Bedrock Bar & Grill - Steakhouse @ Somerset

Nestled in the heart of Orchard, the flagship Bedrock Bar & Grill unveils its Festive Grandeur Platter (S$499++), available for both lunch and dinner till 4 Jan 2026. Designed as the centrepiece of holiday gatherings, the lavish sharing board captures the spirit of the season with refined simplicity and indulgence. Each platter is accompanied by a complimentary bottle of Bedrock x Brothers in Arms No. 6 Shiraz Cabernet (U.P. $90++), an elegant pairing that enriches the feast with its deep, velvety finish. In Bedrock’s dimly lit, whisky-den setting, the aroma of applewood smoke sets the stage for a standout feast. The platter showcases four exceptional mains, each prepared over Bedrock’s signature applewood woodfire grill: 🥩USDA Prime Ribeye (280g) Grilled and seasoned with nothing more than salt and black pepper, this cut is the purest expression of quality beef. Juicy, robust, and incredibly satisfying. 🥩Citrus-fed Wagyu Striploin MB8/9 (250g) Deeply marbled with an elegant richness, its buttery texture is lifted with a subtle brightness from the citrus-fed diet of the cattle. 🥩Australian Grass-fed Tenderloin MB3+ (250g) Leaner but surprisingly tender, its clean flavour profile offers a beautiful contrast to the richer cuts on the board. 🍖Mangalica Pork Tomahawk (300g) Marinated overnight, cooked sous vide, and finished with a reverse sear, this prized Hungarian breed delivers extraordinary juiciness and a distinct, savoury sweetness. 🧄🍅Together with black garlic, cherry tomatoes on the vine, and four house-made sauces (Red Wine, Bedrock Chilli Oil, Classic Béarnaise, and Wholegrain Whisky Mustard), the platter is meticulously composed yet unfussy. True to Bedrock fashion, the supporting cast shines: 🧀Bedrock Mac ‘N’ Cheese Golden, crisp, and outrageously creamy. 🌱Grilled Asparagus Lightly charred and fresh, offering a welcome break from the decadence. 🍎The meal closes with the Bedrock Apple Crumble, warm Granny Smith apples tucked under a fragrant walnut streusel. It’s familiar, comforting, and exactly the kind of dessert that brings a table back together after a hearty feast.

Pugan was very thoughtful of our group size and advised us to order less so that we could enjoy the food without wastage. The food portions were generous and we throughly enjoyed ourselves, especially with the 1 kg ribeye. The service standard was exceptional with care to our needs. We ended the meal on a sweet note with a complimentary apple crumble to celebrate a friend’s birthday. It was a meal to remember! :)

Everything here was perfect!! The waiters Daniel and Tim were so kind and helpful! The steak here was phenomenal. All the food we tried was amazing. This is a must visit. Atmosphere was top notch. I will definitely be coming back. Thanks again to Daniel and Tim and the wonderful chefs for making the experience exceptional!

Average food that is overpriced. A good piece of mangalica pork overcooked. The fried potatoes that came with it was an oily mess. Mac & cheese is the oiliest version we've ever had. The signature steak (wagyu ribeye) was not bad. Perhaps the draw is the free corkage offer on Mondays. Service in the restaurant was alright but I had to try calling a dozen times throughout the day before I could reach someone to get a last minute reservation & the staff who answered wasn't apologetic at all. I won't be returning even though they offered 1 for 1 vouchers for other outlets.

Food quality seems to have dropped a lot since I last came over 1-2 years back. Steak-didn’t seem to be the weight of 400g, and had the consistency of pepper lunch steak, not the typical rustic edges of a grilled steak. Cocktail- Vesper was too watered down, didn’t have much taste nor kick. Bread, Mac and cheese and spinach are still good. Steak knife blunt, they rely on you to test the sharpness and complain for a replacement. Signed up for the triple plus thing, and it didn’t apply to the whole menu. Cannot be bothered to print out drink menu, iPad provided loaded the website so slowly… Sigh, I thought I could escape mediocrity outside for quality….but won’t be back here anymore.

Was glad that we had made reservations for dinner as the ambience indoor was much better. The onion soup was lovely. Medium rare Australian grass fed tenderloin probably wasn’t the best choice unless one prefers leaner meat. Else you may wish to have it a little more rare. Medium rare ribeye was yummy even without dipping sauce. The sautéed mushrooms was a good add on. And the complimentary burnt cheesecake was also delicious.

Feeling famished, the freshly baked pita bread with grill garlic cloves and butter kept me satiated while waiting for my flavourful lobster bisque. The morsel of bread topped with roasted bone marrow ( pass to me to sample from the host) was unbelievable. Then came my main of perfectly grilled medium-well US grain fed tenderloin. My only disappointment was the unavailability of Aged Wagyu as they were young. Rounded off with of of the best cheesecake I've ever had.

Quality food but very very expensive. The steak was $200+ serving 3 pax and of course don't expect to be full after this. I also has a truffle fries that I didn't take a pic of but it was heavenly! Bread is freshly made so it was really nice. I also had the pork which is fresh. As a budget minded person, I will not come back here again. But maybe only for super rare celebration. Nice interior and atmosphere - away from the hustle and bustle of orchard and Somerset.