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French Course

Tirtha Bali’s spectacular settings meld with unique dishes give diners a truly exceptional gourmet experience. Our wedding planners will delicately design a truly French dining experience served mise en place - everything in its place. With a particular French flair and a Japanese love for meticulous detail, the French courses are designed to tantalise, gifting a destination wedding in Bali that is second to none.

View our menu below and be transported to the glorious world of French gastronomy.
Learn more about Tirtha Bali's French courses in our customizable Bali wedding packages.

4 course - Appetizer

Seafood Salad with Tomato Couscous Green pea Puree & Ravigote Sauce

Prawn and squid directly from Jimbaran fish market, and scallops from Hokkaido are marinated with clam broth.

Enjoy the combination of amazing seafood and French couscous salad ‘taboule’ soaked with tomato juice and a hint of mint, green peas puree and orange.

4 course - Appetizer

Seafood Salad with Tomato Couscous Green pea Puree & Ravigote Sauce

Prawn and squid directly from Jimbaran fish market, and scallops from Hokkaido are marinated with clam broth.

Enjoy the combination of amazing seafood and French couscous salad ‘taboule’ soaked with tomato juice and a hint of mint, green peas puree and orange.

4 course - Fish

Pan Fried Fish of the Day
with Potato Scales, White Wine Sauce

A fish dish using the freshly caught fish. Slowly pan fried fresh fish with crispy potatoes that sliced like fish scales on it, and finished with white wine sauce.

It looks so gorgeous with the seasonal vegetables. You may enjoy both the taste and texture of fresh fish and potatoes in this one dish.

4 course - Fish

Pan Fried Fish of the Day
with Potato Scales, White Wine Sauce

A fish dish using the freshly caught fish. Slowly pan fried fresh fish with crispy potatoes that sliced like fish scales on it, and finished with white wine sauce.

It looks so gorgeous with the seasonal vegetables. You may enjoy both the taste and texture of fresh fish and potatoes in this one dish.

4 course - Main A

Roasted Duck Breast with Various Leeks

Gently roasted duck breast served with leek and eggplant that go well with duck. Duck is marinated in salt water overnight to remove the smell of meat, then gently heat by vacuum cooking and again let it rest for another day to soak the gravy well, finally roast on high heat fragrantly right before the service.
Taste the very delicately finished duck and vegetables.

4 course - Main A

Roasted Duck Breast with Various Leeks

Gently roasted duck breast served with leek and eggplant that go well with duck. Duck is marinated in salt water overnight to remove the smell of meat, then gently heat by vacuum cooking and again let it rest for another day to soak the gravy well, finally roast on high heat fragrantly right before the service.
Taste the very delicately finished duck and vegetables.

4 course - Main B

Roasted Free Range Chicken Leg
& Foie Gras in Truffle Flavored Sauce, Corn Risotto

Slowly roasted juicy chicken leg using the free range local chicken that freshly prepared in the morning, and French duck foie gras. Served with the corn risotto that goes well with foie gras.

Accompanied with the chips, sprinkled popcorn powder, and chicken bouillon sauce with truffle oil flavor.
Please enjoy this rich fragrant dish.

4 course - Main B

Roasted Free Range Chicken Leg
& Foie Gras in Truffle Flavored Sauce, Corn Risotto

Slowly roasted juicy chicken leg using the free range local chicken that freshly prepared in the morning, and French duck foie gras. Served with the corn risotto that goes well with foie gras.

Accompanied with the chips, sprinkled popcorn powder, and chicken bouillon sauce with truffle oil flavor.
Please enjoy this rich fragrant dish.

4 course - Dessert

Crema Catalana with Mixed Berry Puree & Lemon Jelly in Sangria Sauce

A well-caramelized Crema Catalana with homemade granola, fruit sauce made from plenty of berries, fresh lemon jelly, and red wine and orange juice based sangria sauce decorate on it.

Enjoy this beautiful dessert with tasting the contrast and harmony of rich catalana and refreshing sangria sauce.

4 course - Dessert

Crema Catalana with Mixed Berry Puree & Lemon Jelly in Sangria Sauce

A well-caramelized Crema Catalana with homemade granola, fruit sauce made from plenty of berries, fresh lemon jelly, and red wine and orange juice based sangria sauce decorate on it.

Enjoy this beautiful dessert with tasting the contrast and harmony of rich catalana and refreshing sangria sauce.

5 course - Cold Appetizer

Salmon Confit with spice with
Apple & Fennel Salad served
with Rucola & Apple puree

Tasmanian salmon confit, cooked with extracting oil from Indonesian favorite Rendang stewed beef.
A delicious cold appetizer served with apple and fennel salad, which goes well with salmon.

Enjoy the great contrast of delicious flavor of salmon and sourly salad.

