Dubbed as the first ‘meat boutique’ in Bali, Boy’N’Cow is a culinary destination where you can taste a prime quality dry-aged steak in elegant ambience, along with other tantalizing menus and fine artisan cocktails.
Established back in September 2017, Boy’N’Cow has become one of the sought-out spot for culinary enthusiasts; local and international alike. Serving American-style BBQ with advanced dry-aged processing technique, the restaurant is a sanctuary for all steak-lovers who simply want to satisfy themselves with a portion (or more) of quality meat-based dish.
Boy’N’Cow interior is made to impress. Combining rustic and industrial design with classic touch of New York architecture, the two-level restaurant provides an ample, exquisite space to eat, drink and have a wonderful feast with loved ones. Black steels and brown woods intertwined perfectly to create a stylish dining venue, with gorgeous bar/lounge corner on the second floor to enhance the entire elegant atmosphere.
Beside quality beef, Boy’N’Cow also serves wide arrays of meat-based dishes to complement their specialty; from fish, chicken, lamb, pork to vegan selections are available to cater each and guest’s favorites. For a starter, one should try Tuna Tostada; a creamy, salty and savory combination of avocado, chili aioli, cucumber, sesame see and salmon roe served on top crunchy ‘tostada’ taco shell. It is a fine blend of seafood goodness to tease your appetite. Or for a more ‘extravagant’ style of appetizer, order the Bone Marrow, which exactly what the name implies: three slices of enormous bone filled with cilantro-sprinkled marrow, served along with chimicurri salad, toast and garlic mayo. Scoop the marrow, spread them on the crunchy toast bread, add some salad and voila; A delightful combination of exquisite palate pleaser.
Moving along to the main menu, it’s time to have Boy’N’Cow specialty goodness; the Rib-Eye. If you’re craving for a great steak, this one is definitely for you. A portion of mouth-watering rump, juicy medium-rare 280 gr of grain-fed Black Angus meat, grilled to perfection and served with super-creamy Mac’n’Cheese on side to satisfy your hunger. The meat are processed with dry-aged method for an exact period of 28 days on-site, broken down into wholesome cuts, slapped with a bit of oil and signature rub and basked in flames on the restaurant’s charcoal fuelled gaucho grill to create a masterpiece on your table. It’s all sounds so enticing, but just let the taste speaks for itself! Or for a fine alternative, you could also ask for Yellow-Fin Tuna; slabs of thick-cut seafood goodness served with refreshing sweet-meets-sour radish salad, edamame and citrus vinaigrette for an organic, pleasant zesty hint. Enjoy these gorgeous steaks with four selections of tasty homemade sauce; black pepper jus, chimichurri, port mushroom jus or béarnaise.
To wrap-up your salivating dinner affair, don’t leave without trying one or two of Boy’N’Cow signature cocktails; such as the strong and soothing Whiskey-based Blackwood (with spiced rum, sweet vermouth, black cherry, orange bitters and palm spiced syrup), or smooth and refreshing Gin-based Classic Negroni (with campari and sweet vermouth).
Jl. Raya Kerobokan No.138, Seminyak, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
T: +62 361 934 8468