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Bingin Beach · Uluwatu · Bali

Gooseberry
French Restaurant

A modern French restaurant in Uluwatu, Bali, rooted in classic technique.

Open Daily · 8 am – 10:30 pm

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Modern French cuisine rooted in classic technique — served for lunch, dinner and French Afternoon Tea.

Breakfast
Le Matin
Brunch
Brunch
Lunch
Le Déjeuner
Afternoon Tea by reservation only
Le Goûter
Dinner
Le Dîner
Dessert
Dessert
Bar & wine
Le Bar

Bingin Beach
Uluwatu

Modern French Dining above Bingin Beach

Nestled serenely above the pristine shores of Bingin Beach, Gooseberry offers an exceptional dining experience from morning to late evening.

Our menu is modern French, rooted in classic technique: dry-aged prime beef from the wood-fired grill, foie gras, cassoulet and bœuf bourguignon. Brioche, baguettes and pâtisserie are handcrafted from scratch each day by our Chef Pâtissière in L’Atelier, our in-house French pâtisserie.

Whether you prefer the cool comfort of indoor dining or the relaxed ambiance of our outdoor spaces overlooking the tranquil pool, Gooseberry ensures a memorable atmosphere for every occasion.
French Cuisine

CLASSIC TECHNIQUE

Open Fire

Live-fire dining

Dry-Aged Beef

PRIME CUTS, AGED IN-HOUSE

Cocktail & Wine

Bar

Indoor & Out

Poolside dining

Guest Experience

A Space to Savour

Families with children are welcome at Gooseberry for breakfast and lunch. In the evening, the atmosphere is best suited to adults, and we suggest an early table for younger guests.

For the comfort and safety of all guests, we kindly ask that children remain supervised and respectful of the space during your visit. Thank you for your understanding.

About us

A Family Home in Uluwatu

Gooseberry is a family-owned and operated restaurant, created after our family made Bali home several years ago. After spending time living in the area, we wanted to build a restaurant that felt grounded, welcoming, and suited to everyday life around Bingin.

In the early days, Gooseberry was one of the first restaurants in Bingin where guests could stop in for a morning coffee and breakfast. Over time, it has grown into a well-known restaurant near Bingin Beach, serving breakfast, lunch, and dinner in the popular Uluwatu area. Today the menu is modern French, rooted in classic technique, with refined service and an unhurried pace.

Our team is central to everything we do. From the kitchen to the floor, the focus is on consistency, attention to detail, and making guests feel comfortable from the moment they arrive. Whether it’s a plate of prime-aged steak, a classic French dish, or a drink from our cocktail and wine bar, the aim is always the same – good food, quality products well prepared, and enjoyed at a leisurely pace.

Gooseberry is a place to return to throughout your stay, whether for dinner on the terrace, a long French lunch, or pâtisserie from L’Atelier in the afternoon.

Address

Gang Pirta Pecatu
Kecamatan Kuta Selatan
Kabupaten Badung
Bali 80361

Opening Hours

Monday – Sunday

8 am – 10:30 pm

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Call Us

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Réservations

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Reserve your table for dinner, a three-course French lunch, or French Afternoon Tea.

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POUR FINIR

  • Poire Pochée au Vin Rouge 125

    Whole pear poached in red wine syrup with cinnamon, and star anise, Grand Marnier sauce, chocolate crumble.

  • Pomme Tatin Bretonne 95

    Caramelized apple over sablé Breton biscuit, butter caramel, light diplomate cream.

  • Riz au Lait Coco Vanille & Orange 95

    Creamy Arborio rice pudding infused with coconut and vanilla, topped with orange marmalade.

  • Verrine Fruit de la Passion & Caramel 95

    Vanilla panna cotta layered with passion fruit cream, salted caramel and crumble.

  • Paris-Brest 110

    Choux pastry filled with cashew praline cream, toasted coconut, light icing sugar.

  • Gâteau au Chocolat Noir & Grand Marnier 115

    Dark chocolate cake, chocolate cream, blackcurrant sorbet, cocoa crumble, Grand Marnier crème anglaise.

