Gastronomic French-Asian Dining at Noosa Jimbaran, Bali

A month ago, I was invited for food tasting by Noosa. It's a new restaurant located in Jimbaran area. It's easy to find as it's located on the main street, not far from Benoa Square.

Noosa is a resort island dining restaurant with unique concept. Chef Hiroyuki Meno creates gastronomic French-Asian cuisine with French technique but using mostly fresh local ingredients, creating a mouth-watering dish you've never experienced before. 

Noosa's Garden Area

The restaurant has indoor and outdoor area. Outdoor area is a beautiful garden with pool view, holds 20 seats and a perfect roof top for your party. The garden area is also available for private party. Thinking of having a small wedding dinner here?

Noosa's Outdoor Hallway

Beside garden area, there's a second floor / rooftop that can be used for party too. The hallway to private rooms and indoor dining area warmed up with wood, rattan and stone furnishing giving a warm and elegant tropical touch.

Indoor area has 70 seats with 2 private rooms that hold 20 seats each. You can have private dining here as it has quiet and calm atmosphere, perfect for romantic dinner. 

They're focusing on course menu that changed seasonal, giving you a perfect and complete dining experience. With only around $40, you can get an unforgettable course menu from appetizer to dessert. Wide range of wine and sake is also available to accompany your dinner. 

Table setting for fine dining, course menu. Complete cutlery with various size and shape according to the menu. Ahem, I learned how to use them years ago, but now I will use my feeling >~<.

We had to choose one menu in each section, but since we came in couple (plus one), we had a chance to try everything on the menu. It looks a lot, but no worries, fine dining is made to spoil your eyes and appetite (not full tummy). The long name describes the menu in details, all of them are creations from the chef, gastronomic touch into the whole food. 

Fellow foodies listened to the restaurant's owner explaining concept of the restaurant and the food. 

This was a compliment, French and Italian restaurants tend to give compliment before dining. Started with bread and salted butter topped with various nuts and seeds. The bread was unique, between soft and hard bread, this was a chewy bread using special ingredient from Japan. The seasoned salted butter was so yummy. They're perfect together. 

Appetizer: Shrimp and Crab Salad, Vanilla flavored Mix Fruit Dressing. Chilled Royal and Cauliflower puree

You know when you see one. This was an art piece of food. I love the composition and of course the taste. The crab and prawn salad on the top, seafood mousse in the middle and vanilla mix fruit sauce at the bottom. All blended perfectly and delicious. The cauliflower puree looked like foam was also great. It's unique, refreshing and tasteful.

Appetizer: Tasmanian Salmon Marine and Vegetable Terrine Served with Vegetable coulis

When you see something too beautiful that you wouldn't want to eat it... The color combination was eye catching and appealing. Vegetable terrine (French loaf similar to pate) was a perfect appetizer. Green, orange and yellow vegetables with fresh raw salmon in gelatin, topped with rosella salt and completed with green, orange and yellow bell-pepper coulis. It's fresh, light and yummy, really love how the rosella salt complemented the vegetables and salmon.

Soup: Creamy Sweet Corn Soup

You may know corn soup but this one is different. This was sweeter than any other corn soup I've ever tasted but amazingly the sweetness came from the corn only, no sugar added. They used certain corn to achieve this level, in fact, they said that the sweetness from the corn came from the bottom of the kernel which we usually couldn't reach to eat it. The creaminess was perfect, almost like puree but smoother and it's a perfect small portion because it's so flavorful.  

Main: Pan-Seared Snapper and Shrimp
Served with Ratatouille, Saffron flavored Cream Sauce

The snapper and shrimp was fresh, moist, and soft. Ratatouille, the vegetables at the bottom had sour and a bit sweet taste, dominated by the tomatoes blended well with saffron sauce.

Angus Beef Tenderloin Charcoal Grill, Mashed Potato with Sauteed Mushroom

The meat was tender, in between medium rare and well done to me. The sauteed potato and mushroom was well seasoned. I love the sauce too.

Dessert: Star Anise Pineapple Carpaccio with Vanilla Ice Cream and Merengue

Here was my favorite part, time for dessert. The round white part on top was the merengue, the ice cream and pineapple was at the bottom of it. We got the sweet from the merengue and the vanilla ice cream, and the sour from the pineapple. Sweet, cold and sour, you got it all.

Dessert: Mix Nuts and Dried Fruits Nougat Ice Cream, Passion and Mango Sauce

Well done! I really love how unique this was. At first, I was served a huge ball of chocolate. Shocking! But then they poured the hot mango sauce melting the choco ball and voila, it was cracked open. Beautiful! The mix nuts and dried fruits nougat ice cream inside was so yummy, it's covered by the mango sauce and fruits. It's not really an easy-to-melt ice cream, this one's different, it's dominated by the nougat an giving more texture. I'm impressed!

Chef Hiroyuki Meno greeted us

The finale! The one and only, Chef Hiroyuki Meno who created these master piece came out and greeted us.


It's really a fun experience enjoying all the menu at this new restaurant, Noosa. Finding a new meaning of food, not only to be eaten, but also to please the eyes, creating a new piece of art.

Noosa is perfect for those who loves French Food and wants to try a new kind of fusion between French and Asian taste. The place is perfect for romantic dinner of 2, group dinner at private room and also a small party at the garden or roof top area. The location is near the airport and easy to be reached. If you love to be surprised, take the course menu and enjoy every single one of it.