At Bedrock Bar & Grill, diners can look forward to a tantalising a la carte menu which keeps to Bedrock's philosophy of preparing simple classic dishes with the freshest ingredients. The modern grill restaurant showcases cooking techniques such as wood grilling and smoking, and welcomes guests with its communal spirit of sharing food and keeping the dining mood easy, timeless and fun.

 

Bedrock's signature dishes include the Bedrock Smoked Tomato Soup ($14) made from applewood-smoked sweet tomatoes served with a touch of basil mascarpone, Roasted Wagyu Bone Marrow ($24), and Baked Camembert ($28) with black pepper and capers. Under the Raw & Cured section, diners delight in the seasonal Freshly Shucked Oysters, paired with red wine-shallot mignonette (market price) and a platter of Spanish Jamon iberico de bellota ($49) that is shaved a la minute at the open kitchen counter.

 

The chefs work directly with farms as faraway in USA, Australia and Japan to source various cuts of premium meats and seafood, and ensure that they are cultivated using sustainable methods. Meat lovers will be pleased with the selection of grain or grass fed steaks that are cooked over a mesquite wood-fired grill to impart a smoky flavour.

 

A top seller is the Bedrock Pepper Steak showcasing a cap of ribeye ($79/ 300g) served with a homemade piquant pepper sauce. Other popular cuts are the 21 days Dry-aged USDA Prime Ribeye ($96/ 300g) and Australian Grass-fed Bone-in Striploin ($69 / 350g). Diners also flock to Bedrock for the Tomahawk, an enormous piece of long bone ribeye steak - perhaps the biggest in Singapore. This impressive Tomahawk is a 400-day grain-fed F1 Wagyu steak sourced from Australia and can range between 1.6kg to 2.5kg (depending on the size of the cut) - and is best for sharing!  The steaks come with a choice of red wine sauce, classic Béarnaise, whisky wholegrain mustard, stone mill French mustard and homemade Bedrock chilli oil. Pick from a variety of sides like the Bedrock Mac n Cheese ($15), Truffled Mash Potatoes ($15), or Duck Fat Potatoes ($15).

 

Apart from the steaks, the menu also offers other fine choices like the Crispy Skin Seabass ($32) with fennel pollen and heirloom tomatoes, and the gourmet Chopped Steak Burger ($35) that comes with a 100% USDA prime angus beef patty, bacon, fried egg, mustard bbq sauce, oak-smoked aged cheddar and fries. Vegetarians can take delight in the vegetarian "Steak" Diane ($32) - a grilled meaty mushroom served with truffled fries. A must-order dessert is the Bedrock Crumble For 2 ($22) with oven-baked apples, walnut streusel and vanilla ice cream.

 

From Monday to Saturday, Bedrock also offers a two-course set lunch ($26 to $32) for the Soup of the day or Dessert, and choice of main courses with sides. The three-course set lunch is priced from $32 to $38. For the full menu, go to www.bedrock.com.sg

 

 

Bar Talk

Featuring a relaxing outdoors terrace to watch the world go by, Bedrock makes an ideal watering hole with its full service whisky bar that serves an extensive range of over 45 single malt whiskies as well as  inventive and classic cocktails. Sip on refreshing concoctions such as Cumquat Cadillac ($15) - Don Julio reposado tequila, kumquats, honey & ginger syrup, lime juice and spiked with orange bitters. Whisky lovers should embark on the four whisky trails to sample the best picks from around the world. Don't be afraid to speak to the mixologists and they'd be happy to whip up your preferred cocktail. Every Monday is Bring-Your-Own-Wine (BYO) night at Bedrock too. Diners can bring up to four bottles of wine per table (thereafter corkage of $30 applies for subsequent bottle).

 

Happy hour takes place from Monday to Thursday at 5pm to 11pm, and from Friday to Saturday at 6pm to 12am. Customers enjoy a 1-for-1 offer at $18 on selected beers, wines and cocktails such as the Jamaican Mojito, Peach Bellini, and Whisky Sour. Nibble on a variety of bar snacks such as Crispy bacon with blue cheese dip, Shoestring fries with black pepper dip, and Steak & truffled mayonnaise.

 

Fact Sheet - Bedrock

 

Summary                    Opened in late December 2008, Bedrock Bar & Grill is a modern grill restaurant and whisky bar located at Pan Pacific Serviced Suites Orchard, Singapore. Designed by award-winning design consultancy firm AvroKO from New York, its warm and intimate setting showcases outstanding design with the use of organic elements such as unfinished wood, rough granite, and custom-made plush leather booths. For business meetings or parties, the private dining space can be reserved for groups of six, 12 or 20 persons.  Just after its first year, Bedrock Bar & Grill garnered two accolades - 'Best New Restaurant' by Singapore Tatler's Best Restaurants Guide 2010, and 'Best Independent Restaurant - runner up' by Time Out Best of Awards 2010 - testament to its quality dining and service approach.

 

Address                       96 Somerset Road, #01-05, Pan Pacific Serviced Suites Orchard, Singapore

                                    (Nearest MRT: Somerset)

 

Tel:                              6238-0054

 

Email                           bedrock@thefoodchain.com.sg

 

Website                       www.bedrock.com.sg (Bedrock also on Facebook)

 

Seating capacity         80 indoors / 20 outdoors

                                   

Operating hours          Lunch: 12.00pm to 2.30pm / Dinner: 6.00pm to 10.30pm (Bar opens at 5pm)

(Mon to Sat, closed on Sunday)

 

Management              The Food Chain runs Bedrock Bar & Grill and Oriole Café & Bar (www.oriolecoffee.com) - both exclusive F&B tenants at Pan Pacific Serviced Suites in Orchard Road. There are also Oriole Espresso & Brew Bar at Republic Plaza and Oriole Coffee Roasters at 10 Jiak Chuan Road in Chinatown.

 

Note to editor: Visuals of the restaurant/ bar interiors and food / whisky are available.

 

For more information or media assistance, please contact:

 

Refinery Concepts

Quah Bee Jin, Marketing Director     

Tel: 6225-5670 | HP: 9672 3522                    

Email: beejin@refinery-concepts.com