Bedrock Grill @ Pan Pacific Suites

Under White Bait and Kale group, Bedrock's no stranger to the F&B scene. A birthday treat by the lovelies at Bedrock since I wanted steak. Warm lights line their entrance, romantically surreal.



An open kitchen with chefs busying themselves with kneading, baking and sharpening of knives for the carving of a droolicious slab of meat...watching them was quite an interesting sight of its own.

Light's way to dim for the camera to do justice to the place. :(



Complimentary oven baked pita bread with garlic cloves and butter. Does Mad For Garlic ring a bell? Prefer Bedrock's version of garlic, well seasoned and cooked to a right mush.



Bedrock Mac N Cheese ($10.50)

Macaroni and cheese, albeit simple ingredients but several dining establishments rely on them as crowd pullers. I was reminded time and again to try this as the likeminded claim its better than Mortons.

The crispy torched cheese layer hid the molten cheese and baked macaroni beneath. The cheese used is not as potent as Mortons, tube pasta is not the usual either. Overall, I found it lovely though the cheese lover is still leaning towards Mortons.



Truffle Mash ($10.50)

Subtle hint of truffle oil on a bed of well buttered mashed potatoes. Would have preferred a stronger dosage of truffle oil.



Corn n Bacon ($7.50)

Recommended by the waiter as a "must try", the sweet corn kernels and crunchy bacon bits were delicious, somehow felt the other two sides upstaged this one.



Wagyu Burger ($29)
Aged cheese, fries, Caramelised onions, Portebello Mushroom

Pity the bottom bun was soaked through and fries too salty. Otherwise, felt the wagyu was decent and thankfully not minced.



Crispy Skin Seabass ($29)
Pan-seared seabass, Olive Tapenade

Yes, the skin was crispy as promised! For once, I devoured fish skin with such delight. Seabass, a personal favourite though I would not say that of the portions.



Australian Ribeye, 400g ($58)
Grass Fed, Pinot Noir Reduction, Classic Bearnaise

Medium was what we requested, medium rare was served. This was even after the kitchen overcooked it. The initial medium rare was like sashimi, sinewy. It was sent back to the kitchen for another degree of searing, hence sealing more of the juice. Somehow meats that are re-cooked will lose its initial succulence and this was exactly the case. Although the meat was less bloody, the ribeye lost its juiciness. Slight disappointment in this aspect though the quality of meat is there.

Opted for the Pinot Noir Reduction and Classic Bearnaise as side dips. Of the two, prefered the pinot noir for its full bodied flavour.



Bedrock Crumble for 2 ($20)
Oven Baked Apples, Walnut Streusel, Vanilla Ice-cream

A 20 minute wait came along with this. Well worth the wait, I say. Desserts that tease with temperatures always interest me. Piping hot crumble piled with ingredients (walnuts, raisins, apples) and ice-cold vanilla ice-cream (mind the pun!)..the best crumble!



Bedrock Waffles ($10)

Limp waffles lacking in bite sandwiching honey icecream and drizzled in chocolate sauce.



The kind folks at Bedrock serenaded the suspecting me with their signature The Dark Side (Valrhona 85% dark cacao flourless cake, sour cream). The chocoaddicts adored the bittersweet of it.

Steak and Bedrock have carved their niche but I was not blown away, possibly due to the string of events before the proper steak was laid on the table. I'd return for the crumble in a heartbeat, however.

Bedrock Grill
Pan Pacific Suites