  • Crème Brûlée à la Vanille & Myrtille 95

    Silky vanilla custard slowly baked, on a blueberry coulis, finished with a thin caramelised sugar crust.

  • Trio de sorbets de l’Ami Glacier 90

    Chef’s seasonal selection. Served on bed of oat crumble.

COCKTAILS.

  • VIOLETTE LAVENDER TOMMY

    Reposado Tequila, lime juice, lavender syrup, crème de violette

    170
  • SPICY LYCHEE MARGARITA

    Gold Jose Cuervo, lychee puree, Cointreau, syrup, Lime juice

    170
  • SPICE COCONUT MARGARITA

    Jose Cuervo Silver, jalapeno, coconut milk, lime juice, CointrEau, agave syrup

    170
  • TEQUILA MOCKINGBIRD

    Silver Jose Cuervo, agave syrup, lime juice. Jalapeno, watermelon

    170
  • JUNGLE BIRD

    Diplomatico, Campari, pineapple juice, syrup, lime juice

    180
  • HORSEFEATHER

    Jim Beam, lime juice, ginger beer, syrup Angostura bitter

    180
  • THE SMOKY MATADOR

    Jose Cuervo Gold, pineapple juice, lime juice, syrup

    150
  • QUEEN'S PARK SWIZZLE

    Havana Anejo, lime juice, syrup, mint leaves, Angostura bitters

    170
  • PAINKILLER

    Havana Anejo, pineapple juice, orange juice, coconut cream, syrup, lime juice

    170
  • WHITE LADY

    Gibson Gin, lime juice, Cointreau, syrup, egg white

    140
  • JASMINE

    Gibson Gin, Cointreau, Campari, lime juice

    150

BUBBLY COCKTAILS.

  • MIMOSA

    Sparkling wine, peach purée, cointreau

    165
  • BELLINI

    Sparkling wine, peach purée, cointreau

    165
  • KIR ROYAL

    Sparkling wine, Crème de Cassis

    180

CLASSIC COCKTAILS.

  • ESPRESSO MARTINI

    Espresso, vodka, coffee liqueur

    160
  • APEROL

    Prosecco, Aperol, sparkling water

    170
  • MARGARITA

    Tequila, fresh lime juice, Cointreau

    160
  • MOSCOW MULE

    Vodka, ginger beer, lime, rosemary

    150
  • WHISKEY SOUR

    Jim beam, lime, lemon juice, syrup, egg white

    160
  • NEGRONI

    Dry gin, martini rosso, campari

    170

GIN & TONIC.

  • HENDRICK'S

    Smooth & superbly balanced botanicals

    170
  • ROKU - A JAPANESE GIN

    Made from cherry blossom, yuzu & green tea

    180
  • MOM LOVE GIN - THE QUEEN OF GINS

    A fantastic gin with an infusion of red berries

    180
  • GIN - 60 ML. | SERVED WITH ATOMIC TONIC

PASTIS 45.

  • RICARD

    Anise-flavoured apéritif traditionally from France & superbly balanced botanicals

    160

MOCKTAILS.

  • LEMON BASIL

    Lemon, basil, ginger beer, syrup, lime

    70
  • STRAWBERRY CUCUMBER

    Strawberry, cucumber, elderflower soda

    70
  • SPICY WATERMELON

    Watermelon, jalapeno, syrup, lime, soda

    70

WINE BY THE GLASS.

  • PROSECCO, LA GIOIOSA

    Extra dry , Veneto , Italy

    145
  • PROSECCO, JEIO ROSÉ

    Brut Rosé, Glera, Veneto , Italy

    160
  • ROSÉ WINE, PIPOLI ROSATO

    Basilicata IGP, Italy

    160
  • ROSÉ WINE, AIX, PROVENCE

    Grenache, Provence, France

    170
  • RED WINE, CALDORA SANGIOVESE

    Abruzzo, Italy

    150
  • RED WINE, ARGENTO

    Malbec Mendoza, Argentina

    160
  • RED WINE, CHATEAU LA NEGLY “ LA CÔTE”

    Carignan, Mourvèdre, Grenache, France

    160
  • WHITE WINE, TOMMASI PINOT GRIGIO

    La Rosse, Vento, Italy

    170
  • WHITE WINE, OHAU SAUVIGNON BLANC

    Gravels, Woven Stone, New Zealand

    145
  • WHITE WINE, TE MATA, CHARDONNAY

    Hawke’s Bay, New Zealand

    160

BEERS - ON TAP.

