Gooseberry French Restaurant | Uluwatu

Thick brioche, salmon cold-smoked over coffee wood, avocado, hard-boiled egg, tomato, creamy cheese, capers, pickled onion, baby leaves, dill and lemon

Classic French toasted ham and cheese baguette with grain mustard, smoked ham, creamy Mornay, melted Gruyère, sautéed leeks and cabbage, with green salad

Warm savoury cake with ricotta and feta, topped with a soft poached egg, whipped herb ricotta & feta, sautéed mushrooms, sunflower vinaigrette and seasonal leaves

Savoury potato waffles, sautéed kale, salmon cold-smoked over coffee wood, hollandaise espuma, mixed green leaves

Australian Black Angus shoulder steak, served with potatoes, slow-cooked creamy scrambled eggs and sauce of your choice

Herb omelette with green asparagus, creamy herb ricotta, Parmesan, seasonal leaves and toasted sunflower seeds

Pan-seared Toulouse sausage, served with lentils slowly braised in rich beef stock, a soft poached egg and fresh herbs

Three eggs your way (sunny-side-up, scrambled or plain omelette), served with potatoes and your choice of sourdough or baguette with butter

Sliced fresh fruit plate, a seasonal fruit medley selection, prepared daily

Açaí, bananas, mixed berries, cinnamon, coconut water, dragon fruit, granola

Golden-caramelized brioche French toast, layered with creamy passion fruit, vanilla ice cream and crisp toasted oat crumble

Golden buttermilk pancakes, tender and lightly caramelized, topped with honey-maple butter and finished with a generous salted caramel sauce

Light, cloud-like soufflé pancakes layered with creamy vanilla Greek yogurt and blueberry compote, finished with toasted oat crumble and warm blueberry syrup

Warm caramelized croissant bread pudding, layered with silky crème Diplomate, salted caramel and crisp toasted oat crumble

Silky Arborio rice pudding infused with coconut and vanilla, topped with crisp puffed rice and served with cranberry syrup

Grilled Australian Wagyu 1824 shoulder cut, grain-fed and prized for its generous marbling, succulent texture and rich, rounded beef flavour. Cooked medium rare.

Grilled Australian Wagyu hanger steak, celebrated for its intense, mineral beef flavour, pronounced grain and juicy, characterful texture. Cooked medium rare.

Blue crab salad with layered beetroot tian, Granny Smith apple, dill cream cheese, toasted pumpkin seeds, and herb oil

Golden crisp puff pastry with roasted pear, blue cheese, toasted Grenoble walnuts, horseradish crème fraîche, finished with a delicate sour honey

Pan-seared duck foie gras with shallot tatin, buckwheat tuile, Simone artisan onion gelato, truffle sauce, and red wine caramel

Slow-caramelized onion and beef broth, Mornay espuma, Tomme de Savoie cheese crouton and toasted sourdough

Slow-cooked potatoes layered with caramelized shallots and smoked bacon, generously gratinéed with melted Raclette cheese until golden and creamy

Classic French foie gras terrine, served with Porto-braised onion confit, cranberry butter, and warm toasted brioche

Line-caught raw tuna marinated à la minute, baby potatoes, green beans, Kalamata olives, tomato, quail eggs and honey vinaigrette

Delicate raw scallops with fresh dill, shallots and capers, finished with a bright citrus and truffle oil vinaigrette

Grain-fed Australian Wagyu 1824 Macreuse blended with minced beef, cheddar, bacon, caramelized onion and pickles, on a toasted brioche bun with hand-cut French fries

A French classic: Wagyu beef slowly braised in red wine with mushrooms, shallots, smoked bacon and baby carrots, served with creamy mashed potatoes

A French childhood classic: breaded chicken breast filled with smoked ham and melted Tomme de Savoie, served with creamy mashed potatoes and red wine sauce

Line-caught butterfish baked en papillote with leeks, cabbage, white wine, lemon and fresh herbs, finished with lemon butter sauce

Hand-cut Wagyu beef tartare, prepared à la minute with classic French condiments, confit egg yolk and toasted brioche, served with French fries

Wood-grilled line-caught tuna steak, served pink and succulent at the centre, accompanied by a rich French peppercorn sauce and finished with fresh herbs

Delicate, crisp puff pastry filled with organic chicken breast and mushrooms, gently bound in a creamy béchamel sauce, served with hand-cut French fries

Delicate, crisp puff pastry filled with salmon, green peas and fresh dill, gently bound in a light, creamy sauce, served with hand-cut French fries

Club sandwich: chicken breast, crisp bacon, hard-boiled egg, avocado, tomato, baby leaves and house-made mayonnaise, on golden toasted brioche

Club sandwich: salmon cold-smoked over coffee wood, avocado, egg, tomato, creamy cheese, capers, pickled onion, baby leaves, dill and lemon, on golden toasted brioche

Fresh Australian Darling Downs Wagyu striploin, rested, sliced and served with one garnish and one sauce of your choice

Dry-aged Indonesian Wagyu bone-in striploin, rested, sliced and served with one garnish and one sauce of your choice

Dry-aged Australian Wagyu tomahawk ribeye, bone-in, rested, sliced and served with one garnish and one sauce of your choice

Fresh Indonesian Tokusen Wagyu cube roll / ribeye, rested, sliced and served with one garnish and one sauce of your choice

Dry-aged Australian 36° South Black Angus bone-in short loin, rested, sliced and served with one garnish and one sauce of your choice

A taste of our French afternoon tea: three miniature pastries, with coffee or Dammann Frères tea

Our signature craquelin cream puff, filled with light vanilla Chantilly and a seasonal filling

Dark chocolate cake topped with chocolate cream, salted caramel ice cream, cocoa crumble, and vanilla crème anglaise

Caramelized apple atop light, crisp puff pastry, served with Simone artisan vanilla bean gelato and apple syrup

Poached meringue floating on vanilla crème anglaise, finished with a delicate caramel and toasted almonds

The French lunch menu: entrée, plat and dessert, with bread basket & butter and coffee or tea

Set brunch, one dish per course: coffee or tea, fresh juice and a sweet surprise; a savoury dish; a sweet dish; then a trio of Simone sorbets

Three-tiered stand of savoury bites and French pâtisserie handcrafted in L'Atelier, served with Dammann Frères tea or coffee. Friday to Sunday, 2 to 4.30 pm, by reservation

French pâtisserie handcrafted in L'Atelier, with Dammann Frères tea or coffee. Friday to Sunday, 2 to 4.30 pm, by reservation