Private Chef Villa Menus

CANAPÉ / ENTRÉE

• Mezze Sharing Platter

  Hummus, baba ganoush, and tzatziki arranged around warm za'atar flatbread triangles. Finished with kalamata olives, cucumber ribbons, and a drizzle of Bali-sourced extra virgin olive oil. Sambal matah served on the side for a Balinese twist. Guests tear and share.

STARTER

• Grilled Halloumi & Watermelon Salad

  Thick slabs of halloumi seared on the villa BBQ until golden. Paired with chilled watermelon wedges, fresh mint, and toasted pine nuts. Dressed with lime juice and local organic honey. Sweet, salty, and impossible to stop eating.

MAIN COURSE

• Wood-Fired Mediterranean Vegetable & Feta Bake

  Layers of roasted aubergine, zucchini, red capsicum, and vine tomatoes baked with garlic, oregano, and extra virgin olive oil. Topped with crumbled Greek feta and fresh parsley. Served in the baking dish for rustic appeal. Vegetables are sourced from Bedugul organic farms.

SIDE ONE

• Lemon & Herb Roasted Potatoes

  Kipfler potatoes roasted until golden and crispy. Tossed with fresh lemon juice, dried oregano, and sea salt. Cooked in the same oven as the main for efficiency.

SIDE TWO

• Chargrilled Asparagus & Green Beans

  Local organic green beans and imported asparagus charred on the BBQ. Dressed simply with lemon zest, olive oil, and flaky sea salt.

DESSERT

• Baklava Cups with Coconut Yoghurt

  Crisp filo pastry layered with crushed walnuts, local Bali honey, and cinnamon. Baked in muffin tins for individual portions. Served with a dollop of coconut yoghurt and a drizzle of honey. Warm, sticky, and deeply satisfying.

CANAPÉ / ENTRÉE

• Gorengan Platter with Sambal Trio

  Golden tempeh fritters, sweet potato croquettes, and vegetable spring rolls arranged on a banana leaf-lined platter. Served with three dipping sambals: classic sambal matah (minced shallot, lemongrass, chilli, coconut oil), roasted tomato sambal, and sweet soy with sliced bird's eye chilli. Crispy, spicy, and utterly addictive.

STARTER

• Gado-Gado Sharing Bowl

  Blanched local vegetables (long beans, cabbage, bean sprouts, spinach) and fried tofu cubes drenched in warm house-made peanut sauce. Topped with prawn crackers (omit for vegan), fried shallots, and a halved boiled egg. Served in a large ceramic bowl with serving spoons. The peanut sauce is made fresh from roasted Balinese peanuts.

MAIN COURSE

• Vegetable Rendang with Nasi Kuning

  A rich, slow-cooked rendang sauce made with coconut cream, galangal, turmeric, kaffir lime leaves, and lemongrass. Simmered with chunks of jackfruit, king oyster mushrooms, and local firm tofu until deeply caramelised. Served with fragrant nasi kuning (turmeric coconut rice) pressed into a dome shape and garnished with crispy fried shallots. This is the hero dish. Guests help themselves from a central clay pot.

SIDE ONE

• Sayur Urab

  Steamed local greens and bean sprouts tossed with spiced grated coconut, shallots, and a squeeze of lime. A classic Balinese vegetable dish that adds freshness and crunch.

SIDE TWO

• Sambal Goreng Kentang

  Fried baby potatoes and tempeh cubes in a rich, sweet-spicy red chilli paste with kaffir lime leaves. Cooked until glossy and deeply flavoured.

DESSERT

• Kolak Pisang

  Warm Indonesian dessert soup of coconut milk, palm sugar, and vanilla-scented banana. Topped with crushed ice for contrast. Served in glass cups to show the caramel-coconut layers. Comforting and not overly sweet.

CANAPÉ / ENTRÉE

• Burrata & Heirloom Tomato Crostini Platter

  Creamy Puglian burrata torn open over charred sourdough slices. Topped with sliced local heirloom tomatoes, fresh basil, extra virgin olive oil, and aged balsamic vinegar. Finished with flaky Maldon sea salt. Sambal matah served as a bold condiment on the side. Guests assemble their own.

STARTER

• Hand-Rolled Ricotta & Spinach Tortellini in Sage Butter

  Delicate pasta parcels filled with fresh ricotta, organic spinach, and nutmeg. Dressed in nutty brown butter with crispy fried sage leaves and a shower of aged Parmigiano-Reggiano. Served in a large pasta bowl with a serving spoon. Made fresh on-site with a pasta machine.