  • PILSENER 4.4 ̊ ISLAND BREWING
    70
  • SMALL HAZY 4.8 ̊ ISLAND BREWING
    85
  • IPA 6. 3 ̊ BLACK SAND BREWERY
    95

DIGESTIF.

ON ROCK / NEAT - 40 ML..

  • GRAPPA BRUNELLO DI MONTALCINO 220
    220
  • AMARRETTO
    210

VODKA.

ON ROCK / NEAT - 40 ML..

  • ABSOLUT BLUE
    130
  • ABSOLUT ELYX
    190
  • BELVEDERE
    190

TEQUILA.

  • OLMECA REPOSADO
    135
  • JOSE CUERVO ESPECIAL SILVER
    125

RUM.

  • HAVANA ANEJO
    120
  • DIPLOMATICO MANTUANO
    150

SCOTCH SINGLE MALT.

  • LAPHROAIG 10 YEAR
    390
  • GLENLIVET 12 YEAR
    250
  • GLENFIDDICH 15 YEAR
    340

BLENDED MALT.

  • MONKEY SHOULDER / SCOTCH
    190
  • GENTELMAN JACK / AMERICAN
    215
  • JOHN JAMESON / IRISH
    160

CHAMPAGNE.

  • JM LABRUYERE

    Champagne Brut, Pinot Chardonnay, France

    1990
  • HENRIOT

    Champagne Brut Rosé, France

    2495

PROSECCO & SPARKLING

  • LA GIOIOSA

    Glera – Prosecco Treviso – Veneto, Italy

    145 / 690
  • LAZARUS PULP THE ALTER EGO

    2023. Chardonnay, South Australia (natural)

    720
  • JEIO ROSE BRUT PROSECCO

    Glera, Veneto, Italy

    160 / 960

ROSE.

  • PIPOLI ROSATO

    Basilicata IGP, Italy

    160 / 820
  • AIX, PROVENCE

    Grenache, Provence, France

    170 / 850
  • LA NATICE, CHATEAU LA NEGLY

    Languedoc, Mourvedre, Syrah, France

    850
  • MIRAVAL STUDIO BY MIRAVAL

    Cinsault, Grenache, Role, Provence, France

    1070

RED FULL BODY.

  • ARGENTO

    Malbec Mendoza, Argentina

    160 / 760
  • RIVERA, NEGROAMARO

    Primitivo, Puglia, Italy

    155 / 750
  • CALVET RESERVE, BORDEAUX

    Merlot, Cabernet Sauvignon, France

    160 / 790
  • CHATEAU LA CROIX MONTLABERT, BORDEAUX

    Saint Emilion Gran Cru, France

    1890
  • CHATEAUNEUF DU PAPE, LES SINARDS

    Famille Perrin, Cotes du Rhone, France

    1550

RED MEDIUM BODY.

  • LAZARUS PULP RED

    Syrah Grenache, South Australia (natural)

    155 / 750
  • CHATEAU LA NEGLY “ LA CÔTE”

    Carignan, Mourvèdre, Grenache, Languedoc, France

    160 / 920
  • TORBRECK, WOODCUTTERS

    Shiraz, Barossa Valley, Australia

    1150
  • MACHIOLE, BOLGHERI ROSSO

    Bolgheri Rosso, Sangiovese, Italy

    1590

RED LIGHT BODY.

