Surf‑and‑Turf Delight: Bedrock Origin Unites Dry‑Aged Fish and Flavorful Steak at Sentosa’s Chic New Steakhouse

Age‑ing: From Coffee Table to Carving Board

We hate the way our skin turns a little crisper, but the good news is: steak gets the opposite trick. A few weeks in a cool, controlled room turns raw slabs into tender, flavour‑rich bites. Enzymes lovingly shred the connective tissue, so every bite is a velvet‑soft smack‑of‑savvy.

Bedrock: The Steak‑house That’s Been Bred

Now 13 years old, Bedrock Bar & Grill has perfected that age‑slow‑down recipe. Just last month, they pressed the “open a new door” button, opening Bedrock Origin on Sentosa.

What Makes the New Spot Win‑Win?

Sea Meets Meow: While Bedrock’s flagship still rocks the apple‑wood grill, Origin brings the ocean into the spotlight.
Fish Check‑In: Whole fish face a private dry‑age session in-house, turning each cut into a buttery masterpiece.
Premium Slides: Sashimi and top‑tier caviar are on the menu, proving that even the grill‑fiend can savour the sea.
Green‑goodness: Locking in the resort vibe, Origin opens up a broader world of greens and plant‑based meats—think “chewy” tofu and “flavor‑burst” veggies.

One word: Balance. Bedrock Origin knows that great steak can live beside a bright, surf‑inspired menu—lessons learned from 13 years of fervent roasting.

Step Inside Bedrock Origin: A Modern Twist on Classic Steakhouse

Forget the usual dark, wood-heavy vibe you find in most steakhouses. Bedrock Origin flips the script, offering a breezy atmosphere with soaring high ceilings and a fresh, olive‑and‑white palette that feels like a breath of fresh air.

The Sneak‑Peek Alcove

Just before you step through the doorway, pull left into the gleaming alcove. Think of it as a backstage pass to the restaurant’s hidden gems.

Dry‑Aging Cabinet: Picture gargantuan cuts of beef and fish, hanging like trophies that you’d normally see in a museum.
Wine Cellar: A curated 100‑bottle list that promises to make every sip feel like a small celebration.

If you’ve ever imagined watching chefs turn raw cuts into culinary masterpieces, Bedrock Origin gives you a front‑row seat to that magic. So ditch the dark, woody surroundings and dive into a bright, open‑air dining experience that turns every bite into a party for your palate.

Dry‑Aged Barramundi Tail at Bedrock: A Flavor Explosion

Why Fish Dry‑Age is the Next Big Thing

Most Singapore steakhouses already boast their own dry‑aged beef programs, but when it comes to fish, the scene is still pretty sparse. That’s why Bedrock’s Aged Kühlbarra Barramundi Tail (priced at $88) is a real headline‑grabber.

What Makes This Tail Cut Stand Out

Freshly farmed barramundi from the local catch.
Seven‑day dry‑age done right in-house, which turns that ordinary tail into a firmer, denser bite.
Grilled to a crisp‑skin perfection, it’s like a golden pop that reveals an unexpected tender inside.
Served with a chunky homemade chimichurri that adds zesty, herb‑rich flavor.

The Taste Test

Picture this: you take a bite, and suddenly your palate is hit by an explosion of buttery fish, a hint of smoky char, and a touch of fresh herbs dancing on your tongue. Every chew is a reminder that time (and a little science) can spice up even the simplest meal.

Why It Matters

Dry‑aging fish isn’t just a novelty; it’s a dialogue between tradition and tech. It shows that Singapore’s fine‑dining scene can push boundaries while staying grounded in local flavors.

Bottom Line

If you’re looking for a culinary thrill that’s both humble and haute, head over to Bedrock and taste the Ages Kühlbarra Barramundi Tail. It’s comfort food that’s got a serious attitude.

Bedrock’s Turbot On The Bone – A Fishy Adventure Worth Every Dolloh

We’ve already been fans of this sturdy, silky fillet, but Bedrock’s Turbot On The Bone (priced at about $68) takes the experience up a notch and then lets it have a fireworks show of its own.

From French Farms to Your Plate

Origin story: The fish comes straight from France. You can feel the European craftsmanship in every bite.
Dry‑aged bliss: It gets a chill in the fridge for three days. Think of it like a slow‑mood seasoning that brings out deeper flavors.
Charming char: The fillet then dances over an applewood fire – the aroma is so good you might want to bring it back to the kitchen.

A Taste That Tells Me Stories

The resulting fillet is nearly creamy in texture, with a smoke‑kissed skin that feels like a secret hug from the grill. It’s paired with a zesty tomato salsa that adds a bright tang, so you get the full spectrum of sweet, salty, and piquant in one plate.

Emotional & Eclectic

Imagine a fish that’s both a nutritional powerhouse and a culinary love letter to comfort food. The combination of the smooth fillet, the buttery kombu spread, and the spicy salsa makes you feel like you’re dining on a sunny summer day, even if it’s winter outside.

