Moon & Spoon Kitchen.
Menus composed each morning, with the rice harvest and what is at Sukawati market on Wednesday morning.
The kitchen at the heart of the house.
Private chef, villa catering, culinary journeys. We cook in your kitchen, for your table. Indonesian ingredients, European technique where it helps, Balinese rhythm.
Fanny.
Fanny is the executive chef at Moon & Spoon. She has run this kitchen since the brand began in 2023, in your villa or ours, with the team she trained herself.
Trained between home kitchens and professional ones, across Indonesian, French, and Italian traditions. The flavours she returns to are the ones she lived in: the rice harvest, the market on Wednesday morning, the long table at a Balinese ceremony.
Most menus begin with what arrived at first light. Most evenings end with her sitting down with the last guests after the plates are cleared.
A kitchen sourced by hand.
Within an hour of where you are
Vegetables from Sukawati market, picked at first light. Fish landed at Jimbaran the same morning. Salt dried by hand at Kusamba. Rice from a single family farm in Tabanan. Coconut broken at the table.
What we bring in, and why
Olive oil, a few cheeses, capers. The ingredients that cannot be Indonesian without becoming something else. Even then, the choice is which farm in Liguria, which producer in Sicily, not which supermarket.
Choose the shape of the meal.
Floating Breakfast
A tray brought to your pool while the air is still cool. Sliced papaya. Coconut whose flesh you eat with a spoon. Black coffee, the kopi the staff drink themselves.
Slow Morning Breakfast
For the morning you want to disappear into the kitchen for an hour. Nasi goreng with the egg still soft on top. Toast and butter for the children.
Sunset Aperitivo
Two hours before dinner, in the warm light. Olives that travelled here in someone's suitcase. A glass of something light. Conversation.
Arrival Night Dinner
Plated, three courses, the first night you are here. After the journey, before the week.
Shared Table Dinner
A long table. Candle stubs after the second hour. One menu, one table, everyone fed at once.
Romantic Candlelit Dinner
For two. The villa empty around you. Five courses, paced.
Departure Brunch
A farewell that does not rush. Sun is high by the time you finish.
Market, kitchen, table. Three hours, one menu.
Three to start, six more inside.
Each one shifts with the harvest. We send the actual menus once we know what week you are coming.
Bali Collection
What our team grew up cooking. Sate lilit, lawar, urap, babi guling on the long-meal nights, sambal matah on everything. The cuisine our chefs trust most because they live it.
Nusantara Collection
Across the archipelago. Padang rendang, Manado ikan kuah kuning, Java gudeg, Bugis sup konro. Indonesian cuisine without staying on one island.
Mediterranean Table
Lebanese mezze, North African tagines, Greek small plates. Built to share. Built to last three hours at the table without anyone noticing.
From the Bali Collection.
One example, written for a family of four arriving on a Wednesday. The actual menus shift with what is at market the morning we cook.
Wednesday, arrival night
Nasi campur Bali: sate lilit, urap of green beans and grated coconut, sambal matah, lawar of long beans. Sup ikan with kemangi basil. Sliced mangga arumanis with lime sugar. Jasmine tea.
Thursday, slow morning, light dinner
Bubur Bali for breakfast, with peanut, fried shallot, and sambal. Mid-day, fruit and kopi tubruk. In the evening, grilled snapper in banana leaf, sambal matah, plecing kangkung, steamed rice.
Friday, the big shared meal
Babi guling, the Balinese roast suckling pig, the centrepiece of any week here. Lawar, urap, sayur ares, sambal matah, sambal terasi, jukut undis. Klepon for after, the green palm-sugar dumplings. Two hours at the long table, candles burning down.
Saturday, lighter, on a wellness day
Gado-gado for lunch, with the peanut sauce made fresh that morning. In the evening, ikan bakar, tempe manis, sayur urap, brown rice. Es buah of pomelo, jackfruit, and palm sugar syrup.
Sunday, departure brunch
Bubur injin, the black rice pudding with coconut milk and palm sugar. Nasi kuning with sambal goreng tempe. Fresh papaya, pineapple, salak. Strong coffee. A meal that does not rush.
The other eight collections move through their own five days, in the same shape.
From Rp 250,000 per guest, breakfast.
In-villa dinners from Rp 500,000 per guest. A typical week of in-villa kitchen for a family of four lands around Rp 14 million. Shopping is itemised at cost. Service is included in the per-guest rate.
Four steps from note to first meal.
You write
A note is enough. Tell us your dates, your villa, how many at the table, anything you do not eat.
We propose
Within hours, a single suggested collection that matches the week. One recommendation, not a catalogue.
Menus follow
Once we know your dates, the actual menus follow. Day by day, dish by dish, with what the harvest is doing that week.
We shop and set
You confirm. We shop, we cook, we set the table. The first morning, you do not lift a finger.
The week around the meals.
Pilgrim Journeys
Build the meals into a five-day itinerary. The road, the market, the kitchen.
Pilgrim Wellness
A sound bath before dinner. Movement on the morning of a longer meal.
Pilgrim Transport
A driver to the market, and a chef who walks the stalls with you.
Tell us how you would like to eat.
A note is enough. The kitchen team reads email most mornings, before the day begins.
What stays with them.
The chef put the pot down, sat for a minute, told us the story of the dish. We were not on a tour. We were in a kitchen.
It was the small things. The ones we did not ask for.
The chef cooked one dish twice in five days, because we asked. The second was better.
Composite lines we hear most often from returning guests, edited gently and kept anonymous.