Barbacoa: Seminyak’s fiery favourite is back and better than ever.

The signature beast rotates over the flames at the entrance, the aroma of barbecue fills the airy venue, and the long bar is a hive of activity with shakers to the ready and blenders awhirl. Some things have changed at Barbacoa in Seminyak but much is as we remember. Words by Sarah Dougherty.

The lofty restaurant overlooking what’s left of the rice fields is a vibrant mix of hand-made tiles, wrought iron and meaty references. Chef Nic Philips cuts a well-defined figure behind the stoves, overlooking the dining room. Tats to the butcher’s apron, Nic is a recent addition and a man who loves a twist in the kitchen. Keeping to Barbacoa’s much-loved signature menu will be a challenge for the creative chef but there’s enough wiggle room to keep him happy.

Previous slide
Next slide

After a pandemic-long hiatus, Barbacoa is thriving with a powerhouse chef stoking the Asado and all our favourites featured, including the surprisingly good burnt carrots! You’ll never have carrots any other way. The Asado pig spends 8 hours in the fire pit before giving up its tender, beautifully seasoned meat. The diners are hungry for the succulent house speciality. Sides are celebrated here, there are some great ones.

bruschetta, bali food, foodgasm
meat, steak in bali, fine dining in bali
bali restaurant, food

Slow cooked lamb shoulder barbacoa is another stand-out and the seafood is incredible, from fresh ceviches to char-grilled king prawns. For those who want to try it all, the Feed Me menu offers a selection of house favorites and is a great way to share the experience.

Barflys also love rocking up and taking a seat around the long bar to order Cocktails and tasty bar bites inspired by South American favorites like pulled pork croquettes, crispy chicken wings and wood-fired oysters with prawn mornay.

cocktails
bali bar, bali restaurant

Leave a Reply

Your email address will not be published. Required fields are marked *