{"id":142327,"date":"2018-10-31T15:29:16","date_gmt":"2018-10-31T07:29:16","guid":{"rendered":"http:\/\/thehoneycombers.com\/bali\/?p=142327"},"modified":"2024-10-31T10:58:49","modified_gmt":"2024-10-31T02:58:49","slug":"boyncow-in-seminyaks-meat-restaurant","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/bali\/boyncow-in-seminyaks-meat-restaurant\/","title":{"rendered":"Boy\u2018N\u2019Cow is Seminyak\u2019s carnivorous meat restaurant & cocktail lounge that\u2019s a cut above the rest."},"content":{"rendered":"

Carnivores, dig out your best steak knives and set aside that salad dressing [you ain\u2019t gunna need that here] because Boy\u2019N\u2019Cow is\u00a0the best new meat-focussed restaurant<\/a>\u00a0to hit Bali\u00a0since sliced bread first met a juicy ribeye, and you\u2019re gunna wanna dig your teeth into their premium dry-aged, charcoal-grilled beef slabs.<\/p>\n

This industrial-style meat boutique and cocktail lounge serves the island\u2019s hungry cavemen the highest quality cuts Bali has ever seen. You see, Boy\u2018N\u2019Cow\u2019s \u201cBeef Whisperers\u201d believe in staying true to great ingredients, bringing you the best meat your chompers have ever chomped. Quite simply, they LOVE beef, and they believe in doing it right \u2013 from paddock to plate.<\/p>\n

\"\"<\/p>\n

Not your average steakhouse, Boy\u2018N\u2019Cow specialises in dry-ageing all of their beef on site for 28 days. And all of this beef has been imported from the US or Australia – either grain or grass fed – and specially selected from organic and sustainable farms. This prime beef is then cooked until tender-to-the-touch using the traditional method of good old charcoal, on a custom-made Gaucho grill, no less. We told you this is no ordinary steakhouse\u2026<\/p>\n

And since the beef is most certainly a cut above the rest in Bali, we highly recommend you don\u2019t do things by halves here. Feast on the enormous 900 gram Porterhouse Steak [it\u2019s enough for 2-3 hungry munchers] and slather on a choice of sauces [we recommend the b\u00e9arnaise, but there\u2019s also a black pepper jus, chimichurri and a portobello mushroom jus]. On the side – for the love of all things gluttonous – do not miss the steak chips with black truffle and parmesan. We repeat, do not miss the steak chips with black truffle and parmesan.<\/p>\n

\"\"<\/p>\n

You might have guessed that we could graze on these\u00a0humungous hunks of prime beef \u2018til the cows come home [\u2018scuse the expression] but it\u2019s not only epic sapi on the menu here. There\u2019s also the signature Tuna Tostada that\u2019s just made for sharing [it\u2019s loaded with a chili aioli, creamy avocado, crunches of cucumber, sesame seeds and salmon roe] or the Organic Lamb Shank with crushed peas, mint, feta and beetroot.<\/p>\n

And didn\u2019t we say this was a cocktail lounge, too? Absolutely. Boy\u2019N\u2019Cow competes with some of the best bars in Bali with its handcrafted, artisanal cocktails, single malt whiskeys and sangrias with a kick. Our fave? Try the Cherry O Jelly with vanilla infused vodka, zesty orange, a sour cherry jam, egg whites and marshmallow. Yes you read that right, and yes you need to pair that with the rich and raw steak tartare.<\/p>\n

Got beef? You betcha.<\/p>\n

\n
<\/div>\n