Since opening in 2013, Barbacoa has been a favourite destination for diners looking to get a dose of grilled goodness. Located on Petitenget street in Seminyak, the warehouse-style venue boasts a now rare sighting of rice paddies on its backyard, as well as a stylishly rustic ambience on the trendy and vibrant street.
After a hiatus, the restaurant recently opened its doors again to anticipating guests, bringing a new face and a new touch of flavours to the equation. At the helm of Barbacoa is Australian Chef Nic Philip, who is no longer a stranger in Bali’s dynamic culinary scene. With over a decade of experience leading outstanding dining destinations in Bali, Nic is bringing his A-game to spruce up Barbacoa’s menu while maintaining the restaurant’s identity.
Barbacoa still upholds its main core of grilled cuisine, with the main star of the kitchen being the Asado pit, in addition to the Parilla flat grill and wood-fired oven. That being said, the restaurant also wants those who are looking for non-meat culinary delicacies to be able to enjoy the menu as well with inspired dishes made from the freshest ingredients.
Under Nic’s guidance, the menu offers enticing items for an indulgent meal to share. Start with the charred carrots and tuna tartare, before moving on to the main show of the eight-hour asado pork and 1kg rib on the bone. Amp up the experience with creative concoctions such as the kaffir gin sour or mezcal sour. For a sweet and exciting wrap-up, the nitro sundae makes a great dessert as well as show to watch, as it is made right by your table.
Barbacoa
