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Topping Off Ceremony
by Teatro Bali
Updated on 14 March 2015
We provide special menu for about 300pax, and the menu as below : The Canape Salmon Tartare Cornetto,Avruga Caviar, Crème Fraiche Fatty Yellow Fin Tuna Belly Sesame, MarinatedOnion, Soya Smoked Artisan Foie Gras a la “Mousse” Caramelized onion Seafood “Croquette” Honey and Pomery Mustard Emulsion Truffle Mushroom “Demitasse” Garlic Cruton Five Spiced Smoked Duck Salad Asian Mix Leaves , Pickled Pear, Spiced Cashew Nut , Nam Yam Dressing Mocktail Sunrise Mocktail , Shirley Temple , Lime Squash , Lychee Ice Tea Soft Drink Coca cola , Sprite , Diet Coke , Soda Water Whole Menu Package “Crudo” Seafood Bar Avruga Caviar (500grm) Mimosa garnish (Cream Fraiche,Chives,Shallots,Parsley,Buckwheatblinis,Egg) Seafood Tower Mussels | Razor Clams | Blue Swimmer Crab | King prawns| Cigale (Remoulade, Calypso, Salsa Verde, Ponzu) Live Station Sashimi Hamachi | Tasmanian Salmon | Tuna | Squid (Soya sauce, Wasabi, Ginger Pickled) Sushi Soft Shell Crab Roll California Roll Assorted Nigiri Anti Pasti or Hours d’ouvres Parma Ham “Prosciutto” Traditional Italian cured dried ham (Limited to One Piece Only) Marinated Mediterranean Vegetables Confitures (Buffet counter 1) Capsicums Courgettes Aubergines Onion Semid dried Tomatoes Artisanal Cheese Plater Brie de Meaux, Aged Cheddar, fourmeD’ambert, Herbs Marinated Ricotta (Dried fruits, Assorted Nuts, Crudite, Selected Fruits) Assorted Salads Buffet Thai Beef Salad Roasted beef salad | glass noodle| sweet and sour dressings Young Papaya Salad Young papaya | cashew nut| tomato | nam yam sauce Sunny Mediterranean Salad Capsicums | tomato | olives | feta cheese | thyme | olive oil and lemon dressing Smoked Chicken Salad Walnut | granny smith | housemade mayo Balinese LawarNangka (lawarputih) Braised young jack fruit tossed in bumbubali Caesar salad Baby romaine | parmesan | garlic cruton | Ancoviesdresssings Live Station Salad Jukuturabpaku Fern leaves salad in basagede dressings (tradisional Balinese salad station served with Balinese lady in their traditional way) THE CHEF SIGNATURES 12 HOURS cooked wagyu beef prime ribs No. 8 (two pieces only) Tokusenwagyu beef signature premium cut roasted at low temperature (65 degressCelcius) To achieve maiximumflavor and absolute tenderness, served with; gougeres| mushroom ragouts | gratinated potatoes port wine jus chimicuri bernaise Salted Crusted Baked Tasmania Salmon Traditional medeterainean style of baking fish in order to keep the freshness and Flavor intact, the fish is buried in a dough made of mixture of sea salt and white egg and cook at medium heat oven, served with; Champagne | avruga caviar dill and basil pesto Live barbeque station 24 hours braised short ribs grill fish Bumbu Bali | grill prawn | Satay lilit Bali | Satay kambing ( corn | baked potato | smoke BBQ sauce | sambalmatah | sambalkecap ) Balinese BebekBetutu Upih wrapped, basagede marinated whole duck, cook to perfect tenderness, the basagede achieve maximum sweetness of caramelisation during the long cooking process, enhance the flavor of juiceness duck The Buffet Soup Traditional Balinese crancham And “Demitasse” of lobster cream ( rouile, cruton ) Chaffing Dish Roasted lamb Chop Caponnata | balsamic sauce Five Spices crusted fish Cassava cake| coconut curry RoladeAyam Bouqet of spring vegetables | mushroom sauce KepitingsokaTelurAsin Capsicum | spring onion | celery | sweet sour sauce KelioSayurcampur( vegetarian ) Served with lontong | tempemanis | keripikkentangpedas | kacangtanah | perkedeljagung Nasigorengkampung( vegetarian ) Tradisional fried rice Nasiputih Plain rice Live Dessert Station Crepes suzette Grand marnier | orange supreme | Vanilla ice Cream Nitrogen Ice Cream (live show) Salt and ice cream Coconut and truffle ice cream Dessert Buffet Selection Assorted French pastries; Pot de crème Miniature of Chocolate Gateaux Macaron Melange Choux et Claire Apple Strrusel Mocca mousse Pate de Fruit - Red Velvet Cake - Opera Cake - Klapper tart - Jajananpasar (5 types as requested) - Excotic fruit Plater
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