MAIN COURSE

• Truffle Mushroom Risotto

  Creamy Arborio rice slow-stirred with white wine, shallots, and vegetable stock. Finished with a generous amount of Parmigiano-Reggiano, cold butter, and a drizzle of truffle oil. Topped with sauteed wild mushrooms (oyster, shiitake, and king trumpet) and micro herbs. Served in a large shallow bowl with a wooden spoon. This is the showstopper. The stirring rhythm is meditative. The result is pure comfort.

SIDE ONE

• Wood-Fired Rosemary Focaccia

  Hand-stretched focaccia dimpled with fingertips, drizzled with olive oil, and scattered with fresh rosemary and sea salt. Baked in the villa oven until golden and pillowy. Tear and share.

SIDE TWO

• Grilled Zucchini & Capsicum Antipasti

  Slices of zucchini, red capsicum, and red onion charred on the BBQ. Dressed with red wine vinegar, garlic, and oregano. Served at room temperature for a true Italian feel.

DESSERT

• Tiramisu Sharing Bowl

  Classic Italian tiramisu built in a large glass trifle bowl to show the layers. Espresso-soaked ladyfingers, mascarpone cream, and a dusting of Valrhona cocoa powder. Made 24 hours ahead for perfect flavour marriage. Served with long spoons for communal scooping.

CANAPÉ / ENTRÉE

• Gougeres & Marinated Olive Platter

  Warm cheese choux puffs (gougeres) made with Gruyere and black pepper. Served alongside a selection of marinated olives, cornichons, and dried figs. Finished with a dish of Balinese sambal matah spiked with Dijon mustard. The perfect French-Indonesian marriage to start the evening.

STARTER

• Caramelised Onion & Goat Cheese Tart

  Buttery puff pastry tart with slow-cooked sweet onions, fresh goat cheese, and thyme. Baked until the edges are puffed and golden. Dressed with local organic rocket and a drizzle of honey. Cut into thick wedges and served on a wooden board.

MAIN COURSE

• Vegetable Ratatouille Gratin with Truffle Crust

  Layered ratatouille of zucchini, aubergine, capsicum, and vine tomatoes baked in a rich tomato-herb sauce. Topped with a golden crust of breadcrumbs, Gruyere, and a whisper of truffle oil. Served bubbling from the oven in a cast-iron dish. This is the hero. The layering takes time but creates stunning presentation. Guests scoop generous portions onto their plates.

SIDE ONE

• Creamy Dauphinoise Potatoes

  Thinly sliced potatoes baked in garlic-infused cream with Gruyere and nutmeg until soft and golden on top. Cooked in the same oven as the tart for efficiency. Pure indulgence.

SIDE TWO

• Buttered French Beans with Shallots

  Blanched local green beans tossed in browned butter with crispy fried shallots and fresh parsley. Simple, classic, and essential.

DESSERT

• Vanilla Creme Brulee with Tropical Fruit

  Rich vanilla bean custard with a shattering caramelised sugar top. Garnished with fresh local mango, passion fruit, and dragon fruit. The crack of the caramel spoon is the soundtrack to this dessert. Made in individual ramekins for that essential Instagram moment.

CANAPÉ / ENTRÉE

• Edamame & Miso Caramelised Eggplant Platter

  Two-bite offerings: warm edamame pods tossed with togarashi and sea salt, and glazed miso eggplant (nasu dengaku) on ceramic spoons. The eggplant is roasted with white miso, mirin, and sake until glossy and melting. Garnished with toasted sesame seeds and micro shiso. Served on a dark slate for contrast.

STARTER

• Handmade Vegetable Gyoza with Yuzu Dipping Sauce

  Delicate dumplings filled with finely chopped organic cabbage, shiitake mushrooms, glass noodles, and ginger. Pan-fried until crispy on one side and steamed on the other. Served with yuzu kosho dipping sauce and sambal matah as a Balinese fusion condiment. Made entirely by hand on-site. 5 pieces per guest arranged on a long sharing plate.

MAIN COURSE

• Truffle Miso-Glazed King Oyster Mushroom with Sushi Rice

  Thick slices of king oyster mushroom scored and roasted with a white miso, sake, and truffle glaze until caramelised and meaty. Served on a bed of perfectly seasoned sushi rice with pickled ginger, wasabi, and nori strips. Accompanied by a bowl of hot miso soup with silken tofu and wakame. The mushroom is the star. It has the texture of scallops. The truffle-miso glaze is unforgettable.

SIDE ONE

• Wakame & Cucumber Sunomono

  Refreshing Japanese cucumber salad with rehydrated wakame seaweed, rice vinegar, and sesame. Served chilled in small bowls for passing around.

