Bali is the most well known Island in Indonesia and like every area of Indonesia has a specific style of cooking a number of favourite dishes. Here we specialise on the Balinese cooking style showcasing dishes like Ayam Betutu, Lawar, Sate Lilit, Babi Guling, Sayur Urab, Iga Babi, Soto Babi.
Prior to your event date our chef will meet with you to discuss the menu and also check the facilities at your location. We are happy to make slight variations to the menus however where additional ingredients or staff are required to handle the changes an additional fee will apply.
We also have cakes, platters, bartenders, and entertainment staff available should you wish to make your event extra special. Please add these requests on the booking form below.
Prior to your event date our chef will meet with you to discuss the menu and also check the facilities at your location. We are happy to make slight variations to the menus however where additional ingredients or staff are required to handle the changes an additional fee will apply.
We also have cakes, platters, bartenders, and entertainment staff available should you wish to make your event extra special. Please add these requests on the booking form below.
Balinese Traditional Buffet Menu - 400k IDR per pax
Starter
Lumpia Goreng – Crispy spring roll selection with chicken and vegetable options served with an accompaniment of sauces.
Tempe & Tahu – Tempe is a traditional soy bean cultured cake fried to give a golden crispy outside. Tahu (tofu) soy milk curd blocks fried with soft inside and golden outside.
Sauces – Sweet and sour sauce, sweet mild spiced sauce, soya bean sauce.
Entrée
Soto Babi – Traditional Balinese pork soup with
Krupuk – Indonesian assorted crackers made from rice, beans or nuts.
Main Course
Babi Guling – This is traditional Balinese pig on the spit a whole roasted pig for many hours basted in traditional herbs and spices. Here we serve a pre cut portion of Babi Guling for you to experience the taste.
Sayur Urab – A traditional Balinese salad of steamed vegetables including spinach, young casava, papaya leaf, long beans, bean sprouts,cabbage. Spiced with shredded coconut seasoned with shallots, garlic, chilli, tamarind juice, galangal, salt and coconut sugar.
Satay Lilit – The traditional Balinese version of satay served on a flat wide satay stick made with minced pork, chicken and fish mixed with grated coconut, thickened coconut milk, lemon juice, shallots pepper and other spices and grilled.
Ayam Betutu – A richly spiced chicken leg cooked the traditional way using shallots, garlic, turmeric, ginger, wild ginger, galangal, candle nut, chilli peppers, shrimp paste, peanut and coconut milk for a strong amazing taste.
Iga Babi – Pork Ribs cooked the traditional Balinese way with a mixture of herbs and spices.
Side Dishes - Nasi Putih, Krupuk, Sambal – White Rice, Indonesian crackers, and mixed level spiced sauce to accompany the other dishes.
Dessert
Desert Platter Our Speciality – Dadar Gulung, Klepon, Bubur Injin, Pisang Goreng, Vanilla Ice Cream – Green pancake from pandanus with coconut and sweet sauce, rolled cassava balls with palm sugar sweet filling, black rice pudding with coconut milk, fried battered banana, vanilla ice cream.
Lumpia Goreng – Crispy spring roll selection with chicken and vegetable options served with an accompaniment of sauces.
Tempe & Tahu – Tempe is a traditional soy bean cultured cake fried to give a golden crispy outside. Tahu (tofu) soy milk curd blocks fried with soft inside and golden outside.
Sauces – Sweet and sour sauce, sweet mild spiced sauce, soya bean sauce.
Entrée
Soto Babi – Traditional Balinese pork soup with
Krupuk – Indonesian assorted crackers made from rice, beans or nuts.
Main Course
Babi Guling – This is traditional Balinese pig on the spit a whole roasted pig for many hours basted in traditional herbs and spices. Here we serve a pre cut portion of Babi Guling for you to experience the taste.
Sayur Urab – A traditional Balinese salad of steamed vegetables including spinach, young casava, papaya leaf, long beans, bean sprouts,cabbage. Spiced with shredded coconut seasoned with shallots, garlic, chilli, tamarind juice, galangal, salt and coconut sugar.
Satay Lilit – The traditional Balinese version of satay served on a flat wide satay stick made with minced pork, chicken and fish mixed with grated coconut, thickened coconut milk, lemon juice, shallots pepper and other spices and grilled.
