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 - From 400k IDR per pax
Pricing is based on number of guests. Please see our main Chef Menu Home Page for pricing as to your guest numbers. Chef Menu Home Page
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 Traditional Indonesian corn cake served with most meals; 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.
Jagung Bakar – Indonesian corn on the cob. This adds butter, brown palm sugar, garlic, onion, salt, and a blend of traditional Indonesian herbs & spices. Salty, sweet and herb spiced corn.
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 Traditional Indonesian corn cake served with most meals; 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.
Jagung Bakar – Indonesian corn on the cob. This adds butter, brown palm sugar, garlic, onion, salt, and a blend of traditional Indonesian herbs & spices. Salty, sweet and herb spiced corn.
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:
Chef Menus: Booking Information & Consultation
- Chef Menus minimum of 10 guests for areas Seminyak, Legian, Kuta, Tuban, Canggu, Kerobokan, Sanur, Nth Jimbaran.
- Chef Menus & Bar Menus minimum of 6 guests Seminyak, Legian, Kuta, Tuban, Canggu, Kerobokan, Sanur, Nth Jimbaran.
- Chef Menus locations for areas including Ubud, Uluwatu, Pecatu, Pandawa, Bingin, Sth Nusa Dua, Tanah Lot minimum 20 guest.
- Chef Menus & Bar Party Packages locations including Ubud, Uluwatu, Pecatu, Pandawa, Bingin, Sth Nusa Dua, Tanah Lot minimum 15 guest.
- Chef Menus & Free Flow Packages locations including Ubud, Uluwatu, Pecatu, Pandawa, Bingin, Sth Nusa Dua, Tanah Lot minimum 20 guest.
- Any additional distance will be minimum of 30+ guest based on location to cover overheads. Note smaller bookings will not be accepted.
- Children not included to reach guest minimum on Food & Drinks Menus. Under 3 yrs no charge, 3 - 12 yrs 50% of adult rate, 12+ yrs full rate.
- Menus are priced for buffet / family style service. Additional fee per pax will apply for individual plating service.
- We ideally require a minimum of 5 to 7 days scheduling and planning time prior to your requested booking date.
- Bookings only confirmed with 50% deposit. Balance due at site consult or prior. Payment in full on the day is not accepted.
- Where possible 2 days prior to the event our staff will have a site consult at the location to confirm requirements and check facilities.
- Bookings include only the number of guests invoiced. Staff note guest numbers and additional guest will be invoiced on the day of event.
- Please ensure you are ready to start at the event time, our staff do the best to be there for you please do the same for our team.
Prices Inclusions
- Based on guest numbers we will supply 1 to multiple Chefs, Cooks, Kitchen Assistants as determined by our experienced staff.
- Basic set up and decoration of the area where food will be set out / served including standard trays, dishes, serving pots etc for the food.
- Setup and cooking time requires 2 - 3 hrs for chef menus. 1 hr - 30 mins for Babi Guling. Please ensure the location is available.
- Average time for chef menu / babi guling service is 2 hours. Please notify us where you require additional time, fees may apply.
- Equipment required to prepare and cook the meal. We must have a sufficient area to setup our equipment and basic facilities.
- Ingredients to cover standard menu options. Menu changes, and or dietary requirements may require additional fees.
- Pack up and clean-up will be done after the meal is prepared and served. Note standard service times.
Supply of Bar Equipment, Catering Equipment & Other Accessories
- Where additional equipment / services are requested or required additional fees will apply. Please notify us at the time of booking and our event staff shall discuss this with you at the consultation. May include additional: staff, equipment, specialty items, or more.
- Transport fees: Additional equipment / non central / hard access / additional fee. Kuta, Legian, Seminyak - 250K / Tuban, Petitenget, Umalas 300K / Canggu, Jimbaran 350K - 400K / Sanur, North Nusa Dua 450K / South Nusa Dua, Uluwatu, Bingin, Tanah Lot, Ubud 700K.
- Any and all breakages for dinnerware / glassware and or other equipment by guests will be charged to the guest 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. Minimum order levels also apply to distant locations.
- Chef Menus minimum of 10 guests for areas Seminyak, Legian, Kuta, Tuban, Canggu, Kerobokan, Sanur, Nth Jimbaran.
- Chef Menus & Bar Menus minimum of 6 guests Seminyak, Legian, Kuta, Tuban, Canggu, Kerobokan, Sanur, Nth Jimbaran.
- Chef Menus locations for areas including Ubud, Uluwatu, Pecatu, Pandawa, Bingin, Sth Nusa Dua, Tanah Lot minimum 20 guest.
- Chef Menus & Bar Party Packages locations including Ubud, Uluwatu, Pecatu, Pandawa, Bingin, Sth Nusa Dua, Tanah Lot minimum 15 guest.
- Chef Menus & Free Flow Packages locations including Ubud, Uluwatu, Pecatu, Pandawa, Bingin, Sth Nusa Dua, Tanah Lot minimum 20 guest.
- Any additional distance will be minimum of 30+ guest based on location to cover overheads. Note smaller bookings will not be accepted.
- Children not included to reach guest minimum on Food & Drinks Menus. Under 3 yrs no charge, 3 - 12 yrs 50% of adult rate, 12+ yrs full rate.
- Menus are priced for buffet / family style service. Additional fee per pax will apply for individual plating service.
- We ideally require a minimum of 5 to 7 days scheduling and planning time prior to your requested booking date.
- Bookings only confirmed with 50% deposit. Balance due at site consult or prior. Payment in full on the day is not accepted.
- Where possible 2 days prior to the event our staff will have a site consult at the location to confirm requirements and check facilities.
- Bookings include only the number of guests invoiced. Staff note guest numbers and additional guest will be invoiced on the day of event.
- Please ensure you are ready to start at the event time, our staff do the best to be there for you please do the same for our team.
Prices Inclusions
- Based on guest numbers we will supply 1 to multiple Chefs, Cooks, Kitchen Assistants as determined by our experienced staff.
- Basic set up and decoration of the area where food will be set out / served including standard trays, dishes, serving pots etc for the food.
- Setup and cooking time requires 2 - 3 hrs for chef menus. 1 hr - 30 mins for Babi Guling. Please ensure the location is available.
- Average time for chef menu / babi guling service is 2 hours. Please notify us where you require additional time, fees may apply.
- Equipment required to prepare and cook the meal. We must have a sufficient area to setup our equipment and basic facilities.
- Ingredients to cover standard menu options. Menu changes, and or dietary requirements may require additional fees.
- Pack up and clean-up will be done after the meal is prepared and served. Note standard service times.
Supply of Bar Equipment, Catering Equipment & Other Accessories
- Where additional equipment / services are requested or required additional fees will apply. Please notify us at the time of booking and our event staff shall discuss this with you at the consultation. May include additional: staff, equipment, specialty items, or more.
- Transport fees: Additional equipment / non central / hard access / additional fee. Kuta, Legian, Seminyak - 250K / Tuban, Petitenget, Umalas 300K / Canggu, Jimbaran 350K - 400K / Sanur, North Nusa Dua 450K / South Nusa Dua, Uluwatu, Bingin, Tanah Lot, Ubud 700K.
- Any and all breakages for dinnerware / glassware and or other equipment by guests will be charged to the guest 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. Minimum order levels also apply to distant locations.
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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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