Food and Beverages
Our chef and his team offer a selection of Western and local dishes with plenty of fresh seafood for those guests who wish. We aim to provide a very cost effective food and drink service in comparison to five star hotel prices.
After breakfast the chef discusses lunch and dinner menus with the guests. Suggestions range from club sandwichs for lunch and fresh lobster for supper to salad Nicoise followed by Thai green curry in the evening. The majority of the ingredients are bought locally every day and therefore freshness is guaranteed. We can of course accommodate dietary requirements where possible e.g. vegetarians, etc. This meal planning helps us to keep costs down with less inventory and wastage compared to an a la carte system and therefore we can deliver great food at substantially lower prices than hotels. Nothing irks us more than signing for food and drinks constantly at a hotel, only to be horrified that countless $12 childrens’ pizzas over a week can add up to $$$$s of dollars at the end of the holiday. It is also very liberating not to have to choose from a menu every meal!
The Sepoi-Sepoi staff and cooking team will try to accommodate your dietary needs and preferences in every way possible.
As such, guests of the villa need to think somewhat in advance about their meals, especially as all foodstuffs are purchased at considerable distance for the villa and some specialty items are ordered from off-island.
Starting Menu
Sepoi-Sepoi strongly recommends that guests take the pre-suggested Starting Menu for the first 4 meals. That Starting Menu will be sent to you.
Upon arrival at Sepoi-Sepoi, clients will be asked for cash to cover the Starting Menu costs. They will also be asked to put down a deposit or ‘float’ for the villa food and beverage account.
Family-style Dining
The logistics of purchasing meals can be daunting but the Sepoi-Sepoi staff will do all they can to make delivery of ingredients and preparation of meals as seamless as possible.
While the villa has a kitchen and cooking team of more than sufficient size to support its 6 bedrooms of guests, the villa cannot support a restaurant-style type of ordering (each person at a table having a different type of meal) guests are kindly requested to adopt a family-style technique (having the same dishes) at meals, unless there are exceptional dietary reasons.
Giving a choice of 2 dishes for the main course of any meal to choose from is no problem, as long as the villa is informed beforehand. Appetizer is one choice for all, but the villa can do different desserts for adults and children if required.
The villa can prepare different meals for children and personal domestic staff accompanying clients (if required).
Dietary Preferences
If you indicate you are vegetarians, please clarify if you can eat seafood, eggs and/or dairy products.
Budget
The Sepoi-Sepoi management suggests to clients to allocate a rough budget using the following guidelines: adults, who eat 3 meals in house (please note that breakfast is included within the price of the villa), will consume about 330,000 Rp (approximately USD35 per day), children about half of that.
These prices serve as a budgetary number – but the actual costs will depend on the costs of the foodstuffs selected, which in turn may include delivery costs.
Billing and 'float' system
The recommended starting budget is 3million Rupiah (approximately 270USD). Thereafter the staff will do food shopping based on client meal requests, and will always keep a copy of bills paid on file so clients can review.
Clients are responsible to keep the ‘float’ in the positive. Staff will indicate to guests when money is running low and needs to be topped up.
Clients are responsible to pay the actual costs of food and ingredients purchased on their behalf in addition to 15% tax and service charged on those costs. Please note the pricing for all goods will be done in Indonesian Rupiah
Ordering system and lead time
Again it is important to note that meals need to be planned at least 36 hours in advance so that there is time to ensure the correct ingredients have been purchased and in the house. This can be troublesome for people not used to pre-planning but owing to the characteristics of the market and the length of distance from shops there are few other options.
All sides acknowledge that there may be variations: one day guests may decide to make an impromptu excursion to eat outside; there can be unforeseen variations (up or down) in pricing at the market, etc. The vast majority of costs are all denominated in Indonesia Rupiah and that exchange rate from USD can fluctuate substantially, even on a daily basis.
Clients are responsible for the costs of any food that they agree to order (if a client changes their schedule and decides on a whim to eat outside the villa for given meal) - the food and ingredients ordered will of course remain available at the villa, but no refunds can be given for uneaten food.
Beverages
Clients are welcome to bring spirits from duty free but please note the villa has an inventory of beverages in house at very reasonable prices (small beer at Rp15,000, soft drinks at Rp 8,000)
Wines
Indonesia places a very high tax on wine and selections of imported wines are limited. If you plan to enjoy wine during your stay you may wish to consider pre-ordering. The villa management can send you a list of options.
The Management of Sepoi-Sepoi
The villa manager, Ms Sakinah Nauderer, a German lady who has lived in Lombok for the last 20 years, (email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it ) and supervises the operations of the villa, will be happy to assist you.
Please download pdf file for Starting Menu and F&B