The Shore

hellobali Guide to Bali - - TABLE OF CONTENTS -

A BEA­CON OF THE CULI­NARY SCENE IN BALI, Kayuputi the 6-time Wine Spec­ta­tor Award win­ning spe­cial­ity fine beach­front din­ing restau­rant of­fers a bril­liant din­ing ex­pe­ri­ence of pre­mium Asian-in­flu­enced haute cui­sine with a stel­lar wine list in a price­less set­ting.

Set in an in­ti­mate am­bi­ence with mag­nif­i­cent views of the ocean, each day of the week Kayuputi fea­tures an ar­ray of de­lec­ta­ble fare in­clud­ing the lux­u­ri­ous eight course de­gus­ta­tion menu. In­te­grat­ing Asian flavours and clas­sic Western in­flu­ences, the restau­rant of­fers Wagyu beef from Aus­tralia and seafood from lo­cal wa­ters as well as im­ported spe­cial­ties like fish from Ja­pan. A se­lec­tion

of Sturia caviar and oys­ters varies ac­cord­ing to sea­son.

The Ex­ec­u­tive Sous Chef and Chef de Cui­sine Agung Gede also in­cludes scrump­tious veg­e­tar­ian selections and a va­ri­ety of or­ganic prod­uct. The re­sort’s eleven-time Wine Spec­ta­tor award win­ner Ger­man Som­me­lier, Har­ald Wies­mann, to­gether with his two ju­nior som­me­liers and restau­rant man­ager, are pleased to con­sult with guests on wine selections to make that per­fect match with the menu.

Kayuputi is also popular with its As­tor Di­a­mond Cham­pagne Brunch ev­ery Sun­day of­fer­ing Aper­i­tif, fea­tur­ing Cham­pagne, cock­tails and canapés served be­tween 11 am to 12 pm at the Kayuputi Cham­pagne Bar, while Brunch be­gins at 12 pm till 3 pm.

Guests may re­serve pri­vate ca­banas for din­ing, or set­tle into a soft white cush­ion inside the high-ceilinged restau­rant where a two-storey wine cel­lar and a grand open kitchen add to the am­biance. An in­ti­mate bar, the Kayuputi Cham­pagne Bar, in the restau­rant beck­ons with soft white so­fas, of­fer­ing evening cock­tails be­fore din­ner. After din­ner, en­joy the op­tion of fine cigars from an el­e­gant hu­mi­dor.

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