Cooked over wood and charcoal, in a garden in Umalas.
If you are after the best steak in Bali, look for a kitchen that cooks over real fire and lets good beef speak for itself. At Uma Garden, in Umalas, we grill dry-aged and wagyu cuts over wood and charcoal in an open garden, five minutes from Seminyak and about fifteen from Canggu. The line-up runs from our signature chateaubriand to a bone-in Black Angus tomahawk for the table. Open daily, noon to midnight.
Three things, really. The beef itself - how it was raised, how it was aged, how it was marbled. The fire - charcoal and wood give a sear that a gas grill cannot, plus a quiet note of woodsmoke. And the rest - a good steak is taken off the heat, left to settle, then sliced. Get those three right and you barely need a sauce. That is the whole idea behind our grill.
Our chateaubriand is the centre-cut of the tenderloin, lean and tender, carved at the table for two to share. The Australian wagyu striploin is the richer one, with marbling that melts as it cooks. The Black Angus tomahawk is the showpiece - a long bone-in ribeye built for a group. Read more about our steaks in Umalas, or see the full dinner menu.
Jl. Umalas 1 No.8, Kerobokan Kelod. We sit inland from the Seminyak strip, so the garden stays quiet while the kitchen runs hot. Steaks are priced by weight and your server will walk you through the board. For dinner, and any weekend, it is worth booking ahead.
Tuesday is live jazz, Thursday is blues, every week. There is a full bar - the barrel-aged Negroni is a favourite - plus grilled seafood, vegetables straight off the coals, and dessert. Come for the beef; stay for the evening.
For fire-cooked steak, Uma Garden in Umalas grills dry-aged and wagyu cuts over wood and charcoal in an open garden, about five minutes from Seminyak. The signature is the chateaubriand, with a Black Angus tomahawk for sharing.
Bali is better known for seafood and Indonesian food, but a small group of fire-led kitchens has built a real steak scene. Uma Garden is part of it, cooking dry-aged and wagyu beef over charcoal rather than a gas grill.
The chateaubriand is the easiest to love - tender and balanced, carved for two. If you want something richer, the Australian wagyu striploin; if you are a group, the bone-in tomahawk.
It varies by cut and weight. Premium dry-aged and wagyu steaks sit at the higher end because of how the beef is sourced and aged. At Uma Garden steaks are priced by weight, so you choose the size that suits the table.
Yes. We carry Australian wagyu cuts alongside dry-aged beef and the Black Angus tomahawk. Marbling and grade vary by what is in, so ask your server on the night.
Booking is recommended for dinner and on weekends. You can reserve online through NowBookit or message us on WhatsApp.
It is - an open garden, candlelight, live music midweek and a sharing tomahawk make it a natural fit for birthdays, anniversaries and date nights.
We are open daily from noon to midnight, with the kitchen running through the evening. Late tables are welcome.