Indonesian Inclusive Menu
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This menu is based on you our guests, your request to develop something new for you. As chefs we try to make all people happy when it comes to food. Here we present an offering of food to cater for Vegetarians, Vegans, Pescatarians, Omnivores, Gluten Free, and also thought to common food allergies.
Incorporating a wide range of the best flavours from all over Indonesia we will ensure the food is kept separate to our best ability so you and friends can enjoy the traditional dishes from 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. Please do not forget to look at our bar, entertainment and other options. |
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Indo Inclusive VG, VE, PSC, GF Menu - From 450k IDR pax
Pricing is based on number of guests. Please see our main menu for pricing as to your guest numbers. Main Menu
Please note this menu has an additional cost compared to standard Indonesian menu as we have additional dishes, the cost of several ingredient is higher and requirement for 2 cooking options utilises additional staff and equipment.
Starter
Lumpia Goreng – Crispy spring roll selection with chicken and vegetable options served with an accompaniment of sauces. Gluten Free wraps used if required. VG, VE, GF, PSC
Tempe Mendoan – Tempe is a traditional soy bean cultured cake, sliced, battered with spice blend, GF flour, no egg and fried to give a golden crispy outside. VG, VE, GF, PSC
Pergadel Jagung – A combination of corn, spring onion, herbs and spices, mixed with GF flour, no egg, and fried to give a golden crispy outside. VG, VE, GF, PSC
Sauces – Sweet and sour sauce, mild spiced sauce, soya bean sauce.VG, VE, GF, PSC
Entrée
Sayur Lodeh – Traditional Indonesian vegetable soup with coconut milk, long bean, corn, 2 variety eggplant, tomato, tempe, garlic, ginger, shallot, mild chilli, galangal, candlenut, coriander, palm sugar & other Indonesian herbs and spices. VG, VE, GF, PSC
Krupuk – Indonesian assorted crackers made from rice or beans.
Main Course
Jackfruit / Nangka Rendang – Slow cooked jackfruit 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. VG, VE, GF, PSC
Cap Cay Sayur – This vegetable-based dish of cabbage, cauliflower, carrot, onion, mushroom, leek, and assorted traditional Indonesian herbs & spices with a rich flavoured vegetable sauce. VG, VE, GF, PSC
Jackfruit / Nangka Satay Padang – Originating from Padang this satay is made using marinated jackfruit / nangka and grilled. Then mixed with a Padang sauce sweeter however similar to rendang. VG, VE, GF, PSC
Tempeh Steak – Flame grilled traditional Indonesian tempeh marinated for 24 hours & cooked over a flame grill. VG, VE, GF, PSC
Ikan Bakar – Flame grilled Indonesian fish marinated with shallots, coriander, candle nut, tamarin, galangal, and assorted traditional Indonesian herbs & spices. GF, PSC
Ayam Bakar – Flame grilled Indonesian chicken marinated with soya bean sauce, garlic, coriander, ginger, turmeric, lime, and assorted traditional Indonesian herbs & spices. GF
Side Dishes - Nasi Putih, Krupuk, Sambal – White Rice, Indonesian crackers, and mixed level spiced sauce to accompany the other dishes.
Dessert
Select 1 based upon guest requirements
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. Gluten Free wraps used if required. VG, VE, GF, PSC
Tempe Mendoan – Tempe is a traditional soy bean cultured cake, sliced, battered with spice blend, GF flour, no egg and fried to give a golden crispy outside. VG, VE, GF, PSC
Pergadel Jagung – A combination of corn, spring onion, herbs and spices, mixed with GF flour, no egg, and fried to give a golden crispy outside. VG, VE, GF, PSC
Sauces – Sweet and sour sauce, mild spiced sauce, soya bean sauce.VG, VE, GF, PSC
Entrée
Sayur Lodeh – Traditional Indonesian vegetable soup with coconut milk, long bean, corn, 2 variety eggplant, tomato, tempe, garlic, ginger, shallot, mild chilli, galangal, candlenut, coriander, palm sugar & other Indonesian herbs and spices. VG, VE, GF, PSC
Krupuk – Indonesian assorted crackers made from rice or beans.
Main Course
Jackfruit / Nangka Rendang – Slow cooked jackfruit 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. VG, VE, GF, PSC
Cap Cay Sayur – This vegetable-based dish of cabbage, cauliflower, carrot, onion, mushroom, leek, and assorted traditional Indonesian herbs & spices with a rich flavoured vegetable sauce. VG, VE, GF, PSC
Jackfruit / Nangka Satay Padang – Originating from Padang this satay is made using marinated jackfruit / nangka and grilled. Then mixed with a Padang sauce sweeter however similar to rendang. VG, VE, GF, PSC
Tempeh Steak – Flame grilled traditional Indonesian tempeh marinated for 24 hours & cooked over a flame grill. VG, VE, GF, PSC
Ikan Bakar – Flame grilled Indonesian fish marinated with shallots, coriander, candle nut, tamarin, galangal, and assorted traditional Indonesian herbs & spices. GF, PSC
Ayam Bakar – Flame grilled Indonesian chicken marinated with soya bean sauce, garlic, coriander, ginger, turmeric, lime, and assorted traditional Indonesian herbs & spices. GF
Side Dishes - Nasi Putih, Krupuk, Sambal – White Rice, Indonesian crackers, and mixed level spiced sauce to accompany the other dishes.
Dessert
Select 1 based upon guest requirements
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
- Chef Menus minimum of 6 guests for areas close to our Seminyak office location.
- Chef Menus locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 20 guest.
- Chef Menus & Bar Party Packages locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 15 guest.
- Chef Menus & Bar Free Flow Packages locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 20 guest.
- 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.
- Where possible 1 - 2 days prior to your event our staff 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.
- Bookings include only the number of guests invoiced. We supply for the number of guest invoiced and staff will note the guest numbers.
- 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 fee based on location. Additional equipment / non central / hard access / cliff may require additional fee. Kuta, Legian, Seminyak - 250K / Tuban, Petitenget, Umalas 300K / Canggu, Jimbaran 350K - 400K / Sanur, Nusa Dua 450K / 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 6 guests for areas close to our Seminyak office location.
- Chef Menus locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 20 guest.
- Chef Menus & Bar Party Packages locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 15 guest.
- Chef Menus & Bar Free Flow Packages locations including and further than Ubud, Uluwatu, Pecatu, Bingin, Tanah Lot minimum 20 guest.
- 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.
- Where possible 1 - 2 days prior to your event our staff 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.
- Bookings include only the number of guests invoiced. We supply for the number of guest invoiced and staff will note the guest numbers.
- 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 fee based on location. Additional equipment / non central / hard access / cliff may require additional fee. Kuta, Legian, Seminyak - 250K / Tuban, Petitenget, Umalas 300K / Canggu, Jimbaran 350K - 400K / Sanur, Nusa Dua 450K / 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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