Steak and frites. Ventured in to try their steak night. 200g sirloin was perfectly seared, juicy meat, with some exceptional frites done in beef tallow and rosemary salt. The mushroom sauce and a glass of red wine for just 600k. We ordered green beans, glazed baby carrots and a side of creamy dijon mash. Glad we did, they were all top notch. My wife got the rainbow trout and it was again perfectly cooked. We landed on the salted chocolate cremeux for dessert and my god it was good, the honeycomb added the crunch and the decadent cocoa crumble. We both had spicy margaritas and damn they were good, superbly crafted cocktail. Service was very very good, our server Devi was brilliant. Check out this place if you love steak, sear and service.

+3

Without a doubt, this is one of my favorite spots on Bingin’s culinary map. Starting with the interior, the intimate lighting and comfortable leather sofas create a sophisticated atmosphere reminiscent of classic New York glamour, with a touch of Gatsby-style elegance. The service is discreet, attentive, and thoroughly professional. The floor manager goes above and beyond to ensure that every visit becomes a memorable experience. And most importantly—the food. Outstanding starters such as the beef croquette, savory churros, and exceptional Pil Pil prawns provide the perfect opening act. After that, the Wagyu steak feels like the only worthy continuation. Pair it with an excellent glass of red wine and finish with the chocolate dessert, which will stay in my memory for a long time. To sum it up: when in Bingin, Tusk is a must.

+3

When I saw the post saying that they serve the "juiciest" burger in Uluwatu, I had to stop and see with my own eyes. I am always very reluctant to try western food in Indonesia, it is rare to find good and consistent restaurants that can keep the quality across all the menu. This time was different, the burger was top-notch 🤌🏼. Juicy and full of flavour, with a real fresh meat beef patty and a crusty and spongy bun. Lucky for me, this time I had the chance to meet the Head Chef of Tusk, and he gave all the insights about the restaurant and the menu. Clearly a very talented Australian chef bringing the big guns to Uluwatu. I will definitely recommend the Burger's selection and any charged grill dishes in the menu. The service was excellent, and you can tell the staff is well trained, even though some of them don't speak fluently English, they give their best to make your time in the venue worth it. The only downside of the place, probably is the espace itself. High ceilings and arc design make it a bit noise because of the eco and resonance. Overall a great experience in the middle of Uluwatu.

+2

We had a lovely dinner here and were blown away by the steak. It was so delicious and there were no tough/chewy parts at all. We also had the baby romaine, prawns and bone marrow, and 2 cocktails. I particularly liked the cocktail menu as they were not overly complicated and there was a good range of flavours. The service staff were very friendly and attentive. The interior was very cosy and not too noisy on a Friday night. We enjoyed the live music very much as well (relaxing guitar and sax). However the nearby clubs will start playing loud music past 9:30pm, so I would recommend dining here before the parties start 🙏🏻

Pretty decent place. The cocktail was great, the steak was decent. I was just really disappointed by the “steak fries” which were actually wedges… just call them wedges, they’re not fries, even if the description says wedges the title says fries and they’re not. They were too big to be cooked the way they were too. Either use a different potato variety or cut them smaller and parboil them and cook them longer to make them soft inside. The garlic and pepper cream sauce redeemed the bad wedges or I’d have been sad about this meal. The waiters were friendly but inattentive when you need their attention and interrupting you when you haven’t finished your meal yet. I don’t need to be telling you twice that the meal is fine while I’m having to search for you and to flag you down to order and request dessert. I had the creme brûlée which was tasty even if unconventional with the amount of berry puree. The sugar topping was really well executed, not burned and a beautiful crisp thin glass caramel layer. I think it should be served on a plate of som kind instead of just in an over full ramekin just plonked straight onto the table though. Some minor tweaks needed but otherwise great