As mentioned in the previous entry, Bedrock is opened by the same people who operates the now defunct Whitebait and Oriole. Bedrock is a more refine dining outlet as compared to Oriole, and the restaurant uses dark coloured wood to decorate the entire place.
The entire environment feels like an American and Australian eatery. Tables are quite packed, so one would feel quite uncomfortable if the restaurant is packed. But the staffs are friendly and service was good.
While we were there, they had this New Zealand Tasting menu for lunch. At S$35 per person, it is quite affordable.
Bedrock serves every diner a complimentary flatbread with garlic and butter. The flatbread is baked right on the spot, so you can be assured of the freshness of the bread.
What is unique here, is that they roast the entire garlic, and serve the garlic as a whole. So when eating, simply scoop out the garlic clove from the garlic and spread it on the bread with some butter. Surprisingly, the taste of garlic is not as intense as I thought it would be.
The fresh oysters were off the set menu. The oysters were quite fresh, and I like the tangy dip accompanying the oysters.
This is the smoked Tomato Soup. As the name of the dish said, the tomato is "smoked" and thus the soup has a smoky taste to it.
Scallop Carpaccio - What is unique about this dish is that it is sprinkled with mussel powder. The powdery stuff on top of the scallop actually taste like mussels. Weird but delicious.
Roasted Kumara - What's a New Zealand tasting menu without some New Zealand Kikorangi cheese, which is actually a type of blue cheese. Mixed with Arugula leaves and Balsamic prunes with some crunchy nuts.
NZ Spring Lamb Rump with orangey ginger kumara mash and apricot chilli chutney. The Kuamara is actually Sweet Potato, and this explain the orange mash. Apricot Chilli Chutney is very unique, and I believe is unique to New Zealand? The Lamb rump is very tender and juicy too.
This Seafood in White Wine is another off the set menu dish. Jumbo shrimps and clams are simmered in a white wine sauce with vegetables. The shrimp is very crunchy and sweet. goes well with the white wine sauce.
New Zealand black angus striploin with asparagus and horopito hollandaise sauce. The Horopito is actually a Maori pepper and is a reknowned herb in New Zealand. The striploin is juicy and retains the texture of the striploin well.
Creamy freshly brewed coffee.
Poached pear tart served with ginger nut ice-cream. I believe New Zealanders lover ginger a lot in their dishes, as seen in this set menu.
The Pavlova is actually a New Zealand and Australia national dessert, and is basically a meringue dessert invented to honour a Russian dancer during her performance in New Zealand in the 1920s. Here it is served with passionfruit curd and lime sorbet. I find the Pavlova a bit too sweet, but it was balanced off by the slightly sour passionfruit and lime.
Overall, an enjoyable meal at a good price with good service.
Bedrock Bar & Grill
96 Somerset Road
#01-05 Pan Pacific Serviced Suites
Tel: 6238 0054