SET MENU
3 COURSE SET MENU |
4 COURSE SET MENU |
(4 Course Menu is a choice of 2 Starters)
APPETIZER
Baked Zucchini & Goats Cheese Souffle with Baby Wild Arugula Salad [V]
Baked Mushroom stuffed with Ricotta Cheese, Garlic, Mushroom Duxelles with Light Basil Cream Sauce [V] [GF]
Roast Vine Ripened Tomato Tartare with Capers, Gherkin, Basil & Beetroot Coulis [V] [VG] [GF]
Pan Fried King Prawn with Polenta Cakes & Papaya Mango Salad [GF]
Pan Seared Tuna Loin with Sambal Matah, Rice Cake & Spicy Chili Mayo [GF]
Lobster & White Fish Mousse Nori Roulade with Mango Coriander Salsa [GF]
Smoked Tuna Tartare, Avocado Guacamole, Pico de Gallo & Jalapeno Coriander Mayo [GF]
Pan Seared Imported Scallops (2 pcs) with Cauliflower Puree & Caper Raising Vinaigrette [GF] - surcharge ($ 8 AUD)
Shaved Herb Crusted Beef Carpaccio with Parmesan Flakes, Capers, Roasted Pistachio, Baby Arugula and Pesto Mayo [GF]
Balinese Spiced Chicken with Sambal Merah & Coconut Long Bean Urap [GF]
Roasted Chicken Supreme stuffed with Smoked Roasted Capsicum, Cheddar Cheese with Leek & Spinach Risotto [GF]
Pan Seared Duck Breast on Sweet Potato Puree & Coconut Curry Sauce [GF]
ENTRÉE
Baked Salmon Marinated with Ginger, Garlic & Soy Sauce with Coconut Turmeric Yellow Rice & Sesame Kale [GF]
Grilled Mahi-Mahi Rica-Rica with Kemangi Leaf & Roasted Honey Pumpkin [GF]
Pan seared Filet of Barramundi with Potato Gratin, Beetroot Vinaigrette and Beurre Blanc Sauce
Imported Black Angus Beef Tenderloin, Chive Potato, Green Pea Puree, Semi–Dry Roast Cherry Tomatoes, served with a Demi-glace Sauce [GF]
Slow Cooked Boneless Short Rib, Roasted Parsley Carrots, Mash Potatoes with a Port Wine Sauce [GF]
Braised Lamb Shank, glazed Carrot with a Napkin Dumpling & Rosemary Mint Red Wine Sauce
Caprese Stuffed Chicken Supreme, with a Carrot Puree & Roasted Tomato Balsamic Reduction [GF]
Stir Fried Chicken Cashew with Ginger Garlic Soy sauce, Sweet Potato Rice & Sesame Baby Bok Choy [GF]
Crispy Pork Belly with Smashed Cassava, Long Bean, Coconut Balinese Spices & Coconut Cream Sauce [GF]
Pan Seared Duck Breast with Glazed Baby Carrot, Parsnip Puree, Orange-Carrot Infusion & Port Wine Reduction [GF]
Zucchini Eggplant Parmigiana Vine Ripened Tomato Concasse, Mozzarella Parmesan Gratin with Basil Pesto [V] [GF]
Green Pea & Spinach Risotto, Charred Grilled Portobello Mushroom with Broccoli Pesto Aioli [V] [GF]
DESSERT
Dark Chocolate Cake with a Toasted Coconut Crust, served with a Mixed Berrie Coulis
Chocolate Brownies, Whip Cream, Strawberries & White Chocolate Dust
Bali Lime Delight - Freshly baked Pastry Shell, filled with local Balinese Lime Curd & Zest
Passion Fruit Cheesecake topped with Passion Fruit Glazed
Tiramisu - Soft Lady Fingers dipped in Espresso Coffee layered Mascarpone Cheese with Dark Chocolate Shavings
Coconut & Pandan Pana Cotta with Jackfruit Coulis [GF]
Lemon Grass Crème Brulle with Fresh Strawberries [GF]
Ginger Carrot Cake with Salted Butterscotch Frosting
*ALL PRICES ARE PER PERSON
OVERVIEW
1. The confirmation of your reservation implies the full understanding and acceptance of our General Terms of Agreement
2. Once a deposit is made and received, it is within our mutual understanding that you agree to all the terms as below with or without a signature on this agreement
NOTES:
*Minimum Order 40 pax
*A Security Deposit of Rp. 2,000,000 will be required to cover any damages that may be caused by guests to Toast Catering property that is provided for the event.
*A difficult of access surcharge of (Beverage Only) or (Food/Food & Beverage) may apply If the location is deemed far and access is difficult. This fee is to cover additional cost involved such as labor, transport, and additional equipment.
* A surcharge may also be applicable for bookings on public holidays
*Corkage may be applicable
