The Cutting Board - Gili Trawangan

The Gili Trawangan culinary scene is continually evolving and expanding its horizons. It’s a true global village of eclectic flavours from every corner of the world, yet a real, premium steakhouse experience has been in short supply.

Addressing this anomaly, The Cutting Board brings the fire, with a refined steakhouse experience for serious carnivores. Expect bold flavors, elegant plating and flame-grilled artistry in the kitchen. The décor is distinctive too, with red brick and dark wood panelling surrounded by floor to ceiling glass, exuding a bright and airy feel. There is an open kitchen and wine shop, along with indoor and outdoor dining.

The Cutting Board is helmed by Chef Pak Made who has engendered a refined island vibe for meat lovers who appreciate quality cuts done well. This is a steakhouse that sources only the finest quality beef flame-grilled expertly over charcoal. There is a curated wine list to complement the food alongside an in-house wine store for more eclectic pairings.

There is a selection of small sharing plates to enjoy in a convivial group setting. These include tasty delights such as seared foie gras, slow cooked octopus, jamon Iberico and croquettes.

The Cutting Board is a natural fit for Gili T’s relaxed island foodie scene but doesn’t compromise on either the quality of prime cuts, seasonal ingredients or the cooking technique. The aim is to become the go-to place for premium steaks cooked to every diner’s preference in a setting that is refined yet unpretentious.

The Cutting Board menu features Australian Wagyu and grain fed Black Angus prime cuts flame grilled how you like it. It ranges from a mammoth, mouthwatering T-Bone Porterhouse steak to tenderloin, striploin and rib eye steaks. There is also smoked Danish baby back pork ribs, plus flame grilled chicken and tuna too. Sides to complement the meat feast include roasted red pepper, creamed spinach and sauteed mushrooms.

There is also an eclectic choice of sauces, from Bearnaise, Truffle Demi Glace and Chimichurra sauce. To finish off, there is a small selection of desserts.

The Cutting Board also lays on a seasonal menu featuring Tenderloin Eggplant Involtini and fried Chorizo Maragato. As well as curated wine pairing options, the restaurant’s well stocked bar serves up beer, custom cocktails and aperitifs, and a wide array of whiskies.