Exquisite Taste - - Best Brunches -

sun­days are ideal for spend­ing time with fam­ily and close friends over a leisurely meal, re­lax­ing and catch­ing up on past events and recharg­ing your bat­ter­ies be­fore the start of an­other week. A per­fect pick for true in­dul­gence is per­haps Bali's most el­e­gant and lav­ish treat, the revered As­tor Di­a­mond Cham­pagne Sun­day Brunch at Kayuputi.

This chic beach­front restau­rant at The St. Regis Bali Re­sort boasts views across the daz­zling blue ocean from its floor-to­ceil­ing win­dows, pol­ished wooden floors, white flower dec­o­ra­tions with a hint of green, crisp white table­cloths and sparkling glass­ware, backed by a bustling open kitchen and the de­light­ful Kayuputi Bar with its com­fort­able chairs and so­fas.

Guests at this ex­quis­ite brunch are warmly wel­comed from 11am to par­take in pre­brunch free-flow Cham­pagne, cock­tails and Bloody Marys, all ac­com­pa­nied by tantalising canapés. The ser­vice is smooth and un­ob­tru­sive, al­most pre-empt­ing guests' re­quests. As noon strikes, the kitchen team com­pletes its prepa­ra­tions and the guests are es­corted to their tables, where a seem­ingly never-end­ing se­lec­tion of de­lec­ta­ble à la minute gourmet cre­ations are brought to them.

Spe­cial­is­ing in Asian-in­spired haute cui­sine and serv­ing only the finest pre­mium in­gre­di­ents, the menu ranges from caviar, oys­ters and foie gras, to prime meat and

lob­ster, with many stops in be­tween. The amuse bouche opener is the iconic Sturia caviar vin­tage served on Vichys­soise ice cream served with great aplomb in a heavy crys­tal bowl, fol­lowed by, among oth­ers, prime char­cu­terie, oys­ters – à la mignonette, with cu­cum­ber lime vinai­grette and grati­nated, and a de­light­ful tray that in­cludes a crus­tacean bisque with seafood dumpling. A range of en­trées is fol­lowed by the famed Rougie duck foie gras served three ways.

The feast con­tin­ues with a se­lec­tion of meaty dishes show­cased at the ta­ble, fea­tur­ing crispy pork belly, wagyu beef spare ribs and roast Auskobe rib­eye, af­ter which guests are in­vited to make their choices from the à la carte menu with its pas­tas, meats and seafood. Those who choose to take the op­tional bev­er­age pack­age can in­dulge through­out the meal in Cham­pagne, pre­mium red and white wine and cock­tails, while be­tween 2 and 3pm, di­ges­tifs and cigars are of­fered.

This culi­nary ex­trav­a­ganza ends with a sweet trol­ley over­flow­ing with temp­ta­tions, while the sig­na­ture As­tor di­a­mond choco­late souf­flé with cin­na­mon-in­fused cream anglaise and Kin­ta­mani tan­ger­ine sor­bet can be or­dered with 20-min­utes' no­tice. Tea, cof­fee and petit fours round off this ex­tra­or­di­nary ex­pe­ri­ence, one that is sure to linger long in your mem­ory.


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