Steakhouse · Seminyak, Bali
Open-air garden restaurant between Seminyak and Canggu cooking imported Australian steaks over a wood fire, including 20- to 30-day dry-aged cuts.
Verified ✓ · checked against 4 public sources on 2026-10-03
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Nearby
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Seminyak's self-styled meat boutique with an on-site dry-aging room, dry-aging classic cuts for at least 30 days and grilling them on a charcoal gaucho-style grill.
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1920s-styled grill room in the Double-Six Luxury Hotel cooking dry-aged imported beef and seafood over custom coal and wood grills.
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Beachfront steakhouse above KU DE TA that dry-ages beef in-house and sells premium Japanese and Australian cuts by 100 g.