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Meja Bersama
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About us

It started with 22 seats in Sanur.

In 2017 we were a 22 seat room on Jalan Danau Tamblingan that opened at seven so people could eat before the beach. Nine years on there are three outlets, 34 people, and a kitchen that does nothing but events.

Three cooks in white jackets and dark caps working side by side on a professional kitchen line, steam rising into the extraction hood

The story

The name is not decoration.

Wayan and Rina opened Meja Bersama because they were tired of eating in rooms full of small tables where every dish arrives portioned for one. At home, in both their houses, food is one table, dishes in the middle, everyone reaches. That is the part we wanted to bring outside.

So in all three rooms the longest table sits in the middle, not shoved in a corner. The main dishes are written to be shared, not eaten alone. If two of you come in and order three sharing plates, that is exactly how we hoped you would order.

Catering came later, and it came because somebody asked. In 2018 a guest wanted to know if we could bring the food to a villa for her father's birthday. We said yes, having never done it. That one dinner for 12 turned into 412 events and a separate kitchen in Sanur that only handles catering.

What has not changed: the same people still cook, and when something goes wrong the person calling you is Wayan or Rina, not a service desk.

A dining room of long shared wooden tables and black chairs, guests seated facing each other near tall windows

How it went

Nine years, three rooms.

  1. 2017

    Sanur opens

    22 seats on Jalan Danau Tamblingan. Opened at seven because the neighbours wanted breakfast.

  2. 2018

    First event

    Twelve people at a villa in Sanur. The gear was still borrowed from the restaurant kitchen.

  3. 2019

    Ubud opens

    Jalan Raya Sanggingan, back terrace over the Ayung valley. 62 seats.

  4. 2022

    Canggu opens

    Batu Bolong, 84 seats, and the only kitchen of ours that cooks babi guling.

  5. 2024

    Its own catering kitchen

    A separate Sanur kitchen for events, so no restaurant kitchen ever has to do both jobs at once.

What we hold to

Three things we do not trade away.

Shop in the morning, cook that day
Spice pastes are ground fresh every morning in each kitchen. Whatever is not used that day does not go on tomorrow's menu, it goes to staff lunch.
A price you only have to read once
One number on the menu, one number on the catering quote. No surprise line underneath.
Honest about our limits
We do not hold a halal certificate and we will not pretend otherwise. We also turn dates down when the month is full.

Track record

The numbers, as they are.

412
events catered since 2018
214
villa dinners since 2019
460
guests at our largest event
34
people across three rooms and the catering kitchen
4.8
average across 1,240 Google reviews
61%
of catering clients book again inside 12 months

Team

The people you will actually talk to.

Not a stock photo of a management team. These are the five who hold the kitchens and your event, with how long they have been at it and what each one owns.

  • A man in a black tee and dark leather apron standing with his hands clasped in front of a blue board wall

    Wayan Sudarsana

    Head chef, co-founder

    Nineteen years in kitchens, the last six before this at a fine dining room in Ubud. He sets every base recipe and decides whether a dish leaves the pass.

    Credentials

    Runner-up, Bali Culinary Salon 2016 · HACCP food safety certified

  • A woman in a white shirt, bow tie and brown apron, photographed against a dark backdrop

    Rina Halim

    Co-founder, event director

    Seven years as an event manager at a Seminyak hotel before this. Every event over 100 people is hers, from the site visit to standing behind the buffet on the night.

    Credentials

    Certified Meeting Professional · 412 events since 2018

  • A cook in a white jacket slicing on a green board, restaurant shelves of plates and glassware behind him

    Tom Verhoeven

    Executive sous chef, Canggu

    From Rotterdam, eleven years cooking, the last five in Bali. Runs the Canggu line every night and is the loudest person in the building about holding temperatures.

    Credentials

    Rotterdam culinary school · HACCP food safety certified

  • A woman cook in a white jacket, green apron and patterned head wrap, standing in a restaurant kitchen

    Ni Kadek Ayu Pramesti

    Head of the catering kitchen

    Eight years with us, starting on the dish pit in Sanur. She now runs up to 18 events a month and builds the production schedule every Monday.

    Credentials

    HACCP food safety certified · 214 villa dinners run

  • A bearded man in a black shirt with tan leather apron straps, standing behind the bar

    Bagus Aditya

    Bar and beverage lead

    Built every jamu-based non-alcoholic drink on the menu, and he is the one who turns up when your event wants a bartender.

    Credentials

    WSET Level 2 · 6 years behind hotel bars in Nusa Dua

Want to meet before you commit?

Come to any of the three rooms, or we come to your venue if it is in south Bali. Talking costs nothing.

Set up a meetingSee the services