STANDING COCKTAIL PARTY
Cold
Pepper-crusted tuna, garlic aioli, roasted tomato, organic greens
Thai fresh rice paper rolls with cashew, Asian herbs, coriander dipping sauce
Miso sesame cones with: Ahi tuna tartare or apple avocado “tartare”
Chilled gazpacho shot with lemongrass
Snapper ceviche with kalamansi yuzu marinade, fresh coconut cream (gf)
Chilled cucumber mascarpone soup shot with mint, and beet juice squirt
Roast beef pockets in organic baby romaine lettuce with Caesar dressing
Mini mezze – artichoke almond puree, eggplant caviar with crisp pita chips
Thai pomelo salad with roasted chili jam, toasted coconut and steamed prawn
Thai roasted duck and banana leaf blossom salad with chili coconut cream
Banana leaf cones filled with garam masala-spice roasted cashews
Banana leaf cones filled with Thai-spice roasted mixed nuts Chilled soba buckwheat noodles with edamame, carrot, and ginger soy sesame dressing
Individual cheese plate – selection of cheeses with grapes and water crackers
California roll with crab stick
(add $ 6 AUD for mangrove crab)
HOT
Sliders on housemade sesame burger buns, choose: ground steak with ketchup; mahi mahi with green goddess dressing; portobello mushroom with romesco
Mangrove crab croquettes with Caesar dressing
Garnet yam and pumpkin ravioli, toasted almonds, burnt sage butter
Ricotta-filled tortellini with lemon herb pesto
Risotto with roasted beets, feta, toasted hazelnuts, and organic microgreens
Beef tenderloin with truffled potato purée (add $ 11 AUD) for imported Wagyu beef MB 6-7) Miso-marinated black cod with ginger carrot purée (add $ 5.5 AUD)
Prawn and ginger steamed dumplings with Shaoshing peanut sauce
Grilled tofu and shiitake gyoza with wild fern tips in soy lime sauce
Prawn Tempura dusted with salted egg yolk and curry leaf
Eggplant Tempura dusted with salted egg yolk and curry leaf
Mini satay trio plate – Balinese fish mousse, chicken with yellow curry cream, beef with sweet chili paste
Char Siu-braised pork belly on steamed bak pao bun
Seafood pizza with Thai roasted green chili and garlic paste and fresh herbs
Grilled oyster-mushroom pizza with Thai basil pesto and fresh coriander
Live Cooking (choose noodle bar or satay stand) Noodle Bar (choose 1)
Thai Drunken Noodles with prawn and green lip mussels, or with beef, and Asian Basil (add $ 8 AUD for imported Wagyu beef MB 6-7)
Mie Goreng Kampung – Indonesian village style egg noodles with chicken and vegetables
Nasi Goreng Hitam – Squid Ink fried rice topped with crisp mussels, “acar” pickle, and crisp shallots (add $ 6 AUD)
Satay Stand (choose 2)
Satay Lilit Ikan – fish mousse satay on bamboo skewer
Satay Ayam Madura – chicken satay with sweet soy and peanut sauce
Prawn skewers breaded with crispy coconut in yellow curry marinade (add $ 6 AUD)
Satay Sapi Manis - Denpasar style beef satay with sweet chili paste
Vegan Satay - tofu, tempeh, baby potato with coconut & turmeric marinade
Sweet
Tiramisu with passion fruit sauce
French chocolate mousse, espresso cream, chocolate cookie crumble (available vegan)
Lime custard with graham cracker crust
Ginger cake with cardamom pumpkin mousse
Vegan almond milk jelly with lychees and ice
Dadar Guling – vegan suji leaf crêpes with coconut and palm sugar filling
Crème brulée - classic, orange, or lemongrass Coconut Pannacotta with poached belimbing starfruits Homemade cookie plate
Fruit tarts
Fruit satays
(We recommend 6 hot, 6 cold, and 4 sweet.) Prices based on minimum 50 pax, INCLUSIVE tax and service, serving equipment, staffing.
*There may be surcharges for difficult to access venues: Please inquire.
*Surcharge of $ 10 AUD /pax is applicable for any events that fall on Balinese public holidays.