Originating from the vibrant city of Jakarta, Aged and Butchered has recently expanded to the lively area of Canggu. Offering the same essence as its predecessor, enjoy the soul and artistry of a Japanese-inspired yakiniku restaurant with the rich flavours of both dry- and wet-aged steaks.
Aged and Butchered Bali has opened in the heart of Berawa, Canggu, and it aims to redefine the island’s steakhouse experience. Located at The Komu Hotel, this hidden gem combines the bold flavours of dry- and wet-aged steaks with the artistry of a Japanese-inspired yakiniku restaurant, creating a unique and elevated dining journey.
As the newest addition to Bali’s vibrant culinary scene, Aged and Butchered builds upon the legacy of its renowned flagship in Jakarta. At the helm is Chef Andri Dionysius, the Chef Patron of the MDA Restaurant Group, whose culinary expertise and passion for innovation are evident in every detail. Chef Dionysius’ vision is reflected in the restaurant’s commitment to excellence, from the carefully curated menu to the impeccable service that ensures every guest enjoys an unforgettable experience.
The restaurant’s layout is designed to create a warm and sophisticated atmosphere. The main dining area accommodates up to 52 guests, offering a lively yet intimate setting ideal for gatherings of all sizes. For those seeking privacy, two exclusive private rooms can host smaller occasions, each seating up to nine guests. These rooms can also be combined to accommodate larger groups of up to 18, making them perfect for celebrations or special events.
Aged and Butchered features a full-service bar that enhances the overall experience, showcasing 27 unique whisky dispensers that add a playful and interactive element for whisky enthusiasts. The bar menu also includes handcrafted cocktails and a selection of delightful bar snacks, thoughtfully created to pair perfectly with the restaurant’s premium drink offerings. Whether enjoying pre-dinner drinks or unwinding after a meal, the bar provides a relaxed yet refined space for socialising.
In addition to exceptional steaks, Aged and Butchered embraces a nose-to-tail philosophy, demonstrating a commitment to sustainability and culinary creativity. Every part of the animal is used with care, from turning bone marrow into rests for cutlery to making creative meals out of obscure meats. This ethos is seamlessly integrated into the dining experience, offering guests both innovation and a deeper connection to their meal. To further enhance the flavour of its steaks, the restaurant uses coffee wood in its charcoal grill, infusing each cut with aromatic richness.
An extensive wine list featuring selections from around the world complements the bold flavours on the menu. For those who prefer non-alcoholic options, signature beverages are crafted with the same attention to detail, ensuring that each sip enriches the overall dining experience.
Whether you are a local or a visitor, this steakhouse promises to be a destination where culinary artistry and innovation come together to create something truly memorable.
Aged and Butchered Bali
Jalan Pantai Berawa, Canggu
Bali 80361, Indonesia
T: (+62) 8192254785
