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Chef Chris Salans brings his culinary genius to your doorstep to create your own fine dining experience at home with your loved ones.

Known for his culinary creativity and impeccable standards, Chef Chris has developed a selection of dishes respecting most dietary preferences. Prepared as set menus, choose the menu of your liking and let our team of professional chefs and waiters take care of everything else for you.

Prices are affordable and everything gets delivered right to your door step free of charge up to 45km from Ubud.

All orders must be made 24 hours before delivery. Dietary Restrictions can be catered too.  Please let us know yours.

Dietary information and Kitchen Equipment required

OUR SET MENUS

Feel free to choose the set menu of your liking to fit your specific needs and let our team of professionals take care of everything else for you.

Regular 3 Course Set Menu

IDR 400.000 net / person

See Set Menu Details

Festive 4 Course Set Menu

IDR 450.000 net / person

See Set Menu Details

3 and 4 Course Set Menu

Prices starting at 400.000 net / person

See Set Menu Details

AMUSE BOUCHE

GIFT VOUCHERS

Edam Cheese Chouquette with Truffle Cream

Dine@Home vouchers make for the perfect gift

Why offer flowers when you can offer
an intimate dinner for 2 at the same price?!
it’s original and highly appreciated.

IDR 1.000.000 net
for 2 three-course set menus with a private chef and a bouquet of flowers

Purchase Now

VOUCHERS

Dine@Home vouchers make for the perfect gift

Why offer flowers when you can offer
an intimate dinner for 2 at the same price?!
it’s original and highly appreciated.

IDR 1.000.000 net
for 2 three-course set menus with a private chef and a bouquet of flowers

Purchase Now

APPETIZERS

Cured Duck Breast Foie Gras Shavings, Black Kluwek, Arugula

Tasmanian Salmon Confit, Miso Vinaigrette, Apple Ginger Purée, Bangkuang Slaw

Young Jackfruit and Cep Mushroom Soup, Sautéed Mushroom, Brioche Bread

Fresh Lobster Tortellini in Spiced Coconut Broth, Cauliflower and Kenari Nuts

Confied Duck and Foie Gras Pastilla, Garden Salad, Spice infused Demi-Glaçe

Video Instructions

   

Fresh Lobster Tortellini in Spiced Coconut Broth, Cauliflower and Kenari Nuts

Video instructions

   

Caramelized Goat Cheese, Balsamico Pickled Shallots, Fennel Seed, Beetroot

Caramelized Goat Cheese, Balsamico Pickled Shallots, Fennel Seed, Beetroot

MAINS

Wagyu Flank Steak Fresh Green Peppercorn Sauce, Haricots Verts, Parsley

Red Snapper, Spiced Clam Broth, Courgette Noodles, Laksa Leaves

Porcini Ravioli, Mushroom and Truffle Ragout, Green Asparagus, Tempe

Porcini Ravioli, Mushroom and Truffle Ragout, Green Asparagus, Tempe

Fresh Winter Black Truffle Raviolis, Black Truffle Sauce and Tempe Crumble

Rosemary Confied Barramundi Filet, Sautéed Broccolini, White Wine-Laksa Leaf Sauce

Pan Roasted Gindara Basquaise, Zucchini, Jackfruit and Bell Pepper Stew

Braised Wagyu Beef Cheeks, Braised Red Cabbage, Pickled Cranberries, Toasted Spices

Slipper Lobster, Fat Noodles, Egg, Laksa Coconut Broth, Sambal Olek

Video instructions

      

Fresh Winter Black Truffle Raviolis, Black Truffle Sauce, Sautéed Mushroom

Video Instructions

   

Pearl Barley and Corn Risotto, Parmesan Cheese and Confit Vegetables

Video instructions

  

Organic Free Range Chicken Breast, Chestnut Stuffing, Cranberry Chutney and Gravy

 

SIDE DISHES

Creamy Potato Purée

Creamy Potato Purée

Creamy Potato Purée

Dark Walnut – Dried Fruit Bread

White Pesto Bread (tidak terpakai)

Dark Walnut – Dried Fruit Bread

Creamy Potato Purée (tidak terpakai)

Mixed Garden Vegetables

SWEETS

Caramelized Pineapple and Puff Pastry Tart, Brown Butter Miso Ice Cream

Salted Caramel Chocolate Tart, Roasted Banana Ice Cream, Vanilla Cream, Caramelized Peanuts

Mixed Petits Fours

Salted Caramel-Peanut Lollipop / Kaffir Lime Madeleine / Chocolate Truffle

Fresh Strawberry and Rhubarb Compote, Almond Cake, Vanilla Gelato, Cream Chantilly

Passionfruit-Almond Curd Tart, Frozen White Chocolate, Miso & Peanuts, Passionfruit Sorbet

Video instructions

 

Ice Cream or Sorbet with Crispy Rice Crisp

Kalamansi Lime Sorbet / Passionfruit Sorbet / Banana Ice Cream

   

Mixed Petits Fours

Salted Caramel-Peanut Lollipop / Kaffir Lime Madeleine / Chocolate Truffle

ADDITIONAL EXTRA COURSE – PRICE A LA CARTE

Crispy Seared Duck Foie Gras, Trio of Fresh Rhubarb and Caramelized Shallot

Idr 210.000 nett

Wild Mushroom Risotto, Arborio Rice, Cepe Mushroom, Truffle Mascarpone

Idr 145.000 nett

Watermelon Carpaccio, Fresh Cumin Leaf and Parmesan Custard

Idr 50.000 nett

BEVERAGES

WINE LIST

Dine at Home’s Wine List

Mozaic’s Award-winning Wine List

COCKTAIL LIST

Dine at Home’s Cocktail List

PRIVATE CHEF/WAITER

One of our Chefs and Waiters is available to come to your home to prepare and serve your meal to you.  The chef service is provided for free for a minimum order of IDR 500.000 or, if below, for a fee of IDR 150.000 net.  Waiter services are IDR 150.000 net.

COOKING INSTRUCTIONS

To prepare our foods, and depending on what items you order, you will only require the following equipment:

  • A refrigerator (for all dishes)

And for some dishes:

  • A freezer
  • 1 to 2 pots that can hold 2 to 3 litres of water each
  • 1 frying pan
  • An oven or toaster oven

Utensils required are:

A knife, scissors (optional), cutting board, kitchen tongs or pincettes, slotted spoon (for pasta)

General Information:

  1. As soon as you receive the foods keep all boxes labelled CHILLED in the refrigerator and FROZEN in the freezer. All labels can be found on the side of the box for each dish.
  2. Foods provided need to be consumed on the day. Do not keep longer.
  3. Please read the Instructions Cards provided for each dish before preparing the dish.
  4. Instruction Videos are also available on our website. Please Scan the QR provided on each Instruction Card or click the links in each dish of our menu above. QR codes can be scanned using the camera of your mobile phone.
  5. When reheating foods in water please use gently simmering water. Please make sure your water is gently simmering before placing the vacuum bags inside the water. Hard boiling water will break the bags. Not simmering water will result in cold foods.
  1. When preparing water for reheating use the following quantities of water:

For 1 to 2 portions = 2 litres of water

For 3 to 4 portions = 3 litres of water

If necessary use more than one pot of water.

  1. If you are reheating several dishes at the same time we suggest that you use a timer (available on your mobile phones) to time the reheating of each dish. Please read all the instruction cards first, note down the reheating time of each dish and plan your reheating accordingly.

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