Little Guests.
Big Flavours.

STARTER

• Rainbow Veggie Sticks with Hidden-Veg Hummus

  Crunchy carrot, cucumber, and capsicum batons served in individual cups with a secretly vegetable-packed hummus dip. Bright, crunchy, and nutritious — gets their veggies in before the main event.

MAIN COURSE

• Build-Your-Own Personal Pizza

  Each child receives a pre-rolled 15cm pizza base, a ramekin of our mild tomato sauce, and a toppings bar featuring shredded free-range chicken, mozzarella stars, sweetcorn, cherry tomato halves, and diced capsicum. Our chef bakes each pizza to order in a wood-fired oven. Every pizza is unique — just like its creator. Portion: 120g dough + 60g cheese + 50g chicken + vegetables.

DESSERT

• Fresh Fruit Skewers with Chocolate Dipping Sauce

  Seasonal Bali fruits (melon, banana, and papaya) threaded onto blunt bamboo skewers, served with a warm Belgian chocolate dipping pot. Interactive, colourful, and naturally sweet.

STARTER

• Mini Chicken & Sweet Corn Soup

  A gentle, clear broth filled with tender shredded free-range chicken, sweet corn kernels, and fine vermicelli noodles. Mildly seasoned with a touch of white pepper and spring onion. Served in small handled cups — easy for little hands to hold.

MAIN COURSE

• Crispy Buttermilk Chicken Tenders with Sweet Potato Fries

  Free-range chicken tenderloins marinated in buttermilk, coated in a light seasoned crumb, and baked until golden (not fried). Served with hand-cut sweet potato fries and a side of tomato ketchup. Tender, juicy, and finger-food friendly. Portion: 2 tenders (120g chicken) + 200g sweet potato fries.

DESSERT

• Bali Banana Split

  One whole local banana, split and nestled between two scoops of premium local vanilla ice cream, drizzled with chocolate sauce, topped with rainbow sprinkles, and finished with a bright red cherry. The classic — done right.

STARTER

• Rainbow Veggie Cups with Hidden-Veg Hummus

  Individual cups filled with crunchy carrot, cucumber, and red capsicum batons, served with our secretly vegetable-packed hummus. The rainbow colours make veggies irresistible — even to sceptics.

MAIN COURSE

• Choose-Your-Own Pasta Bowl

  Each child selects: Pasta: Penne or spaghetti (organic durum wheat); Sauce: Mild tomato, creamy Alfredo, or pesto (nut-free basil pesto); Protein: Grilled chicken strips or extra vegetables; Topping: Grated Parmesan finish. Served in a warm bowl with a fun spiral presentation. Our chef prepares each order fresh — no mass-produced plates here. Portion: 100g dry pasta + 80g sauce + 50g chicken + vegetables + Parmesan.

DESSERT

• Mini Chocolate Brownie with Vanilla Ice Cream

  A warm, fudgy mini brownie (baked in a fun star shape) served with a single scoop of premium local vanilla ice cream and a dusting of cocoa powder. Rich enough to feel special, small enough to finish.

STARTER

• Mini Corn on the Cob with Butter

  A single baby sweet corn per child, steamed until tender and served with a pat of salted butter. Simple, sweet, and fun to eat with hands. A gentle warm-up before the main event.

MAIN COURSE

• Build-Your-Own Slider Burgers

  Two mini brioche buns (8cm each) with a choice of: Beef slider: 80g premium local beef patty, seasoned simply with salt and pepper; Chicken slider: 80g free-range chicken patty, lightly herbed. Toppings bar: Cheese slice, lettuce leaf, tomato round, pickle chip, ketchup, and mild mayo. Children build their own — one of each, doubles, or plain. All patties are cooked to well-done (no pink). Served with hand-cut sweet potato fries on the side. Portion: 2 mini burgers (160g protein total) + 150g sweet potato fries.

DESSERT

• Ice Cream Sundae Bar

  One scoop of premium local vanilla ice cream per child, with a self-serve toppings station: rainbow sprinkles, chocolate chips, mini marshmallows, strawberry sauce, and whipped cream. Every sundae is a masterpiece.

STARTER

• Fish-Shaped Cheese Crackers with Veggie Sticks

  Fun, baked cheddar crackers in fish shapes, served with carrot and cucumber batons and a mild cream cheese dip. Familiar flavours in playful shapes — an easy, no-pressure start.

MAIN COURSE

• Crispy Snapper Fingers with Potato Wedges & Tartare Sauce

  Fresh local snapper fillet, cut into child-friendly fingers, lightly coated in seasoned flour and golden breadcrumbs, then baked until crispy. Served with chunky baked potato wedges, a pot of mild homemade tartare sauce, and ketchup. The fish is flaky, mild, and absolutely not 'fishy.' Portion: 120g snapper + 200g potato wedges + 40g tartare sauce.

DESSERT

• Tropical Fruit Platter with Coconut Yoghurt

  A beautiful arrangement of fresh local mango, papaya, and dragon fruit, served with a side of creamy coconut yoghurt and a sprinkle of toasted coconut flakes. Naturally sweet, vibrantly colourful, and refreshingly light.

STARTER

• Mini Chicken Soto

  A fragrant, clear chicken broth with fine vermicelli noodles, tender shredded free-range chicken, a quarter of a soft-boiled organic egg, and a sprinkle of fried shallots and fresh celery. Served with a tiny lime wedge for a hint of brightness. Mild, warming, and authentically Indonesian — without the heat.

MAIN COURSE

• Mild Nasi Goreng with Chicken Satay & Cucumber

  A child-friendly version of Indonesia's favourite fried rice — no chilli, no spice, just gentle sweet soy flavour with mixed vegetables (carrot, peas, corn) and a hint of scrambled egg. Served with two mini chicken satay skewers (grilled, not fried) glazed with a mild sweet soy reduction, fresh cucumber slices, and a touch of sambal on the side for adventurous eaters (easily omitted). Crispy prawn crackers add crunch. Portion: 150g rice + 60g chicken satay + vegetables + crackers.

DESSERT

• Pisang Goreng with Honey & Sesame

  Two pieces of local banana, dipped in a light coconut batter and quickly fried until golden and crispy. Drizzled with local Bali honey and sprinkled with toasted sesame seeds. Warm, sweet, and utterly moreish — the perfect end to an Indonesian feast.