A Showcase Of Exquisite Dingley Dell Suffolk Red Pork
Bedrock Bar & Grill introduces the second edition of its 2022 World Meat Series, featuring exquisite Dingley Dell Suffolk Red Pork. The quarterly seasonal showcase brings to the table premium, unique and lesser-known meats from across the globe. Relish in a selection of delectable dishes with the option for wine pairings to complement the tasting menu, or opt for à la carte specials to go with Bedrock Bar & Grill’s popular mainstays.
The one-of-a-kind Suffolk Red Duroc breed from award-winning producer Dingley Dell Pork is prized for its incredibly high levels of intramuscular fat or marbling within their meat that translates to full flavour and succulent tenderness.
Chef Isaac Tan has exclusively created mouthwatering Dingley Dell Suffolk Red Pork dishes in a 5-Course Dinner Tasting Menu available from Sundays to Thursdays. Wine pairings will be offered as a top-up option, while selected dishes on the tasting menu are available daily as à la carte specials.
The 5-Course Dinner Tasting Menu commences with an enticing Charcuterie Plate comprising of artisanal slow-cured cold cuts with homemade pickled cucumber. The cold cuts include 35 days aged Milano salami seasoned with pepper, white wine, and garlic, 35 days aged chorizo salami with Pimenton de la Vera, as well as 90 days aged dry-cured coppa spiced with nutmeg, garlic, cinnamon, and pepper. Marinated olives, Manchego cheese, and crispy flatbread complement the cold cuts. Pair with the smooth Penfolds Koonunga Hill Autumn Riesling 2021, brimming with aromatic citrus flavours of mandarin and lime.
The moreish second course follows with applewood-smoked Bacon Wrapped Scallops served with creamy celeriac purée and beluga lentils for layers of nutty and earthy flavours. Savour with an elegant Penfolds Cellar Reserve Chardonnay 2018 that has been matured in French oak barriques for a balanced and complex wine with nuances of tropical fruits.
The toothsome Breaded Pork Trotters with sides of pickled pumpkin and gribiche sauce are tender and juicy pork trotters with a contrast of deep-fried crispy skin, and piquant, chilled gribiche sauce made with onions, gherkins, capers, and parsley. Paired with this dish is a bold Penfolds Bin 23 Pinot Noir 2017 boasting notes of truffle and raspberry, with a crisp acidity and appetising tannins to gently coat the palate.
The fourth course is the Prune Stuffed Pork Tenderloin drizzled with a robust and fruity brandied cherry sauce accompanied by sautéed fingerling potatoes. Pair with a deep Penfolds Bin 8 Shiraz Cabernet 2019 possessing dark cherry, blackberry, and an artful blend of complex, buoyant fruit and spice nuances backed by moreish acidity.
Round off the evening with a Chocolate Pot De Crème topped with chopped almonds, cocoa nibs, and sea salt, a harmonious match with a vibrant Penfolds Grandfather 20 Years Rare Tawny displaying notes of raisin fruits, walnuts, and leaving sweet fruitcake and liquorice flavours on the palate.