SIDE TWO

• Tempura Seasonal Vegetables

  Light, crispy tempura batter on sweet potato, pumpkin, shiso leaves, and okra. Served with tentsuyu dipping sauce (dash, mirin, soy). Fried to order for maximum crispness.

DESSERT

• Matcha Mousse with White Chocolate & Sesame Crumb

  Silky matcha green tea mousse layered with white chocolate ganache in glass verrines. Topped with a black sesame crumb and a single gold leaf. Made the day before for perfect set and flavour development. Elegant and deeply flavourful.

CANAPÉ / ENTRÉE

• Wellness Breakfast Board

  A stunning grazing board featuring homemade granola clusters, fresh tropical fruits (dragon fruit, papaya, mango, passion fruit), coconut yoghurt, raw honeycomb, and chia seed pudding pots. Arranged on a large wooden board with small ceramic bowls. Guests help themselves while enjoying the morning sun. Edible flowers add colour.

STARTER

• Smashed Avocado & Poached Eggs on Sourdough

  Thick slices of toasted sourdough topped with lemon-zested smashed avocado, perfectly poached organic eggs, and chilli flakes. Garnished with microgreens and local cherry tomatoes. Served on a large platter for guests to take their portion. A breakfast classic executed flawlessly.

MAIN COURSE

• Turmeric & Coconut Nasi Goreng with Tempeh

  Fragrant Indonesian fried rice cooked with coconut oil, turmeric, lemongrass, and kaffir lime. Loaded with crispy tempeh cubes, organic vegetables, and topped with a sunny-side-up fried egg. Served with sambal matah, pickled cucumber, and a wedge of lime. This is the savoury anchor of the brunch. The turmeric gives it a golden hue. The tempeh adds satisfying protein.

SIDE ONE

• Grilled Halloumi & Roasted Tomato Skewers

  Cubes of halloumi and vine tomatoes threaded onto lemongrass stalks and grilled until charred. Drizzled with local honey and black pepper. Fun, interactive, and delicious.

SIDE TWO

• Green Goddess Smoothie Shots

  Small glasses of vibrant green smoothie made with local spinach, mango, banana, ginger, and coconut water. Refreshing and nutrient-dense. Served as a palate cleanser between courses.

DESSERT

• Ricotta Hotcakes with Coconut Caramel

  Fluffy ricotta hotcakes cooked until golden and pillowy. Stacked and drizzled with homemade coconut caramel sauce (gula jawa and coconut cream). Topped with toasted coconut flakes and fresh seasonal berries. The centrepiece of the brunch. Guests photograph before eating.

CANAPÉ / ENTRÉE

• Grilled Prawn Skewers with Lemon, Garlic & Oregano

  Six plump prawns per guest, marinated in olive oil and oregano. Grilled over charcoal. Served on a shared platter with lemon wedges.

STARTER

• Mediterranean Seafood Salad

  Poached local snapper and tender squid. Tossed with cherry tomatoes, cucumber, red onion and Kalamata olives. Dressed with extra virgin olive oil and lemon.

MAIN COURSE

• Whole Grilled Snapper with Lemon, Capers & Herbs

  Two whole snapper (2.5kg total) grilled over charcoal. Stuffed with lemon slices and fresh herbs. Finished with capers and a drizzle of premium olive oil. Served as a stunning centrepiece. Sambal matah on the side.

SIDE ONE

• Greek-Style Roasted Potatoes with Lemon & Oregano

  Crispy golden potatoes roasted with lemon juice and dried oregano.

SIDE TWO

• Grilled Mediterranean Vegetables with Feta

  Zucchini, eggplant and red peppers charred on the grill. Topped with crumbled feta and fresh mint.

DESSERT

• Honey & Walnut Baklava

  Filo pastry layered with chopped walnuts and spices. Soaked in fragrant honey syrup. Served with a dollop of thick yoghurt.

CANAPÉ / ENTRÉE

• Sate Lilit Ikan

  Minced fresh snapper and mackerel wrapped around lemongrass stalks. Grilled over charcoal until golden. Served with sambal matah for dipping.

STARTER

• Jimbaran-Style Seafood Soup (Sup Ikan)

  Fragrant fish broth simmered with snapper head and bones. Loaded with prawns and squid. Spiced with ginger, turmeric, tamarind and lemongrass.

MAIN COURSE

• Balinese Grilled Seafood Platter

  Whole grilled snapper (2kg), king prawns (1.2kg) and squid (600g) charred over charcoal. Basted with garlic-turmeric butter. Served on banana leaves with sambal matah and sambal kecap. This is the hero sharing platter.

