The St. Regis Bali Resort
Contemporary cuisine based on fresh, quality ingredients is the mantra of the day when Chef Agung Gede approaches his menus at our speciality restaurant, Kayuputi. As the chef integrates Asian Inspired Haute Cuisine, he uses Wagyu beef from Australia, seafood from local waters, as well as imported specialties. A selection of Sturia and Prunier caviar and oysters varies according to season. Chef Agung Gede's menu also includes delectable vegetarian selections and a variety of organic produce.
In the Indonesian dialect, “Kayuputi” means white wood, and the restaurant is a vision of white, its décor a perfectly modern, elegant backdrop for the tranquil ocean view. Al fresco seating comes with a soft ocean breeze and an unobstructed view. Guests may reserve private cabanas for dining, or opt to settle into a soft white cushion inside the high-ceilinged restaurant where the two-storey wine cellar and open kitchen add to the ambience. The resort’s sommelier is pleased to consult with guests on wine selections.
Within the restaurant, an intimate bar area beckons with a sofa deck and day beds, offering the perfect spot for the transition from day to evening cocktails before dinner. After dinner, enjoy the option of fine cigars from an elegant humidor.
|Servizio:||À La Carte|
|Codice di abbigliamento:||Smart Casual|
|ore:||12:00 PM - 11:00 PM|
|Telefono:||(62)(361) 3006 786|