BALI CATERING MENU
CANAPES | THEATRE KITCHEN | SET MENUS | PAN-ASIAN & WESTERN BUFFET
CANAPES
HOT CANAPES
Mushroom Ravioli with truffle emulsion and chive crème sauce.
Spinach and ricotta cheese in filo with orange crème .
Goat cheese melt with egg plant, grape gelee and pesto bread.
Seared Beef tenderloin with rucola and pecorino romano on pesto bruschetta.
Brie or blue cheese crepes with wild honey and crush pepper.
Coconut crumbed prawn with lemon crème.
Sliced of roast five spice Duck with rujak in sweet ‘n’ hot tamarind dressing.
Lemongrass infused fish cake with Thai sweet chili sauce .
Mini Tuna spring roll skewer with chili mild coriander.
Lamb kibbeh with garlic cucumber yogurt.
Seared prawn with black sesame seed, soba, ponzu sauce and chili filament .
Scallop ravioli with saffron emulsion and dill crème .
Prawn gyoza with Thai sauce.
Baked mushroom and escargot with herb crusts
Braised chicken liver and Boskop Apple with a pinot noir and cassis reduction.
Pear infused with saffron in vanilla soup.
Mussel in rice paper with clam jus.
Seafood Tortelloni with bouillabaisse emulsion and Pernod crème.
Crispy Salmon roll with wasabi crème.
Tuna with green tea and cassis syrup.
Seared tofu, bonito and asparagus air.
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COLD CANAPE
Salmon mousse with spinach gelee and red capsicum.
Goat cheese mousse with sour cherry gelee and ciabatta stick.
Prawn and mango with raspberry reduction (skewer or glass).
Chilled gazpacho with green mussel.
Chilled cucumber with apple gelee.
Tomato gelee, basil mousse and feta pear.
Goat cheese raspberry lollipop.
Port wine infused Golden melon and Parma ham lollipop.
Salmon tartar in cone.
Squid with pineapple chutney.
Marinated feta cheese on roasted eggplant and tomatoes.
Asparagus tips with Italian proscuitto ham or smoked salmon.
Fresh goat cheese truffle on Japanese raw spinach leave.
Salmon tartar and roe on pumpernickel bread.
Smoked salmon and herbed cream cheese in popia skin.
Smoked salmon on crab biscuit and orange yoghurt .
Tuna tartar with mustard seeds and miso emulsion.
Pink prawn with rhubarb and pomelo compote in Raspberry vinegar.
Chicken Terrine with calvados syrup.
Mango and prawn sushi with wasabi crème.
Chicken liver, kyuri, moyashi in sweet spicy dressing.
Feta mousse on carrot gelee.
Avocado mousse and crab flake.
Tomato gelee, basil mousse and ratatuille.
Salmon tar-tar with asparagus air.
THEATRE KITCHEN
APPETIZER (Please choose 4 appetizers )
Seared Tuna sashimi green tea with ginger dressing, mizuna, seaweed cracker and edamame
with miso emulsion.
Pan fried Soft shell crab with polenta, romaine lettuce with asian creamy dressing, parmesan
tuile and chili mild coriander.
Grilled lobster with meslum lettuce, mango gelee, pomelo and balsamic – cassis syrup
and raspberry granite.
Raspberry Goat cheese truffle with grilled eggplant, ciabata, rucola with grape gelee
and champagne vinaigrette.
Buffalo mozzarella with asparagus, red radish, baby tomato confit, enoki, red capsicum sauce
and coconut emulsion (V).
Vegetables terrine with basil pesto, rucola and apple champagne dressing (V).
Polenta Breaded Soft Shell Crab on Creamy Romaine Lettuce with Parmesan Tuille.
Pan-seared Tuna Carpaccio with Lemon Pepper on Pecorino Romano.
Sesame Crusted Seafood Salad with Turmeric Ginger Mayonnaise.