SIDE ONE

• Nasi Goreng Seafood

  Fragrant fried rice with prawns, squid and egg. Seasoned with kecap manis and shrimp paste. Topped with crispy shallots.

SIDE TWO

• Lawar-Style Young Coconut & Green Bean Salad

  Shredded young coconut and blanched green beans. Tossed with fried shallots, kaffir lime and a touch of chilli.

DESSERT

• Pisang Goreng with Coconut Ice Cream & Palm Sugar

  Crispy battered bananas fried to order. Served with house-made coconut ice cream and warm gula melaka sauce.

CANAPÉ / ENTRÉE

• Tuna & Salmon Tartare with Avocado & Salmon Roe

  Fresh diced tuna and premium Norwegian salmon. Tossed with shallots, capers and extra virgin olive oil. Served on crostini with avocado cream and salmon roe.

STARTER

• Seafood Risotto — Risotto ai Frutti di Mare

  Creamy Arborio rice cooked with fish stock and white wine. Loaded with prawns, mussels and tender squid. Finished with parmesan and fresh parsley.

MAIN COURSE

• Grilled Lobster with Garlic Butter & Seared Salmon

  Whole lobster (2kg, half per person) grilled with lemon and herb garlic butter. Accompanied by pan-seared salmon fillets (800g) with crispy skin. Served with lemon wedges and drawn butter.

SIDE ONE

• Rosemary & Garlic Roasted Potatoes

  Golden potatoes roasted with fresh rosemary, garlic and olive oil.

SIDE TWO

• Insalata di Rucola with Parmesan & Lemon

  Peppery rocket leaves dressed with lemon juice and olive oil. Shaved parmesan on top.

DESSERT

• Tiramisu al Limoncello

  Individual glasses layered with mascarpone cream, limoncello-soaked ladyfingers and lemon curd. Dusted with cocoa and lemon zest.

CANAPÉ / ENTRÉE

• Grand Fruits de Mer Tower — Oysters, Prawns & Tuna Tartare

  Fresh local oysters (18 pieces) on crushed ice. Accompanied by poached prawns with cocktail sauce and tuna tartare with shallots and capers. Served as a stunning tiered platter.

STARTER

• Bouillabaisse with Rouille & Gruyère Croutons

  Traditional Provençal fish stew. Simmered with snapper, gurnard, prawns and mussels. Enriched with saffron and fennel. Served with rouille sauce and gruyère-topped croutons.

MAIN COURSE

• Lobster Thermidor (Half per Guest) with Truffle Butter

  Whole lobster (2kg) split and grilled. Finished with a rich Thermidor sauce of cream, mustard and gruyère. Accompanied by seared salmon fillets with lemon beurre blanc.

SIDE ONE

• Gratin Dauphinois

  Thinly sliced potatoes baked in cream and garlic. Topped with bubbling gruyère.

SIDE TWO

• Haricots Verts with Shallots & Toasted Almonds

  French green beans blanched and sautéed with butter, shallots and toasted almonds.

DESSERT

• Crème Brûlée with Vanilla Bean & Raspberry Coulis

  Rich vanilla custard with a caramelised sugar crust. Served with a sharp raspberry coulis for balance.

CANAPÉ / ENTRÉE

• Premium Sashimi Platter — Tuna, Salmon, Scallop & Salmon Roe

  Sashimi-grade tuna akami, Norwegian salmon and hand-dived scallops. Sliced to order and arranged on a bed of crushed ice. Garnished with salmon roe, shiso leaves and fresh wasabi. Served with premium soy sauce.

STARTER

• Miso-Glazed Black Cod with Edamame & Pickled Ginger

  Buttery black cod marinated for 48 hours in sweet white miso, mirin and sake. Grilled until caramelised and glossy. Served with edamame beans and house-pickled ginger.

MAIN COURSE

• Teppanyaki Seafood Tower — Lobster, Prawns, Scallops & Salmon

  Whole lobster (2kg) halved and grilled with garlic butter. Tiger prawns (1.2kg) seared with yuzu kosho. Hand-dived scallops (800g) pan-seared to golden. Salmon (800g) torched with teriyaki glaze. Served on a tiered stand with four dipping sauces.

SIDE ONE

• Truffle Yaki-Onigiri

  Grilled rice triangles glazed with soy and sesame. Finished with black truffle oil and nori strips.

SIDE TWO

• Wakame & Cucumber Sunomono

  Delicate seaweed salad with rice vinegar, sesame and julienne cucumber. Light and refreshing.

