Did you know? Bedrock Bar & Grill has a yearly World Meat Series that happens quarterly, with each one showcasing premium and lesser-known meats from around the globe. The award-winning steakhouse is kickstarting 2023 with its first edition of the 2023 World Meat Series with exquisite Miyazaki Wagyu by Arita Ranch.
Miyazaki Wagyu by Arita Ranch
Procuring Miyazaki Wagyu directly from Arita Ranch, ensuring traceability. The meat is sourced from a single farm that raises Japanese Black cattle in the Miyazaki prefecture, so you know every cut is of consistent, top quality.
Arita Ranch believes in farming methods that follow the belief of ‘aiming for zero medicine in the earth’. Hence, they don’t use any medicines or antibiotics in the feed, pastures, and water. They also adopt an approach called EM0 (Earth Medicine 0), which allows the cattle to thrive naturally without the use of artificial enhancements.
There’s also a dedicated feed manufacturing manager certified by Japan’s Minister of Agriculture, Forestry and Fisheries, who curates a special feed mix comprising 10 types of grains and 4 types of self-cultivated pastures.
Bedrock Bar & Grill 5-Course Dinner & Wine Pairings
From 9 Feb to 30 April 2023, Bedrock Bar & Grill will be having a 5-Course Dinner Tasting Menu ($158++ per person) available from Sundays to Thursdays only. There’s also a 4-wine pairing to complement the 5-course dinner at a top-up of $68++ per person.
The dinner tasting menu begins with the Cured Wagyu Beef Wrapped Oyster, which featured a myriad of textures from the soy-cured Wagyu beef rump, celeriac puree & more. This is followed by a Wagyu ‘Philly Cheesesteak’, which sees slices of soy sauce-cured Wagyu beef rump on top of a crispy deep-fried air bread. There’s also black garlic mayo and 36-month-aged Parmigiano cheese in this creation!
The 24-Hour Cooked Wagyu Burnt End features Wagyu chuck rib that has been roasted for 24 hours on top of a bed of creamy porcini mushroom risotto and zesty gremolata. The sun-dried cherry tomatoes add a nice explosion of tangy flavours to the overall creamy dish.
Featuring the best of both land and sea, the Rump Cap Wagyu Steak is served together with pan-seared Hokkaido scallops skewered in rosemary sprigs and basted in thyme butter. The steak is also drizzled in an umami foie gras sauce, paired with some caramelized Granny Smith apples.
To end off the meal, dig into a Hazelnut Chocolate Gateau made with 66% Valrhona Dark Chocolate Noir topped with toasted hazelnuts and fresh raspberry.
For guests of Bedrock Bar & Grill, you’ll be happy to know that some of the items on the course menu are also available a la carte, alongside a Soy-Cured Wagyu Beef Carpaccio ($48++).
Do note that the 5-Course Dinner Tasting Menu is only available for dine-in reservations made from 6pm to 8.30pm from Sun to Thurs. A one-day advance reservation is also required.
Bedrock Bar & Grill
96 Somerset Road, #01-05, Pan Pacific Serviced Suites, Singapore 238163
For reservations, you can call +65 6238 0054 or via this link.
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