5 course - Cold Appetizer

Salmon Confit with spice with
Apple & Fennel Salad served
with Rucola & Apple puree

Tasmanian salmon confit, cooked with extracting oil from Indonesian favorite Rendang stewed beef.
A delicious cold appetizer served with apple and fennel salad, which goes well with salmon.

Enjoy the great contrast of delicious flavor of salmon and sourly salad.

5 course - Hot Appetizer

Smoked chicken leg
with 63℃ Egg yolk in Ravigote sauce

A fantastic combination of lightly smoked chicken leg and a soft boiled egg yolk, both from the local poultry farm surrounded by Bali’s great nature. Served with ravigote sauce with plenty of parmesan cheese and aromatic vegetables.

You may enjoy the individual taste of each ingredient, and then the harmony of all of them.

5 course - Hot Appetizer

Smoked chicken leg
with 63℃ Egg yolk in Ravigote sauce

A fantastic combination of lightly smoked chicken leg and a soft boiled egg yolk, both from the local poultry farm surrounded by Bali’s great nature. Served with ravigote sauce with plenty of parmesan cheese and aromatic vegetables.

You may enjoy the individual taste of each ingredient, and then the harmony of all of them.

5 course - Fish

Pan fried fish of the day with Lotus & Shiitake Salad in Mushroom sauce served with Orange Compote

A dish of roasted fresh fish from local Kedonganan fish market, served with sliced lotus root and shiitake mushroom salad lightly sour apple vinegar flavor.

Enjoy this beautiful dish with the elegantly bitter taste of orange jam, and the aroma and richness of mushroom sauce.

5 course - Fish

Pan fried fish of the day with Lotus & Shiitake Salad in Mushroom sauce served with Orange Compote

A dish of roasted fresh fish from local Kedonganan fish market, served with sliced lotus root and shiitake mushroom salad lightly sour apple vinegar flavor.

Enjoy this beautiful dish with the elegantly bitter taste of orange jam, and the aroma and richness of mushroom sauce.

5 course - Main

48hour cooked Beef short rib with Potato Leek Gratin in Shallot sauce
with Truffle oil flavor

The main course is 48 hours slow cooked beef short rib with lightly seared surface. This very filling dish is served with potato and leek gratin, and finished with truffle oil flavored shallot sauce.

Enjoy the amazing texture and richness of beef.

5 course - Main

48hour cooked Beef short rib with Potato Leek Gratin in Shallot sauce
with Truffle oil flavor

The main course is 48 hours slow cooked beef short rib with lightly seared surface. This very filling dish is served with potato and leek gratin, and finished with truffle oil flavored shallot sauce.

Enjoy the amazing texture and richness of beef.

5 course - Dessert

Mango, Coconut, White chocolate Ensemble

A trio of fresh mellow Balinese mango with mango mousse, white chocolate mousse, and coconut ice cream.

Taste the ensemble of refined sourness and sweetness in your mouth.

5 course - Dessert

Mango, Coconut, White chocolate Ensemble

A trio of fresh mellow Balinese mango with mango mousse, white chocolate mousse, and coconut ice cream.

Taste the ensemble of refined sourness and sweetness in your mouth.

6 course - Cold Appetizer

OTORO TATAKI with Ratatouille, 63℃ Egg Yolk Confit

OTORO, the rare fatty bluefin tuna with only the surface lightly seared to remove the excess fat is served with the cold ratatouille, egg yolk confit, and finished with aromatic herb sauce and curry flavor oil.

Enjoy this rich flavored starter dish’s fantastic combination of the fatty tuna and egg yolk.

6 course - Cold Appetizer

OTORO TATAKI with Ratatouille, 63℃ Egg Yolk Confit

OTORO, the rare fatty bluefin tuna with only the surface lightly seared to remove the excess fat is served with the cold ratatouille, egg yolk confit, and finished with aromatic herb sauce and curry flavor oil.

Enjoy this rich flavored starter dish’s fantastic combination of the fatty tuna and egg yolk.

6 course - Hot Appetizer

Roasted Lobster with Carrot Puree, Spicy American Sauce

A luxury lobster dish using the fresh lobster that arrived alive from the Kedonganan fish market in Jimbaran.

This beautiful dish is accompanied with American sauce made from spiced crustaceans and the tasteful puree of organic carrots from Bedugul highland in northern Bali.

6 course - Hot Appetizer

Roasted Lobster with Carrot Puree, Spicy American Sauce

A luxury lobster dish using the fresh lobster that arrived alive from the Kedonganan fish market in Jimbaran.

This beautiful dish is accompanied with American sauce made from spiced crustaceans and the tasteful puree of organic carrots from Bedugul highland in northern Bali.

