The quiet masculinity of Bedrock’s dining room is a veritable oasis from the chaos of the indoor shopping street outside. Within its dark confines—lined with polished wood-panels, much like a posh log cabin—a well-oiled crew of service staff make excellent recommendations and pay close attention to guests’ needs.

The food is dependably good—there is excellent pita bread served with butter that threatens to fill you up as you ask for seconds, and a heady French onion broth that comforts and satisfies. The restaurant serves the option of Australian grass-fed beef, USDA Prime grain-fed beef, and dry-aged USDA Prime ribeye and Irish grass-fed ribeye. Larger groups can order a 400-day grain-fed long bone tomahawk steak. All these options hold their own against any bigger name steak purveyors across the island.

The USDA Prime grain-fed ribeye arrives on our table with a lovely char on the outside and dusky pink within. Our waiter’s recommendation of sweet potatoes tossed with bacon and blue cheese doesn’t disappoint. The tender sweet potatoes are a great foil to the beef, while the blue cheese and bacon provide complexity of flavour to a rich and robust meal. Much as we want to indulge in dessert, the meal is so hearty and satisfying, there is no more stomach space.