WEDDING MENU 2009 KAWASAN PARIWISATA NUSA DUA LOT S6, NUSA DUA, BALI, INDONESIA

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1 WEDDING MENU 2009 KAWASAN PARIWISATA NUSA DUA LOT S6, NUSA DUA, BALI, INDONESIA Tel: Fax: STREGIS.COM/BALI

2 COCKTAIL RECEPTION SMALL TEMPTATIONS Offering a tantalizing selection of canapés, couples can choose from a variety of meats, seafood, vegetables and sweets. Garden Vegetables White bean puree with tarragon, slow roasted cherry tomatoes on toast melba Soft tofu on spoon with soy sauce and young ginger Vietnamese spring roll with sweet peanut and calamari dip Dried apricot Dolmah marinated in virgin oil Strawberry skewers with balsamic reduction and sweet basil and black pepper Eggplant puree with sesame paste, crispy pita chips Pumpkin tofu with enoki mushrooms and chives Chilled soba noodles with nori seaweed and ponzu vinaigrette Crispy asparagus maki roll with shoyu and wasabi Onion tart with cepe mushroom Fish and Shell Fish Pan seared scallops with mango chilli relish Crispy fried prawns coated with dry coconut and homemade mango chutney Tataki of yellow fin tuna on red wine oxtail ragout Crispy soft shell crab with soy coriander lime drizzle Panko friend New Zealand oyster with roasted pepper ravioli Braised baby squid filled with rice and sun dried tomatoes Hot smoked Tengiri with chives sour cream Butter fish with black mussel fricassee House cured salmon Balik cut with sweet dill dressing Tandoor lobster tail with mint raita Meat and Poultry Tataki of Wagyu beef with green asparagus and teriyaki glaze Pan seared duck foie gras on ripe mango Prosciotto and preserved figs Lamb loin carpaccio with a mild curry emulsion Crispy roast duck rolled in Chinese pancake and pickled vegetables House smoked chicken tortellini with morel cream Crispy pork belly with apple and prune compote Venison with cranberry arugula salad and unfiltered olive oil Pigeon satay with sweet peanut and chilli dip Snail slow braised with red wine reduction and fresh oregano

3 COCKTAIL RECEPTION Japanese Inspired Chicken and baby leeks Yakitori and lemon King prawn tempura with tempura broth grated white radish Crispy skin salmon with teriyaki glaze Fresh shucked oysters wrapped with yellow fin tuna, wasabi cream Deep sea scallops sashimi with yuzu marinade and salmon roe Steamed egg tofu with dashi broth and bonito flakes Crab meat salad with snow pea sprouts and edamame beans Selection of Nigiri and Maki sushi served with shoyu, wasabi and pickled ginger Line caught fish prepared as sashimi, served with shoyu, wasabi and pickled ginger Chilled soba noodles with smoked salmon and sesame marinated seaweed For the Sweet Tooth Green tea macha pannacota on crumbled coconut and fresh raspberry Amaretto mouse with mascarpone ice cream Jivara mouse with cherry verbena compote Crispy sesame cannelloni and lime cured, peppermint ice cream Trio of cream brulée and lavender thyme and rosemary Carrot cake with segment of orange and cheese cake orange ice cream Berry rose jelly and lychee sherbet Pistachio baked well tart and raspberry ice cream Rhubarb mousse and chilled banana Charlotte Vacuum packed caramel poached Williams pear with walnut tuile 6 piece selection USD 28 Per Person 8 piece selection USD 32 Per Person Price is INCLUSIVE of 21% Government Tax and Service Charge

4 SEATED DINNER MAIN TEMPTATIONS Experience a delightful culinary journey and indulge in premium cuisine specially prepared by our skilful team of chefs. Cold Entrée Selection from the Ocean s freshest catch prepared as Sashimi Tasmanian salmon, yellow fin tuna, butter fish, deep sea scallops and sweet cold water shrimps, served with pickled ginger, wasabi and light soya Tea smoked Tasmanian salmon With dill sour cream and baby potato salad, topped with tabasco ponzu sherbet Duck foie gras torchon White wine and tamarind jelly, cranberry and mangosteen relish, drizzled with sweet balsamic syrup Carpaccio of Wagyu beef With spicy miso emulsion, crunchy watercress and snow pea sprouts, sprinkled with sichimi togarashi Sweet sea prawn cocktail Gently poached in a rich herb broth served with ripe avocado, asparagus and crispy baby romaine lettuce dressed with cocktail sauce Steamy Soup Light lobster bisque with Armagnac Avocado and red chilli tian sprinkled with lime dust Double boiled tamarind and beef consommé With pork belly and king prawns with slow baked tomatillo Double boiled duck consommé flavored with Chinese five-spice Duck leg confit with sweet onion jam ravioli Chilled green pea puree With edamame beans, sour cream and Sturia caviar

