Tom Bedrock Bar & Grill is an upscale restaurant in Somerset that serves up some really great aged meats on grill. This time, due to the TriplePlus rewards programme, we were able to enjoy some really great meats at half off…
About Bedrock Bar & Grill Review
Opening up the menu of Bedrock Bar & Grill, this was the introduction…
“We opened bedrock as a bar and grill for the times of today. From our travels around the world over the last few years, we got inspired by many of the things we’ve savoured – Spanish dinner parties, late-night brasseries in New York and Paris, and just simple good cooking at afternoon eateries in Sydney and San Francisco. Our menu is based on these experiences, using earthy techniques like wood grilling, smoking things hot and cold, and when it feels right, offering family-style dishes for two, three, or even four. We work directly with farms as far off as the USA, Ireland, Japan and Australia to source meats and seafood and ensure they are treated well, whether dry-aged or grass-fed, organic or raised through sustainable methods. Because of this, we tend to cook things simply, with only a few ingredients, and a lot of love (and sides to share!)
We also apply our philosophy to drinks. We have fallen in love with traditional whisky from around the world. We have put together a selection of rare and special spirits made by small families and distillers in remote places like the Scottish island and rural Japan. We got lockers if you care to buy a bottle and keep it here, and also classic, whisky-based cocktails to start and finish a meal with. On behalf of all of us, we hope you come get to know us and share some of our passions for taste, experience, and simple pleasures. To the families we know and don’t, couples that want to share a special dinner, or those just looking for a weekday meal or drink…
Welcome to Bedrock.”
Ingredients, techniques, simplicity, passion and great drinks seem to sum up the philosophy behind the food at Bedrock Bar & Grill. Then, we were given some time to browse through the menu of Bedrock Bar & Grill…
What We Had at Bedrock Bar & Grill
For our mains, we chose from the Woodfire Grill section. As we were on the TriplePlus reward, the Shio Koji Australian Wagyu Bone-In Striploin and Japanese Aged Full Blood Wagyu were not available for the 1-for-1 mains redemption. Hence, we went for the
Bedrock Pepper Steak ($118)
300g, 350 days grain fed wagyu ribeye, black peppercorn sauce.
Dry Aged Beef ($98)
USDA T-Bone, 500g
as well as a sides where we originally went with the black truffle thick cut fries ($18). But after overhearing a confident order of bedrock mac n’ cheese ($22) of another guest nearby, we decided to put in the change and we were handsomely rewarded 😁
As for the wines, we decided to with the Cabernet Sauvignon from Raymond Vineyards “Primal Cut” ($24/glass) with this description
“Rich and enticing aromas of dried strawberry and blackberry mixed with black tea and tobacco. Jammy flavors of Bing cherry, mulberry and plum are balanced by notes of black currant and a touch of red licorice. This is a structured and full-bodied wine with well-integrated tannins and a long, lingering finish”
A beautiful rich cab to complement the flavourful meats. Reminded us of our time at Chef’s Table onboard Royal Caribbean Cruise’s Quantum of the Seas.
Soon, our meal had arrived…
Even at the start of the meal, Bedrock Bar & Grill had outdone other restaurants with its bread offerings. Not only was the bread served crisp and fresh, it was served with a freshly roasted garlic dosed in olive oil, with butter on the side. Garlic bread with a twist. Yum!
When we put in our orders for the meats, we had actually asked for the meats to be sliced. Good for ease of dining just that we may have lost a drop or two of the tender juiciness from the meats. Nonetheless, a great meal was ahead of us this afternoon…
300g, 350 days grain fed wagyu ribeye,
black peppercorn sauce
First, the Bedrock Pepper Steak that is done with 350 days grain fed wagyu ribeye. Definitely a great cut with fatty textures as seen from this cross section…
wagyu ribeye cut
The meats from the Bedrock Pepper Steak’s wagyu ribeye were superbly tender. We also loved the black peppercorn sauce that lifted the taste altogether. One thing we thought was outdone by the Dry Aged Beef was definitely the taste…
usda t-bone, 500g
We loved the Dry Aged Beef in terms of the taste department. As the name suggests, the dry-aging process removes excessive moisture and ensures that the flavours are heightened and locked in the meat. You can really taste the difference despite it being a slightly cheaper cut compared to the wagyu. Of course, the texture is more tender with the wagyu.
When the Bedrock Mac N’ Cheese arrived on our table, we knew that it was going to be a great dish. Bubbly and gooey with ever-so-slight charring on the surface really made this side dish enticing. With each mouthful, we were able to taste the rich cheesiness of the different cheeses used. If you’re ever at an impasse on what to choose, you won’t go wrong with the Bedrock Mac N’ Cheese.
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All in all, we had an excellent meal at Bedrock Bar & Grill. The meats were tender and flavourful. We particularly loved the texture of the wagyu along with the heightened aromas of the meaty dry aged beef. Both the breads and sides (Bedrock Mac N’ Cheese) surprised us while the “Primal Cut” Cabernet Sauvignon from Raymond Vineyards complemented the entire meal with its full-bodied cherry flavours. Service was excellent and the ambience was classy. Definitely a great venue to celebrate an occasion with friends and family at Bedrock Bar & Grill Somerset!
