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GOOSEBERRY french RESTAURANT

OPEN DAILY 8 AM - 10 PM

Gooseberry is a modern French restaurant, rooted in classic French technique and offering seasonal cuisine.

Nestled serenely above the pristine shores of Bingin Beach, Gooseberry Restaurant is a hidden gem that offers an exceptional dining experience from morning to late evening. Our modern menu, crafted from seasonal and fresh ingredients, is designed to delight the palate with a variety of options, including Prime Aged Steaks, Contemporary BBQ, and an array of delightful classic French dishes.

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.

GUEST EXPERIENCE

Families with children are welcome at Gooseberry, and we suggest booking earlier in the evening for the most experience. Please note that we are a screen-free space and do not offer a children’s menu. 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

Gooseberry is a family-owned and operated restaurant, born from a dream that took shape when the family moved to Bali several years ago. After years of living here, we set out to create something truly special for our new home. What began as one of the first spots in Bingin to enjoy a morning coffee and breakfast has blossomed into a beloved dining destination. Today, Gooseberry offers a unique blend of modern casual French cuisine and a contemporary BBQ experience, all served in a setting that features both indoor and outdoor dining.

At the heart of Gooseberry is our commitment to excellence. Our incredible team, both on the floor and in the kitchen, is dedicated to providing outstanding service and making every visit memorable. From our Prime Aged Steaks to our curated Cocktail & Wine Bar, we’ve created an atmosphere where guests can relax and indulge in the finer things, whether they’re savoring a meal or simply enjoying a drink.

We invite you to join us at Gooseberry, where culinary passion and a beautiful atmosphere come together to offer an unparalleled dining experience.
GOOSEBERRY FRENCH RESTAURANT
  • Modern Casual French Restaurant
  • Open Fire Dining
  • Prime Aged Steaks
  • Cocktail & Wine Bar
  • Indoor & Outdoor Dining
ADDRESS
  • Gang Pirta Pecatu
  • Kecamatan Kuta Selatan
  • Kabupaten Badung
  • Bali
  • 80361
OPENING HOURS
  • Monday - Sunday
  • 8am - 10pm
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TO BEGIN YOUR DAY.

  • FRENCH OMELETTE SOUFFLÉ

    Light, fluffy omelette made with egg yolks and stiffly beaten egg whites. Choose three: bacon, tomato, Parmesan, avocado. Served with sourdough

    125
  • BRIOCHE EGGS BENEDICT

    Poached eggs, rich and creamy hollandaise espuma, fresh herbs, green leaves atop a toasted brioche (V)

    125
  • MISO BUTTER AVOCADO TOAST

    Chopped egg, miso butter, sesame, sliced avocado atop a sourdough toast, olive oil, and fresh lemon (V)

    90
  • BREAKFAST BUN

    Sunny side-up egg, beef patty, glazed bacon, fresh herbs, brioche bun

    135

MUST HAVE.

  • GOOSEBERRY EGGS ON PILLOWY FLATBREAD

    Poached eggs over a creamy, garlic-mint-infused yoghurt, drizzled with a spiced butter sauce, and fresh herbs (V)

    125
  • CHICKEN & WAFFLE BENEDICT

    Crispy chicken cutlet atop a savory waffle with poached egg, hollandaise espuma, and green salad

    125
  • CROQUE-STYLE CHEESE TOASTIE

    Stracciatella, grated mozzarella, confit cherry tomato, fresh basil, grilled pan sourdough, basil pesto (V)

    155

SWEET.

  • SOUFFLÉ PANCAKES

    Light and fluffy soufflé pancakes like cottony clouds. Served with honey, vanilla ice cream, and whipped cream (V)

    110
  • GOLDEN HONEY BUTTER PANCAKES

    A stack of golden buttermilk pancakes served with honey maple butter, finished with lemon zest (V)

    110
  • BRIOCHE FRENCH TOAST PAIN PERDU

    Golden-grilled, thick-sliced French toast dusted in sugar, cinnamon powder, golden swirls of Italian meringue (V)

    125

A LITTLE MORE.

