Planning a group dinner in Canggu comes down to one question: how do you order so that everyone eats well and nobody spends the evening passing a menu around? At Giselle Bali, the kitchen answers it on the first line of the card.
"At Giselle, Chef Antoine Darquin crafts a menu guided by Mediterranean flavors, fresh ingredients, and the spirit of the sea. We recommend enjoying it in a sharing style, because every dish is meant to be savored together."
This guide shows one way to build that kind of table, round by round. Dish names and prices are exactly as printed on the September 2026 card. It is a suggestion, not a rule: swap anything for what your group likes.
Order by Round, Not by Person
The simplest method is to order in rounds. Start with a few small things for the whole table, add one big centrepiece, then move to pasta and the grill, and finish with sides and dessert. Each round takes about the same decision as ordering for one person, and the table fills up gradually instead of all at once.
Round One: Bites to Open the Table
Bites are the easiest dishes to share, and they give the group something to do with their hands while the first drinks arrive.
- Gougère Comté Cheese & Ibérico Ham: 120
- Beef Tartare, Pecorino: 60
- Truffle Croque Monsieur: 240
Round Two: The Seafood Platter
For a group, the seafood platter is the dish that sets the tone. Oysters, prawns, scallop crudo, salmon gravlax and tuna carpaccio arrive together in the middle of the table, which is exactly where the card suggests you eat.
- Oysters | Prawns | Scallop Crudo | Salmon Gravlax | Tuna Carpaccio: 1490
Round Three: Pasta and the Grill
Pasta is made for passing around, and the grill gives you something to carve into. Order two of each and let the table decide.
- Tortellini Truffle, Comté, Paris Ham, Mascarpone: 350
- Linguine, Crab, Lemon Kombu Butter: 280
- Grilled Octopus, Guanciale, Miso Corn, Smoked Potato Espuma: 250
- 24H Slow Braised Beef Cheek, Pomme Paillasson, Chives: 290
For a birthday or a larger celebration, look at the Chef Hors Serie section of the card. The Seabass in Salt Crust, Flambéed, Beurre Blanc Noilly Prat (890) carries a printed preparation time of 40 minutes, and the Wagyu Beef Wellington MB5, Foie Gras, Mushrooms (1090) carries 30 minutes. Order them early in the evening so they land when you want them.
Round Four: Sides and Dessert
- Wood Fired Asparagus, Egg Yolk, Miso: 90
- Riviera Salad, Green Beans, Baby Potatoes: 60
- Profiteroles, Chantilly, Grand Cru Chocolate Sauce: 120
- Tiramisu: 90
What That Table Adds Up To
| Round | Printed prices | Total |
|---|---|---|
| Bites | 120 + 60 + 240 | 420 |
| Seafood platter | 1490 | 1490 |
| Pasta and the grill | 350 + 280 + 250 + 290 | 1170 |
| Sides | 90 + 60 | 150 |
| Dessert | 120 + 90 | 210 |
| Whole table | 3440 |
The card states: "All prices are subject to 10% government tax & 7% service charge. Prices are in 000 rupiah". So 3440 on the card means Rp 3,440,000 before tax and service. Drinks are not included.
Booking a Group Table
Giselle Bali is open every day from 17:00 to midnight. You can reserve your table online. For a larger celebration, the private events page explains how to enquire by WhatsApp or email.
If your group wants the night to keep going, choose a Friday or a Saturday. Dinner is served from 19:00, the room shifts from 21:30, and Club 55 begins at 22:00 and runs until midnight. You can see every dish before you choose on the full menu, and find the restaurant on Jl. Tanah Barak on the location page.
