Kayuputi Restaurant presents a rich array through a la carte and degustation menus, as well as Sunday brunches and special Champagne brunches. Through each item, Chef Gede integrates Asian flavours with classic Western influences. Fine examples of this ‘marriage’ of flavours and textures include our sampling of fresh marinated, quick-seared yellow fin tuna, served with sweet-sour tamarind and tuna broth – a luscious sauce inspired by his island home’s heritage ‘rujak’ that is sweet, tangy and truly appetizing.

Other entrées include a Caesar salad of young romaine lettuce tossed with garlic anchovies dressing, grilled king prawns and topped with toasted French bread and crisp garlic parmesan tuiles, and a dish comprising a selection from the ocean, prepared as sashimi, consisting of Tasmanian salmon, yellow fin tuna, cold poached sweet sea prawns and fresh oysters served with pickled ginger, wasabi and light shoyu.

On to the mains, our medium-rare Black Angus beef tenderloin served with butter glazed mushroom and potato, garden salad and red wine meat jus was a delightful and juicily tender treat. We also indulged in the seafood option, the Bali lobster. The gracious waiting staff knew their menu well, and delivered swift, attentive but unpretentious service.

The lobster at Kayuputi Restaurant is plated and presented in an impressive fashion: the bright red crustacean is served as a whole, split in halves to reveal its moist and tender meat and fillings of garlic butter and sautéed garden veggies. A side plate accompanied with four different types of dipping sauce – such a treat for the senses, at only IDR 250,000 per 100grams.

Desserts are also heavenly at Kayuputi Restaurant at St. Regis Bali Resort. Warm crispy apple tart topped with Papua vanilla ice cream provided a delightful play of contrasts, and the ice cream slowly melting on the warm tart was a visual treat on its own. The mango coconut cake served with a unique coconut milk sherbet and mango coulis is a brighter presentation compared to the tart, and brings a lighter fruity sensation to the palate. A classic Valrhona choco gateaux brought it down heavier again, served with chocolate ice cream and chocolate coulis.

Chef Gede’s menu also specializes in delectable vegetarian selections featuring a variety of organic produce. The four-time Wine Spectator Award-winning restaurant also presents a stellar wine list to complement the luxurious multi-course degustation menus, especially with the sommelier’s hand-selected wines. Ten-time Wine Spectator award winner German Sommelier, Harald Wiesmann, together with his two junior sommeliers, are pleased to consult with guests on wine selections to create that perfect match with the menu.

• Elegant and stylish interiors
• The bar

• Caesar salad
• Black Angus beef tenderloin

• Classic Valrhona choco gateaux
• Signature wayang figures

About the Hotel

Present by: