Flavours of Indonesia Banquet
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Flavours of Indonesia Banquet showcases some of the traditional dishes from all over the Indonesian archipelago. With tastes from Bali, Java, Sumatra, Kalimantan, Sulawesi, Maluku & Timor these are the most popular dishes in Indonesia. The cooking style for this meal is kitchen based rather than a grill.
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. |
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Flavours of Indonesia Buffet Menu - From 400k IDR per pax
Pricing is based on number of guests. Please see our main menu for pricing as to your guest numbers. Main Menu
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 Ayam – Traditional Indonesian chicken soup with rice noodles, egg, tomato, cabbage, lemon grass, turmeric, ginger, nutmeg and other traditional herbs & spices.
Krupuk – Indonesian assorted crackers made from rice, beans or nuts.
Main Course
Mie Goreng – Fried Noodles with chicken, fried vegetables, soya bean sauce, shallots, and assorted traditional Indonesian herbs & spices.
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 Ayam – Chicken Satay slowly cooked over a grill to add smoky flavour served with your choice of peanut sauce or a sweet mild spiced sauce.
Kari Ayam – Chicken Curry with coconut milk sauce, potato, turmeric, lemon grass, bay leaves, paprika, and assorted traditional Indonesian herbs & spices.
Beef Rendang – Slow cooked beef in a seasoned sauce made from coconut milk, onion, lemon grass, star anise, turmeric leaf, shallots, ginger, coriander, galangal root, nutmeg, caraway seeds, 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 Ayam – Traditional Indonesian chicken soup with rice noodles, egg, tomato, cabbage, lemon grass, turmeric, ginger, nutmeg and other traditional herbs & spices.
Krupuk – Indonesian assorted crackers made from rice, beans or nuts.
Main Course
Mie Goreng – Fried Noodles with chicken, fried vegetables, soya bean sauce, shallots, and assorted traditional Indonesian herbs & spices.
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 Ayam – Chicken Satay slowly cooked over a grill to add smoky flavour served with your choice of peanut sauce or a sweet mild spiced sauce.
Kari Ayam – Chicken Curry with coconut milk sauce, potato, turmeric, lemon grass, bay leaves, paprika, and assorted traditional Indonesian herbs & spices.
Beef Rendang – Slow cooked beef in a seasoned sauce made from coconut milk, onion, lemon grass, star anise, turmeric leaf, shallots, ginger, coriander, galangal root, nutmeg, caraway seeds, 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.
- Locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 15 guest for chef menu and party package bar menu.
- Locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 20 guest for chef menu only.
- Menus are priced for buffet / family 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.
- 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.
- Should you require additional or specialized setups, tables, decoration, serving equipment, dinnerware, cutlery or other please advise.
- 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.
- Equipment required to prepare and cook the meal. We must have a sufficient area to setup our equipment.
- 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 catering equipment, decorations, accessories, dinnerware, cutlery, staff or other items 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 - 250K / Tuban, Petitenget, Umalas 300K / Canggu, Jimbaran 350K / Sanur, Nusa Dua 450K / Uluwatu, Bingin, Tanah Lot 600K / Ubud 700K. Due to distance, travel time, extra costs we can only accept large events in Ubud, Uluwatu, Bingin, Tanah Lot locations. This is minimum 15 guests for chef and party package bar menu. A 20 Guest minimum applies for chef menu only.
- 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.
- All menus are priced per person and have a minimum of 6 guests.
- Locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 15 guest for chef menu and party package bar menu.
- Locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 20 guest for chef menu only.
- Menus are priced for buffet / family 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.
- 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.
- Should you require additional or specialized setups, tables, decoration, serving equipment, dinnerware, cutlery or other please advise.
- 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.
- Equipment required to prepare and cook the meal. We must have a sufficient area to setup our equipment.
- 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 catering equipment, decorations, accessories, dinnerware, cutlery, staff or other items 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 - 250K / Tuban, Petitenget, Umalas 300K / Canggu, Jimbaran 350K / Sanur, Nusa Dua 450K / Uluwatu, Bingin, Tanah Lot 600K / Ubud 700K. Due to distance, travel time, extra costs we can only accept large events in Ubud, Uluwatu, Bingin, Tanah Lot locations. This is minimum 15 guests for chef and party package bar menu. A 20 Guest minimum applies for chef menu only.
- 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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