45-DAY DRY AGED ORGANIC GRASS-FED OBE BEEF
Yes, FIRE at W Bali – Seminyak has an array of bistro-style culinary delights including roasts, tartars, salads and a raw bar selection, but it’s first and foremost an outstanding grill restaurant that serves the best meaty goodness any meat lover can imagine. FIRE brings the heat with its superstar, a tableside meat board that showcases a variety of 12 signature meat cuts. Take a carnivorous journey around the world as FIRE allures you with dry-aged Irish ribeye, Australian kiwami wagyu with a marble score of 9 and grain-fed Black Angus prime beef, Argentine beef and more.
A great appetite is paramount at FIRE, because it’s hard to pick just one among the stellar beef variants – but we’re going to try. This highlighted dish features a beautiful organic grass-fed bone-in rib-eye that has been aged for 45 days. The process amps up the beef flavour, and W Bali – Seminyak’s Director of Cuisine Jack Yoss brilliantly pairs the meat with sweet pumpkin, salty dehydrated olives, smoky onions and vegetal watercress to complement the beef’s natural juice.
“We are excited about this as this is our first batch of dry-aged beef produced in FIRE,” Jack mused. “We are always serious about our beef, and we have the largest selection in Indonesia as far as cuts go. Building off of the success of this, we now have our own aging processor and will rotate aged cuts of the month series. Look out for our whiskey-infused Black Angus next!”