DESSERT

• Matcha Lava Cake with Yuzu Sorbet & Red Bean

  Warm matcha chocolate cake with a molten centre. Served with sharp yuzu sorbet and sweet red bean paste.

CANAPÉ / ENTRÉE

• Grand Seafood Tower — Oysters, Sashimi, Scallops & Prawns

  Tiered tower presentation for maximum impact. Fresh local oysters (24 pieces), tuna and salmon sashimi, seared scallops with yuzu, and poached king prawns. Served with cocktail sauce, soy-wasabi and lemon.

STARTER

• Seared Scallops with Caviar & Crème Fraîche

  Hand-dived scallops (1kg) seared to golden perfection. Topped with premium caviar (60g) and a quenelle of crème fraîche. Garnished with chives and lemon zest.

MAIN COURSE

• Whole Grilled Lobster with Wagyu Surf & Turf

  Whole lobster (2.5kg) halved and grilled over charcoal. Basted with truffle garlic butter. Accompanied by seared wagyu beef striploin (800g, 120g per guest). Served with drawn butter and red wine jus. This is the ultimate sharing centrepiece.

SIDE ONE

• Black Truffle Mashed Potatoes

  Creamy mashed potatoes folded with butter and black truffle oil. Finished with shaved truffle.

SIDE TWO

• Charred Broccolini with Garlic & Lemon

  Broccolini charred on the grill. Tossed with garlic, lemon zest and chilli flakes.

DESSERT

• White Chocolate & Yuzu Mousse with Passionfruit Coulis

  Silky white chocolate mousse brightened with yuzu. Topped with tart passionfruit coulis and edible flowers.

CANAPÉ / ENTRÉE

• Mezze Sharing Platter

  Hummus, tzatziki, marinated olives, stuffed vine leaves. Warm flatbread on the side.

STARTER

• Grilled Halloumi with Roasted Peppers

  Squeaky Cypriot halloumi charred on the grill. Served with blistered red peppers, extra-virgin olive oil, and za'atar.

MAIN COURSE

• Lemon-oregano chicken thigh

  Bone-in, skin-on, chargrilled. All finished with fresh lemon and extra-virgin olive oil.

• Spiced lamb kofta skewers

  Minced lamb, cumin, coriander, charcoal-seared.

• Garlic prawns

  Jumbo prawns, olive oil, garlic, parsley.

SIDE ONE

• Greek Village Salad

  Tomato, cucumber, red onion, Kalamata olives, feta, oregano, olive oil.

SIDE TWO

• Lemon Roasted Potatoes

  Crispy-edged, slow-roasted in lemon juice, garlic, and oregano.

DESSERT

• Baklava with Honey and Pistachio

  Crisp filo pastry, crushed pistachios, fragrant honey syrup. Served warm.

CANAPÉ / ENTRÉE

• BBQ Pulled Pork Crostini

  Slow-braised local pork shoulder, shredded, tossed in smoky BBQ sauce. Piled on toasted baguette rounds with pickled slaw.

STARTER

• Mexican Street Corn

  Chargrilled corn cobs rolled in chipotle-lime butter, cotija cheese, and cilantro.

MAIN COURSE

• Sticky BBQ pork ribs

  Local pork belly ribs, 4-hour slow cook, sticky glaze. Served with house BBQ sauce, sambal matah, and chimichurri.

• Charred chicken wings

  Free-range, smoky dry rub, chargrilled.

• Beef chipolatas

  House-made beef sausages, smoked paprika.

SIDE ONE

• Creamy Coleslaw

  Crisp cabbage and carrot in tangy buttermilk dressing. Refreshing against the smoke.

SIDE TWO

• Smoky Baked Beans

  Slow-simmered with bacon, molasses, and BBQ spices.

DESSERT

• S'mores Skillet

  Molten dark chocolate and toasted marshmallows in a cast-iron skillet. Graham crackers for dipping.

CANAPÉ / ENTRÉE

• Mini Beef Wellington Bites

  Puff pastry rounds filled with Angus beef tenderloin, mushroom duxelles, and prosciutto. Golden and buttery.

STARTER

• Caesar Salad for Sharing

  Baby cos lettuce, crispy pancetta, shaved parmesan, croutons, classic Caesar dressing. Anchovy optional.

MAIN COURSE

• Grilled Angus sirloin

  Australian Angus, 200g per guest, medium-rare, herb butter.

• Herb-crusted lamb cutlets

  Frenched rack, Dijon-mint crust, pink centre.

