Where To Eat This Week: Bedrock Bar & Grill, Tono Cevicheria, Opus Bar & Grill, La Brasserie, Edge, V Dining
This March is filled with tantalisingly varied reasons to dine out more, for lunch and dinner. Although there are a couple of exceptionally attractive offers if you like your beef premium and with a selection of fine wines.
1/6Bedrock Bar & Grill
The popular steakhouse is celebrating its World Meat Series throughout the month, and the spotlight until March 31 is on the lauded Australian Charolais-Angus beef. For 150 days, the cattle are raised on pristine pastures with a healthy diet of artesian mineral water and natural grains, giving them rich, beefy flavours with excellent marbling to boot.
The beef is the star of chef Isaac Tan’s exclusive menu comprising four exclusive dishes you shouldn’t miss. The slow-cooked beef burger is a tower of grilled beef patty, fried egg, caramelised onions and gooey cheddar cheese between fluffy buns. But if you like it less complicated, the steak au poivre (pepper steak) is the ideal serving of a New York striploin on a bed of cognac cream sauce and a side of fries.
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If you work in the downtown area, you're probably familiar with the growing number of amazing weekday lunch experiences being offered. Well, you can add this Peruvian cevicheria to your list because it has recently launched a two-course set lunch.
What's even more amazing is the three options you have for each course. For the starters, you can't go wrong with the classic ceviche. But if you’re hoping for a fuller belly, have the causa sol terito (potato salad) or sopa crolla (chicken soup) instead.
That said, mains should be hearty enough, especially if you order the aji del galina, a Peruvian yellow chicken stew with garlic rice, or the pato a la chiclayana, which is a little like duck confit on a bed of garlic rice.
(Related: 5 Reasons To Check Out Tono)
3/6Opus Bar & Grill
If you like their steaks and wines, you'll appreciate this steakhouse’s fourth-anniversary promotion, where an order of the Opus premium sharing cut comes with a complimentary bottle of red wine. But you have to be quick as the offer is only available until the end of the month.
You might also enjoy the slightly more difficult task of choosing from a selection of six other delicious dishes. Otherwise, bring more friends to share the dry-aged signature 1kg US Black Angus bone-in ribeye, which boasts an impressive marbling score of 4, as well as the whiskey-aged Australian F1 wagyu Tomahawk that not only has a marble score of 5 but has also been grain fed for richer, beefier flavours.
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The sumptuous deals this month keep on rolling. At this French brasserie, executive sous chef Zacharie Ong is offering five signature dishes a la carte or in a set dinner menu until March 31.
Some of the highlights include the oolong tea-smoked duck with foie gras terrine prettily presented with figs compote, raspberries and a sprinkle of chopped pistachios; and the Magret duck breast lightly pan-seared, set on parsnip puree and caramelised veggies before it’s dressed in a marsala reduction.
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Can’t decide on one particular dish for lunch? The refreshed buffet lunch courtesy of chef de cuisine Howard Leong has it all. There is, however, a new addition—the chef’s special panini station with all the freshly baked bread you can handle.
Also worth noting are the Western and Chinese counters, where you’ll be tempted with the likes of slow-cooked black pepper pork; wok-fried clams with Shaoxing wine and ginger; and chef’s speciality of yong tau foo in nyonya laksa.
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Hailing from Hermanus, Western Cape in South Africa, The Drift Estate Winery is known for thought provoking blends and some unexpected varietals. And, in line with their commitment to producing only the best vintages, wines are not made every year. That said, an opportunity to savour some fine examples from their 2015, 2016 and 2017 vintages are available this Saturday, March 16, via five-course dinner at V Restaurant by V-Zug. Their Moon Rabbit 2017 pinotage, for example, is paired with a dish of serving of celeriac in mussel sauce and pickles, the duck course, served with baby leeks, is paired with its 2017 Gift Horse barbera.
V Dining | 03-13 Scotts Square, 6 Scotts Road, Singapore 228209 | Tel: 6950 4868