  • SMOOTHIE BOWL - PURPLE LOVE

    Locally grown Acai berries, bananas, mixed berries, cinnamon, coconut water, dragon f ruit, granola (VG)(GF)

    125
  • FARMER’S MARKET FRUIT

    Seasonal medley. Ask your server for our fruit selection (VG) & (GF)

    65
  • PASTRY DUO

    Croissant & pain au chocolat, butter & jam (V)

    65
  • EGGS OF YOUR CHOICES ( 2 eggs)

    Takes two eggs sunny side up, scrambled or poached (V)(GF)

    40

ENTRÉES.

  • ESCARGOTS A LA PARISIENNE

    Tender snails baked in garlic-parsley butter. Served with toasted brioche

    140
  • RILLETTES DU MANS

    Slow-cooked pork rillettes, cashew mustard, Porto-braised onion confit, pickles, cranberries. Served with a toasted brioche

    155
  • SAINT-JACQUES CRUES, CITRUS & TRUFFLE

    Raw scallops lightly cured with citrus, truffle oil, shallots, dill & capers

    195
  • CROQUETTES DE POISSON

    Crispy salmon and tuna croquettes with fresh herbs, lemon, and house tartare sauce

    125

SALADES.

  • CREAMY BURRATA CAPRESE

    Burrata, heirloom tomatoes, house basil pesto dressing. Foccacia, olive oil, balsamic (V)
    Add parma ham +95

    165
  • SALADE CAESAR

    Baby gem, herb croutons, soft- boiled egg, capers, Grana Padano cheese, Caesar dressing ( V) Add Chicken breast + 45 Bacon + 45

    145
  • SALADE DE CHÈVRE GRILLÉE

    Warm goat cheese salad with French Crottin de Chavignol, walnuts u honey vinaigrette, focaccia with olive oil and balsamic on the side ( V)

    185

SIGNATURE.

  • LA TERRINE DE FOIE GRAS (starter)

    Classic French foie gras terrine. Served with confit onion, cranberry butter & toasted brioche

    375
  • CHICKEN "VOL-AU-VENT" (a classic of French cuisine)

    A crisp puff pastry filled with tender chicken in a creamy mushroom béchamel sauce, and house-made fries

    195
  • ORGANIC CHICKEN BREAST CRISPY SKIN

    Moist and juicy chicken with golden crispy skin Served with a house made creamy basil pesto sauce (GF)

    210
  • GNOCCHIS PARMESAN & HUILE DE TRUFFE

    Golden pan-fried house-made gnocchi in a creamy Parmesan sauce with sage and truffle oil, and freshly grated Parmesan (V) Buratta +85 Parma ham +95

    165

SANDWICHES

  • CROQUE-STYLE CHEESE TOASTIE

    Stracciatella, grated mozzarella, confit cherry tomato, fresh basil, pan-grilled sourdough, basil pesto (V)

    155
  • 12-HOURS SMOKED BRISKET SANDWICH

    500 day Grass fed purebred Wagyu beef brisket M9+ Pulled brisket, cheddar, onions, tomatoes, and mayonnaise

    210
  • CLUB SANDWICH BRIOCHE

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

    145

GRILLADES ~ FROM THE FLAME.

MEAT

  • AUS BLACK ANGUS RIBEYE - 250G

    MB2+ grain-fed ribeye, green salad, pickles, Café de Paris butter and mustard (GF)

    595
  • SLOW- ROASTED CRISPY PORK BELLY

    Tender, juicy pork with crispy crackling skin,green salad, mustard

    375
  • THE 12 HOURS AUS WAGYU BRISKET

    500 day Grass fed purebred Wagyu beef brisket M9+ Green salad, pickles, mustard, aioli mayo (GF)

    495
  • BACON CHEESE BURGER

    Brioche bun, double stacked beef patty, cheddar, bacon, fresh leaves, tomato, caramelized onion, pickles

    155

FISH & SEAFOOD

  • THON GRILLÉ, SAUCE AU POIVRE

    Wood-grilled tuna steak, classic French peppercorn sauce As part of today’s fresh catch, portions are limited !

