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Om Swastiastu Om Swastiastu COVID-19 has managed to cause a lot of uncertainty and we are all in unchartered waters. This brochure was made based on events during the golden years. The government has many new normal policies in place and it changes very often. At this stage buffets and food displays are not allowed at events. We will he happy to sit and discuss options. In our years of catering, we received amazing feedback from our clients. The experience has given us the knowledge to produce and execute bespoked events to major productions. Bali Catering Company’s well trained and experienced team are ready to help you plan an event that will well exceed your expectations, and make for a truly unforgettable occasion. Our English speaking team, with experience and expertise from various luxury hotel background, allow each of our client to rest assured that the party are in good hands. The freshest, most flavoursome ingredients are artfully composed and presented with flair and finesse. Guests are looked after with gracious, friendly, professional service and events are coordinated with unparalled perfection. Blending exceptional cuisine with the fresh produce of Bali, we will work a little magic of our own to ensure that your dream becomes a reality. For bookings please Whatsapp is at +62 811 398 484 ••• ••• 2 Canapés IDR 125,000 per person Please select 4 types of Canapés COLD CAnAPéS • Smoked Salmon Sushi • Seared Tuna with Sambal Matah • Cauliflower Panna Cotta on Parmesan (Mild Chili Sambal) (Gluten Free) Sanded Crust with Crispy Bacon • Steamed Vegetables Roll with Peanut Sauce • The Cone: Tuna Tartare with Avocado, (Gado Gado) (Vegetarian) Black Sesame Seeds • Chilled Beef Rendang Slider on Crispy Tempeh • Chopstick Beef Roll and Cucumber, • Crispy Goat Cheese Delight (Vegetarian) Ginger Pickled HOT CANAPÉS • Balinese Fish Kebab, Sweet Chili Sauce • Torch Burned Asian Moon Scallop (Gluten Free) with Anchovy Butter (Gluten Free) • Moroccan Lamb Tart, Tomato • Smoked Duck Breast Pizza with Feta and Coriander Salsa and Mango Chutney • Risotto and Grana Padono Croquette • Croque Madame Toasted White Bread with Tomato Fondue (Vegetarian) with Truffle Mascarpone, Parma Ham • Spicy Indonesian Shredded Chicken and Quail Egg with Dabu-Dabu Sambal (Gluten Free) • Prawn Pesto Canollo with Lime Gel and Dukkah Enhance and impress your guests with these premium live cooking stations. These packages are sufficient for 50 people 1. Satay Stall (Beef Skewer, Chicken Skewer, Pork Skewer) 2. Paella Station 3. Ice Cream Bajaj (Three Wheelers) 4. Babi Guling ••• 3 ••• Stand up Cocktail - InTERnATIOnAL - IDR 650,000 per person COLD (please choose 6) • Shrimp Avocado Cocktail, Roasted Cherry • Algerian Spiced Cauliflower “Couscous” Tomato, Cucumber and Cocktail Sauce with Smoked Tomato Seeds • Tandoori Spiced Fresh Yellowfin Tuna and Crispy Baby Zucchini and Chili Oil with Cucumber Yoghurt Sauce • Sous Vide Organic Baby Chicken Roll • Vietnamese Rice Paper Roll (Veg & Gluten Free) with Eggplant Caviar and Dehydrated Tomato • House Smoked Salmon with Pickled Beetroot, Garlic Chips Soy Beans and Micro Herbs • Grilled Watermelon with Marinated Feta