FIRE

AT W BALI - SEMINYAK

Exquisite Taste - - Best Steakhouse : Bali -

Nes­tled in the al­ways-hap­pen­ing W Bali - Seminyak ho­tel, FIRE brings a re­fined fi­nesse to the steak­house scene with its con­cep­tu­alised mod­ern homage to Ba­li­nese tra­di­tions. Be­fore any­thing else, guests will be in awe with the fo­cal point of the restau­rant, a fiery chan­de­lier in­spired by the fire cen­tre­piece of Bali's Ke­cak dance. The open kitchen counter and con­tem­po­rary lamp shades have a tra­di­tional poleng pat­tern – the black-and-white che­quered cloth con­sid­ered sa­cred in Bali. Tak­ing in Bali's “con­ceal and re­veal” mys­ti­cism, FIRE com­prises ar­eas that al­low guests to be in the thick of things or en­joy their own pri­vate es­capade.

FIRE is open for break­fast, lunch and din­ner, with its break­fast buf­fet of­fer­ing an in­ter­na­tional se­lec­tion of com­fort food. Its Sun­day Brunch is one of the top favourites on the is­land, serving rich va­ri­eties of East-meets-West del­i­ca­cies, from the Ar­gen­tinian grills to the curry corner. FIRE of­fers an eclec­tic menu of ex­quis­ite flavours, but that be­ing said, you can't visit FIRE and not try its steak se­lec­tion.

The car­niv­o­rous col­lec­tion com­prises up to 12 of the finest meats, in­clud­ing Aus­tralian kiwami wagyu with a 9 mar­ble score, cube roll grass-fed 300g steak and dry-aged Ir­ish rib­eye. If that's not enough to tan­ta­lise your ap­petite, the Home­stead grass-fed

100 days and Stock­yard Black An­gus grain-fed 200+ days are also avail­able to be cooked ac­cord­ing to your pref­er­ences.

W Bali - Seminyak's Direc­tor of Culi­nary Richard Bias muses, “At FIRE our main fo­cus is our large col­lec­tion of beef – of­fer­ing a range of steaks from wagyu to grass-fed or­ganic. We even dry-age in house var­i­ous cuts to get some unique tast­ing steak. Bali has such an abun­dance of great pro­duce and we are work­ing with sev­eral farm­ers to bring this to the ta­ble at FIRE and show­case our menus with mod­ern pre­sen­ta­tions and a more in­ter­ac­tive din­ing ex­pe­ri­ence.”

TOKUSEN DRY AGED T-BONE

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