An Exceptional Champagne Journey at St. Regis Bali

Helmed by Executive Chef Agung Gede, Kayuputi at The St. Regis Bali has carved out an enviable reputation for its fine Asian-inspired haute cuisine, grand style, exceptional service and its vast wine cellar. As well as serving lunch, dinner and its legendary Astor Diamond Champagne Sunday Brunch to its discerning clientele, the restaurant also hosts outstanding paired-wine dinners on selected nights throughout the year.

Nestled deep within the stunning St. Regis Bali resort and reeking of timeless sophistication and elegance, the airy and high-ceilinged Kayuputi (literally “white wood” in Indonesian) is a refined beachfront restaurant and a five-time Wine Spectator Award winner. The white décor, bleached shadow puppets and plush furnishings frame both the vast open kitchen to the rear and, to the front, the magnificent beachfront vista. An opulent venue in a beautiful tropical setting, it was the perfect location for this highly anticipated and exclusive event that featured a prestigious collection of eight champagnes and some of the finest Asian-inspired haute cuisine available in Indonesia.

The champagne selection included Veuve Clicquot NV, Moet & Chandon Imperial Brut,

La Grande Dame, ‘R’ Ruinart, Krug, Dom Pérignon and Dom Pérignon Rosé and the evening finished off with Moet & Chandon’s latest offering, Ice Imperial Demi-sec served with fresh strawberries and paired with the creamy griotte-verbena, pistachio fancier and a beetroot-raspberry sherbet.

The evening kicked off with aperitifs, canapés and champagne in the opulent Kayuputi Bar served by the white-tuxedo clad wait staff, swiftly followed by the traditional St. Regis Champagne Sabrage, where, with a flourish, the sommelier opens the first bottle of champagne with a slash of his ceremonial cavalry sword.

Space prevents me from waxing lyrical over each delicious wine and every artistically crafted dish, but suffice to say that from the Fine de Claire Oyster amuse-bouche, paired with the well balanced Veuve Clicquot Brut, to the aforementioned griotte-verbena, via the Sturia Caviar, blue swimmer crab dumplings and shaved tataki of Rougie foie gras, each and every delicately prepared and beautifully presented course, along with its paired champagne, was simply magnificent. Between courses, guests were treated to regular anecdotes and snippets of information supplied by The St. Regis Bali chief sommelier, the renowned Harald Wiesmann, the LVMH brand ambassador, Alistair Toyne, and Executive Chef Agung Gede, who even by his extremely high standards delivered an evening to cherish and one that further enhanced the reputation of The St. Regis Bali Resort for its exceptional wine dinners.

The St. Regis Bali Resort 

Kawasan Pariwisata Nusa Dua Lot S6,

Nusa Dua, Kuta Selatan, Badung, Bali

T: (+62) 361 847 8111