Bedrock launched its second restaurant in September 2021 – Bedrock Origin – at the new Oasia Resort Sentosa. As with the original outlet, Bedrock Origin also aims to make a mark when it comes to steaks while reflecting its coastal location thru a selection of seafood items as well. In support of Oasia Resort Sentosa’s wellness lifestyle, Bedrock Origin also offers plant-based alternatives and keto-friendly options.
The interiors of Bedrock Origin can be best described as sleek, with hues of olive and plum blending into the leather furniture giving it that flexibility between day and night. At night, the dim mood lighting evokes the masculinity typically associated with steakhouses but in the day, the colors serve to accentuate the natural light that comes in from the glass doors.
For those who prefer alfresco dining, guests can also choose to sit in the shaded verandah and alfresco outdoor terrace. The area offers a mix between outdoor dining tables/chairs as well as more relaxing sofa-style seating. The outdoor area overlooks a relatively quiet section of Sentosa, despite the monorail being only a few steps away.
As mentioned earlier, Bedrock Origin differs from the original Bedrock Bar & Grill in Somerset in the sense that the Sentosa location offers more seafood – with an approximately even split between red meat and delights from the sea. As such, it seems only proper that we started with the Kingfish Sashimi (S$32) with brown rice puff, chopped wasabi and drizzled with a robust ceviche soy dressing. I love a good ceviche and I’ve tried different versions of it as a starter in restaurants in Singapore. Bedrock Origin’s version differs in that they put in some rice puffs on top for a bit of a crisp.
Those who are pretty much used to the original Bedrock should really come here with an open mind because I have to say that the seafood is very good. Another noteworthy dish is the Aged Kuhlbarra Barramundi Tail (S$88). Here, the tail is brined in a salt water solution for 1 hour before hanging in the fridge to dry-age for up to 7 days to intensify and restore its flavor. The barramundi is lightly seasoned with salt, grilled and then finished off by spreading a layer of chimichurri on the skin. The latter proved to be the highlight of the fish. The skin – after being charred – was so crispy and went well with the flavorful chimichurri. The meat within was extremely tender and moist – not what I expected for a “grilled” fish. The “tail” in this respect is actually a huge portion and comprised about half of a fish.
Moving on to the steaks, Bedrock’s Dry-aged Australian Barley-fed Bone-in Striploin (S$110 for 400grams) is seasoned with just salt and pepper and grilled over applewood, resulting in flavorful slices of meat. You can choose to have the steak with a variety of sauces though we opted for the specialty red wine sauce.
For sides, I highly recommend the Bedrock Mac and Cheese (S$22). This is one of the mainstays at Bedrock, dating back from the original outlet’s beginnings. Their version is similar to a gratin with a hardened and crunchy crust and luscious cheese beneath made from gorgonzola blended with cooking cream. There’s also a subtle touch of truffle here in the form of white truffle cream added together with parmesan. The macaroni they used here is also slightly different – the thin tube type.
To balance it out, you can also opt for the Spicy Brussels Sprouts ($16) as your side.
The Palm Torte (S$22) is essentially gula melaka chiffon cake coated with mascarpone cream cheese. While I liked the chiffon, I though the gula melaka wasn’t that pronounced. It came with carrot-orange marmalade on the side and fresh figs on top.
My visit to Bedrock Origin coincided with my first exit from the island of Singapore in almost 20 months. Indeed, this place is worth a visit, even if you are not having a staycation. Even if you are used to the cuisine at the original Bedrock, you’ll find plenty of new dishes here to pique your curiosity – especially if you love seafood. My weekday visit made me appreciate the place more, as I enjoyed the relative tranquility of the resort island during off-peak days.
Oasia Resort Sentosa Hotel
23 Beach View, Palawan Ridge
+65 6818 3333