Steak, Gritz & Greens
Our Lunch and Dinner menus are created with love. We've selected some of the most popular Western foods and perfected the recipes to bring you the most delicious menu available in Bali. We also do weekly specials, so be sure to keep an eye out for them
Ingredients
Sous Verda Beef Steak. The latest method used by only the best chefs around the world is sous verde (cooking in a water bath) this technique allows for any cut of meat to become soft and tender. So when using prime cuts of beef such as Sirloin, Fillet and Rump like we do at Gritz your a sure to get the juiciest possible steak possible. Seasoned well and reverse seared, for a crispy outside, and coated in a red wine beef jus. Its just an amazing experience.
Gritz is our signature dish. We marinade boiled potatoes in butter and sauteed onions for 24 hours. After that we flatten them on a griddle to give them a crisp and crunchy outside. Allowing for the onion to caramalize making them bursting with flavour. A little sprinkle of fresh herbs and you've got an irresistible potato side that suits just about any meal.
Seasonal Greens are exactly that. We use local farmers, and source organic whenever possible, always ensuring your vegetables are direct from the farmer to your plate. If your interested in what local vegetables are in season right now please feel free to message us using the chat box in the bottom right hand corner of Gritz.id
Jus is a French culinary term meaning "juice". It refers to a light broth or gravy, made from the fluids secreted by the meat as it is cooked. Cooking jus is a natural way to enhance the flavour of our beef. Reduced down with red wine creating a thick sauce that coats your mouth with magical beefy flavours
Tender Beef is important. Thick and juicy is a must. Our butchers know how to prepare steak to your expectations. Our chefs know how to cook a steak to give you the best beef experience. Add some greens, buttered potato Gritz and beef gravy for one of the best meals ever made