  • CALDORA SANGIOVESE

    Abruzzo, Italy

    150 / 750
  • VINA VENTISQUERO GREY, PINOT NOIR

    Colchagua Valley, Chile (natural)

    170 / 850
  • VACQUEYRAS “LES CHRISTINS” FAMILLE PERRIN

    Grenache, Shiraz, Côtes du Rhône, France

    1120
  • TOLPUDDLE

    Pinot Noir, Tasmania, Australia

    2100
  • KILIKANOON PRODIGAL GRENACHE

    Grenache, Clare Valley, Australia

    990
  • KILIKANOON PRODIGAL GRENACHE

    Grenache, Clare Valley, Australian

    990

WHITE LIGHT BODY.

  • OHAU GRAVELS WOVEN STONE SAUVIGNON

    Sauvignon Blanc, New Zealand

    145 / 750
  • TOMMASI, PINOT GRIGIO

    Le Rosse, Vento, Italy

    170 / 850

WHITE MEDIUM BODY.

  • TE MATA, CHARDONNAY GRAND ESTATE

    Hawke’s Bay, New Zeeland

    160 / 790
  • GRAGGY RANGE KIDNAPPERS VINEYARD

    Chardonnay, Hawke’s Bay, New Zealand

    1060
  • CHATEAUNEUF DU PAPE,

    Domaine des Senechaux, Côtes du Rhône, France

    1300

WHITE SWEET.

  • MOSCATO D’ASTI NIVOLE "375ML"

    Frizante, Piemonte, Muscat, Italy Creamy fragrant with a pleasant fine bubble

    670
Gooseberry wine selections are offered with care and finesse, giving the novice or savvy wine collector a door to the world of wine. Our wine list varies, anywhere from newcomers to benchmark producers and natural wines.

LES ENTRÉES

  • Foie Gras Poêlé, Tatin d’Échalotes, Sarrasin 325

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

  • Crabe Bleu, Betterave & Granny Smith 195

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

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Noix de Saint-Jacques à l’Huile de Truffe 195

    Scallops, citrus, truffle oil, shallots, dill, capers. (raw)

  • La Tartiflette Savoyarde 195

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

  • La Soupe à l’Oignon 95

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

  • Niçoise 180

    Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw)

NOS PLATS

  • Steak Tartare à la Minute 295

    Hand-cut raw beef tenderloin, confit egg yolk, mustard, capers. Served with fries and baby leaf salad.

  • Parmentier de Canard Confit, Choux Braisé & Truffe 325

    Slow-cooked confit duck leg, pulled and layered with creamy Yukon gold potato, braised cabbage, truffle sauce, and buttered green beans.

  • Joue de Bœuf Braisée à la Bourguignonne 575

    Beef cheek confit and braised in red wine sauce, 48-hour slow-cooked, butternut purée, glazed carrots.

  • Onglet Classique, Frites & Salade 465

    Grilled hanger steak served with French fries, green salad, and sauce of your choice. Cooked to the chef’s recommendation — medium rare

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak – 250g , served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Vol au Vent de Saumon, Frites Maison 225

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

  • Tomahawk de Porc 395

    Slow-cooked Chairman’s Reserve® pork tomahawk. lame-finished on the grill, served with broccoli amandine and classic gribiche sauce pk

  • Filet d’Escolar de Ligne, Mousseline Soubise 210

    Pan-seared line-caught escolar, also known as butterfish, onion–star anise mousseline, feta–goat cheese vinaigrette, sunflower seeds gf

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

PRIME BEEF CUTS

— Aged 14+ Days — selected for exceptional tenderness

  • Entrecôte Premium — Sélection du Chef (Market Price)

    Rotating cube roll / ribeye from exceptional origins. (from 200g)

  • Contre-Filet sur Os Tokusen 290 per 100g

    MB5 – Indonesian Wagyu Bone-in Striploin (from 300g)

  • Côte de Boeuf Angus “The Bachelor” 330 per 100g

    MB2 – Australian Angus Tomahawk Ribeye Bone-in (from 1.5kg)

  • Steak T-bone Wagyu - Kobe Style 260 per 100g

    MB2 – Australian 36° South Black Angus Bone-in Short Loin (from 800g)

