At HENRY’S Steakhouse, Executive Chef Ernawati Ginting shapes one of Bali’s popular steakhouse experiences. Since joining ARYADUTA Bali in 2018, she has blended family-inspired cooking traditions with modern techniques.
Chef Erna is known for her expertise in smoking and dry-ageing premium meats. Her signature highlight is the 1.2 kilogram USA Prime Black Angus Tomahawk. The steak has become a defining icon at HENRY’S Steakhouse because of its bold flavour and presentation.
The restaurant also offers premium Australian Wagyu cuts, including rib-eye, striploin, tenderloin, T-bone, flank steak, and outside skirt. Guests can enjoy an interactive dining experience through the Open Kitchen Bar, where chefs prepare dishes with fire and precision. Carefully selected wines complete the dining journey.
Open daily from 11:00 to 23:00, HENRY’S Steakhouse combines premium cuts, dry-aged craftsmanship, and a warm atmosphere in Kuta, Bali. The restaurant is located inside ARYADUTA Bali, close to Kuta Beach and Ngurah Rai International Airport.
