Gourmandizing at Kayuputi

(2/23/2012)

We suspect the St. Regis Bali found itself immersed in a dilemma of its own making. After establishing their Boneka Restaurant [See: A Feast That's Hard to Fathom]  as home to Bali’s most lavish Sunday brunch, they faced the frustration of regularly having to turn away those who failed to make advance reservations as all seats quickly fill for the Sunday repast.

Faced with an abundance of success, the people at The St. Regis, who are passionate about their food and drink, decided to make lunch at The Boneka “the second best Sunday lunch in Bali” by launching their new Astor Diamond Sunday Champagne Brunch in the Resort’s fine-dining Kayuputi Restaurant.

As shown in the menu gleaned from a recent Sunday Champagne Lunch, the food on offer is mind-boggling in both its range and opulence.

Priced somewhat higher than the “second best” lunch at the nearby Boneka, the Champagne Lunch at Kayuputi is sold for Rp. 995,000 (net) (US$110) and includes welcoming aperitif, Champagne, cocktails and canapés between 11:00 a.m. and 12:30 pm at the Kayuputi Champagne Bar.

Lunch on a non-stop on an all-you-can-consume basis follows from 12:00 p.m. until 3:00 p.m.

A separate beverage package priced at Rp. 995,000 (US$110) provides free-flowing Champagne, premium wines and cocktails from 12:00 p.m. until 3:00 p.m.. Those selecting the beverage package are also encouraged to indulge in a variety of digestives and cigars offered at the Champagne Bar between 2:00 p.m. – 3:00 p.m.

The Menu

SERVED AT YOUR TABLE
Amuse
Karat caviar served with blinis and accompaniment
(A onetime served dish)

Freshly baked from the oven
Croissant, Danish pastries and breads, soft butter and preserves

Prime Charcuterie
Pastrami, salami, prosciutto, Serrano ham, black forest ham, homemade terrine and pâté with truffles

PASS AROUND - CONTINENTAL FAVORITES
Homemade Bircher muesli

Flavored low-fat yoghurt with sweet bread crumbles

Fresh seasonal fruits with aromatic light syrup

SEASONAL OYSTERS
A la Mignonette
Lemon cucumber vinaigrette, salmon roe and lime foam

Classic Rockefeller

TRIO OF HOT AND CHILLED SOUP TESTERS
Chilled cucumber dill gazpacho with smoked salmon aspic

Light crustacean bisque with lemongrass and seafood dumpling

Black truffles and mushroom consommé with chicken cappelletti

HEALTHY LEAVES
Wild cress with lemon olive oil vinaigrette

Arugula leaves with poached egg, salmon roe, walnuts and virgin oil

STEAK TARTAR
Served with Sterling Silver Leaf V.S.O.P cognac

LINE CAUGHT FISH
Kobachi served in a small portion with daikon Horoshi

Shirome fresh thin slices of white fish with Tobiko roe, lime, soy and fresh ginger

CRUSTACEANS
Lobster A la Russe

Blue shrimps cocktail with Avruga pearls

HOME COOKING
Classic fish meuniere with lemon garlic butter

Free range chicken casserole with bitter chocolate mole

SPECIALTIES
Vol-au-vent with ragout of escargot

Frog legs fricassee and fresh herb


FROM THE KITCHEN TABLE - A SELECTION OF DUCK FOIE GRAS
Classic foie gras terrine served with brioche toast and dark cherry compote

Pan seared duck foie gras served with caramelized peach and balsamic meat reduction

Duck foie gras - lemon oil confit, served with onion jam, young salad and lemon coulis

Pot-au-feu of duck foie gras in an herbal consommé, braised daikon and enoki mushrooms

Duck foie gras mousse with cranberry compote

SHOWCASED AT THE TABLE
Prime rib wagon
Yorkshire pudding, natural meat jus buttered seasonal vegetables

Cheeses
Matured AOC French cheese Soft and semi hard served with red wine poached figs Walnut bread

Chocolate
Homemade praline

A LA CARTE - PASTA AND GRAIN
Linguini seafood tossed in a white wine butter sauce and fresh herbs

Penne rigati with homemade tomato sauce and shaved Reggiano cheese

Spinach gnocchi with smoked salmon, Avruga pearls, wild cress and Parmesan foam

Pan seared barramundi fillet with zucchini risotto and saffron emulsion

Duck confit and mushroom risotto with shaved foie gras and white truffle foam

Lemon barley risotto with prawns and basil emulsion

MEAT
Wagyu beef tenderloin done medium rare with butter-glazed asparagus and sauce Perigord

Lamb medallion with ratatouille ravioli, mint jelly and rosemary jus

62-hours slow-poached beef oyster blade in a nutmeg broth, root vegetables, steamed potato dumpling

Curd roasted Peking duck breast, braised red cabbage and prunes


FISH AND SEAFOOD
Kayuputi modern walewska with truffles and lobster

King prawns a la Provencal with baby spinach

Half spiny lobster thermidor served with sautéed vegetables

Moule mariniere and crispy garlic herb baguette

SWEET PASS AROUND
Paris-Brest with crème praline and choux pastry Oeuf a la neige Orange-Campari verrine 24 gold leaf macaroon Pumpkin tart with sour cream

Raspberry Charlotte Traditional biscuit with raspberry mousse

Romanoff Marinated fresh strawberries with Cointreau and vanilla ice cream

Tiramisu nouvelle

Seasonal fresh berries sabayon Rhubarb compote with vanilla Chantilly

DESSERT
Classic Grand Marnier soufflé

BGF Deconstructed black forest gateaux

Freeze-dried raspberry, dry-ice ice cream Sneakers toffee crumble

Venezuela Chocolate Amade Chuao 70% vs Valrhona Araguani 72%

More Information and Reservations

Reservations are strongly urged by call the Kayuputi at ++62-(0) 361-3006786