Ayam Betutu – A richly spiced chicken leg cooked the traditional way using shallots, garlic, turmeric, ginger, wild ginger, galangal, candle nut, chilli peppers, shrimp paste, peanut and coconut milk for a strong amazing taste.
Iga Babi – Pork Ribs cooked the traditional Balinese way with a mixture of herbs and spices.
Side Dishes - Nasi Putih, Krupuk, Sambal – White Rice, Indonesian crackers, and mixed level spiced sauce to accompany the other dishes.
Dessert
Desert Platter Our Speciality – Dadar Gulung, Klepon, Bubur Injin, Pisang Goreng, Vanilla Ice Cream – Green pancake from pandanus with coconut and sweet sauce, rolled cassava balls with palm sugar sweet filling, black rice pudding with coconut milk, fried battered banana, vanilla ice cream.
Additional Information:
Booking Information & Chef Consultation
- All banquets are for a minimum of 5 guests
- We require a minimum of 48 hours notice prior to your requested booking date to organise any of our services.
- 1 to 2 days prior to your event our chef will visit you at the location to confirm requirements and check facilities.
- At the time of booking we will require a deposit of 50% to be paid. Remaining balance is then due in cash on date of consultation.
Prices Inclusions
- Bali Chef Hire cost. Depending on guest numbers we will supply 1 to multiple chef's and or assistant cooks.
- BBQ Transport included for bookings over 10 pax in Kuta, Legian, & Seminyak areas only. Additional fee for other areas.
- Equipment required to prepare and cook the meal.
- Ingredients to cover standard menu options.
Supply of Chef Equipment, Catering Equipment & Other Accessories
Where additional catering equipment, table dressings, decorations, and other accessories are requested or required additional fees will apply. Please notify us at the time of booking and our chef and representative shall discuss this with you at the consultation.
Call Out Fee - a 50,000 IDR fee applies to all staff call outs regardless of duration.
Allowances / Facilities
For any shift over 4 hours our Bali Chefs and Bali Catering Staff must be given a break of half hour duration to pick up food and beverages or where unable to leave the premises have food and beverage provided for them.
Suitable facilities must be provided for all Bali Chef & Catering Staff. This includes access to a preparation area, use of a stove or oven based on menu requirements, use of a fridge & freezer, use of a sink.
Availability / Disclaimer
Due to seasonal availability we may be required to substitute ingredients or additional charges my apply. Our chef will advise of this during the consultation. Please note peak season such as New Years, Christmas, or High Season may attract additional fees due to limited staff availability. Currently our service area includes Canggu, Pettitenget, Seminyak, Legian, Kuta, Tuban.
Booking Information & Chef Consultation
- All banquets are for a minimum of 5 guests
- We require a minimum of 48 hours notice prior to your requested booking date to organise any of our services.
- 1 to 2 days prior to your event our chef will visit you at the location to confirm requirements and check facilities.
- At the time of booking we will require a deposit of 50% to be paid. Remaining balance is then due in cash on date of consultation.
Prices Inclusions
- Bali Chef Hire cost. Depending on guest numbers we will supply 1 to multiple chef's and or assistant cooks.
- BBQ Transport included for bookings over 10 pax in Kuta, Legian, & Seminyak areas only. Additional fee for other areas.
- Equipment required to prepare and cook the meal.
- Ingredients to cover standard menu options.
Supply of Chef Equipment, Catering Equipment & Other Accessories
Where additional catering equipment, table dressings, decorations, and other accessories are requested or required additional fees will apply. Please notify us at the time of booking and our chef and representative shall discuss this with you at the consultation.
Call Out Fee - a 50,000 IDR fee applies to all staff call outs regardless of duration.
Allowances / Facilities
For any shift over 4 hours our Bali Chefs and Bali Catering Staff must be given a break of half hour duration to pick up food and beverages or where unable to leave the premises have food and beverage provided for them.
Suitable facilities must be provided for all Bali Chef & Catering Staff. This includes access to a preparation area, use of a stove or oven based on menu requirements, use of a fridge & freezer, use of a sink.
Availability / Disclaimer
Due to seasonal availability we may be required to substitute ingredients or additional charges my apply. Our chef will advise of this during the consultation. Please note peak season such as New Years, Christmas, or High Season may attract additional fees due to limited staff availability. Currently our service area includes Canggu, Pettitenget, Seminyak, Legian, Kuta, Tuban.
