The foods of the Mediterranean Basin incorporate a wide variety of cultures with distinct cuisine including Maghrebi, Egypt, Levantine, Turky, Grece, Italy, France & Spain. The blending of these cultures over the Mediterranean provides for a delicious and unique blend of foods with superb flavours.
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.
Mediterranean BBQ Grill Buffet Menu - 450k IDR per pax
Starter
Bread Basket – Selection of sliced and whole breads served with butter.
Bruschetta – Antipasto consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, meat, or cheese.
Entrée
Chicken Shawarma Kebabs – Traditional secured kebabs cooked using chicken breasts & thigh marinated in olive oil, cumin, paprika, allspice, turmeric, garlic powder, cinnamon, cayenne, salt and pepper.
Garden Salad – Refreshing salad of baby cos, cherry tomato, cucumber, purple onion, radish, carrot, dressed with olive oil, wine vinegar, salt, pepper, basil, cilantro, parsley, thyme & Dijon.
Main Course
Sirloin Beef Steak - Imported Australian sirloin steak marinated in balsamic, olive oil, thyme and rosemary barbecued, rare, medium rare, medium, just tell us how you like it.
Grilled Fish – Fresh market selected fish filleted by our chef and marinated in garlic, olive oil, salt, pepper, lemon juice and parsley cooked over BBQ suspended grill or wrapped for soft flaked fish.
Spiced Chicken – Whole chicken leg and thigh pieces marinated with rosemary, cumin, coriander, oregano, a touch of cinnamon and salt barbecue grilled.
Garden Salad – Refreshing salad of baby cos, cherry tomato, cucumber, purple onion, radish, carrot, dressed with olive oil, wine vinegar, salt, pepper, basil, cilantro, parsley, thyme & Dijon.
Pasta Salad – Fusilli pasta with red bell pepper / capsicum, cherry tomatoes, zucchini, red onion, fresh basil leaves, feta cheese, white kidney beans, olive oil, white wine vinegar, salt and pepper to taste.
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.
Bread Basket – Selection of sliced and whole breads served with butter.
Bruschetta – Antipasto consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, meat, or cheese.
Entrée
Chicken Shawarma Kebabs – Traditional secured kebabs cooked using chicken breasts & thigh marinated in olive oil, cumin, paprika, allspice, turmeric, garlic powder, cinnamon, cayenne, salt and pepper.
Garden Salad – Refreshing salad of baby cos, cherry tomato, cucumber, purple onion, radish, carrot, dressed with olive oil, wine vinegar, salt, pepper, basil, cilantro, parsley, thyme & Dijon.
Main Course
Sirloin Beef Steak - Imported Australian sirloin steak marinated in balsamic, olive oil, thyme and rosemary barbecued, rare, medium rare, medium, just tell us how you like it.
Grilled Fish – Fresh market selected fish filleted by our chef and marinated in garlic, olive oil, salt, pepper, lemon juice and parsley cooked over BBQ suspended grill or wrapped for soft flaked fish.
Spiced Chicken – Whole chicken leg and thigh pieces marinated with rosemary, cumin, coriander, oregano, a touch of cinnamon and salt barbecue grilled.
Garden Salad – Refreshing salad of baby cos, cherry tomato, cucumber, purple onion, radish, carrot, dressed with olive oil, wine vinegar, salt, pepper, basil, cilantro, parsley, thyme & Dijon.
Pasta Salad – Fusilli pasta with red bell pepper / capsicum, cherry tomatoes, zucchini, red onion, fresh basil leaves, feta cheese, white kidney beans, olive oil, white wine vinegar, salt and pepper to taste.
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.
