At HENRY’S Steakhouse, one of Kuta’s premier dining destinations for premium meat lovers, guests can enjoy a perfectly grilled 1.2kg USA Prime Black Angus Tomahawk, dry-aged to intensify its flavour and served sizzling straight from the fire in an elegant steakhouse setting.
Strategically located on Jalan Kartika Plaza on the ground floor of ARYADUTA Bali, HENRY’S Steakhouse has become a favourite dining destination among Australian travellers, couples and families seeking more than just dinner, but a complete steakhouse experience in Bali.
At the heart of the restaurant is its signature dish: the USA Prime Black Angus Tomahawk, generously portioned at 1.2kg. Richly marbled, deeply flavourful and designed for sharing, the Tomahawk perfectly embodies the spirit of HENRY’S Steakhouse — bold, indulgent and unforgettable. Whether enjoyed at lunch or dinner, its dramatic presentation and smoky aroma instantly elevate the dining experience.
What makes the experience even more distinctive is HENRY’S speciality in dry-aged steaks. The restaurant features a dedicated ageing room visible to guests, allowing diners to witness the craftsmanship behind every premium cut. Guests are also invited to step inside the ageing room and explore the dry-ageing process first-hand for a more immersive experience.
The open kitchen bar further enhances the atmosphere, inviting diners to watch chefs expertly grill premium cuts over an open flame, creating an interactive dining experience filled with sizzling sounds, smoky aromas, and culinary theatrics.
Alongside its signature Tomahawk steak, HENRY’S Steakhouse offers an impressive selection of prime beef cuts from the USA, including rib-eye, tenderloin and striploin. The menu also features a range of premium Australian Wagyu cuts, such as rib-eye, striploin, tenderloin, T-bone, outside skirt and flank steak, each carefully prepared to highlight the natural flavour and texture of the meat.
Ideal for sharing, the restaurant also presents indulgent sharing platters designed for social dining experiences. The Meat Feast Platter features pork ribs, pork belly, sausages, beef keftedes, chicken wings and flavourful accompaniments. At the same time, the Grilled Seafood Platter includes king prawns, grilled octopus, salmon, honey-glazed tuna, baby lobster and vibrant house condiments designed to complement the fresh ocean flavours.
Guests seeking a lighter start can enjoy the Antipasti Platter, featuring a selection of beef bresaola, pork pancetta, pork coppa, Manchego cheese, Parmesan, grapes, Dewata nuts, black olives and crispy grissini — perfect for pairing with wine or cocktails before the main course.
The culinary journey continues with signature main courses such as the 18-hour smoked brisket, smoked beef short ribs, five-hour braised lamb shank, Burgundy-braised beef cheeks, grilled pork chop, barramundi, black cod and pan-seared duck breast, striking a balance between slow-cooked comfort food and refined steakhouse sophistication.
For a sweet finale, the Brownie Chocolate Bombe delivers a decadent and theatrical dessert experience that perfectly rounds off the evening.
Open daily from 11 AM to 11 PM, HENRY’S Steakhouse is more than just a steakhouse; it is where premium cuts, dry-aged craftsmanship and intimate dining ambience come together to create one of Bali’s most memorable culinary destinations.
For reservations and more information, please contact (+62) 361-4754188 or WhatsApp (+62) 811-3960-8623.