Since its inception in 2016, Bedrock Bar & Grill’s World Meat Series has championed a spirit of exploration, introducing premium and distinctive meats from across the globe. Continuing this pursuit of provenance and craftsmanship, World Meat Series 2026 Edition III unveils ‘A Pardoo Wagyu Showcase’, spotlighting one of Australia’s most meticulously bred Wagyu producers.
Available from 3 August to 30 September 2026, with an exclusive launch night on 30 July 2026, this limited-time 5-Course Tasting Menu ($138++ per person) celebrates Pardoo Wagyu, a purebred expression prized for its deep umami richness, buttery tenderness, and refined finish.
Born in the remote coastal regions of Western Australia, Pardoo Wagyu is founded by Singaporean entrepreneur Bruce Cheung. It reflects a “provenance of purity” philosophy shaped by heritage, environment, and precision breeding. The 5-Course Tasting Menu ($138++ per person) explores different cuts of Pardoo Wagyu, thoughtfully selected to showcase the beef’s versatility across varied preparations. Highlights includes:
– Beef Tartare
– Wagyu Beef Tongue Skewer
– Woodfire-Grilled Petite Tender
– 12-Hour Slow-Cooked Rump Cap
– Red Wine Poached Pear
Enhancing the experience is a thoughtfully curated beverage pairing featuring selections from Château Rongzi, a Chinese boutique winery celebrated for its expressive, terroir-driven wines alongside a final pour of Goalong Single Malt Whisky. Guests attending the launch night on 30 July 2026 will enjoy a complimentary 5-wine and whisky pairing (available at $58++ per person on subsequent nights), alongside the opportunity to hear from special guest speakers Bruce Cheung, Owner of Pardoo Wagyu, and Ch’ng Poh Tiong, consultant for Château Rongzi, who will share insights into the provenance of the Wagyu and the philosophy behind the wines.