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SOUP (Please choose 1 soup )
Pumpkin soup with scallop, nutmeg oil and seaweed stick.
Mushroom Cappuccino with cepe emulsion and cilantro bread.
Chilled Gazpacho with shrimp skewer and ciabata stick.
Pear infused with saffron in vanilla soup with profiterole .
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MAIN COURSE (Please choose 4 mains )
SEAFOOD
Grilled Lobster with Dill Sauvignon Blanc crème, vanilla mashed potato, bedugul asparagus
and cauliflower pure.
Pan seared Cod fish with lemon beurre blanc, fennel confit, lemongrass risotto
and green olive gelee.
Seared Red snapper with turmeric crème, green mussel risotto, asparagus,braised baby corn -
white cabbage .
Scallop Ravioli with Saffron Emulsion and Chive Oil Sprinkle.
Crispy Salmon with Bouillabaisse Emulsion.
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POULTRY
Roasted Chicken with calvados syrup, cepe risotto, guava compote, three beans
and celery oil.
Pan –Seared Duck breast with ginger honey sauce, lotus root, nutmeg gelee
and mashed sweet potato.
Grilled Chicken with broccoli – pear pure and almond flake, braised endive infused
with vanilla, balsamic and jasmine reduction.
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RED MEAT
Pan seared veal loin with morel sauce, vanilla mashed potato mile feuile, vegetables gelee,
celery oil, pink pepper corn chocolate crusted.
Roasted Lamb rack with sage lamb jus, mashed sweet potato infused with nutmeg,
three beans, parsley emulsion and almond flake.
Grilled Tenderloin with Bali grape reduction, spinach gelee, red radish, rucola
and potato gratin.
Lamb Chops on Sautéed Spicy Sweet Potatoes with Coriander and Mint Paste .
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VEGETARIAN
Baked Yellow squash with ratatuille, couscous, pine nut and tomato colies.
Tofu, spinach and mushroom mile feuile with herb crusted, balsamic – cassis reduction
and shallot confit.
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PASTA
Scallop Ravioli with saffron emulsion and dill crème.
Champignon tortellini with cepe emulsion and thyme crème (V).
Spinach Tagliatelle with braised kidney bean and peppered sirloin.
Seafood ravioli with pernod crème and tarragon emulsion.
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DESSERT (Please choose 3 desserts )
Double Chocolate Timbale with Orange Oregano Jelly and Black Rice Crackers.
Black Forrest with Sour Cherry Sauce.
Choco- Hazelnut Tower with Caramelized Pear.
Green Apple Caramel Slice with Cinnamon Emulsion.
Green Tea and Lychee Cheese Cake with Coconut Emulsion.
White Chocolate, Raspberry and Rose.
Lollypop; Candy Nutmeg and White Chocolate.
Lollypop; Caramel.
Lollypop; Mixed Nuts and Milk Chocolate.
Lollypop; Orange Candy and Dark Chocolate.
SET MENUS
APPETIZER
(Please choose 1 common appetizer for all guests and 1 common vegetarian appetizer if required)
Pan – Seared Scallop, hot mango sauce, mesclun lettuce, bit root cone and chive vinaigrette
Seared king prawn with soba noodle, rucola radish and ponzu sauce.
Goat cheese melt with eggplant, ciabata, basil pesto and spring lettuce toasted
with champagne vinegar.
Avocado mousse, crab salad (black olive, apple, mayo, dill), tomato gelee,
topped with baby tomato confit and lime coconut emulsion and baby spinach.
Smoked Salmon in rice paper roll, Bit root cream cheese and spring lettuce
with chive raspberry dressing.
Prawn, Chicken and Tuna gyoza with Vietnamese sauce, asparagus and spring lettuce.
Herb Crusted Tuna Sashimi with Balsamic – Crème d Chassis Syrup, Ginger Herbal Lettuce
and Romano Cheese.
