Culinary menu

Take a look at our wide range of International and Local inspired dishes that are perfect for your Wedding or Event​

Canapes

4 types of Canapés @ IDR 135,000 / pax
6 types of Canapés @ IDR 200,000 / pax

HOT CANAPES

  • Mini Blue Crab Cake

  • Wagyu Cheeseburger Slider

  • Sate Lilit (Tuna) with Sweet Chilli Sauce

  • Spinach Feta Artichoke Tart [V]

  • Mini Quesadillas (Short Rib or Chicken)

  • Vegetable Spring Rolls with Sweet Chilli Sauce [V]

  • Spiced Teriyaki Meatball

  • Baked Salmon Wonton, with Cream Cheese, Dill and Capers

  • Shrimp Taco Bites with a Veracruz Sauce

  • Chicken Satay Skewers with a Thai Green Curry Sauce

  • Beef Roll with Sundried Tomato Olive Tapanade

  • Creamy Mushroom Croquettes with Garlic Aioli [V]

COLD CANAPES

  • Seared Sashimi Tuna encrusted in Sesame Seeds on Rice Cracker

  • Peking Duck Pancakes with Cucmber,Spring Onion & Hoisin Sauce

  • Spanish Tortilla Tapas with Rosted Red Pepper Aioli

  • Smoked Salmon and Asparagus Vol-au-vent

  • Falafel Hummus Pita Pockets [V]

  • Chicken Liver Parfait, Mixed Berries Jam on Sourdough

  • Bruschetta al Pomodoro [V]

  • Shredded Indonesian Spiced Chicken on Melinjo Cracker

  • Fresh Vietnamese Roll with Sweet Chill Sauce [V]

  • Spiced Honey Tuna Temaki with Pickled Vegetables

  • Gazpacho Shooter [V]

  • Smoked Duck with a Orange Glaze on Dark Pumpernickel

Set Menu

3 Course @ IDR 700,000 / pax
4 Course @ IDR 850,000 / pax

APPETIZERS

  • Warm Goats Cheese encrusted in Roasted Almonds over a Baby Mesclun Salad tossed in a BeetrootVinegrette, with an Apple Port Wine Chutney and Sourdough Toast [V]

  • Baked Mushroom stuffed with Artichoke, Spinach and Cream Cheese with a Parsely Mayo and RedPepper Jelly [V]

  • Pan Fried Shrimp & Cilantro Cakes over Daikon, Jicama and Green Mango Salad with Peanuts

  • Pan seared Jumbo Scallops (3 pcs) with a Gorgonzola Leek Tart, Sundried Tomato Confit & BeurreBlanc Sauce (IDR 35,000 nett surcharge)

  • Seared Salmon with a Roasted Tomato Pesto, Brocolli Mousse and Caper Butter

  • King Prawn on Kasava Mash and a Coconut infused Tomato Sauce

  • Tuna Tartare, Avocado Mousse and Lemon Dill Crème Fraise

  • Gorgonzola Leek Tart with Arugula Salad, Asparagus, Sundried Tomato Confit and a Balsamic VinegarReduction Dressing [V]

  • Roasted Chicken Supreme stuffed with Spinach, Sundried Tomato and Goats Cheese on a MushroomRisotto

  • Indonesian Spiced Chicken with Crisp Tempe, Urap Sayur and Sambal Matah

  • Shaved Herb Crusted Beef Carpaccio with Parmesan Flakes, Capers, roasted Pine Nuts and Aruguladrizzled with Parsley Oil

  • Seared Duck Breast with Frisee Lettuce, candied Walnuts, Savoury Mini Crepes stuffed with WiltedCreamed Spinach and a Sour Cherry & Port Wine Sauce

MAIN

  • Pistacho Encrusted Salmon with Truffled Mash Potato, Cylinder Zucchini, Arrugula Pesto and a Tomato Confit
  • Grilled Swordfish Steak with a Veracruz Sauce, grilled Polenta Cakes and braised Baby Leeks
  • Pan seared Filet of Barramundi with Potato Gratin, Beetroot Mousse and Onion Leek Cream
  • Imported Black Angus Beef Tenderloin on Potato Crisp with Mushroom Pate, Green Pea Puree and Roast Cherry Tomatoes, served with a Demi-glace Sauce
  • Slow Cooked Boneless Shortrib, Roasted Parsley Carrots and Mash Potatoes with Chimichurri Sauce
  • Braised Lamb Shoulder, Cauliflower Puree, Braised Leeks and a Red Wine Spiced Sauce
  • Caprese Stuffed Chicken Supreme, with a Carrot Puree and a Roasted Tomato Balsamic Reduction
  • Bacon wrapped Chicken Roulade, stuffed with roasted Red Peppers, Ricotta Cheese and Mushroomswith Potato Puree & Natural Jus
  • Slow Cooked Cripsy Pork Belly with Braised Red Cabbage, Apple Sauce and Roasted Garlic Rosemary Baby Potatoes
  • Duck Leg confit, Herb Butter Roasted Potatoes and Creamed Mushroom Spinach
  • Zucchini wrapped Cannelloni with Spinach, Ricotta, Pine Nuts, Mushroom and a Parmesan TomatoSauce [V]
  • White Wine Portobello Mushroom Risotto, grilled Zucchini & Paprika topped with Parmesan Cheese [V]

