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 90,000++ / pax
6 types of Canapés @ IDR 125,000++ / pax

HOT CANAPES

  • Seared sashimi tuna encrusted in sesame seeds on rice cracker
  • Sate Lilit with sweet chilli sauce
  • Spinach feta artichoke tart [V]
  • Wagyu beef burger slider
  • Mini Quesadillas (short rib or chicken)
  • Vegetable spring rolls with sweet chilli sauce [V]
  • Sliced roast beef with rocket, brie and horseradish
  • Spicy meatballs with sweet and sour dipping sauce
  • Buffalo chicken drummet’s
  • Shrimp and snow pea satay
  • Stuffed prawn with crab meat
  • Blue Cheese croquette [V]
  • Mini Blue Crab cake
  • Beef roll with sun dried tomato olive tapanade
  • Falafel hummus pita pockets [V]

COLD CANAPES

  • Shredded Peking duck pancakes,cucmber,spring onion & hoisin sauce
  • Prosciutto wrapped shrimp
  • Bruschetta al Pomodoro [V]
  • Smoked salmon asparagus
  • Asparagus and prosciutto spears
  • Gravlax salmon rosette
  • Fresh Vietnamese Roll with sweet Chill sauce [V]
  • Avocado cream cheese salmon blini
  • Blackened prawn mango chutney on cucumber
  • Mozzarella stuffed cherry tomato [V]
  • Cocktail sausage rolls with sweet mustard
  • Miniature corn breads muffins with brie and red pepper jelly
  • Gazpacho shooter [V]
  • Smoked duck orange glaze on dark pumpernickel 
  • Chicken liver pate on crostini with Cumberland sauce

Set Menu

3 Course @ IDR 550,000++ / pax
4 Course @ IDR 600,000++ / pax

APPETIZERS

  • Warm Goat Cheese encrusted in roasted almonds over beetroot puree,micro greens, fresh apple and blue cheese crumble [V]
  • Baked Portobello Mushrooms stuffed with artichoke,spinach crab meat and cream cheese
  • Pan fried Shrimp and Cilantro Cakes over daikon, jicama and green mango salad
  • Pan seared Jumbo Scallops with a gorgonzola leek tart, sundried tomato confit & beurre blanc sauce  (IDR 25,000++ surcharge)
  • Seared Tuna Saku block with a black and white sesame seed crust,cold soba noodle,tempura enoki mushrooms ponzue sauce,pickled Asian root veg
  • Smoked Salmon, whipped chive cream cheese ,capers, french herb salad with crispy pancetta
  • Pan fried Maryland crab cakes with a coconut crust,cajun corn relish,almond ceasar salad
  • Indonesian Spiced Chicken with sambal matah,crisp tempe and stuffed vegetable tofu
  • Shaved Herb crusted Beef carpaccio parmesan flakes capers roasted pine nuts arugula and parsley oil
  • Seared Duck breast frisee lettuce, candied walnuts, savoury mini crepes stuffed with wilted creamed spinach, sour cherry, port wine sauce

SOUP

  • Lobster Bisque rouille crouton
  • Roasted pumpkin soup with crème fraiche and chive
  • Forest mushroom with blue cheese croutons
  • Chilled Gazpacho and tortilla crisps
  • Classic Italian minestrone with mini meatballs

ENTREE

  • Pan seared filet of Snapper with sweet potato cassava mash, sweet corn relish
  • Grilled Swordfish steak with Veracruz sauce, grilled polenta cakes, braised baby leeks
  • Pan seared filet of Barramundi with potato gratin, baby beets, onion leek cream
  • Tournedos Rossini on carmalized onion and leek rossti potato, veal demiglace and foie gras
  • Grilled Black Angus NY Striploin café de Paris butter glazed balsamic asparagus, baby new potato, beef demi
  • Oscar Filet (Pan seared Beef Tenderloin topped with crab meat bernaise sauce latke potato’s buttered pearl vegetables
  • Herb Crusted Rack of Lamb dauphine potato, eggplant puree, lamb jus
  • Roasted Chicken Supreme stuffed with spinach sundried tomato and goat cheese mushroom risotto
  • Bacon wrapped Chicken Rouladen, stuffed with roasted red peppers, ricotta cheese, mushrooms & natural jus
  • Roasted Pork Belly, soya maple glaze sweet potato, cheddar bake ratatouille stuffed onions cups
  • Bebek Goreng (Fried Duck) orange sauce grilled zucchini wild mushroom strudel
  • Grilled root vegetable Lasagna with ricotta and pomodoro sauce [V]
  • Curried Chickpea and cauliflower baked naan bread pickled Indian mango [V]
  • Beetroot & goat cheese raviolli [V]

DESSERT

  • Meyers Lemon Tart (Freshly baked pastry filled with lemon curd topped with torched meringue and lemon zest)
  • Chocolate Brownies (Decadent moist gourmet chocolate brownies, vanilla gelato, raspberry coulis whip cream & white chocolate dust)
  • Passionfruit Panacota with Mango and Vanilla sauce
  • Mini Cheesecake (Classic New York cheesecake topped with Grand Marnier macerated strawberries chocolate straws)
  • Tiramisu (Soft lady fingers dipped in expresso coffee layered Mascarpone cheese dark chocolate shavings)
  • Baked Apple Strudel with cinnamon vanilla bean ice cream

