Boy'N'Cow

Boy'N'Cow opened on Jalan Raya Kerobokan as Bali's first 'meat boutique', and the dry-ageing cabinets by the entrance still set the tone. The room is dark, stylish and loud in the evenings, with a cocktail lounge running alongside the dining room until late.

The ageing programme is the reason to come. The 30-day dry-aged Stockyard Gold tomahawk is the house showpiece for sharing, while a 250g Australian ribeye or striploin is the sensible order for one. Wagyu runs from Australian L Grow and Shimo cuts up to Japanese A5 from Miyazaki and Hida, priced well into the millions of rupiah. Dry-aged beef sliders and the Campbell grass-fed tenderloin are good alternatives to the big cuts.

It suits groups and celebratory dinners more than quiet meals. Bookings are taken by WhatsApp and parking on site is limited. The same team runs LUCA in Sanur and The Grumpy Butcher, a butcher shop and grill in Kerobokan.