Exclusive BBQ Dijon Bali Catering 2016 · Bali based caterer as-featured Her World Plus &...

www.dijon-bali.com

Where we like to think of our guestsas an extension of our FAMILY...

At DIJON BALI CATERING,we are committed to creating a unique and unforgettable experience for you in every sense. Take a tour of our menu and share with us your visions of the type of food and ser-vice you're looking for and our team of specialists will be delighted to assist you in making your special event the

best of your life!

[email protected]+62 851 0163 7000

D I A M O N D

@ IDR 1,140, 000 net / pax5 Canapés + 4 Salads + 1 Soup

+ Live Premium BBQ Station (5 dishes) + 1 Live Carving Station + 2 Non Vegetarian Dishes

+ 3 Vegetarian Dishes + 5 Desserts

G O L D@ IDR 1,020,000 net / pax

4 Canapés + 3 Salads + Live Premium BBQ Station (4 dishes)

+ 2 Non Vegetarian Dishes + 3 Vegetarian Dishes + 4 Desserts

P A C K A G E

EXCLUSIVE BBQ

*This exclusive package is served with complementary steamed rice and assorted country style bread with butter

*The package includes Tiffany chairs + wooden tables OR tables with white linen

*The packages above are valid for a minimum booking of 40 adults.

N O O D L E A N D R I C E B O X W I T H C A R T D I S P L A Y @ I D R 9 0 , 0 0 0 N E T / PA X

Q U E S A D I L L A S T A T I O N @ I D R 8 5 , 0 0 0 N E T / PA X

S A T A Y S T A T I O N @ I D R 9 5 , 0 0 0 N E T / PA X

S U S H I S T A T I O N @ I D R 1 6 0 , 0 0 0 N E T / PA X

LIVE STATION “ADD ONS”

• Wok station cart with vegetable display

• Rice and noodles

• Meat option: chicken and beef OR seafood

• Vegetables: bok choy, onion, carrot, Chinese cabbage, spring onion, chili and leek

• Condiments: two types of sambal and crackers

• Tortilla sheets

• Chicken, beef and cheese

• Condiments: guacamole, tomato salsa and cheese sauce

• Nigiri : Salmon, Tuna, Japanese omelet

• Maki: California roll, chicken Teriyaki, sunset roll (fresh salmon with vegetables)

• Satay station cart with display

• Chicken, fish, and beef

• Condiments: peanut sauce, sambal terasi, sambal matah and rice cake cooked in

coconut leaves

M E N U S E L E C T I O N

Bali based caterer as-featured Her World Plus & Schweitzer Illustrierte Magazine for Sepideh Haftgoli & Max Loong from Hidden Hills (2016), White Magazine ED 30, and Indonesian Expat Biz for Wedding Catering Inspirations (2014)http://www.dijon-bali.com/pages/testimonials.php Email : [email protected]


CANAPÉS

V E G E T A R I A N

N O N V E G E T A R I A N

• Beetroot flavoured cr�pe rolled with cheese and hazelnuts

• Cheese quesadilla with jalapeno and leek

• Fried bocconcini with tomato sauce

• Roasted bell pepper muffins with olive tapenade and mascarpone

• California roll with avocado, asparagus and cucumber

• Spring rolls with sesame seeds and sweet chili sauce

• Golden fried mushrooms stuffed with cheese, herb mayonnaise

• Bruschetta: tomato and bocconcini with basil pesto

• Prawn tempura, wasabi mayonnaise

• Lemongrass skewered prawns with pineapple and papaya salsa

• Tuna sushi roll with Balinese lemongrass shallot sambal

• Smoked salmon mousse, Melba toast, flying fish roe

• Mini duck Hoisin wrap

• Five spice roasted duck, filo tart, plum sauce

• Thai chicken and raw mango salad in crispy wonton cup

• Chicken Teriyaki sesame roll

• Chicken satay with peanut sauce

• Chicken quesadilla with tomato pepper salsa sauce

• Southeast Asian chicken spring rolls

• Minced beef puff, tomato garlic dip

• Beef tenderloin chunks, garlic bread skewers with Chimichurri sauce

• Bruschetta: roast beef with caramelized onion

• Moroccan lamb puff, cucumber yoghurt dip



Diamond (Select any 5)Gold (Select any 4)

