The Car­ni­vore’s De­light

Exquisite Taste - - Grapevine - (boyn­

Bali's steak lovers sighed with de­light on 15th Septem­ber when the ea­gerly awaited Boy'N'Cow opened its cot­ton steel door to the masses. The in­dus­trial-style ware­house build­ing in Seminyak has a warm modern in­te­rior with clas­sic red Barcelona ban­quet seat­ing for a vis­ually stun­ning com­bi­na­tion.

While it looks great, Bali's car­ni­vores were more in­ter­ested in co-founder and culi­nary di­rec­tor Danny Chaney's state­ment. “We're not your av­er­age steak­house. Wel­come to Bali's first ‘meat bou­tique'!”

Boy'N'Cow uses care­fully se­lected grain and grass-fed beef from sus­tain­able and or­ganic farms in Aus­tralia and the United States, and spe­cialises in dry-age­ing all its beef in its huge dry-age fridge.

With stan­dard steaks of 350g, Boy'N'Cow is, as claimed, a cut above the rest and the sig­na­ture bone-in rib­eye at 900g can eas­ily feed two to three peo­ple.

Din­ers can en­joy a more for­mal din­ner down­stairs with full view of the open kitchen, or re­lax in the cock­tail lounge up­stairs, which serves pre­mium ar­ti­san cock­tails, a se­lec­tion of whiskeys and has a well-rounded wine list.

Danny Chaney

Se­lec­tion of side dishes

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