Bedrock Origin | Great Beef & Reef Edition (The Four Elements)

Bedrock Origin |  Great Beef & Reef Edition (The Four Elements)


  • Bedrock Origin 05

Bedrock Origin | Great Beef & Reef Edition (The Four Elements)

To ring in the new year, Bedrock Origin is bringing back its The Great Beef & Reef Series, which showcases the best of land and sea. In its first 2023 edition, the chef draws inspiration from the four elements – fire, water, earth and water. This 6-course dinner tasting menu runs from now until 31 March 2023 at S$168++ per person and wine pairing is available at an additional S$88++. There is also an option of Siberian Caviar (additional S$60++). We had the S$168++ dinner tasting menu.

Bedrock Origin 01
As with every meal at Bedrock, we were served complimentary flatbread (served warm!) with a side of confit garlic and creamy New Zealand butter.
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The first two courses of the night were inspired by the fire elements. First being avocado that is grilled over applewood fire and topped with Avruga caviar, finished with a drizzle of olive oil, finely chopped chives and sea salt. It is served on top of creme fraiche so you can imagine what a creamy delight this dish is.
Bedrock Origin 03
The next starter is thyme butter king prawn served with nori tempura and prawn mayo. As you can see, there is a “crust” on the exterior of the prawn, which has a juicy interior. The prawn mayo also has prawn oil mixed into it, so the seafood flavor is very distinct.
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The next course, smoked wild black abalone, is inspired by the water element as a technique of cold smoking is used to imbue the smoky flavours. The abalone has been braised in abalone liver and cold-smoked with applewood for an hour then thinly sliced. The accompanying sauce is made with black abalone liver which is braised in sake for 4 hours before being removed, then blended with sake again and reduced. Grated turbot liver is added with a drizzle of basil oil to finish.
Bedrock Origin 05
The mains are inspired by the earth elements. The first main dish is hot cured salmon (my favorite dish of the night). We were told that the salmon is cured with salt and sugar for 2 to 3 days, rinsed and pan-seared for a crispy skin. The inside of the salmon remains nicely pink and the fork is tender. The sauce consists of sake, butter and dash stock.
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The next main is the highlight of Bedrock – Charcoal Ash Aged Sanchoku Wagyu Striploin and mushroom bordelaise. the “earth”element is represented through the aging technique that uses natural land minerals. This dish is served with a side of polenta fries that are seasoned with salt and parmesan cheese.
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A tangy pineapple sorbet that has been inspired by the water element is served to wrap up the meal. The sorbet is made with pineapple which has been mixed with sugar and spices then fermented for 2 months before the liquid is strained and frozen. The white jelly cuts through the iciness, with wasanbon glaze (brown sugar syrup) drizzled over for added sweetness.

We thought that this menu is good value given the portions (especially for the mains) and the quality of the ingredients used. Bedrock Origin @ Oasia Sentosa is also away from the city’s hustle and bustle – an excellent choice to have a date or intimate meal with friends and family.

Budget: $168++ per person (additionally $88++ for wine pairing)

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