Food and beverage charges
The chef and staff are happy to arrange the purchase of all provisions (whether for preparation by the chef or at a guest’s request), including wines, spirits, beer and soft drinks. We recommend that the chef is provided with a ‘float’ to start with. Receipts will be kept for reference daily or at the end of the stay, and a service charge of 30% applied to cover admin and transport.
Good food – and being effortlessly and well catered for – is key to a relaxing and rewarding holiday experience. Villa Voyage guests can enjoy delicious home-cooked food whenever – and wherever – they want. The chef can prepare everything from snacks and picnics to gourmet dinner parties for up to 24 people. His expertise covers international and Indonesian cuisine, Italian being a favourite, and his creative presentation is on a par with the finest restaurants in Bali. Guests may glance through a suggestion menu to whet their appetite: ginger and corn soup, three-colour pepper salad, chicken parmagiano and Grand Marnier soufflé, for example. Or Tom Kha Gai (spicy coconut and chicken soup) spring rolls with chilli sauce, grilled snapper with sambal and chips, and banana flambé.
Alternatively, the villa has a special arrangement with the neighbouring Beach Club at Sandy Bay and Café Bali on Mushroom Bay to provide home deliveries from their menus on request. Alcoholic drinks can also be delivered from the Beach Club bar.
We recommend that guests meet with the chef at the start of their stay to chat about menus and preferred food. The chef is happy to put together menus, try out dishes, or even to cook alongside guests who are so inclined. It is also necessary to agree meals in advance (ideally 48 hours) to allow adequate time for provisioning, because nearly all the ingredients are specially ordered from the mainland and brought in by boat every morning. This also applies if the choice is to self-cater.