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Where we like to think of our guestsas an extension of our FAMILY...
[email protected]+62 851 0163 7000
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!
P L A T I N U M
4 Canapés + 3 Salads + 1 Soup + 4 Non Vegetarian Dishes
+ 3 Vegetarian Dishes + 4 Desserts
G O L D
3 Canapés + 2 Salads + 1 Soup + 3 Non Vegetarian Dishes
+ 3 Vegetarian Dishes + 4 Desserts
INTERNATIONAL
B U F F E T P A C K A G E
* The buffet is served with complementary steamed rice, two types of sambal, and crackers (kerupuk).
* The package includes Tiffany chairs + wooden tables OR tables with white linen.
The packages above are valid for a minimum booking of 80 adults.
Photo by The Rare Negatives - Wedding of Chloe & Jason Mackie , Wedding planner : Paper Diamonds
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]
M E N U S E L E C T I O N
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
Q U E S A D I L L A S T A T I O N
S A T A Y S T A T I O N
S U S H I S T A T I O N
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
CANAPÉS
V E G E T A R I A N
N O N V E G E T A R I A N
• Cheese quesadilla with jalapeno and leek
• California roll with avocado, asparagus and cucumber
• Spring rolls with sesame seeds and sweet chili sauce
• Golden fried mushrooms stuffed with cheese, herb mayonnaise
• Mushroom cheese ragout tartlet
• Tempe satay: fermented soya bean satay
• Silk tofu martabak pancake with curry sauce
• Lemongrass skewered prawns with tomato, shallot, lime salsa
• Mini duck Hoisin wrap
• 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
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]
M E N U S E L E C T I O N
Platinum (Select any 4)Gold (Select any 3)
SAL AD/ APPETIZER
• Gado – gado: mixed vegetables, boiled potato, eggs, fried tofu and peanut sauce
• Asinan pengantin with peanut sauce: mixed vegetable salad
• Grilled vegetable salad, pesto and balsamic honey dressing
• Chicken sesame salad with mushroom, carrot and sundried tomatoes
• Chicken Caesar salad with beef bacon bites
• Grilled chicken, tomatoes, cucumber, assorted lettuce, corn kernels with lemon
vinaigrette dressing
SOUP
• Soto ayam: chicken broth served with glass noodles, sambal, potato and lime
• Sayur asam: local vegetables and corn cooked in a sour tamarind broth
(chicken option available)
MAIN COUR SE
• Fresh water fish cooked in Thai red curry
• Grilled snapper with tomato pepper salsa sauce
• Thai style wok-tossed tiger prawns in spicy tamarind lime sauce
• Udang balado: stir fried prawns with tomato, potato and chili paste
• Ayam betutu: oven roasted chicken marinated in Balinese spices
• Chicken cacciatore: Italian country style oven cooked chicken in tomato and vegetable sauce
• Fried chicken with lemongrass and chili
• Beef Teriyaki with sliced mushrooms, onions and leeks
• Sambal goreng daging printil: beef meat balls cooked in fried sambal coconut curry
N O N V E G E T A R I A 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]
M E N U S E L E C T I O N
Platinum (Select any 3)Gold (Select any 2)
Platinum (Select any 4)Gold (Select any 3)
Platinum and Gold (Select any 1)
• 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
• Vegetables and fried tofu tossed in sweet and sour sauce
• Sautéed assorted vegetables with herbs and butter
• Pasta penne with tomato sauce and vegetables
• Lyonnaise potatoes
• Mashed potato with butter
• Nasi goreng: Indonesian fried rice
• Nasi kuning: rice cooked with fresh turmeric and lemongrass
• Mie goreng: fried egg noodles with vegetables
V E G E T A R I A N
*The buffet is served with two types of sambal and crackers (kerupuk)
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]
M E N U S E L E C T I O N
Platinum and Gold (Select any 3)
DESSERT
• Coffee cr�me br�lée
• Ginger cr�me br�lée with palm sugar
• Dark chocolate mousse
• Vanilla panna cotta, berry sauce
• Coconut panacotta with passion fruit
• Assorted seasonal fruit ( 4 types )
• Mini red velvet cake
• Black rice pudding with coconut milk
• Dadar gulung: Indonesian cr�pe filled with coconut and palm sugar
• Klepon: sticky rice balls filled with coconut and palm sugar
• Bubur kacang hijau dengan nangka: mung bean and jackfruit cooked in coconut milk
and palm sugar
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]
M E N U S E L E C T I O N
Platinum and Gold (Select any 4)
“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.
Jl. Sunia Negara No. 33 Suwung Kangin, Pemogan - DenpasarTelp. +62 851 016 37000 Fax. +62 361 937 8019
Email. [email protected]
Jl. Sunia Negara No. 33 Suwung Kangin, Pemogan - DenpasarTelp. +62 851 016 37000 Fax. +62 361 937 8019
Email. [email protected]
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.
Jl. Sunia Negara No. 33 Suwung Kangin, Pemogan - DenpasarTelp. +62 851 016 37000 Fax. +62 361 937 8019
Email. [email protected]
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]