• Roasted chicken supreme

  Free-range, skin-on, thyme and garlic.

• Garlic butter prawns

  Jumbo prawns, pan-seared, garlic-parsley butter.

SIDE ONE

• Truffle Mashed Potatoes

  Silky Yukon Gold mash with black truffle oil and parmesan.

SIDE TWO

• Buttered Green Beans with Toasted Almonds

  Blanched French beans, brown butter, crisp almond flakes.

DESSERT

• Sticky Toffee Pudding

  Warm date sponge with butterscotch sauce and vanilla bean ice cream.

CANAPÉ / ENTRÉE

• Mixed Sate Lilit Platter

  Three types of Balinese minced-meat satay on lemongrass skewers: fish (tuna, coconut, lime leaf), chicken (free-range, shallots, ginger), and pork (local pork, galangal, kaffir lime). Served with sambal matah and peanut dipping sauce.

STARTER

• Gado-Gado with Peanut Dressing

  Steamed vegetables, tofu, tempeh, and egg. Thick, fragrant peanut sauce poured tableside.

MAIN COURSE

• Slow-roasted pork belly

  Babi guling style, crackling skin, turmeric, lemongrass, galangal — the hero. Served with sambal matah, sambal terasi, and kecap manis.

• Beef rendang

  Padang-style, 6-hour slow cook, coconut, spices, falling-apart tender.

• Chicken satay

  Free-range thigh, peanut sauce, cucumber relish.

SIDE ONE

• Nasi Goreng Kampung

  Village-style fried rice with shrimp paste, shallots, and spring onion. Wok-charred and fragrant.

SIDE TWO

• Urab

  Balinese mixed vegetables with toasted coconut, kaffir lime, and galangal. Fresh and herbal.

DESSERT

• Dadar Gulung

  Coconut-stuffed pandan crepes. Soft, fragrant, sweetened with palm sugar and vanilla.

CANAPÉ / ENTRÉE

• Arancini Trio

  Three golden fried risotto balls: beef ragu (slow-braised beef, mozzarella centre), wild mushroom (porcini, truffle oil), and black truffle (parmesan, white truffle oil, fontina). Served with saffron aioli and tomato fondue.

STARTER

• Burrata with Prosciutto di Parma

  Creamy Puglian burrata, 24-month Parma ham, roasted cherry tomatoes, aged balsamic, and basil oil.

MAIN COURSE

• Wagyu bistecca

  MB 5-7, 250g per guest, Florentine-style, charred rare, rosemary salt — the star. Served with porcini jus and salsa verde.

• Porchetta-stuffed pork loin

  Local pork, fennel, garlic, crackling skin, slow-roasted.

• Herb-crusted lamb rack

  Australian lamb, Dijon-mint crumb, pink.

SIDE ONE

• Risotto alla Milanese

  Creamy Arborio risotto with saffron threads, parmesan, and bone marrow butter.

SIDE TWO

• Grilled Seasonal Vegetables with Basil Oil

  Zucchini, eggplant, capsicum, and asparagus. Charred, dressed with fresh basil oil.

DESSERT

• Tiramisu Classico

  Espresso-soaked savoiardi, mascarpone cream, cocoa dust. Made fresh daily.

CANAPÉ / ENTRÉE

• Tuna Tartare on Wonton Crisp

  Sashimi-grade tuna, sesame, soy, avocado mousse, micro shiso. Served on shattering wonton crisps.

STARTER

• Saffron Seafood Chowder

  Rich, creamy chowder with prawns, mussels, white fish, and saffron threads. Garlic crostini alongside.

MAIN COURSE

• Wagyu MB 5-7 sirloin

  250g per guest, dry-aged 21 days, charcoal-grilled, pink. Served with bearnaise, lemon butter, and red wine jus.

• Whole grilled lobster

  600g per guest, split, garlic-lemon butter, charred flesh.

• King prawns with garlic butter

  Jumbo tiger prawns, shell-on, flambeed with cognac.

• Grilled lamb cutlets

  Frenched, rosemary-garlic crust.

SIDE ONE

• Truffle Parmesan Fries

  Double-cooked hand-cut fries. Black truffle oil and shaved parmesan.

SIDE TWO

• Charred Asparagus with Lemon Hollandaise

  Thick green spears, blistered on the grill. Silky hollandaise spooned over.

DESSERT

• Chocolate Fondant with Salted Caramel

  Molten-centre dark chocolate cake. Warm salted caramel oozes from the middle. Vanilla ice cream.

