Bedrock Bar & Grill has secured a reputation for doing steaks very well and its standard has remained consistently high. A lot of thought and effort has also gone into curating its starters and sides, so the entire meal is seamless from beginning to end. It helps, too, that the restaurant is well-staffed with efficient and intuitive servers. The baked camembert, served on a hotplate, is a deliciously gooey (albeit heavier) starter, while the chopped steak burger is a foolproof classic that showcases a USDA prime beef patty and various trimmings. What really impressed is the Bedrock pepper steak, a 300g rib-eye cap steak done to a perfect medium-rare on a wood-fired grill. A lesser-served cut, the rib-eye cap is incredibly tender and juicy, with full-on beefy flavours. It’s best paired with a side of Bedrock mac and cheese–one of the best renditions in town. Pair your food with the large selection of wines (including an interesting one from Suntory in Japan) at varying price points or the collection of whisky, brought in from countries including Scotland, the US and Japan.
• There are only two seatings for dinner service from Thursday to Saturday, both of which impose a time restriction on diners. Avoid this if you would prefer to enjoy a leisurely meal.