The food at Opia Bali is pretty much just as striking as its panoramic hilltop views of Jimbaran. Opia’s probably best known as a setting for destination weddings with its perfectly manicured lawn, lush jungle garden, koi pond, twinkle lights, and its glass-walled chapel.
But in Opia, you can find the hearty meats, mouthwatering seafood, and tantalizing desserts left just as strong of an impression as the setting.
And you can try the black pasta & crab. Uses homemade black pasta topped with a whole tempura crab and mixed seafood in a fresh pesto parmesan sauce, at IDR190k (USD13.70), you get a whole crab.
But, the menu in Opia is often changing in favor of the chef playing around with whatever’s available but they do always keep some signature dishes on deck like the pork buns (IDR49k; USD3.50): sweet and sour pork topped with pickled veggies, coriander, cucumber, and mint on a steamy bao bun.
The sous vide lamb, tender slow-cooked lamb shoulder (IDR235k), and the crispy local duck (IDR185k).
While the latter comes with a side of herb rice, French bean salad, fried shallots, and sambal, which added a nice spiciness and coolness to the crispness of the duck.
For desserts :
An indulgent bittersweet fondant with ice cream. Or you can try the eggless no-bake mango cheesecake and the vanilla creme brûlée.
All desserts IDR70k.
Or cheese-lovers reach for the “cheese nosh” (IDR120k), a little board of camembert, bleu cheese, and Parmigiano, served with toasted walnuts, rice crackers, and best of all, homemade truffle honey.
Jl. Bukit Permai no. 2
Daily for dinner, 6pm-11pm