The pride and joy of The St. Regis Bali Resort, Kayuputi Restaurant sets the bar for the distinguished fine-dining scene. Helmed by Executive Chef Agung Gede, a respected figure in the field, the restaurant crafts Asian-inspired haute cuisine, infused with classic western techniques and influences. Kayuputi means white wood in Indonesian and guests can bask in the refined white palette of the opulent interior design, further enhanced by the pristine white sandy beach and the majestic Indian Ocean right outside.
Kayuputi Restaurant is much coveted for its sumptuous eight-course degustation dinner menu, as well as the finest wine selection to complement dinner – hand-selected by the resort’s prominent sommelier. With a focus on high-quality and responsibly sourced ingredients, the menu encompasses wagyu beef from Australia, imported specialities such as fish from Japan, fresh seafood from local waters, a selection of Sturia and Prunier caviar and oysters. Discerning diners can expect nothing less than the best.
Another sought-after feature of Kayuputi Restaurant is its fine weekend brunch, which deserves a league of its own. On Saturday, expect a lavish culinary indulgence inspired by The Astor’s traditions. Meanwhile, on Sunday guests can savour the same delicacies, with the addition of caviar and a Champagne sabrage ritual. Head to Kayuputi’s Apéritif Bar for some delightful tipples, including the legendary Bali Mary – a local take on The St. Regis signature Bloody Mary, before indulging in à la minute dishes, such as lobster, wagyu beef D rump, duck foie gras, and more.
HIGHLIGHTS
- Asian-inspired haute cuisine
- Nyegara Gunung concept
- Weekend brunches
Kayuputi Restaurant at The St. Regis Bali Resort
ITDC, Nusa Dua, Bali 80363, Indonesia
T: (+62) 3613006786
E: kayuputi.bali@stregis.com
kayuputibali.com