DESSERT

  • Rich Dark Chocolate Mousse with a Toasted Coconut crust, crunchy Almond Praline, served with a Mixed Berries Sauce
  • Chocolate Brownies, Whip Cream, Strawberries and White Chocolate Dust
  • Bali Lime Delight – Freshly baked Pastry Shell, filled with local Balinese Lime Curd and Zest, servedwith a Papaya Reduction
  • NY Style Mango Cheesecake topped with Mango Sauce and Chocolate Straws
  • Tiramisu – Soft Lady Fingers dipped in Espresso Coffee layered Mascarpone Cheese with Dark Chocolate Shavings
  • Passionfruit Panacota with Strawberries and Vanilla Sauce
  • Crème Brulee with Star Anise Essence
  • Ginger Carrot Cake with Salted Butterscotch Frosting

family style

Standard Package @ IDR 725,000 / pax
Premium Package @ IDR 800,000 / pax

APPETIZER | Pick 2 (Standard) or 3 (Premium)

  • Lumpia Ayam (Chicken and Vegetable Spring Roll)
  • Balinese Seafood Salad
  • Gado Gado (Balinese mixed vegetable in peanut sauce) [V]
  • Mediterranean Salad of Tomato, Cucumber, Sweet Peppers, Black Olives,Feta Cheese and a Lemon Oregano Olive Oil Vinegrette
  • Penne Pasta Salad with grilled Chicken, Broccoli, Olives and Reduced Balsamic dressing
  • Baked Portobello Mushroom stuffed with Artichoke, Spinach and Cream Cheese [V]
  • Pan fried Shrimp & Cilantro Cakes over Daikon, Jicama and Green Mango Salad
  • Shaved Herb crusted Beef Carpaccio with Parmesan Flakes, Capers, roasted Pine Nuts and Arugula drizzled with Parsley Oil
  • Gorgonzola Leek Tart withTomato Confit [V]
  • Tuna Tataki Tiradito with Passion Fruit Dressing 
  • Mediterranean Cheese and Dip platter with Hummus, Baba Ganoush, Feta Cheese, Goat Cheese, Olives and warm Pita Bread [V]

SIDES | Pick 2 (Standard) or 3 (Premium)

  • Mushroom Risotto [V]
  • Nasi Goreng (Vegetable Fried Rice) [V}
  • Mie Goreng Ayam (Fried noodles with Chicken and Vegetables)
  • Potato Gratin [V]
  • Baked Cauliflower Cheese [V]
  • Creamed spinach and leek [V]
  • Green bean Almondine [V]
  • Urap Sayur (Blanched Vegetables grated Coconut and Spices) [V]
  • Bbq Sweetcorn [V]

MAIN DISHES | Pick 3

  • Baked Barramundi with a Roast Red Pepper Sauce
  • Sweet & Spicy Thai glazed Mahi Mahi
  • Jimbaran barbequed Prawns in Balado Sauce
  • Grilled Black Angus NY Striploin with Beef Demi
  • Beef Conroe Ribs in a Sweet & Sticky Glaze
  • Roasted Chicken Supreme stuffed with Spinach, Sundried Tomato and Goats Cheese
  • Tikka marinated Chicken on a Pickled Onion Salad and Mint Sauce
  • Ayam Bumbu Merah (Braised Chicken with Chilli and Lemongrass)
  • Carved Braised Pork with Apple & Crispy Onion Sauce
  • Marinated Mint & Herb Australian Lamb Chops
  • Grilled Root Vegetable Lasagna with Ricotta & Pomodoro Sauce [V] 
  • Roasted Eggplant stuffed with Chickpea, Quinoa, Feta Cheese, Pistacho and Cherry Tomatoes [V]

DESSERTS | Pick 2 (Standard) or 3 (Premium)

