the Butcher’s Life

From house­hold burger brand to meat mas­ter, The Butch­ers Club has come a long way.

Exquisite Taste - - Gourmet | Bali - (www.the­butch­­house-bali)

When it was first opened early 2015, The Butch­ers Club Burg­ers came to Bali with a buzzing rep­u­ta­tion from its out­let in Hong Kong and its five burg­ers – just about enough to cater to all palates. The Bali branch has since made a name for it­self, thanks to its qual­ity meat and in­ven­tive burg­ers. Now, more than two years later, it's the name that comes to food­ies' minds when talk­ing about burg­ers in Bali. Aim­ing to al­ways stay rel­e­vant, The Butch­ers Club Burg­ers has re­vamped it­self to be­come The Butch­ers Club Steak­house, while still re­tain­ing the sig­na­ture burg­ers that made it fa­mous in the first place – al­beit with some en­hance­ments – and more mouth-wa­ter­ing (just in case you're not in the mood for burg­ers) options that play strong in qual­ity and taste.

Let's do the burger roll call be­fore we delve deeper into all the lus­cious flavours on of­fer here. Like any burger place should, The Butch­ers Club sets the bar with its clas­sic burger: dry aged patty, ched­dar, ba­con, tomato, pickle and sig­na­ture sauce are stacked in per­fect pro­por­tions. The patty is juicy with­out be­ing over­whelm­ing, and while the sauce gives enough juice, the bun still has a nice crunch on the sur­face – a nice com­ple­ment to the whole burger.

For those with twice the ap­petite, the Dou­ble Hap­pi­ness speaks for it­self with dou­ble patty, dou­ble cheese and dou­ble ba­con be­tween two grilled cheese buns. This one is stacked so tall, it has to be held up with a knife. The Wu-Tang Style, mean­while, is made up of in­gre­di­ents you never would have thought would work for a burger, but they do. The patty is fried in sriracha sauce and comes with kim­chi, ched­dar, tem­pura sweet po­tato and kew­pie may­on­naise – an Asian-in­spired fes­ti­val for your mouth.

Crispy fried bar­ra­mundi with tar­tar sauce stars in the Cap­tain Ahab burger, while the Miss Piggy burger boasts deca­dent crispy pork belly with Asian slaw and tem­pura onion rings. Veg­e­tar­i­ans can go for the What Food Eats, con­sist­ing of a chick­pea and veg­gie patty, fried feta, spiced yo­ghurt, tomato and let­tuce.

Now if you don't feel like burg­ers, opt for the wood-fired steaks be­cause The Butch­ers Club is very se­ri­ous about its meat. Direc­tor Gareth Moore has brought in a cus­tom-built wood grill he de­signed and made in Bali – re­pur­posed from some things from the old restau­rant, ripped apart and re­built. “Very down and dirty back­yard en­gi­neer­ing,” says Gareth – just like a nonon­sense, no-gim­micks, straight up meat joint should be.

All the meat for the burg­ers and steaks is dry aged, and dis­played so that the guests can see ex­actly what goes in to their meal – sup­ported by the open kitchen too. The dryag­ing process packs in the deep flavour and suc­cu­lence of the meat, and it re­ally helps that noth­ing is frozen – only chilled. The Butch­ers Club only uses pre­mium qual­ity Aus­tralian grain-fed beef, with no chem­i­cals and no GMO. All in all, The Butch­ers Club is the place to go to find hon­est bites with hon­est am­bi­ence.

Cap­tain Ahab

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