Even though almost every restaurant, and even warung, in Bali list at least one Steak course on their menu I am constantly being asked if there is a Steak House in Bali?
In the major cities of the world both in leading 5 star hotels and in standalone suburban areas, specialty Steak Houses or even chains of them are popular throughout the west. Now Bali also has one of the best.
The space that used to be called di Mare at the Karma Jimbaran Resort is now a Steak House, and a very special one. di Mare has moved way up-market and is now the centre piece of the new Karma Kandara in Bali’s south in Ungasan.
Only Wagyu beef is used at the Karma Steak House. Depending on the particular cut selected, the marbling factors range from 3-7. Wagyu [simply translated as Japanese Cow] is a development from the famous Kobe beef of Japan. Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus has a high market value. Wagyu yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.
At Karma Steak House start with their sensational Maryland-style Crab Cake. A large soft pattie of crab meat sits on finely chopped melted leeks. It is topped with a tomato fondue and very fine straw chips, a beurre blanc surrounds this delicate combination of tastes. Alternately a Trio of Prawns provides contrasting tastes; one Tempura in rice flour batter, one grilled and the final prawn served cold. Accompanying sauces are Japanese Ponzu, a Remoulade and an old-fashioned Cocktail sauce for the raw prawn.
Salads include their own C-Zar and an interesting Salad of Roasted Red Beet with goat cheese, walnuts and shallot-cider vinaigrette. For soup it is hard to go past the Lobster Bisque. Soups come in many styles and consisting of just about every meat and vegetable but it is difficult to beat a well made Lobster Bisque. The strength of taste stays with you long after the final mouthful. An unusual soup is their one of Creamy Baked Potato with bacon, cheddar cheese and chives, very hearty!
But it is for their steaks that people are flocking to this restaurant, and no wonder. I prefer small and tasty in most foods, and for steak no exception. The highly marbled New York cut of Sirloin is just about perfect. No need for a hacksaw style steak knife here, a normal one just slides through it, yet it is not soft and flabby, by contrast quite firm and even a little crunchy to the taste. A flavour unequalled and cooked perfectly the outside slightly seared, full of fresh meat on the inner. My choice of sauce with quality steak is usually Bernaise when made correctly as it is here, but their au Poivre [also correctly made with black peppercorns, double cream and brandy] is very tempting. The English will find it hard not to order the Horseradish Cream and for those with an Asian bent, one of Soy, Ginger and Lime.
If you prefer your steak only slightly marbled then order their Tenderloin. If you are a world champion carnivore then the 850 gms Rib Eye on the bone will keep you happy! For something different you can order your Wagyu chopped and combined with mushrooms and onions. For those who insist on combining seafood with their beef then you can add three Jumbo Prawns to any of the steaks, either grilled with remoulade or sautéed with white wine and garlic.
Those connoisseurs of Steak Tartare will be happy at Karma. You can order either an entrée or main sized portion. Both are prepared in the classic manner.
All steak mains come with your choice of sauce and side [Hash Browns, Gratin Dauphinois, Sauteed Wild Mushrooms, Caramelized Endive, and many others]. A range of big Baked Potatoes are also available as accompaniment. All are brushed with butter and sea salt before being baked. Traditional with sour cream, bacon and chives, Up-market with smoked salmon, salmon mousse and dill crème fraiche and for the Russian high spenders a Baked Potato stuffed with caviar, crème fraiche and chives.
There are non-steak menu selections for those at the table who wish to be different [Dover Sole a la Grenobloise and marinated Ahi Tuna with Wasabi Mash, amongst them]. If you go for lunch you may be presented with their lunch bistro menu which is mainly meant for their in-house guests. The full menu is always available on request.
Desserts include a perfect Pecan Pie with Jack Daniels ganache, an unusual Black Pepper Cheesecake, the classic Crème Brulee and an Apple Tarte Tatin with balsamic ice cream.
The wine cellar at Karma is one of the best in Bali. An incredible range of wines from all corners of the globe, many of which you will not see elsewhere in Bali. Service is quiet and efficient, very professional and knowledgeable.
Bali gets its Steak House, and a very special one at that.
QUICKREVIEW
Restaurant : Karma Steak House
Address : Karma Jimbaran
Jln. Bujit Permai, Jimbaran.
Telephone : 708.800
Open : Lunch and Dinner.
Parking : Secure, in compound.
Price : Rp. 1,200,000 for two [+ drinks]
Credit Cards : All major cards.
Food : Steak and things.
Wine : Excellent list.
Service : Professional
Atmosphere : Beside the pool.
Overall : All class!
Reviews that appear in Bali Advertiser are based on actual visits to the establishments listed, without the knowledge of the restaurants, and are not paid for by the individual restaurants.
Opinions expressed here are those of Gerry Williams and not necessarily those of Bali Advertiser. Gerry Williams attempts to write from a ‘typical’ diner’s perspective and whilst quality of food is the most important criteria overall, value for money is the real measuring stick.
