Chef Brando Garcia

Mini Lawar Jackfruit Tartlet Young jackfruit tossed in Balinese herbs (without garlic), served on a savory rice cracker cup

Grilled Scallops with Jimbaran Glaze and Kafir Lime Leaf Seasoning with Mango ( fresh scallops are finely seasoned, served on a bed of mango purée and a touch of heat and sweet from Jimbaran Glaze , garnished with basil or mint flakes for aroma )

Grilled Local Fish with Aromatic Jimbaran Glaze and Plecing Kangkung ( blanch balinese water spinach with a rich sauce inspired by Balinese genep base served with drizzle of herb oil and crush peanut )

Babi Guling Deconstructed ( crispy pork belly confit with Sautéed lawar vegetables, sweet potato mash and edible flower x base genep tuile )

Klepon ( sticky rice with melted brown sugar inside that will pop inside your mouth and grated coconut )

Pandan Panna Cotta with coconut crumble, passionfruit gel, and palm sugar tuile

Kintamani Lime Creme Brûlée with Bedugul Strawberry Sorbet: Creme brûlée with a refreshing touch of Kintamani lime, served with sweet and sour Bedugul strawberry sorbet to cleanse the palate

Black Rice Pudding Crumble with Balinese Vanilla Ice Cream and Coconut Milk Caramel Sauce: A modification of bubur injin, served with a crunchy crumble texture, accompanied by soft vanilla ice cream and a savory sweet coconut milk caramel sauce

Add more additional by client request

DAY 1 ( Yogurt with granola and mix berry )

DAY 2 ( Balinese fried banana with palm sugar )

DAY 3 ( Soft pancakes with honey or maple syurp and icing sugar )

DAY 4 ( Smoothies Bowl with granola )

DAY 1 ( Croissant filled with scrambled eggs, cheddar cheese and bacon )

DAY 2 ( Balinese fried rice with shrimp cracker and local pickle )

DAY 3 ( Grilled chicken sausage with any kind of egg, hash brown and bacon )

DAY 4 ( Egg benedict with bacon and sourdough bread and slice avocado )

DAY 1 ( Tropical fruit slices with orange juice )

DAY 2 ( Tropical fruit slices with watermelon juice )

DAY 3 ( Tropical fruits slices with lemon tea )

DAY 4 ( Tropical fruits with infused water )

French Deviled Eggs ( Hard-boiled eggs filled with egg yolk, mustard, herbs, and lemon zest. → Classic, light, and can be made into a colorful version )

French Riviera Shrimp Cocktail ( Poached shrimp with lemon aioli, cucumber, and dill )

Mini Tartlet with Goat Cheese & Fig Jam

Steak Tartare with tasty toast and chop pasrley

Bruschetta Tomato Basil

Croquettes de fromage ( cheese or mushroom w truffle oil )

Poulet à la Crème et Champignons ( Pan-seared chicken with creamy mushroom white wine sauce, served with buttery mashed potato & haricots verts (green beans)

Chicken Fricassée ( chicken cooked with a creamy white wine sauce, mushrooms and thyme, served with mashed potatoes or baguette )

Ratatouille

Salmon en Papillote ( Salmon baked in parchment with herbs, lemon, and seasonal sauted vegetables )

Creme Brulee

Mini éclairs

Raspberry tartlet

Chocolate mousse shot

Baked Alaska with cointreau liquer flambee

Shrimp Gyoza with sweet chilli soy sauce - GF - pescataraian

Chicken Karage - GF -

Ebi Karage - GF - pescatarian

Crispy Tofu Bites - GF - pescatarian

Goma-ae - GF - ( steamed spinach with gluten-free sesame sauce )

Kombu Cheese Onigiri - GF - pescatarian

Beef Yakiniku

Grilled Salmon Teriyaki - GF - pescatarian

Japanese Caramel Pudding

Fruit Platter

Steak Tartare with tasty toast and chop pasrley

Zucchini Carpaccio

Croquettes de fromage

Bruschetta Tomato Basil

Pollo al Ajillo ( garlic chicken cooked in olive oil and white wine, served with patatas bravas )

Coq au Vin ( chicken braised in red wine with lardons, mushrooms, and pearl onions, served with potato purée )

Chicken Fricassée ( chicken cooked with a creamy white wine sauce, mushrooms and thyme, served with mashed potatoes or baguette )

Ratatouille

Creme Brulee

Poached Pear in Red Wine – served with vanilla mascarpone cream

Ahi tuna tartare with mango, avocado, and yuzu ponzu

Sate lilit ( balinese chicken satay)

Tempura shrimp with lemon-herb aioli ( gluten free )

Wagyu beef tataki with truffle oil & capers

Mango & yuzu sorbet with pistachio crumble

Jaja Bali (balinese snack)

Satay Choices ( sate lilit, pork satay, fish satay)

Babi Guling (suckling pig meat and crispy pork skin)

Ayam Betutu

Grilled Fish with sambal matah

Grilled King Prawn with Jimbaran Glaze

Steamed Rice

Plecing Kangkung ( boiled water spinach with balinese sambal )

Klepon ( sticky rice with melted brown sugar inside that will pop inside your mouth and grated coconut )

Ice Coconut Water

Lak Lak Bali

Mini tuna tartare with wonton crisps

Chicken & Shrimp Gyoza with sweet chilli soy sauce

Pan seared Scallop with jimbaran glaze

Ikan Bakar Jimbaran ( grilled local fish with steamed rice, sambal, steamed water spinach, roasted peanut )

Local Seafood Platter ( grilled local fish, scallop, lobster, calamary, king prawns ) steamed rice

Korean BBQ Family Style ( beef bulgogi, balgi, deungsim ) steamed rice and sauces

Babi Guling ( balinese suckling pig meat, crispy pig skin, lawar / balinese vegetable, sambal, chicken satay, steamed rice )

Klepon ( sticky rice with melted brown sugar inside that will pop inside your mouth and grated coconut )

Seasonal Fruits Platter

Pudding