The best way to start. Soft, buttery garlic and butter on crusty pita. A melting pool of mush and oil.

I love my uncle, but perhaps I love his invention even more.

Why Bedrock? I asked my aunt. Something to do with the Flintstones, I remember her saying. So it had been a while since I consciously registered the details of Fred and Barney. My childhood…! Well, it was my grandma’s birthday celebration and we all know of her undying infatuation with the perfect, seasoned oysters here.

red wine-shallot mignonette

Just, inexplicable divine.

And then, this.

tomahawk steak with classic béarnaise, whisky wholegrain mustard (my personal favourite) and red wine sauce.

Well obviously, the king of all the dishes. This 400-day grain fed ensured the perfect amount of fat streaked through these lovely slivers of medium rare meat, seared soft wooden at the edges. The interior was gloriously juicy and not too rare.

‘Steak’ Diane- grilled portobello mushroom with Diane sauce and truffle fries.

Yes, that is a dear mushroom my friends, but oh, a mushroom made king. The bite of the mushroom lent a gamey robustness to the otherwise weaker nature of the humble fungus. Status- elevated. Taste- right on. I mean look at the thing; it could pass for a hunk of meat. Well I certainly mistook it for such. It wasn’t a triumph on its own, of course, the Diane bathed the ‘steak’ in a warm and melting, oniony cream, without masking the texture and fineness of the cap. All vegetarians, come hither.

bedrock mac n cheese

In many ways, the best and the richest. Cheesiest. Paint the insides of your mouth with the illustrious golden-and-white-cream-swirled mouthfuls, after taking in the perfect ‘crack’ of the spoon as it slides into the warm belly beneath minuscule crusty, shining peaks. I love the thin tubules instead of the blase curved macaroni. Fine and white, empty of ridges, softly calling.

fish and chips with tartar
bangers and mash

These two were the simple kids dishes. Homey, comforting, large in both heart and soul.

grilled ribs

As a final conclusion, the best ribs in the entire world.

Yes, they beat Tony Roma’s and Chilis’s (but hey, I love those too). Unbelievably well marinated. Tart, sweet, thick reduction and yes there’s marrow so if you’re like me and can’t just stop at the outer layers of tender brawn, then get right in and smother your face in that milky, half bloody pulp. Go on, I won’t watch.


Rating: 4.5/5

Bedrock Bar and Grill

96 Somerset Road, #01-05 Pan Pacific Serviced Suites

2 thoughts on “Bedrock Bar and Grill

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