COCONUTS HOT SPOT — The food at Opia Bali is pretty much just as striking as its panoramic hilltop views of Jimbaran.
We never let our expectations get too high when checking out places that look like something off of a ‘wanderlust’ themed Pinterest board, because let’s be honest, it’s all too easy to hide behind aesthetics as long as things look good for the photos.
But the hearty meats, mouthwatering seafood, and tantalizing desserts left just as strong of an impression as the setting.
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. Walking in feels like you’ve entered some sort of romantic, enchanting wonderland.
Because they are so big on weddings, best confirm reservations beforehand to make sure they’re open for dinner that night. They often announce if they’re closed on their Instagram, but better safe than sorry—you wouldn’t want to wind up there just to accidentally crash someone’s wedding, after all.
Try the black pasta & crab—our favorite dish there to date after several visits—and you’ll see that Opia’s more than just a pretty face. They use homemade black pasta topped with a whole tempura crab and mixed seafood in a fresh pesto parmesan sauce. Not a budget meal at IDR190k (US$13.70), but you do get a WHOLE crab.
Favoring seasonality and innovative creations, the menu 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; US$3.50): sweet and sour pork topped with pickled veggies, coriander, cucumber, and mint on a steamy bao bun. Careful, they might break apart in your hands, but totally worth the mess.
We had a sampling of the meats at a media group tasting a little while back, and of the carnivorous menu items, our two favorites had to be 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, we have to say we were pretty big fans of the cassava veloute, pickled cucumber, and playful torch ginger flower mousse.
Out of the desserts, a head above the rest is the elements of chocolate (all desserts IDR70k), an indulgent bittersweet fondant with ice cream. It’s hard to go wrong with chocolate lava, but the one at Opia has to be one of the best in Bali we’ve had. The eggless no bake mango cheesecake and the vanilla creme brûlée were solid offerings, but we wouldn’t order them again, knowing that the ‘elements’ is a choice.
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.
Coconuts Hot Spots are notable new restaurants or undiscovered gems around Bali that we think are worth a visit.
Daily for dinner, 6pm-11pm
Jl. Bukit Permai no. 2