  • Chocolate Brownies, Whip Cream, Strawberries and White Chocolate Dust
  • Ginger Carrot Cake with Salted Butterscotch Frosting
  • Passionfruit Panacota with Strawberries and Vanilla Sauce
  • NY Style Mango Cheesecake, topped with Mango Sauce andChocolate Straws
  • Tiramisu – Soft Lady Fingers dipped in Espresso Coffee layered Mascarpone Cheese with Dark Chocolate Shavings
  • Chocolate Eclairs
  • Pudding Manga (Mango Pudding)
  • Jaje Bali (Assorted traditional Balinese snacks)

Indonesian Buffet

Standard Buffet @ IDR 650,000 / pax
Premium Buffet @ IDR 750,000 / pax

APPETIZER | Pick 3

  • Gado Gado (Balinese mixed Vegetable in Peanut Sauce) [V]
  • Asinan Betawi (Sweet & Sour Vegetables)
  • Perkedel Kentang [V]
  • Sambal be Tongkel (Shredded Tuna with Lemongrass & Lime
    Dressing)
  • Lumpia Ayam (Chicken & Vegetable Spring Roll)
  • Tahu Isi (Fried Tofu stuffed with Vegetables) [V]

MAIN DISHES | Pick 3 or 5

  • Ikan Goreng Dabu-Dabu sauce (Fried Fish with Tomato, Chilli and Shallot)
  • Pesan be Pasih (Steamed Fish wrapped in Banana Leaves) 
  • Udang Belado (Jimbaran barbequed Prawns in Balado Sauce) 
  • Cumi Bumbu Bali (Sauted Squid with Balinese Spices)
  • Ayam Betutu (Chicken with Balinese Spices)
  • Ayam Bumbu Merah (Braised Chicken with Chilli and Lemongrass)
  • Daging Masak Cabe Hijau (Beef in Green Chilli)
  • Beef Rendang (slow cooked Beef in Sumatrian Spices and Coconut Milk)
  • Sticky Ginger Tempeh [V]
  • Silk Tofu with Cabe Garam [V]
  • Babi Sambal Matah (Fried Pork Shoulder with Balinese Sambal)
  • Bebek goreng with mixed Balinese Sambals

SIDES | Pick 3

  • Nasi Goreng (Fried Rice) [V]
  • Nasi Kuning (Steamed Rice in Turmeric and Coconut Milk) [V]
  • Nasi Sela (Steamed Rice with Sweet Potato) [V]
  • Mie Goreng Ayam (Fried Noodles with Chicken & Vegetables)
  • Mie Goreng Vegetables (Fried Noodles with Vegetables) [V]
  • Tumis Tauge (Saute Bean Sprout with Garlic) [V]
  • Tumis Buncis dan Tahu Bumbu Jahe (Stir fried Baby Green Beans and Tofu Ginger) [V]
  • Terong Balado (Spicy Sautéed Eggplant with Sambal) [V]
  • Urap Sayur (Blanched Vegetables grated Coconut and Spices) [V]
    Sambal Goreng Kentang Hati (Spicy Friend Potato and Chicken Liver)

DESSERT | Pick 3

  • Klapertart (Indonesian coconut pudding tart)
  • Jaje Bali (Assorted traditional Balinese snacks)
  • Pisang Goreng (Deep Fried Banana)
  • Pie Susu
  • Coconut Cake
  • Es Teler (Traditional fruit cocktail)
  • Es Daluman (Green rice flour jelly with coconut milk and palm sugar)
  • Pudding Manga (Mango Pudding)

INTERNATIONAL bUFFET

Standard Buffet @ IDR 650,000 / pax
Premium Buffet @ IDR 800,000 / pax

APPETIZER | Pick 3

  • Marinated Grilled Octopus Greek salad
  • Caprese Salad with Plum tomatoes, Buffalo Mozzarella and Basil Pesto [V]
  • Caesar Salad – Baby Romaine, Parmesan Crumble, Bacon and Garlic Croutons
  • Penne Pasta Salad with grilled Chicken Broccoli, Olives and reduced Balsamic Dressing
  • Chilled grilled Seafood Salad – Prawns, Tuna and Squid with grilled Fennel and Tarragon dressing
  • Curried Chickpea & Cauliflower Salad with baked Papadum Crunch [V]

