HAMACHI CEVICHE
ORANGE / RADISH / ONION / YUZU VINAIGRETTE
TUNA TOSTADA
CHILI AIOLI / AVOCADO / CUCUMBER / SESAME SEED / SALMON ROE
CRAB CAKE
BURNT LEMON / CHARRED CORN SALSA / AIOLI
STEAK TARTARE
SHALLOT / HORSERADISH / TRUFFLE OIL / TOAST
1KG 40-DAY DRY-AGED BLACK ANGUS PORTERHO– USE
MANHATTAN COCKTAIL
THE MEAT CAVE WITH CHEF DANNY
One of our favourite chefs has relocated from Hong Kong to Bali and we were beyond excited to check out his new spot and sample the mouthwatering dishes from Boy’N’Cow in Seminyak. Chef Danny Chaney was known for his amazing menu at Blue Butcher in HK and those giant juicy burgers at Double D, and has now brought his talent and expertise on all things beef to Seminyak and created a stylish and lively spot where you can enjoy a truly delicious meal. As soon as we walked into the cool industrial space, we could sense Chef Danny’s stamp all over the restaurant. Upstairs houses a bar serving perfectly mixed Manhattans and an impressive list of cocktails. Grab a cozy table which overlooks the main restaurant and enjoy a few appetizers while soaking in the cool vibe. Book a table downstairs to enjoy the full dining experience and taste Boy’N’Cow’s fresh fare. We loved the seafood starters with zesty Tuna Tostadas, melt in your mouth Hamachi Ceviche, and extremely tasty Crab Cakes packed full of sweet, meaty crab. The indulgent Steak Tartare cannot be missed and the star of the show was his fragrant, juicy and perfectly cooked 1kg 40-day dry-aged Black Angus Porterhouse, truly one of the best steaks we have ever had and a must order when dining at Boy’N’Cow . You can see from the open kitchen and Chef Danny’s meat cave, that he and the team are truly dedicated to giving you the best dry aged steak in Bali. A must try next time you are in Seminyak.
Jl. Raya Kerobokan No.138, Seminyak, Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia
+62 361 9348468