6 course - Hot Appetizer

Stewed DAIKON & Calamari with
Pan Fried Foie Gras, Fond de Veau

An amazing Japanese French fusion dish that harmonized a traditional Japanese stewed DAIKON radish and squid with French foie gras. DAIKON radish soaked well in the broth, squid from nearby Bali sea, French foie gras, and finished with a sauce made from veal soup stock.

Taste this wonderful Japanese and Western collaboration.

6 course - Hot Appetizer

Stewed DAIKON & Calamari with
Pan Fried Foie Gras, Fond de Veau

An amazing Japanese French fusion dish that harmonized a traditional Japanese stewed DAIKON radish and squid with French foie gras. DAIKON radish soaked well in the broth, squid from nearby Bali sea, French foie gras, and finished with a sauce made from veal soup stock.

Taste this wonderful Japanese and Western collaboration.

6 course - Fish

Steamed Fish of the Day,
KOMBU Wrap

A fish dish using the fresh fish from Kedonganan fish market in Jimbaran, wrapped in Japanese KOMBU seaweed from Hokkaido then steamed with clam broth. This is truly tasty and full-flavored dish. Enjoy with the refreshing sauce made from dried tomato.

6 course - Fish

Steamed Fish of the Day,
KOMBU Wrap

A fish dish using the fresh fish from Kedonganan fish market in Jimbaran, wrapped in Japanese KOMBU seaweed from Hokkaido then steamed with clam broth. This is truly tasty and full-flavored dish. Enjoy with the refreshing sauce made from dried tomato.

6 course - Main

Grilled Australian WAGYU Beef, Red Wine Sauce with Grain Mustard Flavor

The most delicious part of Australian Wagyu beef loin is simply grilled to emphasize the full flavor of the ingredient itself.

This main dish is served with roasted fresh vegetables, French grain mustard, and red wine sauce. The taste of Wagyu beef and the sauce go great together, and made this dish so blissful.

6 course - Main

Grilled Australian WAGYU Beef, Red Wine Sauce with Grain Mustard Flavor

The most delicious part of Australian Wagyu beef loin is simply grilled to emphasize the full flavor of the ingredient itself.

This main dish is served with roasted fresh vegetables, French grain mustard, and red wine sauce. The taste of Wagyu beef and the sauce go great together, and made this dish so blissful.

6 course - Dessert

Mont Blanc with Cassis Flavor, Moelleux Chocolat

Mont Blanc chestnut cake made up of chocolate flavored Macaroons, vanilla flavored Marron Glacés, covered by whipped cream using French fresh cream and finally full of marron cream made from French sweet chestnuts on top.

Served with cassis meringue and sour cassis sauce.
Very rich flavor while so refreshing,
please enjoy this sophisticated harmony of tastes.

6 course - Dessert

Mont Blanc with Cassis Flavor, Moelleux Chocolat

Mont Blanc chestnut cake made up of chocolate flavored Macaroons, vanilla flavored Marron Glacés, covered by whipped cream using French fresh cream and finally full of marron cream made from French sweet chestnuts on top.

Served with cassis meringue and sour cassis sauce.
Very rich flavor while so refreshing,
please enjoy this sophisticated harmony of tastes.

Vegan 6 course - Cold Appetizer

Potato Salad a la Mode

A potato salad that looks like a beautiful garden!
Potatoes and onions are mixed with vinaigrette made from grain vinegar and served with seasonal vegetables, black olives, sprouts, edible flowers, and spicy beetroot sorbet.

Please enjoy the amazing looks of colorful ingredients and the excellence of texture.

Vegan 6 course - Cold Appetizer

Potato Salad a la Mode

A potato salad that looks like a beautiful garden!
Potatoes and onions are mixed with vinaigrette made from grain vinegar and served with seasonal vegetables, black olives, sprouts, edible flowers, and spicy beetroot sorbet.

Please enjoy the amazing looks of colorful ingredients and the excellence of texture.

Vegan 6 course - Soup

Gazpacho with SOMEN Noodles

A cold soup dish of ethnic-flavored gazpacho using lemongrass and lime leaves, with SOMEN noodles. SOMEN’s refreshing texture and gazpacho are perfectly harmonized in this stunning dish. Please taste SOMEN and gazpacho together.

Vegan 6 course - Soup

Gazpacho with SOMEN Noodles

A cold soup dish of ethnic-flavored gazpacho using lemongrass and lime leaves, with SOMEN noodles. SOMEN’s refreshing texture and gazpacho are perfectly harmonized in this stunning dish. Please taste SOMEN and gazpacho together.

Vegan 6 course - Cold Appetizer

Roasted Beetroot Tartar
(5 & 6 course only)

A cold appetizer dish of roasted beetroot tartar.
Enjoy the difference in texture of tartar and the visually beautiful crystal potato chips.

