At SALTLICK, steaks aren’t just about beef. It’s also about how each cut is prepared, cooked, and served. It considers the accoutrements, resulting in a special Reef and Beef menu, curated by the expert eye of Executive Chef Jeremy Hunt, that brings together different techniques and ingredients to best showcase the in-house dry-aged steaks. In an exquisite evening, some of the swankiest people gathered for a taste of this exceptional spread, including the exclusive entrée, a 31-day dry-aged Black Angus porterhouse presented two ways: as a grilled striploin and a tenderloin tartare.
Exquisite Taste Volume 51
SALTLICK
at KU DE TA
W: saltlickbali.com
IG: @saltlickbali
