Kayuputi

Kayuputi is a beachfront fine dining restaurant at St. Regis Bali. The 4-time Wine Spectator Award winning offers Asian inspired haute cuisine. The kitchen is helmed by the executive chef Agung Gede with 10 years of professional experiences behind his back.

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I had a hard time taking pictures during my dinner because I was chose to dine at the beachfront table with minimal lighting.

IMG_1025Starter: Smoked Salmon, Crushed Potato Salad, Balsamic Reduction

 SAMSUNG CSCWholemeal bread: Rosemarry, Caraway Seeds, Sundried Tomato, Oregano

Served with Butter, Olive Tapenade, Spicy Apple Puree.

Warning: The spicy apple puree is very addictive!

 IMG_1038Lobster Bisque, Poached Lobster Zucchini Cannelloni, Sour Cream, Avruga Caviar, Ginger Crisp

The bisque was light but packed with tons of flavor and it was well paired with the cannelloni. The good thing about the cannelloni is that you can literally cut it down with your spoon. It’s firm and smooth. Perfect cooking.

 IMG_1037Pan seared Alaskan scallop U10 set on seafood agnoloti, topped with caviar and lemongrass infused crustacean – parmesan foam

Those perfectly cooked scallops were paired really well with the crustacean bisque. The agnoloti pasta was cooked al dente. Very intense sea flavor was coming trough this dish.

IMG_1039Indian Ocean “fruits de mer”

Assorted seafood of the day; sea bream fillet, Manila clams, octopus, cuttlefish, king prawn and deeper scallop with carambola, ginger flower “nage” of Balinese aromatic roots.

Seriously, everything on the plate was spot on. From the fish to cuttlefish, the prawn, and the scallop were cooked with high level of precision. Too bad that  I couldn’t really enjoyed the ginger flower “nage”. I felt that the nage was too heavy in flavor (especially the dish was topped with “sambel matah”) and lacking of acidity.

 IMG_1040(1)Black Angus Beef fillet “Rossini” – Kayuputi version

Pan seared foie gras, composition of mushrooms, red onion jam, and Perigueux sauce.

The meat was well seasoned and perfectly pink. The sauce was compliments the dish really well, and the red onion jam cut the richness beautifully. The only thing that bothered me was the foie gras was slightly overcooked, otherwise this dish would be spotless.

 IMG_1101Pumpkin – Orange – Ginger

Pumpkin-orange brûlée, ginger sable, orange-ginger sherbet, espuma of golden ginger candy, orange coulis

The sweet and sour flavor with a hint of ginger that coming through from this dessert was well balanced and refreshing.

 IMG_1042Strawberry – kemangi basil

Kemangi basil infused compressed strawberry, kemangi basil meringue, strawberry mousse and yoghurt ice cream

The kemangi was perfuming the strawberry with a sharp lemony aroma with a hint of mint at the back. The mousse was smooth and melt beautifully on your palate.

 IMG_1041Chocolate – Balinese long pepper

Guanaja bar long pepper infused chocolate manjari coulis, Valrhona bitter chocolate ice cream, cooca nibs – long pepper tuile, liquored chocolate stick.

I believe that the picture and the explanation are enough to tell you how good it is to be put in your mouth.

 

I’m impressed and proud at the same time about the food they offer. Since the executive chef was a Balinese, yet he’s able to execute the plate with finesse. From the cooking to the presentation were deliver precisely and beautifully like a haute cuisine master.

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This place is definitely a must place to go on special occasion. The service was warm enough, the staffs were knowledgeable, and the outdoor dining table is suitable for romantic occasion. If you are willing to have Asian/Bali flavor with a strong touch of haute cuisine, Kayuputi won’t fail you definitely.

 

Kayuputi

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St. Regis Bali – Kawasan Pariwisata, Nusa Dua Lot S6 · PO Box 44, Nusa Dua · Bali 80363 · Badung · Bali  ·
Indonesia
(62)(361) 300 6786
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1 Comment

  1. darius t. rucker

     /  March 5, 2015

    first time here. Kayuputi is def on my list. keep it coming.

    Reply

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