SAL AD

• Gado– gado: mixed vegetables, boiled potato, eggs, fried tofu and peanut sauce

• Grilled vegetable salad with pesto dressing and balsamic glaze

• Prawn and pomelo salad with shallot lemongrass dressing

• Seafood salad with Thousand Island dressing

• Balinese duck salad with long beans, coconut and spices

• Quinoa with chicken, raw mango, papaya and Asian dressing

• Chicken sesame salad with mushroom, carrot and sundried tomatoes

• Chicken Caesar salad with beef bacon bites

• Whole roasted chicken with peppers, tomato and onion salad with lemon thyme dressing

SOUP

• Sop buntut: slow cooked beef oxtail soup with carrot and potato

• Soto ayam: chicken broth served with glass noodles, sambal, potato and lime condiment

• Risoni pasta with chunky tomato, chick pea and olive soup

• Roasted pumpkin and pear soup

• Cream of mushroom

• Lemongrass and galangal flavoured tomato soup




Diamond (Select any 1)

LIVE: PREMIUM BBQ GRILL STATION

• Balinese Jimbaran style marinated tiger prawns

• Tiger prawns, garlic and chili flakes

• Red snapper fillet, butter parsley lemon sauce

• Yellow fin tuna, tomato pepper salsa sauce

• Indonesian spiced fish, sambal kecap

• Ayam bakar: Indonesian style grilled chicken

• Thai marinated rubbed chicken, nam jin dip

• Grilled chicken and corn, barbeque sauce

• Spicy grilled chicken with Chimichurri sauce

• Australian strip loin steaks, red wine jus

• Slow braised Australian beef ribs, barbeque sauce

• Australian minute steak, seeded Dijon mustard and rosemary marination

• Grilled lamb chops, Chimichurri sauce

• Lamb shashlik

• Spicy lamb steaks

CARVING STATION

• Roasted Australian rib eye

Condiments: confit garlic, roasted balsamic shallots, olives, rosemary potato, red wine jus

• Roast leg of lamb

Condiments: olives, yoghurt dip, hummus, flat bread and herb sauce

• Ikan pepes: Whole red snapper marinated with Indonesian spices, wrapped in banana leaf

• Kambing guling: oven roasted leg of lamb marinated in Indonesian spices

Condiments: sambal kecap, peanut sauce, rice cake and lime




Diamond (Select any 1)

MAIN COUR SE

• Fresh water fish in sweet tamarind sauce

• Thai style wok-tossed tiger prawns in spicy tamarind lime sauce

• Chicken cacciatore: Italian country style oven cooked chicken in tomato and vegetable sauce

• Ayam betutu: oven roasted chicken marinated in Balinese spices

• Roasted duck wok- tossed with onion, capsicum and baby corn in hoisin sauce

• Beef rendang: slow cooked beef stewed in coconut milk and whole spices

• Beef Teriyaki with sliced mushrooms, onions and leeks

• Roasted Australian rib eye beef with sliced potatoes and onions

• Oven braised sliced shoulder lamb shank in spicy tomato gravy

• Sayur lodeh: mixed vegetable stew cooked in lightly spiced coconut milk gravy

• Tumis terong kacang panjang : wok-tossed eggplant with long beans

• Thai green vegetable curry

• Assorted vegetables and fried tofu tossed in sweet and sour sauce

• Sautéed assorted vegetables with herbs and butter

• Macaroni and vegetables au gratin

• Lyonnaise potatoes

• Marinated roasted sweet potato

• Mashed potato with butter

• Nasi goreng: Indonesian fried rice

• Nasi kuning: rice cooked with fresh turmeric and lemongrass

• Herb butter rice with green peas, tomatoes and corn kernels

• Mie goreng: fried egg noodles with vegetables

N O N V E G E T A R I A N

V E G E T A R I A N



Diamond and Gold (Select any 2)

Diamond and Gold (Select any 3)

DESSERT

• Classic Italian tiramisu

• Cr�me br�lée

• Raspberry and lemon mascarpone parfait

• Chocolate mousse with fresh strawberries

• Vanilla and raspberry panna cotta

• White and dark chocolate mousse

• Ginger cr�me br�lée with palm sugar

• Assorted seasonal fruit ( 4 types )

• Vanilla custard stuffed in chocolate coated choux pastry

• Coconut panna cotta with passion fruit

• Mini red velvet cake

• Black rice pudding with coconut milk

• Baked cheesecake

• Fruit gazpacho with coconut

• Chocolate truffle

• Dadar gulung: Indonesian cr�pe filled with coconut and palm sugar

• Klepon: sticky rice balls filled with coconut and palm sugar

*The dessert buffet is served along with a complementary flavoured white chocolate

Photo by Kat ie Grant - Wedding of Sepideh Haftgol i & Max Loong from Hidden Hi l ls Vi l las, Wedding planner : Paper Diamonds




“Where we like to think of our guests as an extension of our family”.

