Here below you find a selection of our Menu.

Beside International we serve Balinese and Vegetarian dishes

V indicates Vegetarian, B indicates Balinese

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Lunch menu

Falafel (V)

Home made falafel comes with mixed lettuce, tomato, cucumber wrapped in tortilla and

finished with curry aioli

Quinoa Salad (V)

Organic whole grain with roast beetroot, carrot, walnut, cucumber, Feta cheese,

tomato and finished with red vinaigrette


Baguette with tuna salad

Baquette with smoked salmon topped with Brie cheese

Club Sandwich

Slices of bread with lettuce, country ham, chicken ham, tomato, cheese and

boiled egg, served with French fries

Club Sandwich Vegetarian (V)

Slices of bread with lettuce, cheese, tomato and boiled egg,served with French fries


Bun with home made hamburger  with cheese, tomato, onions and lettuce

served with French fries

Vincent's Salad (V)

Green mixed salad with nuts, Feta cheese, sunflower kernel, capers and a soft dressing

Prawn Greek Salad

Mixed lettuce, black olives, Feta cheese, cucumber, tomato, onion, garlic, bell pepper and

finished with a red wine vinaigrette

Ciabatta with shrimp salad

Ciabatta bread with tomato, poach shrimps, mayonaise, chopped egg, onion, gerkin

and served with French fries


Tortilla wrap with grilled chicken  in shoarma spices, baby greens, tomato,

cucumber and yoghurt dressing


Prawn, Salmon and Mussel Ravioli

Home made ravioli pasta stuffed with salmon, prawn and mussel, chopped parsley, basil,

with pumpkin puree topped with tomato sauce and Parmesan cheese

Salad Tomato-Mozzarella (V)

Soft fresh Mozarella from Sidemen, tomato, chopped basil leaves and  balsamic reduction

Vegetable Garden Salad (V)

Pickled vegetables, carrot, beetroot, radish, asparagus, feta cheese mousse, black olive

jam served on crispy cheese cracker and finished with balsamic vinaigrette

Foie Gras - Creme Brulee

A vanilla custard pudding infused with foie gras, comes with toast

and caramelized dried fig

Pan Seared Foie Gras

Foie Gras served on caramelized apple, red wine reduction and toasted bread

Smoked Salmon

Smoked salmon served on blinis with cream cheese

Golden Pigeon Salad

Pan fried pigeon breast, green beans, beetroot, roast hazelnut, beetroot jelly

and balsamic reduction

Crab Tortellini

Tortellini pasta, stuffed with imported Alaska crab meat, comes with scallop and  prawn

served on pumpkin puree

Goat Cheese Salade (V)

Grilled slice goat cheese with honey, beetroot, grapes, apple, walnut,

goat cheese mousse, mixed greens and finished with a Champagne dressing

Spinach Feta roll (V)

Spring roll pastry stuffed with spinach, Feta cheese, chopped mix herbs and served with

chili and tamarind sauce

Goat Cheese Tortellini (V)

Home made tortellini pasta stuffed with goat cheese finished with a mushroom sauce

and Parmesan cheese

Seafood Bisque

Butterfish fillet, scallop, prawn and seafood croquette served on a light bisque

Strawberry salad with Halloumi cheese

A salad of strawberries and grilled Halloumi cheese based on crispy basil and mint leaves,

served with a balsamic dressing

SOUP  (fresh home made) (V)

