We were craving steak but didn't fancy splurging at Morton's so dropped by Bedrock Bar & Grill for their steak set lunch since we happened to be in town during the weekend.
The interior isn't anything too fancy and sports wooden furniture, halogen lamps and a partially open concept kitchen with an island top and lots of overhanging pots and pans where you can view your bread being kneaded and baked. Window blinds provide cover from the adjacent pedestrian walkway. Overall a pretty cosy place if you happen to secure one of the booth seats.
Complimentary Flat Bread - Served with a clove of roasted garlic and butter, the piping hot flat bread came fresh out of the oven; warm, chewy and reminiscent of naan.
Classic Lobster Bisque - Relatively rich but salty even with the rather amount of chive cream, the lobster bisque boasted no lobster meat and the dubious honour of pairing best with a glass of water.
Confit Corned Chicken - This tasted like the chicken version of duck confit (duh!), just a touch more moist and a little less salty and flavourful. Accompanied by a sunny side up and crunchy, mildly salty sausages. Overall a very palatable dish but nothing to go wow over.
Woodfire Grilled Sirloin - At $58++ for the steak set lunch, this was pretty good. Relatively flavourful with a touch of salt and done medium as per my request. Meat was tender but not as juicy as I would have liked it to be. Topped with a creamy Bearnaise sauce and a side of slick and buttery mashed potato. Bread Street Kitchen, Morton's and Ruth Chris still does a meaner piece of steak but for the price, I really can't compare or complain.
Sticky Stout & Toffee Pudding - This dessert was pretty interesting - A scoop of gingernut ice cream (not a fan of ginger but this was pretty mild) plopped atop a rather sweet toffee pudding with a significant stout aftertaste. To counter the sweetness, tart red berries were placed alongside. Decent finish to our meal.
HGW happened to be running a promotion during that period so we got $10 off each set lunch ($28++ for non steak and $48++ for the steak variant). Food quality came across as decent (steak was a notch above that) and so did service. I'm honestly not inclined to return, given that Bistro Du Vin does a reasonably good steak for lunch as well and offers a more compelling value proposition in my humble opinion.
See all my pictures here.
Pictures/Full Review here A quick search amidst positive recommendations and relative affordability pointed out Bedrock Bar & Grill, located at the back alley of 313 Somerset. The concept of this modern American steakhouse is inspired by the owner’s travels over the last few years, from the late night brasseries in Paris and New York to the hole in a wall eateries in Sydney and San Francisco. Prices for steaks on the ala carte menu aren’t exactly cheap to begin with, where the price range for most cuts are actually rather similar to what you’d get at Morton’s or CUT. The main drawing factor to having lunch at Bedrock was actually the availability of a 3 course prix fixe lunch going for $30+ where you could get a substantial portion of steak, though I kept my expectations somewhat grounded, considering how much we were paying. The bread served here was rather unique yet peculiar, perhaps a combination of naan and pita bread? Served pipping hot, the warm and crusty flat-bread was rather enjoyable with the garlic flavored olive oil.Fish ChowderThe soup du jour happened to be fish chowder. Packed with a rich shellfish flavor, along with a velvety consistency and a substantial starchiness to each mouthful, I definitely had no complaints. It could do though with a touch more salt which would bring out the subtle flavor of the saffron more.For lunch, Bedrock serves grass-fed Argentinian steaks instead of the more glamorous Australian and US aged counterparts on its ala carte menu. One common issue I would love to highlight in this entry would be the misconception that grass-fed beef always ends up tougher when placed in direct comparison to its more hyped up grain fed alternatives. From personally experiences from cooking both different breeds concurrently, the grass fed meat received better on the tenderness score, although the grain fed’s texture and tenderness a whole was more consistent.