Launched in September 2021, Bedrock Origin at Oasia Resort Sentosa boasts a cuisine inspired by its idyllic coastal locale where the land meets the sea. Experience a diversity of ingredients, including an extensive selection of seafood, dry-aged meats, roasted harvests, and its eminent signature steaks. For the very first time since its opening, Bedrock Origin will introduce an all-new Beef & Reef series, a quarterly showcase through the year that celebrates a bounty of seafood and premium meats prepared with primal culinary techniques such as curing, dry-ageing and grilling over applewood fire.
From now till 31 March 2022, the first edition features an array of delectable seafood dishes and steak with a 6-Course Dinner Tasting Menu ($188++ per person) or 6-Course Dinner Tasting Menu with Caviar ($288++ per person). Enhance the dining experience by opting for the exquisite wine pairings offered as a top-up option at $88++ per person for an impeccable evening.
The 6-Course Dinner Tasting Menu ($188++) opens the meal with a medley of petite bites comprising of Kingfish Tartare, Salmon Pastrami Sandwich, and King Crab Roll. Whet the appetite with the Salmon Pastrami Sandwich featuring a creamy filling of sour cream and cured salmon sandwiched between buttery, toasted homemade white bread and atop, a garnish of trout roe and fresh dill. The moreish Kingfish Tartare highlights chopped raw Kingfish marinated in a piquant dressing of soy sauce, fresh lemon juice, pickled wasabi, coriander, and red chilli.
The Kingfish tartare sits on crispy layered Yukon potato slices that have been tossed in beef fat, before being baked and deep-fried till golden brown. The light and refreshing King Crab Roll is the perfect segue into the next course – sweet Japanese King Crab meat is shredded and mixed with tartare sauce before it is enrobed in thinly sliced green apples and crowned with mountain caviar. A perfect accompaniment to the trio is the Cullen Amber, Sauvignon Blanc Semillon from Australia with beautiful tropical and citrusy notes.
Alternatively, opt for the prestigious Kaluga/Schrenckii crossbreed caviar with the 6-Course Dinner Tasting Menu with Caviar ($288++). Savour its firm texture, intensely creamy and buttery flavours as well as bright and refreshing finishing notes. To pair, enliven the palate with a glass of Joseph Perrier Cuvee Royale Brut, an eloquent Champagne with fine, delicate bubbles as well as a light aroma and notes of apple and pear.
The meal progresses to the second course of Truffle Corn Custard. Made with freshly juiced corn, the delicate and silky corn egg custard is complemented with umami brown butter red prawns and finished with a drizzle of truffle oil and herbaceous touch of tarragon leaves and basil oil. The dish is coupled with the lively French Domaine Albert Mann, Riesling, which flaunts notes of white flowers and citrus fruits, amidst a zippy and mineral finish of delicious green apples and zesty limes.
Reflecting Bedrock Origin’s coastal address, the Grilled Octopus Tentacles is the embodiment of surf and turf on a plate. The hearty dish features applewood-smoked and -grilled octopus legs, savory jamon ibérico, fried cauliflower rice, and pickled radish on a bed of velvety cauliflower purée. Cleanse the palate with the Terrazas Reserva, Malbec from Mendoza revealing black fruit notes, soft tannins, and a smooth and oaky finish.
Dry-aged in-house for three days for a firmer texture and concentration of flavors, the succulent Aged Turbot is elevated with a side of sweet and tart sun-dried cherry tomatoes, basil cress, and kombu compound butter. This sumptuous dish is well-balanced with an elegant red from Domaine Cazes, Alter, a blend of Syrah, Grenache, and Mourverde, with ripe fruit notes of plum and cherries.
Be enthralled by the Kyoto Tamba A5 Wagyu (100g) as the richly marbled beef is skillfully prepared by grilling over applewood fire, before being glazed with a red wine veal jus reduction. The dish is replete with a side of grilled asparagus topped with toasted almond flakes. A full-bodied wine with persistent tannins and a long finish like the Roberto Voerzio, Nebbiolo Di Sanfrancesco from Italy is an ideal match with its red fruit notes of cherry, raspberry, and strawberry.
Round off the evening with the Flourless Chocolate Cake. Enriched with 85% dark chocolate, the luxurious cake is adorned with brandy-infused cherries and grated toasted whole hazelnuts. Served alongside, the Jean Leon 3055, Merlot from Spain boasts toasty notes and a profile of smooth tannins and forward notes of cherries for an exceptional closure.
A one-day advance reservation is required for dine-in. For more information, please visit www.bedrock.com.sg.
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