A wedding menu that tastes of Bali
I cook weddings in Bali at cliff-top villas in Uluwatu, beachfront estates and jungle and rice-field villas around Ubud, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Balinese cooking starts with base genep, the island’s spice paste, and sambal matah of raw shallot, lemongrass and chilli. I cook babi guling and bebek betutu inspired dishes, sate lilit on lemongrass skewers, and fresh fish grilled over coconut husks the way Jimbaran does it. Local coconut, galangal, turmeric, kaffir lime and Amed sea salt give everything its fragrance.
Cliff-top ceremonies in Uluwatu usually start late in the afternoon so the vows land just before the sun sets over the ocean. Dinner follows by candlelight, and the party often carries on around the pool. I serve canapés during the sunset and keep the main menu flowing as the night cools.
A menu idea: sate lilit and sambal matah canapés, fish grilled over coconut husks and a smoked duck in Balinese spices.
Season and logistics
The main wedding season in Bali runs April to October, in the dry season. No events can be held on Nyepi, the Balinese Day of Silence, when the whole island shuts down, and traffic between areas can be slow, so I plan deliveries and timings carefully around both. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Bali for villa stays and dinners.
Weddings in Bali: good to know
When is wedding season in Bali?
The main season runs April to October, in the dry season. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we have a traditional Balinese element in the wedding menu?
Yes. I can cook a Balinese course or a full feast alongside a modern menu, using the island’s own spices and techniques.
Can you cater a large wedding in Bali?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.