<p><i>The Restaurant at The Legian Seminyak, Bali</i> offers a diverse menu including a delicious Rijsttafel serving authentic Indonesian dishes with ingredients sourced locally and vegetables hand harvested from W<i>ellness Garden</i>.<br></p><h6><b><br></b><b>Every Tuesday</b></h6><p>from 6 pm</p><p></p><p><br></p><h6><i><b>The Restaurant</b></i></h6><p>Balinese Rindik</p><p>Rijsttafel style menu<br><br></p><p>788</p><h5>Price is per person, in Indonesian Thousand Rupiah (IDR) and subject to 11% government tax and 10% service charge</h5>

<h4>Whether you are after a succulent piece of marbled wagyu, juicy dry-aged cuts or a beastly tomahawk, The Legian’s quality meats include splurge-worthy favourites, premium beef cuts, all hand-butchered in-house that are bound to burst with flavour.<br></h4><p><br></p><p> </p><h4>All prime cuts are seared and served with five sauces: au jus, bordelaise, peppercorn, bearnaise and chimichurri. Add to that, sides like grilled organic Bedugul asparagus, creamed spinach, truffle French fries or sautéed mushrooms. The choice is yours to create a truly hearty meal.</h4><p><br></p><p> </p><p>A curated wine selection is also available, picked by The Legian’s resident Sommelier to ensure the perfect pairing with your meat while enjoying a night of live jazz for the perfect indulgence.</p><p><br></p><p><h6><b>Every Saturday </b></h6>from 6 pm</p><p><br></p><h5></h5><h4><i>*Weekly wine highlight : Sommelier's select magnum pour by the glass</i></h4><h4><p><i><br></i></p></h4><h4><i>The Legian’s grain-fed beef are sourced from sustainable farms in Australia</i></h4>