Mediterranean BBQ Buffet
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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. |
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Mediterranean BBQ Buffet Menu - From 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 mixed lettuce, cherry tomato, cucumber, purple onion, radish, carrot, olives, seasonal herbs, olive oil and balsamic with a side of spiced yogurt dressing.
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 mixed lettuce, cherry tomato, cucumber, purple onion, radish, carrot, olives, seasonal herbs, olive oil and balsamic with a side of spiced yogurt dressing.
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 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.
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 mixed lettuce, cherry tomato, cucumber, purple onion, radish, carrot, olives, seasonal herbs, olive oil and balsamic with a side of spiced yogurt dressing.
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 mixed lettuce, cherry tomato, cucumber, purple onion, radish, carrot, olives, seasonal herbs, olive oil and balsamic with a side of spiced yogurt dressing.
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 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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