at The St. Regis Bali Resort
Kayuputi Restaurant at the St. Regis Bali is unquestionably one of Bali’s leading and most sophisticated fine-dining experiences. Helmed by award-winning Executive Chef Agung Gede, it offers guests an exceptional range of Asian-influenced haute cuisine with peerless service and a colossal selection of hand-selected wines displayed in its imposing two-story glass wine cellar.
Spacious and elegant the restaurant boasts a magnificent beachfront location with views over the azure Indian Ocean, its own champagne bar, luxurious outdoor cabanas and an upstairs private dining and function space.
Open for lunch and dinner, guests are invited to choose either a chef-led degustation experience or from the extensive à la carte menus, while from 11am on Sundays the famous Astor Diamond Champagne Brunch is the main event.
The brunch opens in the Champagne Bar with Champagne, cocktails and canapés. Relax on the soft white sofas or at the bar for an hour of decadent pre-brunch drinks as the immaculately presented staff circulate tantalising nibbles and ensure you glass is always full.
On the stroke of noon, meander into the dining room where the white and golden-wood and Indonesian inspired artwork and the formally laid tables craft a perfect luxury setting for the indulgence that awaits.
The attention to culinary detail will impress and no dish more so then Nyegara Gunung, wagyu beef spare ribs marinated in a blend of archipelago spices, sous vide 24 hours and served with lobster tail tempura, seasonal vegetable and beef essence.
Must Try!
- Beef Carpaccio
- Char Grill Octopus
- Nyegara Gunung
SIGNATURE RECIPE
NYEGARA GUNUNG
Wagyu beef spare ribs, lobster tail tempura, seasonal vegetables and beef jus.
INGREDIENTS:
- 1kg wagyu beef spare ribs
- 2 bamboo lobster tails, each 250 grams
- 2 young leek, grilled
- 1 baby onion, roasted
- 2 baby carrots, blanched and sautéed
- 2 shitake mushrooms, grilled
- 2 slices lotus root
Brine:
- 2.5l water
- 250g sugar
- 100g salt
- 5g black pepper
METHOD:
- Put all ingredients into a pan and bring to the boil.
- Cool to about 5C.
- Place wagyu spare ribs with brine in a sealed container, ensuring the ribs are fully submerged. Refrigerate for 24 hours.
- Remove the ribs, place in a vacuum bag and remove air. Cook sous-vide for 24 hours at 62C.
- Carefully open the vacuum bag and save the liquid, which is the beef stock for the next step.
- Place a heavy weight on top of the meat to flatten it as it cools in the refrigerator.
- Cut cooled meat into 140g rectangular pieces.
INGREDIENTS:
Beef sauce:
- 10g sliced shallot
- 10g sliced garlic
- 2 whole star anise
- 5g sliced galangal
- 5g sliced ginger
- 3g coriander root
- Beef stock from the vacuum bag
- 50ml coconut milk
- 10g butter
METHOD:
- Sautée shallots, garlic, galangal, ginger and coriander root until slightly brown and aromatic.
- Add beef stock, star anise and a little water and simmer for 15 minutes.
- Strain the liquid and save.
- Add coconut milk, a little butter, salt and pepper to the liquid and blend.
PLATING:
- Sous vide the meat for 20 minutes in a 62C water bath, then season with salt and black pepper crust. Pan sear.
- Remove lobster tail shells, season with salt and pepper. Coat with tempura flour, dip in tempura batter. Deep fry.
- Arrange everything in a deep plate. Pour on beef sauce at the last minute.
Kayu Puti Restaurant
The St. Regis Bali Resort
ITDC Lot S6, Nusa Dua
Bali 80363, Indonesia
T: (+62) 3618478111
E: kayuputi.bali@stregis.com
kayuputirestaurant.com
Exquisite Taste March – May 2019