GENERAL TERMS AND CONDITIONS

So that you understand all the details, please have a look at the following and get back to our

Catering Coordinator ([email protected]).

1. DIJON caters combination of food and beverage packages. We do not cater food

packages only.

2. The minimum number for any event depends on the chosen food package. For more

information, see DIJON food packages.

3. All food and beverage products are chosen based upon availability. However, due to

weather or government regulations, there may be availability issues. In such a case, we

will offer suitable alternatives for your approval.

4. We require adequate electricity of a minimum 500 watts for kitchen and bar. An

additional 250 watts will be required in the case of a buffet dinner setup to be provided

by the guest or wedding organizer.

5. Any event fee or refundable security deposit requested by the venue is the responsibility

of the guest or wedding organizer.

6. We do not cater or serve any food products provided by the guest or other vendors at an

event.

7. The final number of guests has to be confirmed at the latest by 30 days prior to the event.

8. The final selection of a menu and beverages for the event has to be submitted to us at

the latest 30 days prior to the event. No changes will be allowed after that time.

9. We cater and provide our service based on the number of pax agreed and settled on the

invoice. We do not provide food and beverage for vendors.

10. There is an extra charge for food and beverages served beyond the stipulated time based

on prior agreement as mentioned in the “Invoice “.

11. After a site visit is completed, if the venue of the event is deemed far and/or access is

difficult, a surcharge is applicable. This covers additional costs involved such as labor,

transport and additional equipment. Currently, the villas with additional surcharge are

Khayangan Estate, Villa Latitude, and The Sanctus.

Jl. Sunia Negara No. 33 Suwung Kangin, Pemogan - DenpasarTelp. +62 851 016 37000 Fax. +62 361 937 8019

Email. [email protected]

DEPOSITS AND PAYMENTS

DAMAGE AND LIABILITY

12. Weather contingency

a. In a scenario of rain during the event, wedding organizer and/or the couple (in case of

direct booking) is responsible to provide rain protection for tables set up, buffet, and

service pathway from kitchen area to dinner reception area.

b. Subject to the landscape of the event premises, and there is a change on the dinner

set up, the decision must be communicated to Dijon Bali Catering authorized

representative on the event day at the latest 2 hours prior to the guests' arrival. The

set up will only be done once; hence there will be an additional charge for any last

minute changes to the set up.

13. 50% of the total amount is required to confirm a booking and to secure the existing

price. Without a deposit, your booking will be released without further notification; and

prices may change for future reservations.

14. The final payment must have been received in our account at the latest 21 days prior

to the event date; otherwise Dijon Bali Catering has the right to cancel the event.

Non-refundable deposit remains with Dijon

15. No alternative payment terms apply unless otherwise agreed upon in writing and

signed by a Dijon Bali Catering authorized representative.

16. Kindly please remit your payment in the full amount as shown on the invoice. For bank

transfers, the amount we receive is net, hence the guest is responsible for the bank

transfer fees.

17. For any events booked less than 21 days prior to the event date, the total amount is

required to be paid at the time of the booking confirmation.

18. A minimum of IDR 2,600,000 net will be kept as a security deposit for loss or damage to

our catering equipment. This will be calculated and deducted one day after the event.

The amount will be 100% refundable if there has been no loss or damage. (Applicable for

direct booking only).

19. We are not responsible for any loss of guests’ belonging before, during and after the

event. Any items found by our staff at the venue during/after the event will be handed

over to the wedding organizer/ villa security.





CANCELLATION POLICY

POLICY ON CHILDREN

20. The person organizing and/ or paying for the event will be liable to pay for any damage,

loss or breakage to any part of the Dijon Bali Catering properties, e.g. furniture, fixtures and

fittings, chinaware, crockery or glassware damaged by any guest and/ or other vendors

and event participants associated with the event.

21. Any damage to our table cloths due to red wine spillage will be charged accordingly to

the guest or the wedding organizer. An amount of IDR 500,000 net per tablecloth will be

charged.

