Bedrock Bar & Grill is having its first edition of the 2024 World Meat Series, available from now till 30 April 2024.  We have had a couple of meals at Bedrock Bar & Grill World Meat Series and a different premium meat will be showcased each time.  For this series, the light is shone on the 2GR Australian Wagyu, also known as the “caviar” of beef from Hancock Agriculture. 

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Begin the 5-Course Tasting Menu with a Wagyu Beef Tartare.  The flavours are enhanced by the piquancy of Japanese pickled black peppers, grated hard-boiled eggs and microgreens. 
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The toasted garlic sourdough bread complemented the wagyu beef tartare.  The crunch from the sourdough bread went well with the minced chuck eye roll.  We had the beef tartare with the flatbread (also good, but better with the garlic and butter) when our sourdough bread ran out.  The wine pairing for this course is the “Black Beauty” Malbec 2021, a red wine boasting fruity notes of blue fruits and rhubarb.
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The next course is the Grilled Denver Steak Sandwich.  Buttered white bread is pan fried till golden brown and then spread with housemade tomato jam.  The wine pairing for this is the “Massimo” Montepulciano Primitivo from Langmeil Winery. 
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See the layers of Denver steak, smoked bacon and melted Monterey Jack cheese?  A tender and juicy cut from the chuck is sous-vide overnight then pan-seared.  I could definitely have this as a main and the good news is that it is available for a la carte in a bigger portion at $48++.
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The third course follows with Braised Wagyu in Red Wine – a succulent Wagyu chuck eye roll that is first sautéed in tomato paste then braised in a red wine stock.  Meat is tender and the mashed green peas, sautéed carrots, parsnips and mushrooms provide a fresh earthy contrast to the otherwise heavier braised beef.  This is my favourite course!   

The wine pairing for this was also good – “Blacksmith” Cabernet Sauvignon 2020, a red wine that has aromas of blackberry, cherry, tobacco and mocha. 

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The last of the savoury offerings is the Slow Roasted Chuck Steak.  Seasoned with aromatics like bay leaf and rosemary, the Wagyu chuck steak is sous-vide and slow-roasted over Bedrock’s signature apple wood fired grill for the smoky flavour.  The steak is then finished with a quick pan-sear to seal in the juice of the meat.  Paired with a confit banana shallot, velvety carrot puree and grilled zucchini – mm meat lovers this is for you. 
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We added on an a la carte special – the Woodfire Grilled Wagyu Striploin Steak ($158++).  Slightly fattier meat compared to the chuck steak, but served in a similar fashion.  The carrot puree is yummy, think carrots sautéed with garlic, olive oil then blended with milk and butter. 
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Round up the fantastic meal with a Raspberry Frangipane Tart.  Friends of mine would know how much I love tarts, especially berry tarts!  So I was anticipating this tart even before the meal began proper.  This classic sweet was served warm with a raspberry compote and white chocolate cream and some cocoa nibs.  

The 4-wine pairing top up is at $68++ per person, and we thought that it is good value, given how diners would get to try a variety of wine that best complements the dishes.  Bedrock is also consistent in its food and service, and the World Meat Series is indeed a good way for diners to be exposed to premium and lesser-known meats from around the world, and also to try new dishes not usually on Bedrock’s menu.  

Budget per person: $138++ per person

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