Bedrock Origin’s The Great Beef & Reef Series celebrates the best seasonal and regional bounty from both land and sea. Returning for its third edition, Bedrock Origin at Oasia Resort Sentosa showcases a brilliant display of primal culinary techniques such as dry aging and curing, as well as deftly working with woodfire for grilling and smoking to elevate flavours of hand-picked seafood and meats from around the world.
From 17 August to 30 November 2022, embark on an epicurean journey with a 6-Course Dinner Tasting Menu ($188++ per person) and 6-Course Dinner Tasting Menu with Caviar ($288++ per person). To enhance the experience with an ensemble of Château du Pommard wines, top up $78++ per person for a three-wine pairing or $108++ per person for a 6-wine pairing.
Start the 6-Course Dinner Tasting Menu with a tantalising appetiser of Smoked Salmon Roe accompanied with smashed potato, eggs, and sour cream. The Clam & Smoked Bacon Salad follows with clams cooked in white wine, sous-vide smoked bacon slices, and herb salad in a clam vinaigrette. The third course, the Applewood Grilled Whole Squid, highlights an Italian fennel sausage stuffed in a whole baby squid, then braised in a flavoursome house-made tomato sauce. The Kombu-Cured Chilean Seabass showcases Bedrock Origin’s culinary expertise: prepared with a kombu-jime curing technique, before steaming in a delicate Vietnamese rice paper parcel to retain succulence, and finished with shavings of Italian Black Summer Truffles. A sukiyaki-inspired creation, the 21-Day Dry Aged Miyazaki Wagyu ribeye is seared with a savoury house-made sukiyaki sauce and grated over with cured egg yolk. The sumptuous dinner ends with a sous-vide and grilled Caramelised Pineapple with mango sorbet on a layer of crushed feuilletine.
18 August to 30 November 2022:
- 6-Course Dinner Tasting Menu, $188++ per person
- 6-Course Dinner Tasting Menu with Caviar, $288++ per person
- 3-Wine Pairing Top-Up, $78++ per person
- 6-Wine Pairing Top-Up, $108++ per person
Available from Sunday to Thursday for dine-in reservations made from 6pm to 8.30pm. A one-day advance reservation is required.