Celebrating the blissful union of land and sea, Bedrock Origin’s The Great Beef & Reef Series, is a nod to the restaurant’s coastal locale and back for its second edition. Bedrock Origin at Oasia Resort Sentosa showcases the best beef and seafood produce from around the world in a brilliant display of the best flavours, brought out with the use of primal culinary techniques such as dry-aging, woodfire grilling, curing, and smoking.
From now till 18 August 2022, the second edition features a 6-Course Dinner Tasting Menu ($188++ per person) and 6-Course Dinner Tasting Menu with Caviar ($288++ per person). Enhance this gastronomic affair with decadent wine pairings offered as a top-up option at $108++ per person.
The 6-Course Dinner Tasting Menu ($188++) opens with Sakoshi Oyster, Pickled Mussels, and Cold Korean Flower Clam. A creamy Sakoshi Oyster whets the appetite, perfectly complemented by sherry pearls for a pop of tartness and texture. Followed by steamed and pickled South Australian Blue Mussel marinated overnight with a house-made chimichurri sauce.
Sea grapes atop, this shellfish carries the flavours of the sea with a distinct pureness to it. Completing the trio is a sour and spicy steamed Cold Korean Flower Clam pickled overnight with white wine, vinegar, chilli, and red onions, garnished with dainty chrysanthemum petals.
For a more decadent start, opt for the 6-Course Dinner Tasting Menu with Caviar ($288++) that presents an A5 Kagoshima Wagyu Tartare with Kaluga/Schrenckii crossbreed caviar as the first course. Hand-chopped Wagyu is mixed with applewood-smoked sour cream, pickled cucumber, and chives, accentuated by silky and buttery caviar that leaves a bright finishing note. A glass of Orin Swift, Blank Stare, Sauvignon Blanc, 2019, boasting a citrusy saccharine profile with delicate texture and delicious minerality is a great choice for either starter, tying the flavours together beautifully.
The dishes continue to flow the same for both menus with the second course of the evening – Creamy Corn Soup made purely with a rich corn jus topped with juicy Japanese King Crab leg meat. Crowned with tangy Avruga caviar as well as an aromatic house-made basil pesto oil that provides just a touch of herbaceousness to this smooth, savoury and sweet dish. Orin Swift, Mannequin, Chardonnay, 2018 offers a well-timed intermission to this course with its deep, smoky flavour that carries fruity notes of apples and pears, as well as a hint of spice.
Relish the Pan-Fried Aged Grouper accompanied by a milky egg white custard, Jamón Ibérico ham, and a dashi-yuzu sauce. The egg white custard with its subtle flavour and soft velvety texture provides the perfect backdrop for the three-days in-house dry-aged Pan-Fried Grouper. The Grouper is pan-seared till the skin is crispy, which splendidly contrasts with its flavoursome, tender flesh. Jamón Ibérico ham and dashi-yuzu sauce are savoury and sprightly additions that balance the dish. The Grouper is paired with a stronger, full-bodied wine like Orin Swift, Abstract, Grenache, 2019 brimming with dense aromas of oak and vanilla.
The Chargrilled Smoked Octopus is an event on its own with an earthy, charred flavour. After it is smoked, the Octopus is steeped in dashi stock allowing the flavours to develop overtime for umami in every bite. Upon order, the Octopus is grilled over apple-wood fire for extra smokiness. The Octopus is enlivened by a piquant romesco sauce, replete with a light sprinkle of smoked paprika and balsamico. Its flavours are elevated with a vintage wine – the Orin Swift, Machete, Petite Sirah / Syrah / Grenache, 2018, with notes of wet stone, black plum and crushed gravel that reverberate from within.
Indulge in the Woodfire Grilled Nori-wrapped A5 Wagyu Satsuma Tenderloin featuring Satsuma Gyu 4% Miracle Beef, served with applewood-smoked eggplant purée and potato pave. Succulent marbled beef is seared, wrapped in and grilled with nori, then paired with creamy eggplant puree as well as deep-fried potato pave of thinly sliced layered Yukon potatoes tossed in beef fat to strike a perfect balance. Beef jus and a fragrant chimichurri sauce round up the dish. Teeming with robustness, the tenderloin is well complemented by a mellow, but dense Orin Swift, Palermo, Cabernet Sauvignon, 2018. Its tannic acidity creates great contrast with the juicy beef, the end result is a beautiful symphony of flavours.
The epicurean repertoire ends with a light and airy Mille-Feuille. A layer of yoghurt mousse is sandwiched between a deliciously buttery and flaky puff pastry. Tart raspberries are lined up delicately on top and finished with a bright raspberry sauce. This is a simple and refreshing dessert that wraps up the dinner on an exceptional note when coupled with a lively Orin Swift Zinfandel, 8 years, a berry wine possessing a satiny texture, a tinge of oak, and a well-balanced acidity.
View the 6-course table menu here
a. 01-02, Oasia Resort Sentosa Hotel, 23 Beach View, Palawan Ridge, Singapore 098679
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