22. In the event of a cancellation of more than 90 days’ notice prior to scheduled event, we

will deduct 15% as our service fee from the total amount mentioned in the invoice and

the rest of the amount will be refunded to you.

23. In the event of a cancellation less than 90 days prior to the scheduled event, Dijon Bali

Catering will deduct 50% of the total amount mentioned in the invoice and the rest of

the amount will be refunded to you.

24. In the event of a cancellation less than 15 days prior to the scheduled event, Dijon Bali

Catering will deduct 75% of the total amount mentioned in the invoice and the rest will

be refunded to you.

25. The cancellation policy is applicable for all kind of cancellations.

26. Any child up to the age of 14 years has an option to choose a 2 course children’s menu

@ IDR 235,000 net / child or the chosen menu package as per the adult price. The above

two options include free flow of sodas and juices.

27. Any teenager between the age of 15 to 17 years will be charged IDR 210,000 net / person

for free flow of non-alcoholic beverages.

BAR POLICY

28. There is no corkage fee for any alcohol brought by the guest to the event with prior

confirmation by Dijon Bali Catering.

29. Indonesia is very volatile in terms of alcohol prices. Our package prices may increase

despite a deposit being settled if there is a sudden increase in taxation rates by the

government.

30. Our beverage package commences from the time the welcome drink is served.

31. Our bar packages include 1 all-purpose bar set up.

If a 2 bar set up is requested, an additional surcharge of IDR 1,950,000 is applicable.

32. We do not allow any alcohol bottles to be placed on the tables, unless the alcohol is

provided by the guest

33. For the safety of everyone, we have the right to refuse alcohol to guests who are

deemed intoxicated. We will bring this to your attention if it happens. On the day of the

event, we will consult with the client or wedding organizer for any cases of:

• Intoxicated guests

• Large numbers of alcoholic drinks request

34. Shots are not part of the full bar package. Please discuss this further with our Catering

Coordinator if you wish to include this in your package with an additional charge.

35. We will not be responsible for the bottles of wine or champagne that you have passed

to us. It is the responsibility of the event organizer or an individual appointed by you to

take stock and pass the bottles to us.

36. If you have chosen our non-alcoholic package, and you would like to order some

cocktails that are not on DIJON Signature Cocktails list separately, then all the

ingredients needed to make the requested cocktails will be your responsibility: Alcohol,

juices, fruits, garnishes, etc.



FOOD PACKAGE

BEVERAGE PACKAGE

37. What’s included in our food prices?

38. What’s included in our beverage prices?

By paying the deposit, we consider that The Client has agreed to the above terms and conditions, and accepts the responsibility to abide by these terms.

a. 100% refundable food tasting, if we are your chosen caterers. We would like to ask you

kindly go through the food tasting guidelines on our website.

b. Any chosen buffet package will be served for maximum 150 minutes (2.5 hours).

c. Any dessert buffet will be served for maximum 90 minutes (1.5 hours).

d. Kitchen equipment, crockery and cutlery as per the menu package.

e. Wooden tables: round (d 180cm) and rectangle (220 cm x 120 cm)

f. Tiffany chairs (Color options: white / natural / gold / champagne).

g. Menu card as per the options available, upon request only.

h. Our food preparation kitchen will be completed with our standard tent if required and

at no cost to the client. Any other tent (an Aladdin tent, for example) will be at an

additional charge.

i. Special dietary requirements:

We understand the importance of catering for specialized dietary needs. Kindly let us

know 30 days prior to the event if you have any special dietary requirements for your

guests. Our team of chefs will work on it as per your needs.

a. A full operational standard outdoor bar set up as per your package.

b. If you have chosen the Dijon Sober Package, and require our assistance in providing

alcoholic glassware, please inform our catering coordinator in advance of what type of

alcohol will be brought to the event (e.g. red wine, white wine, champagne).

c. Handling, chilling and serving any bottles brought in by the client or guests or wedding

organizer with information provided prior to the event for preparation.

For Further Information Please Contact:

Dijon Bali CateringJl. Sunia Negara No. 33, Suwung Kangin, Pemogan – Denpasar, Bali, Indonesia

Ph. +62 85 101 637000 Fax. +62 361 937 8019Email. [email protected]

Exclusive BBQ Dijon Bali Catering 2016 · Bali based caterer as-featured Her World Plus &...

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