— Fresh Cuts — selected for peak quality

  • Contre-Filet de Wagyu, Darling Downs 315 per 100g

    MB5 – Australian Darling Downs Wagyu Striploin (from 300g)

  • Entrecôte de Wagyu Tokusen 365 per 100g

    MB6/7 – Indonesian Tokusen Wagyu Cube Roll / Ribeye (from 200g)

GARNITURES 60

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

SAUCES 45

  • Sauce Poivre · Champignons · Vin Rouge · Charcutière · Moutarde

LES ENTRÉES.

  • La Terrine de Foie Gras 375

    Classic French foie gras terrine, Porto confit onion, cranberry butter, toasted brioche.

  • Tartare de Bœuf Wagyu, Préparé à la Minute 170

    Hand-cut Wagyu beef tartare with classic condiments, confit egg yolk, toasted brioche. (raw)

  • Feuilleté de Poire Rôtie, Bleu & Noix de Grenoble 160

    Golden puff pastry with roasted pear, blue cheese, toasted Grenoble walnuts, horseradish crème fraîche, and sour honey.

  • La Tartiflette Savoyarde 195

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

  • Noix de Saint-Jacques Crues 195

    Thinly sliced raw scallops, citrus, truffle oil, shallots, dill, capers.

  • Niçoise 180

    Marinated raw tuna à la minute, baby potato, green beans, olive kalamata, tomato, quail eggs, honey vinaigrette. (raw) (GF)

LES classiques

  • Salade César 145

    Baby gem lettuce, Grana Padano, anchovy Caesar dressing, soft-boiled egg.

  • Club Sandwich Brioché 165

    Chicken breast, fresh leaves, tomato, egg, bacon, and mayonnaise atop a golden-grilled, thick-sliced brioche.

  • Vol-au-Vent de Poulet 195

    Crisp puff pastry, organic chicken breast, mushroom béchamel sauce, and house-made fries.

LES PLATS.

  • Bavette à l’échalote, Frites Maison 395

    Pan-seared Wagyu flank steak, served medium-rare, butter and thyme, sautéed shallots, french fries, red wine sauce.

  • Poitrine de Porc Croustillante 375

    Slow-confit pork belly, crispy crackling skin, green salad, classic charcutière sauce (mustard dijon, gherkins).

  • Mérou Mousseline Soubise 280

    Crispy-skin grouper, onion and star anise purée, feta–goat cheese vinaigrette, sunflower seeds. (GF)

  • Thon Grillé, Sauce au Poivre 275

    Wood-grilled tuna steak, classic French peppercorn sauce.

  • Gambas à la Provençale 265

    Char-grilled tiger prawns, Provençal tomatoes and sweet pepper ragout, thyme, olive oil. (GF)

  • Suprême de Poulet Fermier 230

    Roasted organic chicken breast, creamy basil pesto sauce.

  • Burger de Boeuf et ses Frites 180

    Brioche bun, double beef patty, cheddar, bacon, fresh leaves, tomato, caramelized onion, pickles, french fries.

  • Gnocchis Maison au Parmesan & Huile de Truffe 165

    Pan-fried house-made gnocchi, Parmesan creamy sauce, sage, truffle oil. (VG) Add Coppa 95

PRIME BEEF CUTS

— Aged 14+ Days — selected for exceptional tenderness

  • Entrecôte Premium — Sélection du Chef (Market Price)

    Rotating cube roll / ribeye from exceptional origins. (from 200g)

  • Contre-Filet sur Os Tokusen 290 per 100g

    MB5 – Indonesian Wagyu Bone-in Striploin (from 300g)

  • Côte de Boeuf Angus “The Bachelor” 330 per 100g

    MB2 – Australian Angus Tomahawk Ribeye Bone-in (from 1.5kg)

  • T-Bone de Black Angus 290 per 100g

    MB2 – Australian 36° South Black Angus Bone-in Short Loin (from 800g)

— Fresh Cuts — selected for peak quality

  • Contre-Filet de Wagyu, Darling Downs 315 per 100g

    MB5 – Australian Darling Downs Wagyu Striploin (from 300g)

  • Entrecôte de Wagyu Tokusen 365 per 100g

    MB6/7 – Indonesian Tokusen Wagyu Cube Roll / Ribeye (from 200g)

GARNITURES

  • Frites Maison

    French fries

  • Pommes de Terre Rôties

    Roasted Potatoes

  • Haricot Verts

    French Green Beans

  • Carottes

    Glazed Carrots

PETITS-DÉJEUNER SALÉS.

