Set Menu

2 Courses (Starter + Main Course)
3 Courses (Starter + Main Course + Dessert)
4 Courses (Cold Starter + Hot Starter + Main Course + Dessert)
Additional Charge for a Second Main Course Replacing Starter or Dessert

Cold Starter

  • Smoked Duck Breast Carpaccio with Soy Citrus Dressing, Basil, Roasted Leek and Baby Lettuce
  • Chilled Prawn Cocktail with Guacamole, Iceberg Lettuce, Cherry Tomato, Cucumber, Sourdough, Crouton, Frissee and Cocktail Sauce
  • Pan Seared Black Pepper Tuna Maguro, Minted Red Capsicum Salad, Lemon Olive Oil Sabayon
  • Tuna “Poke Style” with Organic White Lime, Coriander, Rice, Salad and Sweet Potato Chips
  • Caramelized Onion, Pumpkin Tart with Feta Cheese, Capsicum and Parma Ham
  • Snapper Ceviche with Green Mango Salad, Soba Noodles and Tahini Dressing
  • Lamb Pastrami with Young Lettuce Leaves, Asparagus and Mimosa Dressing
  • Japanese Style Salmon Tataki with Crusted Roasted Soy Beans, Ginger Sesame Soy Dressing, Crunchy Vegetable Salad and Wasabi Crème
  • Italian Caprese Salad with Fresh Buffalo Mozzarella, Roasted Tomato, Wild Rucolla, Basil Pesto and Balsamic Reduction (Vegetarian)
  • Organic Tomato Tartar, White and Red Balsamic Vinegar, Gel Micro Herbs and Parmesan Cheese Cracker (Vegetarian)

Hot Starter

  • Indonesian Slow Cooked Chicken Breast with Local Spices, Cassava Leaves and Baby Grilled Corn on the Cob
  • Oriental Flavored Duck Confit Cannelloni, Butternut Pumpkin Puree, Goat Cheese Espuma and Chives Oil
  • Pan Roasted Scallops, Mini Glazed Shallots, Snow Peas, Beetroot and Black Vinegar Sauce
  • Fava Beans Agnolotti, Beef Cheek Ragout with Cepes and Black Truffle Foam
  • Low Temperature Cooked Tasmanian Salmon Fillet, Dill Mustard Vinaigrette, Puffed Cherry Tomatoes, Green Peas Puree
  • Balinese Spiced Roasted Fish in Banana Leaf with Shallot Chilli and Coconut Relish, Urap Salad and Gel from Lawar Spice

Fish and Seafood

  • Pan Fried Seabass with Tomato Herb Broth, Soy Beans Shallot, Leek, Baby Zucchini, Pumpkin, Cherry Tomato, Herb Oil
  • Compressed Salmon Fillet with Kafir Lime, Lemon Sauce, Carrot and Orange Ginger Puree, Soy Beans, Beetroot, Kemangi Powder and Pomelo Gel
  • Tiger Prawns with Roasted Zucchini, Shallot, Tomato, Mascarpone Enriched Rissoni and Nut Brown Butter Sauce
  • Oven Baked Snapper with Whole Grain Mustard, Tomato Concasse, Herbed Breadcrumb, Sweet Potato Puree and White Wine Sauce


  • New Zealand Lamb Prepared Two Ways “Pan Seared Lamb Rack with Dukkah Spices and Slow Cooked Lamb Shoulder, Red Wine Onion Compote, Eggplant Caviar, Crispy Polenta, Lamb Jus”
  • Grilled Organic Chicken Breast, Creamy Parmesan Cheese Risotto with Crispy Parma Ham Bites, Tomato Salsa and Basil Pesto
  • Pan Roasted Australian Grain Fed Beef Tenderloin, Baby Potatoes, Green Asparagus, Baby Carrot, Shimeji Mushroom, Edible Flower,
    Micro Green, Beetroot Balsamic Extract and Red Wine Jus
  • Duck Breast, Potato Garlic Mousseline, Assorted Mushrooms, Baby Beans, Butter Squash Pumpkin 5 spices Cabernet Jus
  • Beef Rendang “Braised Boneless Beef Short Rib Sumatran Style with Grilled Rice Grilled Sweet Corn Mousseline and Green Chilli Relish"
  • Balinese Roasted Pork Belly with Crackling, Sweet Soy Sauce, Fried Rice, Pickled Spring Vegetables


  • Sourdough Cannelloni Stuffed with Mushroom Truffle Risotto, Green Peas Lemon Puree, Radish, Micro Green and Capsicum Reduction
  • Pumpkin Puree with Roasted Root Vegetables and dressing from Smoked Beetroot and Granny Smith Apple


  • Raspberry Mousse with Crispy Almonds, Citrus Gel
  • Trio Chocolate Symphonie, Vanilla Custard, Dark Chocolate Sauce
  • Passion Fruit Delight with Mango Sauce
  • Mango Cheese Cake with Raspberry Drizzle
  • Lemon Meringue Tart
  • Roaming Dessert “Assorted of Sweet Canapes“








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