutely mouthwatering with Bedrock’s in-house truffle compound butter. Simply. Divine.
Bedrock Origin on Sentosa very aptly puts a marine twist to their celebratory platter. The Fields & Oceans Feast is also meant for up to 4 diners and combines Bedrock classics with seafood. On our platter were:
Black Angus OP Ribs 1.2kg – Sir Thomas Premium Angus Beef Ribs from Australia seasoned with a perfect balance of salt and pepper and grilled to perfection over Bedrock’s signature applewood fire
Aged Barramundi Tail 1kg – Aged Barramundi Tail brined in saltwater solution and dry-aged, then seasoned with a dash of salt and pepper
The Bedrock Mac N’ Cheese was here, too, as were the 4 sauces that made our Bedrock Bar & Grill experience such a memorable one. New to us but no less delightful was the Char-grilled Spicy Brussels Sprouts.
The sprouts are tossed with cooked quinoa and chilli oil, then garnished with grated lemon for a zesty pop. However, their real uniqueness comes from the delightful smokiness they possess from first being grilled on an applewood fire grill.
Join in the celebration with Bedrock’s 15th Anniversary wine from specially selected barrels of Brothers In Arms No. 6 2019 Shiraz Cabernet. Reared and aged in the vineyards of South Australia’s Langhorne Creek, this combination of the finest Shiraz and Cabernet Sauvignon grapes elevates fine steak and seafood.
Final thoughts
It’s hard to believe that Bedrock is a homegrown operation that began from scratch just 15 years ago. They have perfected the art of the steak and continue to regale us with a series of absolutely addictive inventive side dishes, too.
With the 15% discount when you pay with Mastercard, it’s hard to say no to Bedrock’s 15th Anniversary Specials available from 1 Sep to 30 Nov 2023.*
* Payment must be made with Mastercard. Not valid in conjunction with other promotions or discounts. 15% discount is not applicable to wine by glass.
For locations and operating hours, please click here.
*This post is brought to you in partnership with Bedrock.
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