Pan -- Fried Soft Shell Crab With Asian Creamy Romaine Lettuce, Parmesan Tuile
and Toast Bread.
Smoked Salmon, Baby Ruccola, Prawn infused Port Wine Reduction and Asparagus Air.
Lobster and Pomelo Cocktail, Mango Gelée and Lemon Balsamic Sauce,
Herbal Lettuce and Chives Oil.
Pan – Seared Salmon, Tuna and Watermelon with Lime Coconut Emulsion and Chives Oil.
Sliced Duck Breast and Duck Liver Terrine, Raspberry Reduction and Honey –
Red Wine Vinegar Dressing with Mix Spring Lettuce.
Buffalo mozzarella with asparagus, red radish, baby tomato confit and lime air (v).
Fried Tofu with chili lemongrass dip with moyashi, glass noodle, spring lettuce
and cashew nut spicy vinaigrette (V).
“Gado gado”; A variety of crisp vegetables tossed through a peanut sauce and served
with ‘emping’ nut crackers (V).
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SOUP
(Please choose 1 common soup for all guests and 1 common vegetarian soup if required)
Chilled Cold gazpacho with Prawn Skewer.
Pear infused with saffron in vanilla soup.
Crab bisque with coconut emulsion and flake of crab.
Mussel in rice paper in Clam-galangal broth.
Mushroom Cappuccino with Cilantro Yogurt Bread.
Leek Pea Soup with Crab royale.
Vegetables Flan in Tomato infused Consommé.
Golden Pumpkin Soup with Ginger Scallop and Nutmeg Drop.
Classic Bouillabaisse with Seafood Skewer and fennel Emulsion.
Chilled Cucumber – Dill Soup with Ricotta Cheese and Orange Zest Drop.
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PASTAS
(Please choose 1 common pasta for all guests if required)
Scallop Ravioli with Saffron Emulsion, dill crème and Chives Oil.
Spinach – Ricotta Cannelloni with Tomato – Thyme Emulsion and Celery Cream Sauce.
Baby squid with basil pesto fettuccine.
Tagliatelle Szechuan Style topped with Teppanyaki Sirloin.
Mushroom ravioli with cepe emulsion and thyme creme.
Golden Pumpkin Ravioli with Cinnamon Oil and Romano Emulsion.
Spaghetti Carbonara Style with Parmesan Stick .
Penne Contabinna with Basil Crackers.
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MAIN COURSE
(Please choose 2 choices of main course for all guests and 1 common vegetarian main course if required)
FISH
Pan – Seared Lemongrass infused Cod Fish with Fennel Confit, Lemon Beure Blanc
and Porcini Risotto.
Crispy Norwegian Salmon with Bouillabaisse Emulsion, Curry Mashed Potato, Spinach Flan
and Prawn infused Port Wine.
Blackened John Dory with asparagus, avocado sushi rice and glazed rock melon.
Grilled Lobster topped with Sake Glaze – Angel Hair, Three Colors Capsicum,
Moyashi and Sesame Seed.
Seared Smoked Unagi with Japanese Rice Ball, Wasabi Cream, Seaweed Cracker
and Ginger Vegetables.
Seared John Dory topped with Pink Pepper Corn – Chocolate Crusted, Vegetables Curry,
Lemon Vervain Risotto and Orange Emulsion .
Grilled Bamboo lobster, dill sauvignon blanc crème, fennel confit, curry mashed potato
and asparagus.
Pan Fried Barramundi with black rice pine nut, spring jack fruit confit, black ink crème
and fried seaweed.
Pan-seared Bandeng fish with turmeric coconut sauce, glazed tropical vegetables,
galangal emulsion, crushed baby potato and chili drops.
Grilled Mahi-mahi with Wild rice risotto, Turmeric coconut sauce, asparagus and fennel film.
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BEEF & LAMB
Grilled Five Spice Lamb Chop with Ginger – Sesame Japanese Sweet Potato, Cilantro –
Mint Paste and Sugar Peas.