Bottom line? If you’re on the hunt for a dish that’s both a “wow” factor and a crowd‑pleaser, go for Bedrock’s Turbot On The Bone. It’s more than a meal; it’s an experience that tastes as good as it looks on your plate.

Fresh Catch & Sweet Bites

Kingfish Sashimi – The New Kid on the Block

Price: $32
A stellar newcomer to our Raw & Cured lineup.
Marinated in a smooth wasabi stem blend that keeps the bite light.
Every slice practically melts in your mouth, with a subtle zing.
Enhanced by a red chili vinaigrette and crunchy brown‑rice puffs.

Grilled Pear Salad – Sweet, Juicy, and Vladatiously Bold

Price: $22
Lightly grilled Packham pear that still retains that finger‑licking juiciness.
Mixed with sweet medjool dates for a honey‑dove flavor boost.
Topped with generous globs of gorgonzola for that creamy, unmistakable punch.

Ready to Take the Bite? A Sneak Peek at Bedrock’s Beef‑ish Lineup

Calling all steak lovers: Bedrock’s menu is a carnivore’s dream, featuring a delightful variety of premium cuts that will make your taste buds do a happy dance. We’ve tried a few of the highlights – including the quirky, plant‑based twist on a classic we’ll discuss soon – and here’s what we think.

About the Plant‑Based “Beef” Wellington

This vegan version of the iconic pastry‑wrapped steak is meant to be a homage, but when it landed in our dish, it felt a little “rubbery” for our usual steak cravings. Not a total flop, but it doesn’t quite hit the deep, juicy groove our meat‑eating hearts love.

Key Details

Price: $38
Takeaway: A dash of humor for the home‑cooked version—stay tuned for a friendly kitchen tip!

The Star‑Studded Steak Selection

Let’s get back to how Bedrock builds its reputation: with the finest cuts, because you deserve the best.

Wagyu – the dreamy, buttery pork
USDA Prime – the gold standard for flavorful bites
Australian Beef – Hormone‑free, extra tender

Rust‑Kidney (Dry‑Aged) Australian Barley‑Fed Bone‑In Striploin: At $110 for a generous 400‑g slab, it’s pure beef bliss. Just a pinch of salt and pepper, and you’re set. That’s not all; Bedrock’s “signature sauces” are the cherry on top, especially the chili oil—a zesty, shallot‑infused kick that’s there to help you truly love each bite.

In a Nutshell

Bedrock may offer a plant‑based option, but in the end, it’s the real, rib‑ticking, mouth‑watering Australian cuts that win hearts. If we’re talking about legs, it’s those generous, well‑aged meats that make the elite experience feel like a dinner with a beloved friend—one steak at a time.

Bedrock Mac ‘N’ Cheese ($22) – The Ultimate Carb Bomb

Warning: This dish is basically a carb-loaded hug that will steal your heart (and your taste buds). Picture a creamy gorgonzola sauce turned up to eleven by a splash of white truffle cream, then baked to a golden‑brown crust that’s so flaky you could almost hear it crackle.
The result? Your whole table—hard to believe—was gone in seconds, with favorites making a spirited second tour and even daring a third.

Key Highlights

Price: $22
Signature sauce: Gorgonzola + white truffle cream
Grand finale: A crispy, sugared gratin crust
Table turnover: Fastest ever

Yukon Gold Potatoes ($16) – The Creamy Applewood Dream

Who said comfort food has to be bland? These diced taters are tossed in a tangy, applewood‑smoked sour cream, giving them a smoky kick that’s as bold as your mood on a Sunday afternoon.

Dish Snapshot

Price: $16
Flavor profile: Smoky, creamy, and a hint of sharpness
Perfect side for any maincourse

Palm Torte ($16) – Sweet Whimsy in Every Bite

Let’s talk dessert that is wholesomely delicious but still low-key wild. This chiffon cake lives in a fluffy gula melaka cloud, cozyed with a mascarpone cream cheese layer. It’s topped with a walnut‑raisin tapenade so intense it’s soaked in Bailey’s Irish Cream. Served with crunchy carrot‑orange marmalade and fresh berries—this flavor mash‑up is zesty, earthy, creamy, and caramel‑y all at once.

What Makes It Stand Out?

Price: $16
Layers: chiffon + mascarpone + tapenade
Encore flavor: Tarantino‑level sweet‑savory twist
Ideal for “yes, that was a surprise!” moments

Where to Find Bedrock Origin

Barrel up to Oasia Resort Sentosa, #01‑02, 23 Beach View, Palawan Ridge, Singapore 098679. Call +65 6818 3333 if you need directions or want to test your luck on a menu mystery.

Opening Hours

Morning rush: 7 am–11 am
Midday: 12 pm–3 pm
Evening vibes: 6 pm–10:30 pm

Published By: City Nomads

This food and drinks review was first cooked up at City Nomads – a place that’s always cooking up new adventures in culinary delight. Enjoy the feast!

Surf‑and‑Turf Delight: Bedrock Origin Unites Dry‑Aged Fish and Flavorful Steak at Sentosa’s Chic New Steakhouse

Age‑ing: From Coffee Table to Carving Board