Tomato cream soup

Cauliflower soup



Cyprus Halloumi cheese wrapped in puff pastry with a home made

ginger compote accompanied with a fresh green salad

Canneloni Vincents style

Canneloni pasta stuffed with chopped courgettes, spinach, Ricotta

cheese and topped with tomato sauce and grated parmesan

Tempe Ratatouille

Deep fried tempe, topped with vegetable ratatouille and Mozarella

cheese, tomato sauce and comes with vegetable croquettes

Asparagus and Mushroom -  Brie Tart

Creamy asparagus and mushroom served in crispy tart and topped

with Brie cheese

Stuffed Puff Pastry with Mushroom Ragout

Layered puff pastry stuffed with a rich creamy mushroom ragout

served with vegetable croquette and ginger compote

Crispy Tofu

Deep fried marinated breaded tofu served with peanut sauce and

sweet and sour cucumber on top

Potatoe Gnocchi

Gnochhi pasta with mornay sauce, asparagus, baby carrot, puff

pastry triangle and Parmesan cheese

Aubergine Fritti

Pan fried aubergine with tomato sauce, herbs and extra virgin

olive oil and topped with Feta cheese and chopped parsley

Thai Curry Oriental

Thai curry with fresh vegetables, Tofu and Tempe


Honey Glazed Duck Leg

Crispy duck leg glazed with honey on orange sauce

Five Spices Duck Breast

Marinated duck breast with reduction of honey, orange and five spices, comes with

duck leg confit and wrapped in wonton skin  with green bean

Chicken Pot Pie

A home made chicken pie in the pot served with mashed potatoes

Mushroom / Beef Pot Pie

A home made imported beef pie with mushrooms in the pot served with mashed potatoes

Stuffed Chicken Leg

Chicken leg stuffed with liver pate, wrapped with bacon and finished with red wine sauce

Chicken Cordon Bleu

Chicken breast stuffed with cheese and ham covered with a mushroom sauce

Lamb rack

Served with spinach, asparagus, mushroom, lamb rendang and bitterballen,

finished with lamb jus and mint jelly

Golden Pigeon

Australian pan fried pigeon breast, confit pigeon leg and pigeon croquette

served with jus and mashed potatoes infused with chestnut

Tenderloin Steak   (200 gram)

In butter pan fried or from the grill a juicy imported tenderloin beef with:  

garlic -, butter-, honey-mustard-, mushroom-, peppersauce or  flambee in brandy

Beef Wagyu  (200 gram)

Imported Beef Wagyu tenderloin in green peppercorn sauce, served with

glazed vegetables

Seafood with Bouillabaisse sauce

Chef's selection of two tiger prawns jumbo, two scallope, two green mussels,

gindara fish, seafood tortellini, seafood croquette and this all finished with a

home made bouillabaise sauce

Fish Of The Day 

With a mild creamy mustard sauce or a fresh dill sauce

King Prawns

Three King prawns (+/- 325 gram) from the oven served on garlic


Pan fried on the skin served with asparagus and topped with lemon grass relish

and finished with red bell pepper puree

Thai Seafood Curry

Spicy Thai curry with seafood (prawn, fish and calamari), coconut milk and vegetables


Vincent's Cake

A home made chocolate cake topped with chocolate ganache and

whipped cream

Chocolate Piece de Resistance

Home made chocolate tower cone, filled with chocolate mousse,

garnished with fresh strawberry, orange meat and strawberry couli

White Chocolate Mousse Cilinder

Home made chocolate cilinder filled with white chocolate mousse,

topped with whipped cream and finished with vanilla ice cream

Petit Grand Dessert

Four kind of chef's selection of our dessert menu

Crème Brulee

Vanilla custard pudding with caramelized sugar on top

Panna Cotta

The real Italian one!

Chocolate and Strawberry Tart

Crispy tart stuffed with chocolate, cremeux and slices strawberry,

chocolate sponge, chocolate crumble and milk chocolate sorbet

Vincent’s Delight

Chocolate pana cotta, passion fruit sorbet, passion fruit mousse and

chocolate crumble, finished with a home made bonbon

Vincent’s Trio Sorbet

Raspberry sorbet, lime/yoghurt sorbet and passion fruit sorbet served

on chocolate crumble and finished with a white bonbon

Black Forest cake

This traditional cake is now wrapped in chocolate mousse and

deglazed with cream cheese and served with chocolate and

hazelnut ice cream to make this delicious dessert complete

Ice cream: Vanilla, Pistache, Coconut, Green Tea and Rum-Raisin