Eight menus
Adult and child prices, minimum portions, lead time, and delivery reach. Open any menu for the full contents plus a calculator already set to that menu.
A mark means we can prepare that version of the menu, not that the whole menu is already like that. Tell us the count when you order and we label those boxes by name.
Sealed boxes
The one that leaves this kitchen most often
The everyday working box: office meetings, community gatherings, small celebrations, prayer meetings. Steamed rice, one main, two sides, sambal, and crackers. Not fancy, but the portion is honest and it tastes the same every day.
Sealed boxes
There before anyone opens a laptop
Built to arrive between 7 and 8.30am. Fried rice or coconut rice, egg, one protein, crackers, and cut fruit. Light, but enough to hold people until lunch.
Sealed boxes
A box you are not embarrassed to hand a guest
More in it, better packaging, and the rice can be swapped for yellow or black rice. Used for invited guests, product launches, and any order that carries a company name with it.
Hot, chafing dishes
Built on site, not carried in finished
A cone of yellow rice with seven dishes arranged around it on a bamboo tray. A crew of two arrives early, builds it in place, and takes the tray away afterwards. Counted from 15 portions up.
Hot, chafing dishes
Home cooking, in chafing dishes
Five mains and two vegetables in chafing dishes, set up by our crew and kept hot through the event. The cooking is deliberately domestic rather than hotel style: shrimp paste sambal, coconut milk vegetables, Balinese spiced chicken.
Hot, chafing dishes
Balinese mixed rice, without pork
Minced fish satay, slow-cooked betutu chicken, lawar without blood, urab, and sambal matah. Everything built on base genep ground that morning. Our kitchen does not cook pork, so this version runs on chicken and fish.
Hot, chafing dishes
For 60 people and up
Eight mains, three vegetables, two rices, and a dessert station. A crew of four, two serving tables, and a queue laid out so 200 people can pass through in 35 minutes. This is the menu behind our largest event so far at 640 portions.
Chilled
Chilled, so distance is on its side
A grazing table with cheese, pork-free cured meats, fruit, nuts, bread, and six kinds of canape. All built in the cold kitchen and held below 5 degrees. Because the temperature runs the other way, this is the menu that reaches Uluwatu in the best condition of all.
40Total portions
These figures come straight from the prices on our pricing page. The binding number is still the written quote we send you, because guest counts and timings usually move a little.
Next step
Headcount, date, zone, and the menu you are eyeing. If you are not sure about the menu, send three and we will suggest one.
