Tristan Tanaya
May 22, 2026
At HENRY’S Steakhouse, one of Kuta’s dining destinations for premium meat lovers, you can enjoy a perfectly grilled 1.2 kilogram USA Prime Black Angus Tomahawk, slow aged to intensify its flavour and served sizzling straight from the fire in an elegant steakhouse atmosphere. Strategically located on Kartika Plaza Street on the ground floor of ARYADUTA Bali, HENRY’S Steakhouse has become a favourite dining spot among Australian travellers, couples and families looking for more than just dinner, but a complete steakhouse experience in Bali.
At the heart of the restaurant is its standout dish: the USA Prime Black Angus Tomahawk, generously portioned from 1.2 kilograms. Richly marbled, deeply flavourful and designed for sharing, the Tomahawk embodies HENRY’S Steakhouse: bold, indulgent and unforgettable. Whether enjoyed at lunchtime or in the evening, the dramatic presentation and smoky aroma instantly transform every dining experience.
What makes the experience even more distinctive is HENRY’S speciality of dry-aged steak. The restaurant has a dedicated ageing room which is visible to guests, allowing them to witness the craftsmanship behind every premium cut. Guests are also invited to step inside the ageing room and explore the dry-ageing process firsthand for a more immersive experience. The open kitchen bar adds to the atmosphere, inviting diners to watch chefs expertly grill premium cuts over fire and creating an interactive dining experience filled with sizzling sounds, smoky aromas, and culinary theatrics.
Alongside its signature Tomahawk steak, HENRY’S Steakhouse boasts 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 one prepared to bring out the natural flavour and texture of the meat.
Ideal for sharing, the restaurant also offers 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, while the Grilled Seafood Platter comprises king prawns, grilled octopus, salmon, honey-glazed tuna, baby lobster and vibrant house condiments designed to complement the ocean-fresh flavours.
Guests seeking a lighter start can enjoy the Antipasti platter, which features 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, which strike a balance between slow-cooked comfort food and steakhouse sophistication. For a sweet finale, the Brownie Chocolate Bombe is a decadent and theatrical dessert that perfectly caps off the evening.
Open daily from 11:00 to 23:00, HENRY’S Steakhouse is more than just a steakhouse; it is where premium cuts, dry-aged craftsmanship and an intimate dining ambience come together to create one of Bali's most memorable culinary destinations.
ARYADUTA Bali
Jl. Kartika Plaza, Badung, Bali
Phone: +62 361 4754188
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