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.

ORGANIC QUINOA SALAD
Cucumbers, Feta Cheese, Cashewnuts, Watermelon, Ginger Vinaigrette

CORN TAMAL
Steamed Corn Cake in Banana Leaf, Red Onion Salad, Lime, Enoki Mushrooms

TUNA NIGIRI CAUSA
Yellow Fin Tuna, Avocado, Spicy Mayo, Tobiko Wasabi, Chilled Whipped Potato

CHICKEN EMPANADAS
Aji Amarillo Sauce, Black Olives, Grana Padano

SHORT RIB BAO
Slow Cooked Beef Short Ribs Filled Buns, Five Spices, Truffle Oil

MANDALA SALAD
Beetroot, Avocado, Edamame, Baby Carrots, Grean Beans

CLASSIC PERUVIAN
Catch of the Day, Tiger’s Milk, Sweet Potato, Finely Sliced Red Onion (*Vegan Available*)

SCALLOPS TIRADITO
Lombok Scallops, Herbed Tiger’s Milk, Avocado, Puffed Quinoa, Red Radish

REAL TUNA NIKKEI
Nikkei Tiger’s Milk, Daikon, Ginger, Plantain Chips

CEVICHE MIXTO
Mix of Seasonal Seafood, Catch of the Day, Red Chili Tiger’s Milk, Fried Calamari

CRISPY SOFT SHELL CRAB
Coriander Tiger’s Milk, Avocado, Red Onions, Tomato Julienne

TASTING CEVICHE PLATTER
Sea Scallops Tiradito, Classic Ceviche, Nikkei Tuna, Ceviche Mixto

OPIA’S SUCKLING PIG
Onion Jam, Plantain Chips, Bunbu Crumble, Mustard Sauce

SQUAB ANTICUCHO
Grilled Organic Pigeon Breast, Cauliflower Textures, Capsicum, Panca Pepper, Cashew Nuts

LAMB ADOBO
Grandma’s Slow Cooked Lamb Shoulder, Home Made Fresh Pasta, Cannellini Beans, Red Radish

BLACK ANGUS
200 gr Pan Roasted Striploin Steak, Truffled Pommes Dauphine, Shitakes, Saltado Sauce

CRISPY LOCAL DUCK
350gr Bone in Duck, Herb Rice, French Bean Salad, Shallot, Trio Sambal

BLACK INK NOODLES
Squid Ink Pasta, Pork Belly, Prawns, Shitake Mushrooms, Soya Beans Sprouts, XO Sauce

VEGGIE TEMPURA
Edamame Puree, Nori Sea-Weed, Tosasu Ponsu, Slow Cooked Egg, Apple Blossom

GRILLED TUNA MI-CUIT
Yellow Fin Tuna, Qui-Notto , Candied Apricot, Micro Greens

CATCH OF THE DAY
Chef’s Special of the Day

CAU-CAU SEAFOOD RICE
Prawns, Scallops, Squid, Ubud Red Rice, Snow Peas, Hint of Turmeric, Lime Juice

LOBSTER CAUSA
Butter Roasted Slipper Lobster, Quail Egg, Chilled Whipped Potato, Aji Amarillo Sauce

BLACKENED OCTOPUS
Rosted Pumpking Puree, Chimichurri, Hummus, Demi-Glace

JIMBARAN FISH AND CHIPS
Breaded Barramundi Fillet, Sambal Matah, Cassava Chips, Wasabi Mayonnaise

ASPARAGUS HUANCAINA
Chargrilled Asparagus, Truffled Pommes Dauphine, Black Olives, Huancaina Sauce

Home Made Bread to Share

Truffled Mash Potatoes

Herbed Rice

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.