With its entrance hidden in the corner of the ground floor of the serviced apartments, and blinds to shut out the outside world, Bedrock is a hidden find. From Somerset Road and the main building entrance, you see no hint of it except for a standing signboard telling you of its presence. Walk past the apartment lobby, keep going... on your left is Oriole, and you wonder where's Bedrock. Ah, at the end where the construction boarding is, turn right.
In contrast to its sister outlet Oriole's glass panels and bright atmosphere, Bedrock is shielded from the outside world by blinds all round. With a New York steakhouse style theme, the decor inside features heavy use of wood and dim lighting. On the left side as you enter is the open concept kitchen where they prepare the non-grilled items, and then a further walled area behind this where the grilled items are done. Sitting next to this gives a good view of the food preparation. It also allows you to hear the conversation of the next table and for them to hear you.
The waiter will ask if it's your first time here, and if yes, will proceed to explain to you the two-page menu and some of their specialties and recommendations. Among their recommendations are Panko salad, smoked tomato soup, a starter featuring very expensive Spanish ham (you can see the leg of ham on the open countertop), pepper steak from the "something fancy" part of the menu.
If you're here for the beef, there are 6 cuts of beef from the "something traditional" part of the menu served with nothing else; add sides if you like. As there are 3 US and 3 Australian cuts, good luck if your preferred cut only comes from the other country. As an example, if you want ribeye, there's only Australian ribeye.
There's a good selection of wines and Amir the manager is a sommelier who can guide you.
Complimentary bread was a flatbread served with butter and half a roasted garlic. If you love naan, this is the thing for you. I found this uncommon dish to be excellent, and went really well with the tomato soup. Thumbs up!
Smoked tomato soup ($12++) was well recommended. The difference is that it's smoked with apple wood. Unlike many tomato soups, this was sweet, not sour. They offered to split it into two to share, which was a nice gesture. Notwithstanding that, the split-in-two portion was still enough for one.
Bedrock Pepper Steak ($46++) was served with fries. This sirloin was cooked competently. The cut was decent, but personally I prefer ribeye. The straight cut fries were excellent - the texture on the outside was crisp without being overdone. I couldn't get enough of them!
Twice cooked duck ($36++) and banana foster ($12++) - I didn't try, they got good comments from my fellow diner.
Note: there's no happy hour here, only at Oriole (5-8pm).
Service was good, and they try very hard. One of the 3 waiters who served me appeared to be very inexperienced and could do with more training. I'd suggest that they assign one server to your table for the whole meal, USA style. The open kitchen allows you to hear the chefs, and it'd be better for some of them to make fewer remarks when your customers are sitting within earshot.
Overall, Bedrock serves some uncommon dishes and the food quality is good. With the good experience, why am I not sure if I'll return? The prices are on the high side - the whole lot plus some drinks came up to $170. For me, I reckon I can find better value for the same quality elsewhere.