CANAPÉ / ENTRÉE

• Duck Rillettes Crostini

  Slow-poached duck leg shredded through its own rendered fat. Spread thick on toasted baguette rounds. Topped with cornichon and micro parsley. Served on a shared slate platter.

STARTER

• Duck Consommé with Julienne Vegetables

  Crystal-clear duck broth simmered for six hours. Shredded duck breast, fine carrot and celery batons, fresh chervil. Poured tableside from a porcelain jug.

MAIN COURSE

• Confit Duck Leg with Cherry Gastrique

  Two whole local ducks yield twelve confit legs (six guests). Salt-cured overnight, slow-cooked in rendered duck fat until melting. Finished in a hot oven for golden, crackling skin. Served on a shared platter with warm cherry gastrique and duck jus.

SIDE ONE

• Pommes Dauphinoise

  Thinly sliced local potato baked in cream and garlic. Gratinéed until bubbling and golden. Cut into squares for family-style sharing.

SIDE TWO

• Haricots Verts with Shallots and Almonds

  Blanched French beans tossed in butter with crispy shallots and toasted almond flakes.

DESSERT

• Classic Crème Brûlée

  Rich vanilla custard with a caramelised sugar crust. Cracked at the table. Served in shared ramekins with two spoons each.

CANAPÉ / ENTRÉE

• Chicken Liver Crostini with Caramelised Onion

  Free-range chicken livers pan-seared with thyme and brandy. Blended smooth with butter. Piped onto toasted sourdough with sweet onion jam. Shared wooden platter.

STARTER

• Smoked Chicken and Avocado Salad

  Breast meat lightly smoked over hickory chips in a standard pan. Sliced and arranged with ripe avocado, toasted pumpkin seeds, ruby grapefruit segments, and a lime vinaigrette. Shared bowl.

MAIN COURSE

• Whole Herb-Roasted Free-Range Chicken with Pan Jus

  Two whole ayam kampung (≈1.4 kg each) stuffed with lemon, garlic, and fresh thyme. Roasted until golden and rested. Carved at the table into thick slices. Natural pan jus deglazed with white wine and rosemary. Family-style platter.

SIDE ONE

• Quinoa and Roasted Vegetable Salad

  Tri-colour quinoa tossed with roasted pumpkin, zucchini, red onion, and fresh herbs. Dressed with lemon and extra virgin olive oil. Warm or room temperature.

SIDE TWO

• Grilled Asparagus with Lemon Zest

  Thick asparagus spears charred on the BBQ grill. Finished with lemon zest, flaky salt, and a drizzle of olive oil.

DESSERT

• Greek Yoghurt Panna Cotta with Mixed Berries

  Lighter take on the Italian classic. Set with gelatine, unmoulded onto plates. Topped with macerated local strawberries, blueberries, and a berry coulis.

CANAPÉ / ENTRÉE

• Beef Tataki on Crispy Rice Cracker

  Angus beef sirloin seared 30 seconds per side, iced, and sliced paper-thin. Dressed with ponzu, grated daikon, micro shiso, and crispy garlic. Arranged on a shared platter.

STARTER

• Miso Soup with Beef-Filled Gyoza

  Dashi-based miso soup with silken tofu and wakame. Two house-made gyoza per guest filled with minced Angus beef, ginger, and spring onion. Seared and floated in the broth.

MAIN COURSE

• Miso-Marinated Angus Beef Sirloin with Teriyaki Glaze

  1.2 kg centre-cut Angus sirloin marinated 24 hours in white miso, mirin, and sake. Seared hard on the BBQ grill. Finished in the oven to medium-rare. Sliced thick and fanned on a shared platter. Brushed with house teriyaki glaze. Garnished with sesame seeds and sliced spring onion.

SIDE ONE

• Smoked Miso Eggplant (Nasu Dengaku)

  Local eggplant halved and scored. Baked until custardy. Glazed with sweet miso and torched for caramelisation.

SIDE TWO

• Japanese Cucumber Sunomono

  Thinly sliced cucumber pickled in rice vinegar, soy, and ginger. Topped with toasted sesame seeds. Refreshing palate cleanser.

DESSERT

• Matcha Crème Brûlée

  Classic custard infused with premium Uji matcha. Caramelised sugar crust. Served with a single mochi ball.

CANAPÉ / ENTRÉE

• Crispy Pork Belly Bites with Apple Purée

  Cubes of slow-braised pork belly pressed and chilled. Deep-fried to order until shatteringly crisp. Dipped in smooth apple and cider purée. Served on a shared slate with micro herbs.

