An unforgettable dining experience
Inspiring gourmands throughout the Asia-Pacific region with such notable offerings as Decadence, showcasing six varieties of foie gras rougi? from the Lande region in France, Sakala shines with its breath-taking presentation of contemporary French cuisine.
Nestled in the lush tropical grounds of the luxurious St. Regis Bali Resort in Nusa Dua, the lavish and relaxed Kayuputi restaurant simply exudes class. It’s an airy, modern space with a vast, open kitchen at its heart and, with its light décor and design said to be reminiscent of exclusive beachfront properties within The Hamptons, Long Island, New York, generates a delightful ambience both day and night. The traditional Indonesian art highlights, with the collection of wayang puppets being particularly impressive, add a beautiful decorative touch and also serve as a reminder of where you are. The restaurant also boasts a charming al fresco seating area where guests can reserve a private cabana to help create that extra-special moment.
Since its opening in 2009, Kayuputi has built an enviable reputation for outstanding service, exceptional wines and creative fine dining, which is perhaps unrivalled throughout the island’s resort-based eateries. The elegant and multi-award winning restaurant boasts striking beachfront views and offers a relaxed fine dining experience where its extraordinary Asian-inspired haute cuisine is complemented by a very impressive wine and drinks menu.
The restaurant is celebrated for its degustation menu, hosted wine dinners and superb Sunday Champagne Brunch and, for 2015, this has been complimented with an enticing Food and Mixology Pairing concept, plus, as a celebration of The St. Regis Bali Resort’s 6th Anniversary, The Culinary Legacy menu, which features a signature dish from each year – 2009 to 2014.
From 2009, choose the carpaccio of line-caught king fish served with garden cress, salmon roe, fresh seaweed and sesame dressing. For carnivores, head to 2013, and order the scintillating Wagyu beef fillet inspired from “Rossini” served with pan-seared foie gras, potato cruller, wild mushrooms and truffle meat jus. If it’s seafood you desire, then Chef Agung Gede has chosen the grilled king prawns with Tabanan organic black rice risotto, wild fern and lemongrass-infused coconut milk emulsion from the 2011 menu. The dessert is last year’s favourite, the hot passion fruit soufflé; a scrummy espuma of fresh passion fruit and passion fruit sherbet.
From 2012 is the triple tail fish fillet, highland vegetables, whitebait and sea urchin emulsion, and from 2010, the pan-seared duck foie gras served with compote of mangosteen and grapes, toasted brioche and Pino Bali wine reduction completing the dazzling Culinary Legacy menu.
Under the watchful eye of the remarkable Chef Agung Gede, the Food and Mixology Pairing offers a culinary journey matching fantastic dishes with either wines or cocktails. Take the gorgeous tartar of yellow fin tuna with a Beringer Founders’ Estate, Napa Valley, USA 2012, Sauvignon Blanc, for example, or be more daring and choose the Pina Colada Breeze. Or why not match the pan-seared duck foie gras with a rosemary-apple martini, or take a more traditional approach and choose the Chateau Monteils, Preignac, Sauternes, France 2010, Semillon and Sauvignon Blanc. With six years of highly acclaimed success behind them, whatever you choose, the combination is sure to be perfect.
2014 was another highly successful year that saw the restaurant pick up a raft of notable awards, including its fifth Wine Spectator Award. The Best of Award of Excellence is bestowed as special recognition to restaurants that clearly deliver a very special experience and Kayuputi was one of only 883 restaurants globally that received the much coveted accolade; the good news is that the new additions for 2015 look to be just as enticing and as enjoyable as ever.
