Restaurant review

Origin of bedrock at Oasia Resort Sentosa

When I stepped into the new Bedrock Origin, I didn’t expect to eat dry-aged fish.

Isn’t seafood better when it’s fresh? Not always, said the experts. Having the catch of the week or last month might seem counterintuitive, but dry-aged fish can improve its flavor and texture. The age-old method removes moisture, including residual blood and mud, from the carcass, eliminating any fishy odor. The enzymatic action tenderizes the meat while amplifying its taste.

The tail of Kühlbarra barramundi that arrived on our table was aged for 7 days in a temperature-controlled glass door refrigerator. Lightly seasoned with salt and roasted in the oven, the fish is served with freshly made chimichurri, charred lemon, roasted garlic and fresh thyme. Juicy, sweet, smooth and meaty, it’s creamier and richer than any Barramundis I’ve ever had.

This formidable fish is exemplary of Bedrock’s expertise in extracting the best intrinsic flavors from excellent ingredients. For more than a decade, the Bedrock Bar & Grill at Pan Pacific Serviced Suites has served fine cuts of steak prepared using centuries-old ancestral techniques, including the use of an apple wood fire grill. Bedrock Origin at the Oasia Resort Sentosa is an evolution of the restaurant brand’s “primitive dining experience”, with a more diverse offering that includes seafood, dry-aged meats as well as roast crops. In keeping with the hotel’s wellness trends, the Second Bedrock also offers plant-based meat alternatives and keto-friendly options.

Aged Kuhlbarra Barramundi Tail

Unsurprisingly, given Bedrock’s DNA, steaks are at the heart of the menu: Japanese wagyu, USDA Prime and Australian grass-fed or barley-fed accompanied by various sauces and toppings (grilled lobster tail, pan-fried foie gras, white truffle butter, fried eggs in olive oil). We had the barley-fed Australian rib eye which was dry aged on site for 21 days and then grilled over an apple wood fire. It is sliced ​​and placed on a hot pan, showcasing its beautiful marbled center and appetizing to medium rare. Each piece was subliminally and pleasantly beefy and juicy and perfectly delicious on its own.

Dry aged Australian barley striploin

To accompany the two dry aged stars, we start with a lively and delicious kingfisher sashimi, lightly marinated in a sprig of mixed wasabi and sprinkled with puffed brown rice and a soy ceviche vinaigrette made with fresh lemon juice. and chopped red pepper. Then there is the legendary Bedrock Mac N ‘Cheese with its succulent gorgonzola cheese and cooking cream sauce, butter made with homemade truffles, parmesan and al dente maccheroni. A must order whenever you’re in Bedrock, if you ask me. Want some greenery? Bedrock Origin makes spicy Brussels sprouts, which are first blanched, finished on the grill for a flame lick, tossed with cooked quinoa and seasoned with chili oil and lemon zest.

The candies are in modest supply and all promise a sugar rush. We have the palm pie, a chiffon cake made from gula melaka and frosted mascarpone cream cheese, accompanied by carrot and orange marmalade, raisin tapenade with nuts and fresh berries. If we hadn’t hit our appetite capacity, we would have had the Apple Crumble from Bedrock and Bombe Alaska, which has white chocolate and raspberry ice cream, cookies, chocolate pearls, meringue and rum.

While Bedrock Bar & Grill focuses on whiskeys, its new sister outlet emphasizes fine wines, especially single-origin varietal labels as well as certified organic and biodynamic bottles. Thanks to a Coravin wine preservation system, there is an impressive range of wines by the glass, from S $ 13 ++ to S $ 188 per glass). But if you fancy a whiskey, the bar has a tighter but premium range that also includes limited editions like the Woodford Reserve Master Collection Very Rare Fine Bourbon.

Away from town, Bedrock Origin on Sentosa Island embraces a lighter, brighter, and fresher vibe on the original bedrock – from food to interiors. The new address is a lovely getaway for social lunches, romantic dinners, and weekend evenings. Considering that the restaurant also caters to the hotel’s dining needs, Oasia Resort has become a bit more appealing for a future stay.

(All images: bedrock)


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