And if you know Bali, you know a menu wouldn’t be completed without a Vegan option. Carefully crafted for those with a conscientious mind who don’t like to skimp on quality.
Pricing from 450K IDR per person for mains and 100K for canapes.
Contact us for a quote today
The Complete Bar package must be selected with any food package. Minimum order is 50 guests.
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Menu
COLD CANAPÉS
Avocado & red bean sushi spoons w togarashi & black sesame
Root veg mini sate, cashew & coconut sauce, kalamansi lime
Jalapeno poppers w refried beans & smoky chipotle
Mixed mushroom chunky ‘duxel’, shallot & garlic crostini
Mini baked zucchini frittata with watercress & thyme
Green Endamame & pea falafel and mint drizzle
Chinese five spice tempeh, tamarind sauce, and celery leaf
Avocado mouse spoons, sweet & sticky dim sum chili
SHARING PLATES
ENTREES
Chard Asparagus spears, shaved cucumber & broad bean
Spinach & cured tofu puffed triangles, white sesame
Panko quinoa balls, chive & onion, chili and apple jam
Celeriac & leek pakora, coconut raita, mango purée
Parsnip & palm sugar gratin, pomegranate molasses & chervil
Chargrilled Palm heart & Tofu cheese layers, pine nut & long pepper
Kale pesto & cauliflower mini pies, micro pickles
MAINS
Butternut squash & apple gratin, apple cider soaked raisins
Cauliflower & walnut Stromboli w sun dried tomato & water spinach
Wild mushroom stuffed zucchini, chili, coriander & celery leaf
Aromatic braised lotus root w Sichuan pepper, choy sum & black bean
SIDES
Chickpea & baby spinach w cashew & lime
Cauliflower ‘cheese’ w shallot & white truffle oil
Baby zucchini flower tempura stuffed with lemon rice
Baked mini potatoes with garlic & lime, parsley
Stir fried Pock Choy w black garlic and roasted cashew
SALADS
Marinated tofu ‘feta’ & mandarin with candle nut and mixed leaves
Baby beetroot, sunflower & pumpkin seed vinaigrette, baby spinach
Chargrilled fennel, cold pressed avocado oil, hazelnut crunch and mizuna
DESSERTS
Pecan pie, double pecan crisp, vanilla & sherry strawberries
Coconut banoffee pie, dehydrated mini bananas, miso caramel
Double choc and cacao nib cheesecake, fermented tofu
FOOD CART ‘Fast Food’
Mini dogs, smoked tofu snags, japanese mustard, caramalized onions
Mini burgers, mung, kidney & lentil du puy pattie, lombok chili dip, potato bun
Mini tacos, ‘el pastor’ korean soy curd, pinapple juice, corriander + soft taco
Mini roast tempe sish kebab, mint coconut cream & almond flour pocket
Grilled ‘vacon’ & tamari tofu skin BLT mini’s, melted fermeted red miso tofu
BUFFET MENU
Chard Artichoke, braised leek & celery, chardonay juices
Roasted med veg, pine nut & tyme, extra viirgin & sea salt
Celeriac & pumpkin stacks, fennel seeds & lemon zest
Roasted baby roots, garlic, rosemary & argon oil
Salt & pepper caramelized water melon, tofu & lime ‘feta’
Braised bedugal cabbage & fennel shavings, poppy seed
BBQ pinapple, cripy sweet tempeh, basil and hot pickled tamari
Baked Malang apple ‘pilaf ’, cinamon stick, raisins, garam masala
SIT DOWN MENU
CANAPES
Mex corn polenta, cherry tomato & chipotle
Spiced vegetable fritters w harissa & mint
Pickled watermelon and chili cucumber sticks
Smoked tofu & spoons w tamarind sauce
ENTREES
Mini wild mushroom and caramelized onion Sheppard’s pie
Eggplant & basil layer cake with heirloom tomatoes & polenta
Shiraz leaf dolmades w oregano oil, lemon & almond
Cured palm heart ‘crab cake’ mango & green papaya salsa
MAINS
Vegetable Terrine, seasonal vegetables, walnut, raspberry & acai puree
Baked Japanese squash, chia seed, lemon gooseberry, goji berry & golden raisin
Russet potato & black garlic Spanish tortilla w caramelized red onion & macadamia
Long eggplant & fennel moussaka, rainbow chard, oregano and cinnamon
Clay pot casserole, zucchini, mini egg plant, tamari, star anise + salted egg
Sweet potato Enchilada, roasted pepper, coriander stalk pickles, cacao mole sauce
Giant leek, thyme & white wine ‘wellington’ with nutmeg spinach & roasted pepper
SIDES
Baby carrot & radish, white sesame w ginger
Roasted squash w crispy bulgur wheat & lemon zest
Steamed zucchini w tahini & chick pea praline
Roasted red cabbage, caraway & cumin seed, crispy curry leaf
Creamy coconut mash ‘colcannon’ w kale and burnt onion
DESSERTS
Silken tofu cheesecake, acai compote, vanilla caramel, tempeh biscuit base
Raw chocolate & salted caramel tart, lime ‘sorbet’ crunchy berries
Peach & Plum clafoutis, edible flower crisps, ‘Peach Melba’ fudge
Rhubarb & apple pannacotta, mulberry sauce, salt & pepper short bread