The Carnivore’s Delight
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.
Selection of side dishes