  • Les Œufs Royaux sur Gaufres Salées 195

    Savory potato waffles, sautéed kale, house-cured salmon, hollandaise espuma, mixed green leaves.

  • Omelette Verte, Parmesan & Asperges 140

    Green omelette, local asparagus, creamy ricotta, parmesan cheese and fresh leaves. (GF) (V)

  • Bavette de Bœuf & Brouillade d’Œufs 295

    Pan-seared Wagyu flank steak, potatoes, slow-cooked creamy scrambled eggs, sautéed shallots, red wine sauce.

  • Saucisse de Toulouse, Œuf Poché & Lentilles Vertes 185

    Green lentils ragout slow-cooked in beef stock, roasted Toulouse sausage, poached egg, sourdough.

  • Œufs à Votre Convenance 110

    Three eggs to your taste: sunny-side-up, scrambled, plain omelette. Potatoes and sourdough or baguette bread & butter.

  • Gâteau aux Champignons, Feta & Ricotta 140

    House-made mushroom cake, creamy herb ricotta, poached egg, sunflower dressing and green leaves. (V)

  • Croque Monsieur Jambon Braisé & Gruyère 195

    French baguette, grain mustard, sautéed leeks and cabbage, house-made braised ham, Mornay sauce, gruyère cheese, mixed green salad.

  • Tartine Grillée au Jambon Ibérico & Avocat 195

    Toasted sourdough, Iberico ham, herb emulsion, mashed avocado, creamy cheese & pickled onions. (VG option available)

PETITS-DÉJEUNER SUCRÉS

  • Pain Perdu Doré, Fruit de la Passion & Vanille 140

    Golden-grilled French toast dusted in sugar, creamy passion fruit, vanilla ice cream, oat crumble. (V)

  • Pudding Gourmand de Croissants & Caramel Salé 130

    Pan-seared house-made croissant pudding. Diplomate cream and salted caramel sauce. (V)

  • Gâteau au Chocolat Noir, Sorbet Cassis 115

    Chocolate cake, creamy chocolate pudding, blackcurrant sorbet, cocoa crumble and Grand Marnier crème anglaise sauce. (V)

  • Pancakes Soufflées, Myrtille & Yaourt Vanillé 130

    Soufflé-style pancakes, airy and delicate, blueberry compote, vanilla Greek yogurt, oat crumble. (V)

  • Pancakes Dorées, Beurre au Miel & Sirop d’Érable 130

    A stack of golden buttermilk pancakes with honey–maple butter and lemon zest. (V)

  • Assiette de Fruits Frais 90

    Sliced fresh fruits plate, a seasonal fruit medley selection, prepared daily. (V)(GF)

  • Bol d’Açaí “Smoothie Purple Love” 125

    Locally grown Açaí, bananas, mixed berries, cinnamon, coconut water, dragon fruit, granola. (V) (GF)

  • NO MENU ALTERATION – Regrettably, we cannot accommodate menu variations Please inform our team of any allergies or dietary requirements. Some dishes contain raw ingredients, nuts, dairy, mustard, or alcohol-based sauces. We cannot guarantee the absence of cross-contamination. (GF ) Gluten free · (V) Vegetarian

Our Menu

Breakfast
Le Matin
Brunch
Brunch
Lunch
Le Déjeuner
Afternoon Tea by reservation only
Le Goûter
Dinner
Le Dîner
Dessert
Dessert
Bar & wine
Le Bar

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