The epitome of elegance and refinement, Sunday brunch at The St.Regis Bali Resort’s Kayuputi offers unprecedented opulence.
This exclusive fine-dining restaurant is a short stroll through the resort to the beachfront. With its Hampton-chic white and natural wood decor, green and white flowers and wayang puppet dividers, the atmosphere is serene, intimate and sophisticated, while the breathtakingly beautiful view of the pool, the beach and the azure Indian Ocean provide a stunning, colourful backdrop.
While the culinary delights are served from noon, the Astor Diamond Champagne Brunch welcomes guests in the Champagne Bar from 11AM for aperitifs, featuring Champagne, cocktails and canapés. Lounging on the soft white sofas or perched at the bar, guests can relax and imbibe in perfect comfort.
The resort’s award-winning chefs, meanwhile, are hard at work in the large open kitchen creating the delectable dishes that will be served from noon by the impeccably trained, attentive wait staff.
There are no tables laden with food to be perused at Kayuputi: the finest international haute cuisine is freshly cooked and offered to you personally.
The divine repast opens with amuse-bouche of Sturga caviar and blinis, a basket of breads and a platter of freshly carved prime Parma ham, home-made terrine and rilletts, and with glasses continually refreshed with Moet, or other beverages to your taste, guests sit back, relax and laughter fills the air.
Delicious salads are followed by crustaceans, including the luscious ceviche of sweet prawns with its tangy yuzu pearls, compressed cucumber, cured melon, lime foam and citrus vinaigrette. You can be certain that everything you chose at Kayuputi is not only sublimely delicious but also picture perfect.
Another not-to-be-missed treat are the four foie gras dishes, including the duck foie gras mousse and pear composition.
A range of fish and meats, including roast beef and Yorkshire pudding or Peking duck breast, and pastas—don’t miss the wild mushroom risotto with duck ragout, shaved foie gras and truffle oil emulsion—are followed by a selection of cheeses with red wine poached figs, pralines, macarons, éclairs and a triptych of verrine for that sweet ending.
Perhaps the most popular à la carte desserts are the classic Grand Marnier soufflé and the “It tastes like Bounty” milk chocolate, candied young coconut and coconut milk sorbet.
To wrap up the heavenly interlude, between 2-3PM, digestives and cigars are served, although smoking now takes place al fresco.
With a slew of awards, including five consecutive years for Best of Award of Excellence by Wine Spectator and The Miele Guide Award in 2013, dining at Kayuputi at any time and for any occasion is sure to be unforgettable.
Favourite Feature:
Pre-lunch champagne and cocktails and post-lunch digestives in the Champagne Bar, along with the welcoming but refined ambience, make this brunch particularly memorable.
