Vore Grillhouse & Lounge

Vore sits on Jalan Pantai Berawa behind a dark, imposing façade that opens into a velvet-lined, low-lit room. When the grill fires up at dusk the open kitchen becomes the centrepiece, and Friday nights bring live music.

The headline is the 750g rib eye on the bone: Australian grain-fed Angus, dry-aged for 20 days, charred and finished with red wine jus and scorched bourbon butter. The Stone Axe oyster blade and Australian Wagyu hanging tender are good for sharing, and the 20-day dry-aged Angus also appears in a surf and turf. For the full experience, the five-course Carni-Vore set comes with cocktail pairings.

It works for date nights and small groups who want a dinner that runs into drinks. The menu also covers pasta and slow-cooked dishes for non-steak eaters. Steaks start at about IDR 340,000 before tax and service, while the bone-in rib eye is IDR 1.2 million. Book through Chope.