    265
  • SAUMON GRILLÉ, HUILE DE BASILIC

    Wood-grilled Tasmanian salmon fillet, basil oil, lemon, and a miso mayo (GF)

    265
  • TIGER PRAWNS PROVENÇAL

    Char-grilled tiger prawns over a slow-simmered Provençal ragout of ripe tomatoes and sweet peppers, infused with thyme and olive oil (GF)

    265

DRY AGED.

PRIME BEEF CUT

  • AUS 300G WAGYU RIBEYE CUBE ROLL

    Australian scotch fillet – Mb6 Score

    795
  • AUS 400G PRIME STRIPLOIN STEAK

    Australian striploin bone-in. Mb5 score

    995

PRIME BEEF CUT - From 800Gr

  • AUS WAGYU TOMAHAWK RIBEYE STEAK

    Australian ribeye, bone-in. Mb6 “from 1kg”

    Per 100g / 275
  • AUS WAGYU SHORTLOIN - KOBE - STYLE

    Striploin and tenderloin“T” bone in – Mb6

    Per 100g / 260
  • SAUCE AND SIDE OF YOUR CHOICE

    Classic peppercorn, Mushroom, Red Wine, Mustard

PLEASE ALLOW 45 MINUTES FOR WELL-DONE PREPARATIONS

START.

  • LA TERRINE DE FOIE GRAS

    Classic French foie gras terrine, Served with confit onion, cranberry butter & toasted brioche

    375
  • ESCARGOTS A LA PARISIENNE

    Tender snails baked in garlic-parsley butter, served with toasted brioche

    140
  • OS À MOELLE RÔTI

    Roasted beef bone marrow, garlic confit, crispy parmesan breadcrumbs, toasted brioche

    150
  • RILLETTES DU MANS

    Slow-cooked pork rillettes, cashew mustard, Porto-braised onion confit, pickles, cranberries, grilled brioche

    155

ENTREES ~ RAW.

  • CARPACCIO DE BŒUF À LA TRUFFE

    Thinly sliced beef tenderloin, shaved parmesan, truffle oil, olive oil, lemon and a side of focaccia, olive oil, balsamic vinegar

    165
  • SAINT-JACQUES CRUES, CITRUS & TRUFFLE

    Raw scallops lightly cured with citrus, truffle oil, shallots, dill & capers

    195
  • LES HUITRES
  • Oysters from Japan - Sakoshi Bay
    ea 90
  • Oysters from Canada - Pacific Oyster Crassostrea Gigas

    Mignotte dressing, spring onion, shallot, lemon, toasted sourdough

    ea 110

SIGNATURE.

  • MAGRET DE CANARD

    Maison Rougié French duck breast, seared pink with crispy skin, duck jus-balsamic reduction, and roast herb potatoes (GF)

    595
  • STEAK TARTARE

    Hand-cut raw beef tenderloin, seasoned à la minute with aromatic shallots, capers, and mustard. topped with confit egg yolk, and served with homemade fries and baby leaf salad

    275
  • ORGANIC CHICKEN BREAST CRISPY SKIN

    Moist and juicy chicken with golden crispy skin Served with a house made creamy basil pesto sauce (GF)

    210
  • GNOCCHIS PARMESAN & HUILE DE TRUFFE

    Golden pan-fried house-made gnocchi in a creamy Parmesan sauce with sage and truffle oil, and freshly grated Parmesan (V) Buratta +85 Parma ham +95

    165
  • CATCH OF THE DAY (ON OUR SPECIAL MENU)

    Depends on the daily delivery of fresh fish and on the season.

SALADES.

  • SALADE CAESAR

    Baby gem, herb croutons, soft-boiled egg, capers, Grana Padano cheese, Caesar dressing (V) Add Chicken breast +45 Bacon +45

    145
  • SALADE DE CHÈVRE GRILLÉE

    Warm goat cheese salad with French Crottin de Chavignol, walnuts & honey vinaigrette, focaccia with olive oil and balsamic on the side (V)

    185

GRILLADES ~ FROM THE FLAME.

