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Catering Bali


Chef’s Table – Mains (from left to right)

  1. Rack of lamb infused with Kintamani coffee, fern and salad fruit, pumpkin in robusta coffee dressing, turmeric leaf fragrance
  2. Duck leg confit with black pepper sauce, barley risotto with mushroom, roast capsicum, black olives and rucola
  3. Chicken bumbu with spinach base gede, chill papaya an roasted coconut potato mash
  4. Crispy duck breast with tangerine and kalamansi, tarragon gnocchi, balsamici, oh sin spring onions and star anises-yoghurt
  5. Barramundi, kecicang creme, shimeji mushroom, coconut foam, pistachino crush, soya risottoo
  6. Barramundi in thin bengkoang scales, pikled gooseberry, curry leaf-coconut watermelon,strawberry & vanilla, charcoal oil
  7. Chicken breast with cinnamon jus, crispy chicken skin, fern tips and carrot puree
  8. Bengkoang & char-grilled eggplant pastry, corn sauce, mushroom & fern emulsion (Durian added to pastry on request)
  9. Pork belly and octopus sambal uleg, fried lontong, edamame, tamarillo chutney fern tips

Title image:

Pork belly with mustard sauce, pumkin puree, beetroot-apple chutney and compressed watermelon

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