Menu

Our amazing kitchen team, created and tailor make a menu that emphasises the magical environment and surrounding resources of Jimbaran.

The menu focuses on serving a contrast of textures, flavours and colors.

CRISPY FISH TACO
pan seared barramundi with mango salsa, avocado cream

POP SRIRACHA CHICKEN
chicken breast, homemade sriracha, sesame seeds

HOMEMADE PORK BUNS
sweet sour pork, pickled veggies, coriander, cucumber, mint

SHORT RIBS GYOZA
slow cooked beef short ribs , katsuobushi, tosazu ponzu sauce

WATERMELON CARPACCIO
watermelon, feta, cherry tomatoes, cajun nuts. vegan option available

HIPSTER SALAD
pop quinoa, avocado, beetroot, tobiko wasabi, OPIA dressing, green tomatoes, beetroot vinaigrette

PRAWN CAESAR SALAD
quail eggs, snowpeas sprouts, prawns

CRAB CAUSA
shredded smooth and chilled crab meat, mashed potatoes, amarillo chili, quail egg and avocado. Lightly spicy.

LAMB SATAY
Australian lamb leg boneless, acar acar, cashew peanut sauce, sweet soy

CRISPY SOFT SHELL CRAB
served with avocado, red onion tomato & leche de tigre

OPIA FISH & CHIPS
breaded barramundi fillet, sambal matah, cassava, chips, coconut mayonnaise

THE CLASSIC
lime marinated barramundi, avocado, sweet potato, finely sliced red onion, tiger’s milk

HAMACHI TIRADITO
hamachi slices, red chili tiger’s milk, pop quinoa, pickled daikon and ginger

CEVICHE MIXTO
cooked prawn and octopus, fried calamari , fresh fish, tiger’s milk marinade, sweet potato a

BLACK PASTA & CRAB
homemade black pasta, whole crab, mixed seafood in fragrant pesto parmesan sauce

SEAFOOD GNOCCHI
homemade gnocchi with amarillo chili parmesan sauce. assorted seafood in bisque sauce. served spicy.

OCTOPUS MAIN CAUSA
chargrilled octopus, chilled mashed potato, black olive sauce

LEMONGRASS BARRAMUNDI
sous vide barramundi fillet, lemongrass, tomato caviar, jicama, sesame tuile. served with rice

HAMACHI TEMPURA
amberjack fillet, rolled in nori seaweed, bisque sauce, edamame puree, pickled raddish

CRISPY LOCAL DUCK
herb rice, 350 gr duck, french bean salad, fried shallot, trio sambal

DUCK A L’ORANGE
roasted duck breast, truffled mash potatoes, sauce a l’orange, pumpkin puree, baby veggies

OPIA PORK BELLY
crackly pork belly, sesame glaze, pear, tempeh, fennel salad, shimeji mushrooms, house made bbq sauce.

SOUS VIDE LAMB
slow cooked lamb shoulder, cassava veloute, pickled cucumber, torch ginger flower mousse

WAGYU SALTADO
sauteed wagyu flank steak, smoked Asian demiglace, mash potatoes croquettes, snow peas, cherry tomatoes.

VEGAN DONBURY BOWL
quinoa salad, lombok tofu, seasonal veggies, blackpepper sauce, peanut sauce

KATSUOBUSHI RISOTTO
carnaroli rice, edamame beans, seasonal veggies, crispy shallots, katsuobushi

ELEMENTS OF CHOCOLATE
the cake, the sauce, ice cream

APPLE DUMPLINGS
caramel bourbon, cinnamon, chantilly

RAW COCO & ARABICA
organic raw chocolate, crumble, dark bali coffee cream, tuille, ice cream

VANILLA CREME BRULEE
classic creme, sugar, vanilla ice cream

UBUD COCONUT & PANDAN CREPE
pandan leaf, roasting coconut, sugarpalm

EGGLESS NO BAKE MANGO CHEESECAKE
mango compote, cream cheese, iced cream, milk and tuille, biscuit base

CHEESE NOSH
camembert, blue cheese, parmigiano served with toasted walnut, organic rice crackers with homemade truffle honey.

Using local and ethically sourced produce from both land and sea to develop a refined Asian-inspired menu of sharing plates. Dishes are plated with the theme of “modern nature” to highlight the venue’s natural beauty. Opia’s menu is designed to invoke elements of interaction between diners with the concept of sophisticated informal dining and sharing plates whilst being relaxed enough to look around and enjoy the elements as a complete dining experience.