Kayuputi
Stretching across the golden sands of Nusa Dua, the glamorous St. Regis Resort Bali adds a touch of old-world opulence to the luxurious, five-star resort coastline. In a triumphant stand against the current trend for sleek minimalism, St. Regis cloaks itself in unabashed sumptuousness, combining elements of fresh modern style with the atmosphere and romance of a bygone era. Kayuputi means ‘white wood’ in Indonesian; the material of choice used throughout the restaurant. Accentuated by white accessories, the décor exudes the ambience one might expect to find at an exclusive estate in the Hamptons. If you want dynamic culinary showmanship, dine inside the restaurant where you’ll find yourself up close and personal to Kayuputi’s exciting display kitchen.
For special occasions, beachside is where you want to be as a handful of the most romantic dining cabanas on the island can be found within a few metres from the pristine Indian Ocean. A live seafood menu, international haute cuisine and decadent seafood platters are the purest indulgence, accompanied by irresistible selections from one of Indonesia’s most acclaimed wine cellars. Executive Sous Chef for The St. Regis Bali and Chef de Cuisine for Kayuputi, Chef Agung Gede’s culinary precision has strongly influenced the restaurant. His contemporary cuisine based on fresh, quality ingredients is the mantra of the day when he approaches his menus, making Kayuputi one of the world’s most memorable dining experiences.
(www.stregisbali.com)
Kayuputi’s “Cold Experience”
MAIN INGREDIENTS
45 ml Absolut Mandarin vodka
– Fresh chilli – 1 slice
– 30 ml Orange Juice
– 30 ml Cranberry Juice
– 15 ml Lime Juice
– Martini Glass
– Sugar on the rimDIRECTIONS
– Combine all the ingredients and muddle.
– Moisten the rim of a chilled martini glass with white sugar.
– Shake, stir and pour into the glass.
– Decorate with a slice of floating orange rind.