5 SEATED DINNER Hot Entrée Pan seared salmon With buttered spinach, parsley and lobster bisque Seared deep sea scallops Baby spinach and mushroom saffron-vanilla cream Szechuan peppered seared duck foie gras With lychee and sesame sprout salad, contrast flavored mustard seed and mango chutney, spiced with red chilli oil Bali lobster tail With slow baked tomatoes and basil, salmon roe Beurre Blanc Main Course Slow poached Tasmanian salmon in 650C in extra virgin olive oil Served with citrus braised endive and a warm citrus salad Black Angus beef fillet With filled wild mushrooms, green asparagus cream and sun dried, herb and tomatoes Australian lamb cutlets set on a warm citrus honey Young ginger and toasted sesame compote, steamed bok choi and pink peppercorn jus Free range chicken breast and seared duck foie gras Set on sautéed peach and sour cranberries, natural meat jus Wagyu beef tenderloin done rare With butter poached asparagus, nori seaweed potato cake, wasabi meat reduction with sweet pickled raspberry Medallion of pork tenderloin With braised cabbage with apple smoked bacon, bay leaf and thyme reduction, sautéed new potatoes and caramelized onion Fried eggplant mille feuille With red pepper hummus, fresh tomato basil salsa and lemon perfumed oil

6 SEATED DINNER Dessert Dark chocolate with Szechuan pepper timbale With salty chocolate flakes, chocolate and cardamom coulis, white chocolate mini Magnum Lime chiboust and mojito sherbet Crispy lime zest and sesame tuile with lime leaf dust Coconut and Malibu aspic with candied coconut meat Served with coconut sherbet and dried coconut milk Tamarind parfait Napoleon Sweet and salty tamarind chutney, jus and sherbet Carpaccio of Subang pineapple with coconut milk sherbet Tamarind syrup and banana chip Green tea Tiramisu different yet original 3-Course Set Menu USD 110 Per Person 4-Course Set Menu USD 125 Per Person 5-Course Set Menu USD 140 Per Person Price is INCLUSIVE of 21% Government Tax and Service Charge

7 THE WEDDING CAKE Verona Tormented Based on a coffee flavored sponge, drizzled with Amaretto and coffee cream Lagoon Paradise Layered with citrus sponge, passion cream and citrus garnish St. Regis Bali Signature Cake Sacher torte with light ganache and griottine. Piedmont d Amour Vanilla sponge filled with praline cream and fresh berries Shakespeare in Love English pudding cake with raisin macerated in brandy and cherry candy Bali Dream Spiced sponge layered with tangerine cream, fresh jackfruits and macadamia nuts Kiss Strawberries Mascarpone diplomat cream, chocolate sponge and fresh strawberries Our French pastry chef Vincent Stopin, as a highlight, creates a variety of wedding cakes according to the personal taste of couples as well as cakes ranging from two to eight tiers. 2 Tier base of 22 cm (serves up to 15 persons) 3 days advance order is required 3 Tier base of 30 cm (serves up to 40 persons 1 week advance order is required 5 Tier base of 50 cm (serves up to 100 persons) 3 weeks advance order is required 8 Tier base of 87 cm serves up to 160 persons) 4 weeks advance order is required Price begins at USD 20 Per Person, but is also determined by design and personal flavor. If you choose to supply your own cake, there will be a fee of USD 8 Per Person Price is INCLUSIVE of 21% Government Tax and Service Charge

8 BEVERAGES Standard Open Bar US$ per person /first hour US$ per person / additional per hour Spirits Beefeater Smirnoff Vodka Bacardi Light Rum Dewars Scotch Courvoisier 3* Myers Dark Rum Wild Turkey Bourbon Jose Cuervo Tequila Campari Cinzano Dry Juices Orance Juice Tomato Juice Water Equil Natural Equil Sparkling Beers Local Beers Sodas & Soft Drinks Sprite Ginger Ale Soda Water Tonic Coca Cola Diet Coke Wines White Wine Red Wine Deluxe Open Bar US$ per person / first hour US$ per person / additional per hour Spirits Bombay Saphire Gin Absolut Vodka Bacardi Light Rum Black Label Scotch Brandy Courvoisier 3* Myers Dark Rum Jack Daniels Bourbon Jose Cuervo Tequila Campari Cinzano Dry Jameson Irish Whiskey Glenfiddich Malt Scotch Remy Martin VSOP Cognac Cointreau Kahlua Beers Local Beers Import Beers Cocktails Mixer Classic Martini Signature Drink Juices Orange Juice Cranberry Juice Fresh Mix Juice Water & Ice Teas Aqua Panna Water San Pellegrino Signature Ice Teas Sodas & Soft Drink Ginger Ale Soda Water Tonic Coca Cola Diet Coke Sprite Premium Wine & Champagne Beers, Soft Drink and Juices only US$ per person / first hour US$ per person / additional per hour Price is INCLUSIVE of 21% Government Tax and Service Charge