Nasi Tumpeng is a traditional Indonesian dish served with yellow rice in a cone or tiered pyramid shape surrounded by a selection of Indonesian vegetables, meats and various condiments. This dish is known as the National dish of Indonesia as it brings together the diverse cultures of the Indonesian archipelago.
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.
Indonesian Nasi Tumpeng Buffet Menu - from 100k IDR per pax
Platter Style Service
Based upon guest numbers our chef will advise on the number of selections suitable for the platter. Price will vary depending on the selection and quantities desired.
Nasi Kunning – Yellow rice with turmeric, coconut milk, bay leaf, lemon grass and kaffir lime for a sweet fragrance.
Lumpia Goreng – Spring rolls, vegetable and or chicken flavor inside with crispy outside.
Satay Ayam – Skewered chicken meat grilled / smoked over coals and served with a peanut sauce.
Mie Goreng – Fried noodles with seasonable vegetables and option to add chicken and egg.
Ayam Panggang – Pieces of chicken usually the drum or wings basted with spices and grilled over a flame.
Ayam Sisit – Shredded roast chicken cooked with a traditional Indonesian roasting technique.
Perkedel Kentang – Deep fried potato patties with spring onion, shallots, salt and pepper.
Perkedel Jagung – Deep fried corn fritters with garlic, spring onion, shallots, salt and pepper.
Telur Balado – Boiled eggs served in a spicy sambal (chili) paste. Can be made mild or hot on request.
Telur Kecap – Boiled eggs cooked with an Indonesian thick and sweet version of soy sauce.
Orek Tempe – Small pieces of sliced tempe (bean cake) sweetened and fried to give a sweet crispy taste.
Orek Tahu – Small pieces of tahu (tofu) sweetened and fried giving to give a sweet crispy taste.
Sayur Urap – Indonesian salad with beans, bean sprouts and water spinach topped with a sweet spiced coconut mix.
Kerupuk – Deep fried crackers. These come in many forms and can be plain or flavored with prawn or fish.
Sambal Pedas – Indonesian sauce made from chili, tomato, garlic and shallots. Can be made hot or mild on request.
Sambal Manis – Milder form of Sambal Pedas with a sweet taste from brown sugar, kacap manis (soy sauce).
Based upon guest numbers our chef will advise on the number of selections suitable for the platter. Price will vary depending on the selection and quantities desired.
Nasi Kunning – Yellow rice with turmeric, coconut milk, bay leaf, lemon grass and kaffir lime for a sweet fragrance.
Lumpia Goreng – Spring rolls, vegetable and or chicken flavor inside with crispy outside.
Satay Ayam – Skewered chicken meat grilled / smoked over coals and served with a peanut sauce.
Mie Goreng – Fried noodles with seasonable vegetables and option to add chicken and egg.
Ayam Panggang – Pieces of chicken usually the drum or wings basted with spices and grilled over a flame.
Ayam Sisit – Shredded roast chicken cooked with a traditional Indonesian roasting technique.
Perkedel Kentang – Deep fried potato patties with spring onion, shallots, salt and pepper.
Perkedel Jagung – Deep fried corn fritters with garlic, spring onion, shallots, salt and pepper.
Telur Balado – Boiled eggs served in a spicy sambal (chili) paste. Can be made mild or hot on request.
Telur Kecap – Boiled eggs cooked with an Indonesian thick and sweet version of soy sauce.
Orek Tempe – Small pieces of sliced tempe (bean cake) sweetened and fried to give a sweet crispy taste.
Orek Tahu – Small pieces of tahu (tofu) sweetened and fried giving to give a sweet crispy taste.
Sayur Urap – Indonesian salad with beans, bean sprouts and water spinach topped with a sweet spiced coconut mix.
Kerupuk – Deep fried crackers. These come in many forms and can be plain or flavored with prawn or fish.
Sambal Pedas – Indonesian sauce made from chili, tomato, garlic and shallots. Can be made hot or mild on request.
Sambal Manis – Milder form of Sambal Pedas with a sweet taste from brown sugar, kacap manis (soy sauce).
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.
