Just Add Champagne
Sunday afternoons have never been more decadent than at The St. Regis Bali Resort, where gourmet treats are served side by side with glasses of fine Champagne.
Building on the Astor family legacy that inspired a new era of lavishness with The St. Regis New York, The St. Regis Bali Resort unveils a new haven for connoisseurs every Sunday in a style that is unprecedented both in opulence and exclusivity.
Serving up the finest Asian-inspired haute cuisine amidst the chic beachfront ambience of Kayuputi, one of Bali’s most acclaimed fine dining restaurants, Executive Chef Agung Gede and his team of culinary maestros present a brunch menu as fine and as extravagant as the bubbly beverage itself.
Beginning at Kayuputi’s Champagne Bar beside the glittering Indian Ocean, guests can sip and savour a selection of cocktails, canapés, and of course, the fizzy delight before entering Kayuputi’s brilliant white dining room for the gourmet marathon ahead. Immaculately laid tables and the most luxuriously squishy cushions beckon; a particularly welcomed touch, seeing that at Kayuputi, each dish from the extensive brunch menu is ordered and served directly to your table to your appetite’s content, cooked a la minute at the theatrical open kitchen.
Brunch and Bubbles
The brunch sets off to a luxurious start with an amuse-bouche of Sturia Caviar Vintage. It is served in a dainty little pot and rests on ice to keep the ocean treasures perfectly chilled while our Champagne flutes are promptly topped up with precious bubbles. The sweet smells of freshly baked breads are wafting their way over from the lustrous kitchen, and soon enough a basket of homemade croissants, Danish pastries and crunchy breads are served alongside soft butter and preserves.
A two-tiered platter of prime charcuterie follows, making for a wonderfully traditional Continental spread with cuts of pastrami, salami, prosciutto and serrano ham, as well as Chef Agung’s homemade terrine and a velvety paté infused with delicate truffles. A selection of homemade Bircher muesli concludes the breakfast-style offerings, featuring three separate little glasses each filled with a different fruity mix. The espuma of low fat yoghurt is particularly creamy, flavoured with a Bedugul strawberry jam.
To gently usher our palates toward the more substantial dishes to come, a trio of oysters and a selection of hot and chilled soups are served. The giant oysters are infused with distinct flavours, from the Mediterranean-style cucumber and lime vinaigrette, to the rich and cheesy gratin. The soups are thick and full of flavour, and each one is served with a small bite to dip and savour; a lobster bisque is served with a minced seafood sate, a Chinese herbal duck consommé with a roasted duck pancake and a chilled carrot and yoghurt gazpacho with a crispy fried scallop.
With our appetite for seafood well and truly whet, we order a couple of the chefs’ ocean inspired dishes. Sashimi takes on an innovative twist with a dollop of wasabi, pickled ginger agar–agar and a soyu coulis, whilst all-time favourites are served in all their glory, such as the king prawn and vegetable tempura, served with a fantastically flavoured ginger soy dip. The ingredients are fresh and aromatic with an unmistakeable air of Japanese authenticity.
From Japan to Europe, an incredibly smooth selection of foie gras follows. The pot-au-feu of duck foie gras in a red onion consommé is indeed as indulgent as it sounds, complimented by roasted French shallots and a thyme oil. In fact, the flavours are so rich and full-bodied, I temporarily trade the fizz for a glass of bold red wine. And what better dish to pair with a spicy Merlot than a cut of black Angus beef tenderloin, doused in a fricassée of seasonal mushroom and black truffle meat reduction?
Back to the bubbles and we are beginning to get rather full, so we reluctantly forgo dishes of pasta, succulent lamb chops, creamy Caesar salads and a number of other mouthwatering plates to save some space for the sweet stuff. Desserts are often the finale to a meal, but Pastry Chef Vincent Stopin’s sweet treats are as much a climax as the savouries. We start with the classic Grand Marnier soufflé with the most incredibly light and bouncy texture. The sponge is perfectly moist and intricately sweetened then flawlessly married to a passion fruit sorbet.
After such a scrumptious bite, I am ready to throw in the towel, until Chef Vincent’s colourful array of mini desserts are presented to our table. Three types of éclairs seduce even the least sweet tooth, each one a celebration of flavour in its own cylindrical, icing-covered package. Alongside, a platter of bite-sized classic desserts are served in small glassed pots; think black forest flavours and Parisian lemon tarts, chocolate and raspberry mousses and a Campari and apricot cheese cake. A collection of The St. Regis macaroons complete the sweet parade, leaving just enough space for one more sip of glorious Champagne.
The Low-Down
Kayuputi’s brunch officially begins at noon, but make sure you arrive by 11.00 am to indulge in the pre-brunch aperitifs served at the Champagne Bar. These tipples and light bites are inclusive of the Brunch Package. priced at $95USD, or you can choose to treat yourself a little more with the add-on Beverage Package, also priced at $95USD. This may double the price of your afternoon indulgence, but the package includes bubbly throughout the brunch, as well as a selection of premium red and white wines and cocktails. Then, from 02.00 pm to 3.00 pm you are invited back to the Champagne Bar to enjoy a variety of digestives and cigars.
Kayuputi
The St. Regis Bali Resort
ITDC, Nusa Dua
Bali 80363, Indonesia
T: (+62) 3613006786
Our Favourite Feature:
Besides the prized Champagne and of course, the unrivalled cuisine, the ambience of Kayuputi is second to none. The room is bright and intricately elegant, awash with an air of timeless romance. Reminiscent of a bygone era, the floor-to-ceiling windows and French-style doors soak up the sweeping beachfront vista of Nusa Dua’s golden sands that are just a few footsteps away.