Grilled Tenderloin with Pinot Noir Reduction, Radish, Tomato Flan and Potato Gratin.
Pan – seared Veal Loin, Onion Chocolate Marmalade, Morel Cream Sauce, Mini –
Carrot Charcoal Oil, Melting Mashed Potato and Coconut Emulsion.
Grilled Cube Roll infused with rosemary with Burgundy – Beef Juice, Vanilla Potato mile feuile,
Trio Beans (Haricot Vert, Fava and Edamame) and Rosemary Emulsion.
Roast Lamb Loin with Basil Lamb Juice, Curry Baby Corn, Asparagus,
Ceppe Risotto and Mushroom Emulsion.
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POULTRY
Roast Chicken Breast on Ceppe Risotto, Red Capsicum Sauce, Thyme Oil, Apple Compote
and Grana Padarno Emulsion.
Duck Breast infused with chili - galangal, Pandanus Steamed Rice, Sambal Matah
and Mesclun Lettuce.
Pan – Seared Chicken Breast, Green Pepper Corn – Coconut Sauce, Spinach Moyashi,
Glazed Potato and Lemongrass Emulsion.
Crispy Duck with ginger honey sauce, baby pak coy, lotus root and mashed keladi
with black sesame seed.
Roasted Chicken roll stuffed with spinach and duck liver served with chili coconut sauce,
spinach moyashi and smash baby potato.
Chicken terrine in profiterole with tomato consommé, baby carrot and English spinach.
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VEGETARIAN
“Nasi Campur”; Selected Culinary Highlights from Indonesia Like Rendang, Bebek Betutu,
Sate, Chili Prawns and Sambals, Jasmine Rice and Rempeyek (NV or V).
Grilled Vegetables on Tomato Coriander Coulis with A “Rempeyek” Crust
and Tofu Omelet (V).
Escalope of Portobello Mushroom with Bedugul Green Asparagus and Lemongrass Risotto (V).
Japanese Soft Tofu with Green Asparagus in Light Mirin Sauce; served
with Porchini Risotto (V).
Mexican Mock-Chicken with Steamed Bedugul Asparagus and Melted Mashed Potato (V).
Tofu – spinach – champignon mile feuile with tomato jus and herb crusted.
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DESSERT
(Please choose 1 common dessert for all guests + coffee & tea if required)
Double Chocolate Timbale with Orange Oregano Jelly and Black Rice Crackers.
Black Forrest with Sour Cherry Sauce.
Choco- Hazelnut Tower with Caramelized Pear.
Green Apple Caramel Slice with Cinnamon Emulsion.
Green Tea and Lychee Cheese Cake with Coconut Emulsion.
White Chocolate, Raspberry and Rose.
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DESSERT BUFFET
(Please choose 6 items + 3 flavors of ice cream + fresh tropical fruits (seasonal) + coffee & tea if required)
Choco Chips, Mud Cookies, Oats Cookies, Hazelnut Cookies.
Amaretto Mousse and Almond Macaron.
Black Forrest.
Candy Mango and Mango Gelee on Silky Chocolate.
Chocolate Brownies with Apricot-Jasmine Sauce.
Coconut - Chocolate Timbale.
Cream Brulee Lyche-Nutella.
Forestberry and Kiwi Gelee Tart.
Green Apple Caramel Slice.
Green Tea and Lychee Cheese Cake.
Macarons; coffee hazelnut, raspberry rose, almond, lychee.
Mixed Fruit Salad in Green Tea.
Orange Chocolate Brownies in Bailey's Crème.
Pannacotta Hazelnut & Green Apple.
Pannacotta Peach-Verbena.
Pannacotta Strawberry and Vanilla.
Pear Hazelnut.
Rose Flavoured Marshmallow.
Strawberry, Mango, Honeydew Melon Tart.
White Chocolate, Raspberry and Rose Infused Slice.