STARTER

• Pork and Foie Gras Terrine with Toasted Sourdough

  Coarse-ground pork shoulder and foie gras pressed into a loaf. Sliced thick and served with cornichons, grain mustard, and warm sourdough batons. Shared board.

MAIN COURSE

• Prosciutto-Wrapped Pork Tenderloin with Truffle Jus

  1.5 kg premium pork tenderloin trimmed and wrapped in Italian prosciutto. Seared and roasted to medium. Rested and sliced into thick medallions. Finished with a black truffle and red wine jus. Arranged on a shared platter with fresh rosemary.

SIDE ONE

• Truffle and Parmesan Mashed Potato

  Butter-heavy mash folded through with shaved parmesan and truffle oil. Piped into a shared bowl. Extra parmesan grated at the table.

SIDE TWO

• Honey-Glazed Heirloom Carrots with Thyme

  Rainbow carrots roasted with butter, thyme, and a drizzle of local honey. Garnished with toasted hazelnuts.

DESSERT

• Warm Chocolate Fondant with Vanilla Bean Ice Cream

  Individual molten-centre chocolate puddings. Baked to order. Served with a quenelle of vanilla ice cream and a dusting of cocoa powder.

CANAPÉ / ENTRÉE

• Lamb Tartare with Quail Egg and Truffle Oil

  Hand-diced lamb loin from the rack trim. Seasoned with Dijon mustard, capers, cornichon, and shallot. Topped with a raw quail egg yolk and a drizzle of black truffle oil. Served on chilled plates with crostini.

STARTER

• Seared Lamb Loin with Black Garlic and Micro Herbs

  Mini lamb loin chops from the rack, seared on the BBQ grill. Brushed with black garlic purée. Garnished with micro coriander and chilli threads. Shared platter.

MAIN COURSE

• Herb-Crusted Australian Lamb Rack, Carved Tableside

  Three full frenched lamb racks (≈2.4 kg total) for six guests. Herb crust: Dijon mustard, fresh rosemary, thyme, panko, and parmesan. Seared on the BBQ grill. Finished in the oven to medium-rare. Carved at the table into double-cut chops. Served with a double jus: red wine reduction and rosemary lamb jus. Family-style presentation on a heated platter.

SIDE ONE

• Truffle and Parmesan Potato Purée

  Silky potato purée mounted with butter and cream. Folded through with aged parmesan and white truffle oil. Piped into a shared bowl.

SIDE TWO

• Charred Broccolini with Garlic and Lemon

  Broccolini blistered on the BBQ grill. Dressed with roasted garlic, lemon zest, chilli flakes, and olive oil.

DESSERT

• Dark Chocolate Sphere with Salted Caramel Core

  Individual chocolate domes filled with liquid salted caramel. Warm chocolate sauce poured tableside to melt the sphere. Revealing vanilla ice cream and caramel centre.

CANAPÉ / ENTRÉE

• Wagyu Beef Satay with Sambal Matah

  Cubes of Wagyu sirloin skewered and grilled over charcoal on the BBQ grill. Basted with kecap manis and coconut oil. Served on a shared platter with raw sambal matah (shallot, lemongrass, chilli, lime, coconut oil) and compressed rice cakes (lontong).

STARTER

• Wagyu Beef Rendang Spring Rolls

  Premium Wagyu beef cheek slow-braised in rendang spices until tender. Shredded and wrapped in spring roll pastry. Deep-fried until golden. Served with a turmeric and coconut dipping sauce. Shared platter, three pieces per guest.

MAIN COURSE

• Wagyu Beef Ribeye with Bumbu Bali and Sambal Kecap

  1.5 kg Wagyu ribeye (MB 5-7) rubbed with Bumbu Bali spice paste (shallot, garlic, ginger, turmeric, galangal, candlenut). Seared on the BBQ grill. Finished in the oven to medium-rare. Sliced thick and arranged on a banana leaf-lined platter. Drizzled with sambal kecap (sweet soy with chilli and lime). Garnished with crispy shallots and fried curry leaves.

SIDE ONE

• Truffle Nasi Goreng

  Indonesian fried rice with kecap manis, shallots, and garlic. Finished with shaved black truffle and a fried quail egg on top. Shared in a heated clay pot.

SIDE TWO

• Lawar-Style Vegetables with Toasted Coconut

  Fine-shredded green beans, cabbage, and young jackfruit. Tossed with roasted grated coconut, kaffir lime, and Balinese spices. Warm or at room temperature.

DESSERT

• Pandan Crème Brûlée with Coconut and Palm Sugar

  Classic custard infused with fresh pandan. Set and caramelised. Served with a palm sugar syrup and toasted coconut flakes on the side.