Vegan 6 course - Cold Appetizer

Roasted Beetroot Tartar
(5 & 6 course only)

A cold appetizer dish of roasted beetroot tartar.
Enjoy the difference in texture of tartar and the visually beautiful crystal potato chips.

Vegan 6 course - Hot Appetizer

Baba Ganoush & Deep Fried Spiced Eggplant(6 course only)

Grilled eggplant ‘Baba Ganoush’ with white sesame paste and cumin, and deep-fried spiced eggplant. This is a well-spiced appetizer dish.

Please enjoy the harmony of Baba Ganoush and fried eggplant.

Vegan 6 course - Hot Appetizer

Baba Ganoush & Deep Fried Spiced Eggplant(6 course only)

Grilled eggplant ‘Baba Ganoush’ with white sesame paste and cumin, and deep-fried spiced eggplant. This is a well-spiced appetizer dish.

Please enjoy the harmony of Baba Ganoush and fried eggplant.

Vegan 6 course - Main

Falafel Steak in Onion Sauce,
Roasted Organic Carrots

Homemade falafel steak roasted onion sauce. Served with roasted organic carrots from Bedugul highland, in northern Bali.

This gorgeous looking main dish offers to you enjoy falafel with onion sauce, and the sweetness of vegetables together.

Vegan 6 course - Main

Falafel Steak in Onion Sauce,
Roasted Organic Carrots

Homemade falafel steak roasted onion sauce. Served with roasted organic carrots from Bedugul highland, in northern Bali.

This gorgeous looking main dish offers to you enjoy falafel with onion sauce, and the sweetness of vegetables together.

Vegan 6 course - Dessert

Avocado with Chocolate Tart,
Double Berry Ice Cream

Avocado and chocolate mousse tart served with sweet and sour strawberry and raspberry ice cream, and strawberry chips.
Tart is made from whole grain flour and coconut oil.

The perfect match of the refreshing and sourly berries and the elegant sweetness of tart will make you addicted.

Vegan 6 course - Dessert

Avocado with Chocolate Tart,
Double Berry Ice Cream

Avocado and chocolate mousse tart served with sweet and sour strawberry and raspberry ice cream, and strawberry chips.
Tart is made from whole grain flour and coconut oil.

The perfect match of the refreshing and sourly berries and the elegant sweetness of tart will make you addicted.

Kids Menu

Seasonal Soup, Main dish, Dessert

Potage soup made from seasonal vegetables.

The one plate main dishes are fresh vegetables and steamed vegetables salad freshly from Bedugul highland in northern Bali, deep-fried king prawn from Kedonganan fish market and deep-fried fresh chicken breast with French fries, bolognese pasta with full of the flavor of beef and vegetables, and chicken sausage.

For dessert local seasonal fruit together with vanilla ice cream. The kids must love this hearty meal, please enjoy!

Kids Menu

Seasonal Soup, Main dish, Dessert

Potage soup made from seasonal vegetables.

The one plate main dishes are fresh vegetables and steamed vegetables salad freshly from Bedugul highland in northern Bali, deep-fried king prawn from Kedonganan fish market and deep-fried fresh chicken breast with French fries, bolognese pasta with full of the flavor of beef and vegetables, and chicken sausage.

For dessert local seasonal fruit together with vanilla ice cream. The kids must love this hearty meal, please enjoy!

Other Reception

  • Japanese Fusion

    Our Chef Kano merges his expertise in French cuisine with flavors of his Japanese background into this new fusion menu. Relish the exquisite collaboration where west meets east.
  • Buffet

    Our wedding planners will prepare an elegant yet laid-back buffet to enliven your wedding reception, bringing tantalizing flavours of Southeast Asia and Japan to the celebration.
  • Food Cart

    Bring the festive mood to your cocktail hour with an array of food carts from sweet to savory. You can inspire your destination wedding ideas with Tirtha Bali.
  • Canape

    Embrace the nature of the island while indulging in these bite-sized delights, the perfect companion for the pre-dinner hours. Our canapés will keep your guests appetite appeased.
  • Wedding Cake

    The wedding cake is a celebratory centrepiece, sitting in place of honour on your special day. Our wedding planners will prepare a cake that align with your celebrations.
  • Wine & Spirits

    The meticulously curated list of wines is hand selected by our award winning sommelier, Mr. Daisuke Kawai. His expert service ensures you have the perfect selection of spirits and wine.
  • Entertainment

    Fireworks, bands, DJs and more, you are sure to find what you need on our curated list of entertainment. Our wedding planners will make sure to devise the right entertainment.
  • Lighting

    Creative lighting is the single most important décor element at your destination wedding and our wedding planners will ensure your wedding shine brightest in the evening.