Cheese, • Rillette with Whole Grain Mustard Walnut and Balsamic Vinegar Pearls and Sour Dough Croûtons • Crab and Green Asparagus Tartelette HOT (please choose 6) • Moroccan Lamb Kefta, Tomato Salsa • Potato Garlic Mousseline and Braised Beef Cheek • Prawn Tempura with Red Onion Compote, Grilled Asparagus • Deep Fried Japanese Tofu (Vegetarian) • Peking Duck Pancakes with Hoisin Sauce • Mushroom Truffle Arancini • Vegetable Samosa (Vegetarian) with Parmesan Cheese Espuma, Wild Rucolla • Mini Vegetarian Spring Roll (Vegetarian) • Roasted Salmon with Watercress and Lemon • Steamed Pocket Bun with Chili Crab Pesto, Roasted Baby Vegetables and Cashew • Mini Pita Bread Stuffed with Chicken Doner Kebab, Cucumber, Tomato and Herbed Labneh LIVE Station (please choose 1) • Assorted Cheese Tray, Breads and Fruits • Seafood Paella • Assorted Satay (Pork, Chicken, Beef Skewers) SWEET (please choose 4) • Exotic Fruit Panna Cotta • Pop Cake • Dark Chocolate Mousse • Chewy Caramel Brownie • White Chocolate Mousse • Assorted Sweet Canapés • Mango Sagu Delight ••• ••• 4 Stand up Cocktail - MEDITERRAnEAn TAPAS - IDR 699,000 per person COLD (please choose 6) • Clear Gazpacho with Buffalo Mozzarella, • Grilled Multi Grain Bread with Cannellini Beans Cucumber, Tomato and Basil Foam Puree Infused with Truffle and Iberico Ham • Catalunya Tomato Tartar with Boiled Quail Egg • Manchego Panacotta with Sanded Cheese Crust and Parmesan Cheese and Chorizo Chips • Tuna Ceviche Samoan Style with Fresh Coconut • Foie Gras Chawan Mushi Cream, Lime Juice, Onion, Tomato, Cucumber • Pickled Sardines, Grilled Zucchini, Eggplant and Olive and Taro Chips • Tomato and Bocconcini Skewers with Pancetta • Roasted Sweet Paprika and Goat Cheese Roll and Basilic HOT (please choose 6) • Iberian Ham Croquette • Spanish Meatballs in a Spicy Tomato Sauce • Crispy Suckling Pig with Citrus Puree and Pork Jus • Spanish Beef Empanada with Sofrito • Open Lobster Ravioli with Garlic Cloud and Basil Pesto and Blue Cheese • Spanish Seafood and Chorizo Paella • Crispy Mushroom with Aioli • Grilled Octopus with Roasted Garlic, Oregano, • Grilled Polenta and Eggplant Caviar Lime and Red Wine with Tomato Emulsion • Prawn À La Plancha with Red Capsicum Apple • Battered Spring Vegetables with Basil Mayo Reduction and Baby Rocket and Lime • Slow Cooked Barramundi with Tomato Compote, Anchovy and Capers and Black Olive Powder SWEET • Crème Catalan Foam with Red Fruit Compote • Assorted Italian Petit Fours • Chocolate Crémeux with Orange • Lemon and Lime Sorbet and Vanilla Cream • Chocolate Dip • White Wine Sangria Jelly Fountain is available at surcharge IDR 1,000,000 ••• 5 ••• Set Menu 2 Courses IDR 660,000 per person (Starter + Main Course) 3 Courses IDR 760,000 per person (Starter + Main Course + Dessert) 4 Courses IDR 820,000 per person (Cold Starter + Hot Starter + Main Course + Dessert) Additional IDR 100,000 for a Second Main Course Replacing Starter or Dessert COLD Starter • Smoked Duck Breast Carpaccio with Soy Citrus • Lamb Pastrami with Young Lettuce Leaves, Dressing, Basil, Roasted Leek and Baby Lettuce Asparagus and Mimosa Dressing • Chilled Prawn Cocktail with Guacamole, • Japanese Style Salmon Tataki with Crusted Iceberg Lettuce, Cherry