As the name suggests, this Seminyak restaurant offers high-quality beef carefully selected from sustainable and organic farms in Australia and the USA. As any steak connoisseur knows, getting the very best from a piece of steak depends on how it is aged to get the meat’s natural enzymes to work their magic.
Boy’N’Cow uses a dry ageing process in which the meat is stored in a cool, humidity climate controlled environment for 28 days. This produces succulent, tender steaks that melt in your mouth.
I started my meal with hamachi ceviche with orange, radish, onion and yuzu vinaigrette and continued with foie gras with port grape jam and toasted brioche. For the main course, I selected a classic 280grm ribeye, cooked medium rare and served with side dishes of steak chips with truffle and parmesan and creamed spinach with nutmeg and cheese. The meal was beautifully prepared using quality ingredients. Boasting a wide selection of drinks, Boy’N’Cow is a haven for cocktail lovers and, if the set menu doesn’t have quite what you are looking for, the bartender is able to create your very own tailor-made cocktail on request.
I finished with a coffee crème brûlée with espresso foam and strawberries, a sugar torched banana, rum caramel ice cream, chocolate glazed banana, peanut and banana jam. The food was excellent and the lovely ambience made my visit to Boy’N’Cow a very memorable experience.
Jl. Raya Kerobokan 138, Seminyak, Bali