Indonesian Buffet

Standard Buffet @ IDR 525,000++ / pax
Premium Buffet @ IDR 600,000++ / pax

APPETIZER | Pick 3

  • Gado Gado (Balinese mixed vegetable in peanut sauce)
  • Asinan Betawi (Sweet and sour vegetables)
  • Perkedel Kentang
  • Sambal be Tongkel (Shredded tuna with lemongrass& lime dressing)
  • Lumpia Ayam (Chicken and vegetable spring roll)
  • Balinese seafood salad

SOUP | Pick 1

  • Soto Ayam (Chicken Soup with Vegetables)
  • Soto Tangkar (Beef stewed in coconut)
  • Sop Bakso Sapi with wonton gorging
  • Sop Buntut (Oxtail)
  • Sop Manado (Red bean and pork with clove and sambal)

SIDES | Pick 3

  • Tumis Tauge (Saute bean sprout with garlic)
  • Nasi Goreng (Fried Rice)
  • Nasi Putih (Steamed White Rice)
  • Nasi Kuning (Steamed rice in turmeric and coconut milk)
  • Nasi Sela (Steamed rice with sweet potato)
  • Mie Goreng Ayam (Fried noodles with
    chicken,fish,meat balls and vegetables)
  • Mie Goreng Jamur( Fried noodle with mushrooms)
  • Tumis Buncis dan Tahu Bumbu Jahe (Stir fried baby green beans and tofu ginger)
  • Terong Balado (Spicy sautéed eggplant with sambals
  • Urap Sayur (Boiled vegetables grated coconut and spices
  • Sambal Goreng Kentang Hati (Spicy friend potato and chicken liver)

MAIN DISHES | Pick 3 or 5

  • Ikan Goreng Dabu-Dabu sauce (Fried fish with tomato,chilli,shallot)
  • Ayam Goreng Kecap (Deep fried chicken with sweet soy sauce)
  • Daging Masak Cabe Hijau (Beef in green chilli)
  • Ayam Bumbu Merah (Braised Chicken with chilli and lemongrass)
  • Beef Rendang (slow cooked beef on sumatrian spices and coconut milk
  • Cumi Bumbu Bali ( Sautee squid with Balinese spices)
  • Sate Babi (Balinese pork satay)
  • Babi Sambal Matah (Fried pork shoulder with Balinese sambal)
  • Sate Lilit (Balinese minced fish satay)
  • Pesan be Pasih (Steamed fish wrapped in banana leaves)
  • Bebek goreng with mixed Balinese sambals
  • Jimbaran barbequed prawns in balado sauce

DESSERT | Pick 3

  • Klapertart (Indonesian coconut pudding tart)
  • Jaje Bali (Assorted traditional Balinese snacks)
  • 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 525,000++ / pax
Premium Buffet @ IDR 600,000++ / pax

APPETIZER | Pick 3

  • Marinated Grilled Octopus Greek salad
  • Caprese Salad with plum tomato’s, Buffalo mozzarella and basil pesto
  • Caesar salad baby romaine parmesan crumble bacon garlic croutons
  • Penne pasta salad with grilled chicken broccoli olives reduced balsamic dressing
  • Mediterranean cheese and dip platter with hummus baba ganoush feta cheese goat cheese olives warm pita bread
  • Chilled grilled seafood salad baby prawn tuna scallop squid with grilled fennel and tarragon dressing
  • Curried Chickpea and cauliflower salad with baked papadam crunch

SOUP | Pick 1

  • Roasted pumpkin soup with crème fraiche and chive
  • Forest mushroom
  • Chilled Gazpacho and tortilla crisps
  • Classic Italian minestrone with mini meatballs

SIDES | Pick 3

  • Bbq Sweetcorn
  • Baby new potato’s and rosemary
  • Mashed potato
  • Baked potato
  • Stir fry broccoli and garlic
  • Green bean Almondine
  • Steamed rice
  • Fried rice
  • Grilled tomato’s and garlic clove
  • Creamed spinach and leek

MAIN DISHES | Pick 3

  • Roasted Chicken in mushroom sauce
  • Baked Barramundi in Phyllo pastry roast red pepper sauce
  • Beef Rouladen on braised red cabbage
  • Vegetarian lasagna with basil tomato bechamel sauce
  • Grilled seafood medley white wine dill beurre blanc
  • Chicken stir fry bean sprouts hoisin sauce
  • Beef Conroe ribs in sweet and sticky glaze
  • Bbq Pork Ribs jack Daniels sauce
  • Mac N four Cheese with spinach
  • Lamb Kebab with Tzatziki
  • Linguine Pomodoro parmesan cheese

LIVE STATION | Pick 1

  • Roast beef with yorkshire pudding,beef sauce
  • Leg Of lamb with rosemary potato’s mint jelly and lamb jus
  • Suckling pig with assorted Indonesian sambals lawar,bbq sauces,corn bread
  • Roast Herb Chicken with Country stuffing. bbq corn,choice of three sauces (natural jus, chilli or bbq sauce)
  • Giant Ocean Grouper with Bean sprout salad, sambal matah
  • Hot Pasta station – penne, carbonara, spaghetti Bolognese, linguine, Aglio Olio
  • Hot stir fry noodle station-Noodle vegetable stir fry noodle soups
  • Mixed grill satay. Choice of chicken, pork, tuna with sambals, pickled radish, salad, rice cakes

DESSERT | Pick 3

  • Meyers Lemon Tart
  • Chocolate Brownies
  • Chocolate eclairs
  • Mini Cheesecakes
  • Mini Tiramisu

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 subject to 15.5% Tax and Service Charge
2) Minimum order for Set Menu and Buffet options is 30pax
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.

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