Gather your meat-loving friends and join in the fun as Bedrock Bar & Grill starts the year with their popular World Meat Series, now into the second year.

This year’s meat journey is split into four parts, each featuring an exclusive menu centred on different types of meat. First up is the Japan Snow-Aged Wagyu showcase, which shines the spotlight on Niigata wagyu beef. Expect wagyu cross and holstein breeds of beef from Uoshoku Meat, a Japanese supplier renowned for its high quality beef with robust flavour.

Snow aged beef carpaccio, one of the appetisers in Bedrock Bar & Grill's 2018 World Meat Series.

Snow aged beef carpaccio, one of the appetisers in Bedrock Bar & Grill’s 2018 World Meat Series.

The menu highlights a traditional Japanese method of storing and aging from Niigata City, known as yukimuro. The meat is aged in a traditional snow-covered room that works like a natural refrigerator. Inside, the temperature is kept at a constant zero degrees and the humidity is over 90 per cent regardless of external conditions. This means freshness is retained, so food tastes better when using the yukimuro method.

The snow-aged wagyu menu is available from now till 31 March and comprises:

Appetisers ($42 each)

Snow-aged Beef Carpaccio, Onion Salad, Truffle Dressing

Snow-aged Beef Tartare, Radish, Land Caviar

Snow aged beef tartare, one of the appetisers in Bedrock Bar & Grill's 2018 World Meat Series.

Snow-aged beef tartare

Mains ($185 for 200g):

A4 Snow-aged Wagyu Striploin, Black Garlic Butter, Kizami Wasabi

A4 Snow-aged Wagyu Ribeye, Black Garlic Butter, Kizami Wasabi

Available daily for lunch (12pm to 3pm) and dinner (6pm to 11pm).

#01-05 Pan Pacific Serviced Suites Orchard, 96 Somerset Road. Tel: 6238 0054

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