MAIN DISHES | Pick 3

  • Baked Barramundi with Roasted Red Pepper Sauce
  • Tikka marianted Mahi-Mahi
  • Grilled Seafood Medley, White Wine Dill Beurre Blanc
  • Roasted Chicken in Mushroom sauce
  • Morrocan spiced Chicken
  • Beef Roulade on braised Red Cabbage
  • Beef Conroe Ribs in Sweet & Sticky glaze
  • Sticky Pork Belly Bites in Jack Daniels glaze
  • Lamb Kebab with Tzatziki
  • Mac N Four Cheese with Spinach [V]
  • Vegetarian Lasagna with Basil, Tomato Bechamel Sauce [V]

SIDES | Pick 3

  • Stuffed Potato Skins
  • Baby New Potatoes with Rosemary [V]
  • Mashed Potato [V]
  • Baked Potato [V]
  • Stir fry Broccoli & Garlic [V]
  • Green Bean Almondine [V] [GF]
  • Fried Rice [V]
  • Grilled Tomatoes and Garlic Clove [V]
  • Creamed Spinach & Leek [V]

DESSERT | Pick 3

  • Meyers Lemon Tart
  • Chocolate Brownies
  • Chocolate Eclairs
  • Mini Cheesecakes
  • Mini Tiramisu
  • Ginger Carrot Cake

LIVE STATION | Pick 1 (Premium)

  • Roast Beef Carving Station – with Beef Dripping Gravy
  • Roast Leg of Lamb Carving Station – with Mint jelly and Lamb Jus
  • Live Grilled Seafood – Barbequed Prawns, Squid and White Fish served with Indonesian or Western Sauces
  • Live Mixed Kebab – includes Chicken, Beef, Swordfish and Vegetable Kebabs with Lemon, Chimichurri and Rosemary Sauce

Terms & Conditions

Overview

1) The confirmation of your reservation implies the full understanding and acceptance of our General Terms of Agreement.
2) Once a deposit is made and received, it is within our mutual understanding that you agree to all the terms as below with or without a signature on this agreement

General T&C

1) All prices are in IDR and inclusive of 15.5% Tax and Service Charge
2) Minimum order for Set Menu and Buffet options is 40pax
3) Menu and prices may change if a modification of the booking package and/or date is made
4) A difficult of access surcharge of Rp. 4,500,000 may apply If the location is deemed far and access is difficult. This fee is to
cover additional cost involved such as labour, transport, and additional equipment. (After a site visit is completed, if the
venue of the event is deemed far and/or access is difficult, a surcharge will be applicable).
5) A surcharge of Rp. 2,500,000 may also be applicable for bookings on public holidays.
6) We do not include in the package price Tables and Chairs for Guests
7) We are not responsible for the cost of the Tents/Marquee for Dinner, Kitchen and Buffet Areas and it is up to the
coordinator to organise a Tent/Marquee to stay with the aesthetics of the event
8) We will not be responsible if this is overlooked and as a result, we are unable to serve you due to rain and spoilage of food
9)Toast Catering will not cook food bought from outside by another vendor/guest
10) Toast Catering buffets will be open for a maximum of 2.5 hours from buffet open time pre organised as per Wedding Organizer rundown
11) Any already cooked food in Buffets that is left over will be packed up and left at the villa for the client
12) Any consumption requested by non guests, including Event Organizers and Vendors, will be calculated as additional
charge
13) Toast Catering will endeavour to provide suitable menu options for specific Dietary requirements and allergies. However we will need at least 30 days notice for any requirements for guests

Damage & Liability

1) Most villas impose a venue fee for your event and request for a refundable security/damage deposit which is the responsibility of the client.
2) A Security Deposit of Rp. 2,000,000 will be required to cover any damages that may be caused by guests to Toast Catering property that is provided for the event
3) The person organizing and/or paying for the event shall be liable to pay for any damage, loss or breakage to any part of Toast Bali properties, including all equipment, furniture, fixtures and fittings, chinaware, crockery or glassware that has
been either intentionally or unintentionally damaged by any guests associated with the event.
4) Toast Catering has a strict security check when the staff leave our premises. We are not responsible for any loss of guests belongings before, during or after the party

Payment & Cancellation Policy

1) A 50% Non-refundable deposit is required immediately to confirm a booking.
2) Balance 50% payment is required no later than 14 days before the event.
3) Bank Transfer only is accepted. We do not accept Credit Card Payment.
4) The amount we are to receive is net, thus Client is responsible for bank fees.
5) For a booking that is cancelled more them 60 days prior to the scheduled event date will have no further charges.
6) For a booking that is cancelled between 30 and 59 days prior to scheduled event date will be charged a further50% of balance at the time.
7) For a booking that is cancelled less than 30 days prior to the event date will be charged the full remainder of the invoice.

Request Brochure

For more information on our Food and Drink packages and what they include, please click below