Lollypop; Candy Nutmeg and White Chocolate.
Lollypop; Caramel.
Lollypop; Mixed Nuts and Milk Chocolate.
Lollypop; Orange Candy and Dark Chocolate.
PAN-ASIAN & WESTERN BUFFET
APPETIZER (Please choose 5 appetizers )
Seared green tea tuna with lychee reduction, mesclun lettuce and seaweed cracker.
Frozen raspberry – goat cheese, rocket leaf, black rice and wild cherry drops.
Pan seared soft shell crab with asian creamy romaine, parmesan tuille
and chili mild coriander liquid.
Poach baby squid and shrimp with pineapple gelee, glass noodle, mizuna
and cilantro chip .
Braised chicken with mango compote, aragula and celery oil.
King prawn roll with avocado, ginger – carrot flan and soya dressing.
Pear – blue cheese truffle, rucola and caramelized walnut crusted.
Seared duck breast with raspberry reduction, rucola, red radish, bit root dressing
and ginger oil.
Salmon tar tar with dill cone, crème fraiche, red onion and rocket leaf.
Seared lemon pepper tuna with balsamic –cassis reduction, meslun lettuce
and ginger lime dressing.
Bruschetta goat cheese with grape gelee, eggplant, baby tomato confit
and raspberry reduction.
Pan seared red snapper with escabeche, orange, baby spinach and kalamata olive.
Camembert cheese with grape salsa, green olive gelee, upland cress
and rosemary oil.
Buffalo mozzarella with asparagus, red radish, baby tomato confit, tarragon oil
and valdivieso grand brut emulsion (v).
Spinach – pear mousse with feta cheese, kalamata olive, red onion, curly endive
and pine nut dressing (v).
Braised baby wing bean, white cabbage, haricot vert with moyashi and spicy balinese sauce
and coconut flake (v) .
Sliced roasted tenderloin with pistachio dressing with mesclun lettuce and grape roe.
Goat cheese mousse with sour cherry gelee, ciabatta and chives.
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SOUP (Please choose 1 soup )
Mushroom cappuccino with cepe emulsion and cilantro stick (v) .
Pear gelee in cauliflower vanilla soup and onion bacon stick (v).
Wrapped green mussel in rice paper with galangal – clam broth and seaweed stick.
Chilled gazpacho with shrimp skewer, sour cream, corn tortilla stick
and jalapeno salsa.
Courgette soup with salmon, asparagus, dill cream and black rice bread.
Chicken – mushroom terrine in profiterole with tomato – chicken consommé and celery oil.
Golden pumpkin soup with ginger scallop, nutmeg oil and seaweed bread.
Chilled cucumber soup with ricotta mousse, frozen apple candid and ciabatta stick.
Bouillabaisse soup with indonesian seafood skewer and red capsicum stick.
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MAIN COURSE (Please choose 8 mains )
PASTAS & NOODLE
Scallop ravioli with dill sauvignon blanc crème and saffron emulsion.
Champignon – cepes tortelloni with thyme cream and truffle emulsion (v).
Spinach tagliatelle with braised kidney bean, peppered sirloin and grilled scallion.
Salmon, ricotta cheese and spinach in rice paper with tarragon crème and kalamata olive.
Thai seafood fettuccine with mango, green olive and basil oil.
Pumpkin ravioli with saffron crème and nutmeg oil (v).
Seared king prawn with black sesame seed, soba and ponzu sauce.
Seafood ravioli with vermouth crème and bouillabaisse emulsion.
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SEAFOOD
Pan –Seared Barramundi fish with Braised Endive and Tarragon crème.
Grilled King prawn with Creole crème and Braised Tropical vegetables.
Seared Codfish with Black sesame seed with Fennel confit and Pinot gris reduction.
Pan seared Salmon with Dill crème and Bouillabaisse emulsion and Spinach gelee.
