French with a Japanese touch.

Ju-Ma-Na at the Ungasan Resort, Uluwatu is best described as a French restaurant with Japanese touches. It begins with the entrees such as a house-made ravioli of crab and unagi [freshwater eel], or the wonderful King Prawn Chakchouka, slow cooked king prawns with yuzu vierge [citrus], chakchouka marmalade and a spicy soy-garlic aioli. Even more exotic is the Pan Seared Foie Gras with a black ink puree, raspberry port sauce and plum carpaccio or the Lobster Cappuccino. The mains continue this theme with Angus Beef served with red wine braised onions, nori compote potato, miso eggplant and red wine sauce/ The Barramundi has been marinated with sweet miso and is served with a edamame puree, roasted onion and yuzu glaze. The organic Chicken Breast is glazed with truffle cream and served with a bone marrow crusted chicken leg and ginger leek sauce. He pasta is Wakami Angel Hair with octopus and eel.