Dear Alv's birthday falls in the month of August and of course, we had to celebrate it by trying out one of the hottest restaurant in town. I am a fan of Oriole, where I love their food - their mouth-watering desserts, coffee and their oh-so-hip-it-hurts decor. We'll leave the gushing of Oriole to another post since my focus is not on it today. Anyway, it’s no surprise that I turned to its upmarket sister restaurant, Bedrock for this special occasion.
The interior looks nothing like a caveman's abode but a classy NY steakhouse. Lightly dim and cozy but in a non-intimating way, it is versatile for a quiet dinner for two or a friendly group gathering. We decided on a lunch instead of dinner, since it offers a highly economical set lunch at SGD 35++ per pax, with a good selection to choose from.
We started off with their nicely warmed flat bread that is accompanied with a fragrant garlic clove and butter. It is like garlic bread but in a deconstructed way. Kudos to them for deviating from the regular olive oil and balsamic vinegar combi. The bread is a worthy mention by itself - soft and fluffy, it is easy on the jaw. I can eat this everyday for breakfast.
Next, we warmed our tummies with the Bedrock Smoked Tomato Soup. Made with Roma tomatoes, it definitely lives up to its name with that smoky and tangy flavour, that whets your appetite for more to come. Basically, comfort food at its best. The Panko Caesar comes with a nicely poached egg, bacon strips and large flakes of Parmesan cheese. It could get slightly salty after one too many bites though.
Alv chose the Steak Frites, which was a tender portion of striploin that comes with a thin rim of fat for added texture and done to our medium-rare liking. Love the fries, which have this truffle tinge to it.
I went with the Crispy Skin Seabass. Crackling on the outside and sweet on the insides, it was coupled nicely with the tomatoes chunks and olives underneath it.
The waiter recommended Red Wine Pear and Bedrock Ice Cream Sandwich for desserts and they definitely rocked! The former was an interesting dessert with flavours that fully compliment each other. The latter was salted caramel ice cream sandwiched between macadamia nut biscuit, which was a truly beautiful combination. I am a fan of salted caramel to begin with, so I’m sold on it.
The staffs there are extremely professional and possess good knowledge of their dishes, which aid in offering recommendations or when introducing their menu. Their friendliness and warmth provides this personalized touch, which at times may be lacking at good restaurants. I am amazed with Keith Loh’s offerings, where so far none of them disappoint. Alv and I want to try out Whitebait and Kale one of these days.
A lovely meal with lovely company and I'm just glad Alv enjoyed this as much as I did.