Pan - fried Red snapper with Turmeric – Chili sauce and Sauted Baby pak – coy.
Paper Bag Salmon with Creamy zucchini and Vermouth sauce.
Grilled Mahi-mahi fish with Chili coconut sauce and Braised Wing bean.
Poached Lobster tail with Sweet butter, Watercress, Shimeji mushrooms
and Mirin – Yuzu sauce.
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POULTRY
Roasted Chicken breast with Calvados syrup and Braised Pear.
Roasted Duck breast with Braised Xian dong pear with hazelnut and Vanilla emulsion.
Pan – Seared Chicken breast with Spinach pure, Celery oil and
Fricassee of Zucchini – Champignon.
Crispy Duck with Ginger Soya sauce and Baby pak – coy.
Fried Chicken roll stuffed with Spinach and Duxelles mushroom
and Asian spice coconut sauce.
Grilled Chicken with Red capsicum – Caraway sauce and Three beans.
Braised Chicken in Thyme cream and Broccoli pure.
Chicken Betutu with Stir- fry Sweet potato leaf.
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RED MEAT
Pan – Seared Veal loin topped with Pink peppercorn chocolate crusted with Morrell sauce
and Three beans.
Roasted Chateaubriand with Green pepper corn sauce, Braised Spring jackfruit
and String bean with Coconut .
Grilled Tenderloin with Pinot noir reduction and Spinach gelee and Red radish.
Roasted Lamb rack infused with Five spice with Mint salsa and Sugar pea’s.
Pan – Seared Cube roll with Bacon and Sage - Red wine sauce,
Brussels sprouts and Chayote .
Roasted Lamb loin with Cocoa Red wine sauce and Roasted Tropical vegetables.
Peppered Sirloin Teppanyaki with Kidney bean – Tomato – Red capsicum sauce
with Scallion .
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VEGETARIAN
Roasted Yellow squash with Ratatouille and Couscous with Red capsicum sauce .
Tofu, Spinach and Mushroom Mile feuile with Balsamic reduction.
Roasted Asparagus with Wing bean, endive, Pine nut and Walnut sauce.
Vegetables Gelee with Thyme – Charcoal oil.
Fricassee of Globe Artichoke with Porcini and Pimenton sauce.
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SIDE DISHES (Please choose 2 side dishes )
Vanilla Mashed potato mile feuile.
Lemongrass Risotto.
Mashed Sweet potato with Ginger – Cilantro oil.
Baked Pasta.
Potato Gratin.
Curry Mashed potato.
Cepe Risotto.
Smashed Baby potato with Crusted herb.
Scented Steam rice.
Mashed Taro with Black sesame seed.
Lemon Risotto.
Saffron Rice.
Black Rice Risotto.
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DESSERT
(Please choose 6 items + 3 flavors of ice cream + fresh tropical fruits (seasonal) + coffee & tea if required)
Choco Chips, Mud Cookies, Oats Cookies, Hazelnut Cookies.
Amaretto Mousse and Almond Macaron.
Candy Mango and Mango Gelee on Silky Chocolate.
Chocolate Brownies with Apricot-Jasmine Sauce.
Coconut - Chocolate Timbale.
Cream Brulee Lyche-Nutella.
Forestberry and Kiwi Gelee Tart.
Macarons; coffee hazelnut, raspberry rose, almond, lychee.
Mixed Fruit Salad in Green Tea.
Orange Chocolate Brownies in Bailey's Crème.
Pannacotta Hazelnut & Green Apple.
Pannacotta Peach-Verbena.
Pannacotta Strawberry and Vanilla.
Pear Hazelnut.
Rose Flavoured Marshmallow.
Strawberry, Mango, Honeydew Melon Tart.
Lollypop; Candy Nutmeg and White Chocolate.
Lollypop; Caramel.
Lollypop; Mixed Nuts and Milk Chocolate.
Lollypop; Orange Candy and Dark Chocolate.
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