Tomato, Cucumber, Roasted Soy Beans, Ginger Sesame Soy Dressing, Sourdough, Croûton, Frissee and Cocktail Sauce Crunchy Vegetable Salad and Wasabi Crème • Pan Seared Black Pepper Tuna Maguro, Minted • Italian Caprese Salad with Fresh Buffalo Red Capsicum Salad, Lemon Olive Oil Sabayon Mozzarella, Roasted Tomato, Wild Rucolla, • Tuna “Poke Style” with Organic White Lime, Basil Pesto and Balsamic Reduction (Vegetarian) Coriander, Rice, Salad and Sweet Potato Chips • Organic Tomato Tartar, White and Red Balsamic • Caramelized Onion, Pumpkin Tart with Feta Vinegar, Gel Micro Herbs and Parmesan Cheese Cheese, Capsicum and Parma Ham Cracker (Vegetarian) • Snapper Ceviche with Green Mango Salad, Soba Noodles and Tahini Dressing HOT Starter • Indonesian Slow Cooked Chicken Breast • Fava Beans Agnolotti, Beef Cheek Ragout with Local Spices, Cassava Leaves and with Cepes and Black Truffle Foam Baby Grilled Corn on the Cob • Low Temperature Cooked Tasmanian Salmon • Oriental Flavored Duck Confit Cannelloni, Fillet, Dill Mustard Vinaigrette, Puffed Cherry Butternut Pumpkin Puree, Goat Cheese Espuma Tomatoes, Green Peas Puree and Chives Oil • Balinese Spiced Roasted Fish in Banana Leaf • Pan Roasted Scallops, Mini Glazed Shallots, with Shallot Chilli and Coconut Relish, Urap Salad Snow Peas, Beetroot and Black Vinegar Sauce and Gel from Lawar Spices ••• ••• 6 FISH AnD SEAFOOD • Pan Fried Seabass with Tomato Herb Broth, • Tiger Prawns with Roasted Zucchini, Shallot, Soy Beans Shallot, Leek, Baby Zucchini, Pumpkin, Tomato, Mascarpone Enriched Rissoni Cherry Tomato, Herb Oil and Nut Brown Butter Sauce • Compressed Salmon Fillet with Kafir Lime, • Oven Baked Snapper with Whole Grain Mustard, Lemon Sauce, Carrot and Orange Ginger Puree, Tomato Concassé, Herbed Breadcrumb, Soy Beans, Beetroot, Kemangi Powder and Sweet Potato Purée and White Wine Sauce Pomelo Gel Meat • New Zealand Lamb Prepared Two Ways • Duck Breast, Potato Garlic Mousseline, “Pan Seared Lamb Rack with Dukkah Spices and Assorted Mushrooms, Baby Beans, Butter Squash Slow Cooked Lamb Shoulder, Red Wine Onion Pumpkin 5 spices Cabernet Jus Compote, Eggplant Caviar, Crispy Polenta, • Beef Rendang “Braised Boneless Beef Short Rib Lamb Jus” Sumatran Style with Grilled Rice Grilled Sweet • Grilled Organic Chicken Breast, Creamy Corn Mousseline and Green Chilli Relish” Parmesan Cheese Risotto with Crispy Parma • Balinese Roasted Pork Belly with Crackling, Ham Bites, Tomato Salsa and Basil Pesto Sweet Soy Sauce, Fried Rice, Pickled Spring • Pan Roasted Australian Grain Fed Beef Vegetables Tenderloin, Baby Potatoes, Green Asparagus, Baby Carrot, Shimeji Mushroom, Edible Flower, Micro Green, Beetroot Balsamic Extract and Red Wine Jus vegetarian • Sourdough Cannelloni Stuffed with Mushroom • Pumpkin Puree with Roasted Root Vegetables Truffle Risotto, Green Peas Lemon Puree, Radish, and Dressing from Smoked Beetroot and Granny Micro Green and Capsicum Reduction Smith Apple Dessert • Raspberry Mousse with Crispy Almonds, Citrus Gel • Mango Cheese Cake with Raspberry Drizzle • Trio Chocolate Symphonie, Vanilla Custard, • Lemon Meringue Tart Dark Chocolate Sauce • Roaming Dessert “Assorted
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