Bedrock Origin Opens at Oasia Resort Sentosa
On 1st September 2021, Bedrock launches a second restaurant – Bedrock Origin, at the new Oasia Resort Sentosa. Following the success of Bedrock Bar & Grill, a home-grown multi-award-winning steakhouse, Bedrock Origin is primed to make an indelible mark with an evolved dining experience inspired by its latest coastal address made great as an escape/get-away from our buzzing city.
In an evolution of the primal dining experience, Bedrock Origin brings to the table a cuisine reflecting the elements of its idyllic coastal locale, where land and sea come together. The menu features more diverse ingredients such as a new and exclusive selection of seafood, dry-aged meats including fish, as well as roasted harvests, in addition to the perennial must-have steaks. In support of Oasia Resort Sentosa’s theme of wellness and lifestyle, Bedrock Origin also offers original plant-based meat alternatives, as well as nutritious and keto-friendly options.
True to the Bedrock tradition, lunch and dinner are a feast for all with a spread of exceptional steaks dry-aged in-house and cooked on the bone over the signature applewood fire grill to retain its succulence and develop a greater depth of flavour. A first in Singapore, the menu highlights the exquisite Tankaku Wagyu Striploin ($158 ++ for 300g) in a wide range of meats from the ‘Applewood Fire Grill’. Only raised in Japan, this rare breed is limited to less than 1% of all Wagyu cattle in its country of origin. Leaner with less marbling, the tender beef boasts a superb savoury flavour and texture.
Besides decadent meats, indulge in a new Bedrock Origin exclusive seafood selection. Prepared on the grill, cured, or served raw in its purest form, these seafood creations offer a uniquely sumptuous taste of the ocean. The ‘Origin Specialties’ comprises hearty fish dishes, simply grilled to highlight its delicate flavours. The glorious Whole Turbot (2-3kg) and Barramundi (3.5-4kg) make for impressive sharing dishes. Before being kissed by fire over the grill, the turbot is specially dry-aged in-house for three days, while the sustainable, locally farmed Kühlbarra barramundi is aged for seven days to enhance flavour, texture, and consistency.
Whether it is an occasion or everyday gathering that calls for a celebration, the drinks selection well complements the epicurean repertoire. Let the Bedrock Origin in-house sommelier pair a wine to your meal with a recommendation from a list of close to 100 fine wine labels curated with an emphasis on different grape varietals from single origins to blends, including a certified organic and biodynamic range.