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.
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A quick google search for a top 10 steakhouse in Singapore, 99% chance Bedrock Bar & Grill ('Bedrock') will be listed as one of them. Bedrock pride itself to serve the finest cuts of steak and whisky, so you are not wrong to expect impeccable service here.
We were seated on the first table after the wine chiller. From here, we can get a clear view of the food bar where the cold dish are prepared. There is a rustic feel to this set up, however I personally find it lacks the classy finishing touch in the furnishing department. Also the distance between the tables are just to close, we actually struggling to hear ourself chatting because the next table was too rowdy.
For starter we had Bedrock Smoked Tomato Soup ($16). True to its name, the tomato soup has a pleasant smokey flavour, with a smooth and creamy taste to it. SH and LD enjoyed it. Complimentary flat bread was served warm and it goes down well with the rich butter. I skipped the roasted garlic as it is not to my liking.
We shared the mains of U.S.D.A Prime Dry Aged Ribeye – 300g ($96), U.S.D.A Prime tenderloin - 240g ($89) and Mangalica Pork Collar – 300g ($59). All cooked to Medium. The Rib Eye was thick and with good marbling. Cooked to medium as per order. It is lightly seasoned, tender but slightly chewy considering it was dry aged.
My appetite for good porkie seems to have grown. Mangalica Pork Collar here represent a good cut. Although some might say it is a little fat, similar to the marbling in the beef, the pork just melts in your mouth.
For sides, duck fat potatoes ($16) was good, are crispy on the outside and moist inside. It has a nice golden brown colour which looks very appetizing. Seasoning was just right. The same can be said about the fries. Sautéed mushrooms ($18) and creamed spinach ($18) did not leave a lasting impression. The mushroom tasted dry and bland. It can be better with a dollop or two of butter to polish up the dish. Meanwhile the creamed spinach, they did not use baby spinach thus it tasted a bit bitter.
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Service really need to be improved. Based on the price charged, we expect a fine dining standard of service. However, we found the basic service etiquette was missing. Friendly smile, attentiveness and providing good recommendations seems have been booted out the door. There are times when we feel that the service staff are looking down at you instead. I sincerely hope the management can look into this.
Overall, I respect the passion that Bedrock has to allow the ingredients to speak for itself. However, when it comes to fine dining, the taste and overall experience are still the most important factors. Comparing to other steakhouses in Singapore that I visited before, a lot of work need to be done to improve the standard here. Will I be back? Unlikely. Cheers!!