MEAT

  • AUS BLACK ANGUS RIBEYE - 250G

    MB2+ grain-fed ribeye, green salad, pickles, Café de Paris butter and mustard (GF)

    595
  • SLOW- ROASTED CRISPY PORK BELLY

    Tender, juicy pork with crispy crackling skin,green salad, mustard

    375
  • THE 12 HOURS AUS WAGYU BRISKET

    500 day Grass fed purebred Wagyu beef brisket M9+ Green salad, pickles, mustard, aioli mayo (GF)

    495

FISH & SEAFOOD

  • THON GRILLÉ, SAUCE AU POIVRE

    Wood-grilled tuna steak, classic French peppercorn sauce
    As part of today’s fresh catch, portions are limited !

    265
  • SAUMON GRILLÉ, HUILE DE BASILIC

    Wood-grilled Tasmanian salmon fillet, basil oil, lemon, and a miso mayo (GF)

    265
  • TIGER PRAWNS PROVENÇAL

    Char-grilled tiger prawns over a slow-simmered Provençal ragout of ripe tomatoes and sweet peppers, infused with thyme and olive oil (GF)

    265

DRY AGED.

PRIME BEEF CUT

  • AUS 300G WAGYU RIB EYE CUBE ROLL

    Australian scotch fillet – Mb6

    795
  • AUS 400G PRIME STRIPLOIN STEAK

    Australian striploin bone-in. Mb5 score

    995

PRIME BEEF CUT - From 800Gr

  • AUS WAGYU TOMAHAWK RIBEYE STEAK

    Australian ribeye, bone-in. Mb6 “from 1kg”

    Per 100g / 275
  • AUS WAGYU SHORTLOIN - KOBE - STYLE

    Striploin and tenderloin“T” bone in – Mb6

    Per 100g / 260
  • SAUCE AND SIDE OF YOUR CHOICE

    Classic peppercorn, Mushroom, Red Wine, Mustard

PLEASE ALLOW 45 MINUTES FOR WELL-DONE PREPARATIONS

SIDE ORDERS

  • HAND-CUT FRENCH FRIES
    50
  • MAC & CHEESE
    95
  • ROASTED HERBS POTATOES
    50
  • CHARRED BROCCOLI
    75
  • ROASTED PUMPKIN
    55
  • GLAZED ROASTED CARROT
    55
  • CAULIFLOWER AU GRATIN
    85
  • GREEN SALAD
    40

SPECIALS

  • Barramundi beurre blanc

    Whole barramundi grilled on our Kamado, stuffed with herbs and lemon, white wine butter sauce

    425
  • Homard au Beurre Blanc

    Butter-poached lobster tail in white wine butter sauce, served with rustic potato dill salad

    995
  • Confit de Canard

    Duck leg slow-cooked in its own fat, finished with a golden, crispy skin, served atop a bed of lentils.

    355
  • Poulet Rôti

    Organic whole chicken roasted and smoked on our Kamado, served with roasted apple and house-made fries

    495

LES DESSERTS.

  • LA TARTE TATIN (À LA MINUTE)

    Caramelized apples baked upside down beneath delicate puff pastry, served warm (allow 15 min)

    95
  • CRÈME BRÛLÉE A LA VANILLE

    Classic vanilla custard with caramelised sugar crust

    95
  • TARTE AU CITRON

    Shortbread crust, lemon curd, golden swirls of meringue

    110
  • TARTE AU CHOCOLAT

    Shortbread crust, dark chocolate filling, creme fraîche

    110
  • PARIS BREST (inspired by the classic Paris-Brest)

    Choux pastry filled with coconut-cashew cream.

    110
  • GOLDEN HONEY BUTTER PANCAKES

    Golden buttermilk pancakes, honey maple butter, finished

    110
  • CHOCOLAT & CARAMEL POT

    Dark chocolate cream, date caramel, sea salt (VG, GF)

    95
  • AFFOGATO

    Coconut ice cream drowned with a shot of espresso (GF)

    65

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.

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