Balinese Traditional Buffet
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Bali is the most well known Island in Indonesia and like every area of Indonesia has a specific style of cooking a number of favorite dishes. Here we specialize 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 staff 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. *Note this menu can be made halal changing the Babi / Pork items. |
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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 Mendoan – Tempe is a traditional soy bean cultured cake, sliced, battered with spice blend, flour, and fried to give a golden crispy outside.
Pergadel Jagung – A combination of corn, spring onion, herbs and spices, mixed with flour, and fried to give a golden crispy outside.
Sauces – Sweet and sour sauce, sweet mild spiced sauce, soya bean sauce.
Entrée
Soto Babi – Traditional Balinese pork soup with white radish, carrot, celery leaf, Balinese herbs and spices.
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.
Cap Cay Ayam – Sliced chicken is added to this vegetable-based dish of cabbage, cauliflower, carrot, onion, mushroom, leek, and assorted traditional Indonesian herbs & spices with as vegetable sauce.
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, chili peppers, shrimp paste, peanut and coconut milk for a strong amazing taste.
Kari Ayam – Chicken Curry with coconut milk sauce, potato, turmeric, lemon grass, bay leaves, paprika, and assorted traditional Indonesian herbs & 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 Specialty – 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.
or
Specialty Fusion Cendol Cup – Our special in house creation with a biscuit crumble base layered several times over with cendol, coconut cream, chocolate sauce, additional biscuit and topped with caramel shards and ice cream served in a dessert glass displaying the layered flavours. Option for flambé with liquor, each served individual glass for each guest.
Lumpia Goreng – Crispy spring roll selection with chicken and vegetable options served with an accompaniment of sauces.
Tempe Mendoan – Tempe is a traditional soy bean cultured cake, sliced, battered with spice blend, flour, and fried to give a golden crispy outside.
Pergadel Jagung – A combination of corn, spring onion, herbs and spices, mixed with flour, and fried to give a golden crispy outside.
Sauces – Sweet and sour sauce, sweet mild spiced sauce, soya bean sauce.
Entrée
Soto Babi – Traditional Balinese pork soup with white radish, carrot, celery leaf, Balinese herbs and spices.
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.
Cap Cay Ayam – Sliced chicken is added to this vegetable-based dish of cabbage, cauliflower, carrot, onion, mushroom, leek, and assorted traditional Indonesian herbs & spices with as vegetable sauce.
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, chili peppers, shrimp paste, peanut and coconut milk for a strong amazing taste.
Kari Ayam – Chicken Curry with coconut milk sauce, potato, turmeric, lemon grass, bay leaves, paprika, and assorted traditional Indonesian herbs & 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 Specialty – 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.
or
Specialty Fusion Cendol Cup – Our special in house creation with a biscuit crumble base layered several times over with cendol, coconut cream, chocolate sauce, additional biscuit and topped with caramel shards and ice cream served in a dessert glass displaying the layered flavours. Option for flambé with liquor, each served individual glass for each guest.
Additional Information:
Booking Information & Chef Consultation
- All menus are priced per person and have a minimum of 6 guests.
- Menus are priced for buffet style service. Additional fee per pax will apply for individual plating service.
- We require a minimum of 5 to 7 days scheduling and planning time prior to your requested booking date.
- 1 to 2 days prior to your event our chef will where possible 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 staff cost. Depending on guest numbers we will supply 1 to multiple chef's and or assistant cooks.
- BBQ Transport included for bookings over 15 pax in Kuta, Legian, & Seminyak areas only. Additional fee for other areas.
- Basic set up and decoration of the area where food will be set out including trays, dishes, serving pots etc for the food.
- Setup and cooking time requires 3 hours for most packages. Please ensure the event location is available for this time.
- Average time for buffet service is 2 hours for most events. Please notify us where you require additional time, fees may apply.
- Pack up and clean-up will be done after the meal is prepared.
- 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, dinnerware, cutlery, table dressings, decorations, accessories, or staff 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.
- Transport return fee based on your location. Large equipment may require additional fee. Prices subject to change without notice.
Kuta, Legian, Seminyak - 150K / Tuban, Jimbaran, Umalas 200K / Sanur, Canggu, Nusa Dua 300K / Uluwatu, Munggu, Tanah Lot 400K
- Any and all breakages for dinnerware and or other equipment by guests will be charged to the client making the booking.
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, Kerobokan, Petitenget, Seminyak, Legian, Kuta, Tuban, Denpasar Barat, Denpasar Seletan we can service other areas however fees may apply based on the location.
- All menus are priced per person and have a minimum of 6 guests.
- Menus are priced for buffet style service. Additional fee per pax will apply for individual plating service.
- We require a minimum of 5 to 7 days scheduling and planning time prior to your requested booking date.
- 1 to 2 days prior to your event our chef will where possible 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 staff cost. Depending on guest numbers we will supply 1 to multiple chef's and or assistant cooks.
- BBQ Transport included for bookings over 15 pax in Kuta, Legian, & Seminyak areas only. Additional fee for other areas.
- Basic set up and decoration of the area where food will be set out including trays, dishes, serving pots etc for the food.
- Setup and cooking time requires 3 hours for most packages. Please ensure the event location is available for this time.
- Average time for buffet service is 2 hours for most events. Please notify us where you require additional time, fees may apply.
- Pack up and clean-up will be done after the meal is prepared.
- 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, dinnerware, cutlery, table dressings, decorations, accessories, or staff 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.
- Transport return fee based on your location. Large equipment may require additional fee. Prices subject to change without notice.
Kuta, Legian, Seminyak - 150K / Tuban, Jimbaran, Umalas 200K / Sanur, Canggu, Nusa Dua 300K / Uluwatu, Munggu, Tanah Lot 400K
- Any and all breakages for dinnerware and or other equipment by guests will be charged to the client making the booking.
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, Kerobokan, Petitenget, Seminyak, Legian, Kuta, Tuban, Denpasar Barat, Denpasar Seletan we can service other areas however fees may apply based on the location.
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We make Booking your Bali Event as easy as possible.
Simply fill out the form below and make sure you complete all of the required sections. We will then reply to your email as soon as possible, usually 24 to 48 hours. Things to note prior to contacting us:
If you are staying in Kuta, Legian, Seminyak, Petitenget, Umalas our staff based on availability come direct to you to discuss the event. You may also come to our Seminyak office to discus your event. We also have Bali Villa Rentals, Bali Tours & Activities Bali Catering, Bali Chef Hire, Bartenders, Platters and more. Appointment is required. AusIndo Bali Group - Bali Chef & Bartender Hire |
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