[BALI] Kayuputi: One of the Best Beachfront Fine Dining Restaurants in Bali

Kayuputi is a beachfront restaurant @ St.Regis Bali Resort, here, you can enjoy the remium Asian-influenced haute cuisine with a stellar wine list in a priceless setting of  intimate ambience and magnificent views of the ocean.


Main entrance

DSC00835 DSC00838

View from the entrance


The restaurant is surround by 270 degrees of french windows with a view of beach and the ocean.


There are also outdoor tables.


Our table in the front row


Wood-fired bread to start with, consists of 4 diffenent kinds of flavors: parseley, rosemary, plain and pumpkin seeds. The tastes are basically the same, with a touch of different kinds of spices.DSC00848

4 kinds of spreads: olive oil, butter, spiced pineapple, cream cheese & mint. The later two were much special, while we love the cream cheese with mint the best. DSC00860

The bread itself was baked fired-wooded and was really good. Crispy crust with soft interior. Nice start.


Wine of the month


Amuse bouche was Lobster canapé, comes quite small piece of lobster meat but with superb taste.


HOT ENTREE: Ultra rare seared yellowfin tuna served with escargot, seasonal mushrooms ragout and vanilla foam ( Rp. 290.000 )

The tuna was actually cold, but the plate as long as the mushroom and escargot on the bottom are hot. The mushroom brought a great sweet and soy flavor to the whole dish. Love it.

COLD ENTREE: Tataki of Yellowfin tuna ( Rp. 265.000)
With the carpaccio of pineapple, espelette chilli, pickled cucumber, jicama, sea grapes and tamarind vinaigrette, this one brought a touch of freshness compare to the previous one. DSC00872

While the tuna were basically the same in both dishes, but the different sides made them totally different tastes.DSC00876

Open kitchen


MAIN: King prawn “A la Plancha”  (Rp. 395.000)
Comes with lemon barley risotto, cherry tomatoes, basil and crustacean-parmesan foam


The prawn was perfectly grilled to juicy and tender, the bisque inside works perfectly with the barley risotto, which was cooked al dente. Really lovely main course.


Fillet of sea bream (Rp. 425.000)
Served with Manila clams, wilted spinach, new potato salardaise, lemongrass infused leek velvet and smoky ocean foam. As i hate potatoes, i asked the server to change it to more spinach. While thie sea bream was not that tender, which was a bit disappointment. We both consider the prawn course a better choice, even this one was more expensive.


Sides: Sautéed seasonal vegetables Rp. 60.000

Ordered two side dishes to bring some greens to our table.


Sautéed seasonal mushrooms Rp. 80.000DSC00905

My mom had the Passion fruit  (Rp. 180.000) which consists of hot passion fruit soufflé, espuma of fresh passion fruit and
passion fruit sherbet. The sorbet itself was actually big, and taste as good as it looks.


Its our first time to have passionfruit flavor souffle but we totally felt in love with it. The sourness and sweetness of passionfruit just works perfect for the moist and melting hot souffle.


Pumpkin – orange – ginger Rp. 190.000
This is a recommendation by the server, which was made of pumpkin –orange brûlée, ginger sable, orange-ginger sherbet,
espuma of golden ginger candy, orange coulis. It looks amazing but i really don’t know how to start with.DSC00911

Cracked the ginger candy outside, and see the yummies inside. Not often have pumpkin flavor dessert, nice try!DSC00924

We had a great dinner at Kayuputi by the beach.This experience reminds me of Sundara at Four Seasons Jimbaran, both restaurant are beach front with awesome view and food. While i consider Kayuputi is more formal than Sundara. It is great to take a walk on the beach after that, watching the sky and count the stars.


St. Regis Bali
Kawasan Pariwisata,Nusa Dua, Bali, Indonesia
Phone: (62)(361) 300 6786
Lunch: 12:00 noon – 05:00 pm
Dinner: 06:30 pm – 11:00 pm
Astor Diamond Champagne Brunch:12:00 – 03:00 pm

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