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.
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
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 )
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.
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.
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.
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.