A canapés selected menu during the cocktail party and follows by a sit down dinner with three course shared dining set menu consist of 2 selected salads, 3 selected mains and 2 selected side dishes and 2 selected desserts.


Choose 4 (four) dishes from below:

Dutch Indonesian salted cod crockets with chili mayonnaise
Tuna betel leaves with lemongrass green tomato sambal matah and bumbu be pasih
Chicken betel leaves roasted chili capsicum relish flat leaf coriander lime leaf and crispy shallots
Spicy salmon hand rolls with ginger flowers yam bean shiso leaf and smoked chili mayo
Duck and prawn “ma hor” with compressed watermelon
Steam bun with shredded lamb green shallots shiso leaf and sesame dressing
Tuna tataki with ruby grapefruit ponzu dressing and seaweed
Flame torched Black Angus with miso eggplant dressing sesame soy shimeji mushrooms
Tuna with spiced wakame julienne kombu jelly fish sesame seed green shallots and miso eggplant puree
Hill tribe beef tartar with smoked eggplant “nam prik num” quails egg and crispy rice cakes
Crispy pork belly with tamarillo Sichuan salt and pepper and “nam pla prik”
Peking duck rolls with mandarin pancake
Salmon tartar with Korean chili bean paste cured quails egg watermelon radish and avocado
Duck san choi bow with garlic chive bean sprouts chili bean and lettuce cups
Lamb or vegetable samosa potatoes green peas curry leaf cashew nut
Pork and chive pot sticker chili oil and black vinegar
Pork and prawn siew mai with sriracha
Vietnamese pork la lot wrapped up in betel leaves
Vietnamese sugar cane prawns with “nuoc cham” dressing
Tuna rice paper rolls with lettuce green mango sesame seed and peanuts



Choose 2 (two) from below options:

Crispy salmon with watermelon shallot ginger Thai basil and roasted chili and shallot dressing
Lake Toba snapper ceviche marinated in kaffir lime andaliman peanuts ginger flower & served with krupuk
Chicken and prawn salad with pomelo lime leaf roasted coconut and roasted chili jam dressing
Flame torched Black Angus with miso eggplant dressing sesame soy shimeji mushrooms
Carpaccio of amberjack with beetroot jelly wakame seaweed and ponzu dressing


Choose 3 (three) from below options:

Steamed fish with pickled plum soy ginger and bok choy
“Bu sie itik” slow braised duck with star anise pandan cinnamon coconut milk
Traditional Lamb shank Rogan josh with garam masala tomato nutmeg & cardamom
Beef cheek rendang braised in coconut milk and Sumatran spice
Butter chicken with tomato cashew nut ginger garam masala and kasoori methi


Choose 2 (two) from below options:

“Jagung bakar “ grilled corn with ikan asin butter pork floss and andaliman aioli
“Nasi bakar” with green tomato oyster mushroom eggplant with lemon basil
Sauteed green beans with sambal ulek
Plecing Kangkung
Garden salad with crispy tempe toasted coconut and organic lettuce
Slow roasted cauliflower with curry leaves and tempering spices


Choose 2 (two) from below options:

“Kampong snickers “Peanut butter ice cream with butter scotch and dark Balinese chocolate praline
Lime tart with burnt meringue and coconut ice cream
“Khoaniaow ma muang” traditional mango sticky rice with fresh mango and coconut ice cream
“Coconut bowl” black sticky rice with lontong manis cassava dumpling palm sugar and coconut ice cream
Vietnamese crème caramel with coffee granita and avocado ice cream
Our Menu Packages