The Kayuputi Restaurant at The St. Regis Bali in cooperation with the renowned Tuscany wine family of Castello Banfi will create an exquisite evening of inspiring haute-Asian cuisine and paired wines on Friday, November 15, 2013. Menu and Paired Wine
Available to a strictly limited number of sojourners, the Tuscan journey commences at 7:00 pm at the Kayuputi Champagne Bar with cocktails and canapés followed by dinner at the intimate Mezzanine Level of the Kayuputi Restaurant at 7:30 pm.
To ensure a memorable tour de force - a triumvirate composed of the Kayuputi’s Chef de Cuisine Agung Gede, renowned sommelier Harald Wiesman and Castello Banfi Export Manager for Southeast Asia Gauillaume Blanchard will hold court ensuring a dazzling epicurean feast for the senses.
A family-owned vineyard estate and winery in the Brunello region of Tuscany, Castello Banfi operates in conjunction with sister estates in Piedmont, Vigne Regali and Principessa Gavia.
Reigning over the vineyards is the vineyard’s iconic showpiece, the medieval fortress of Castello Banfi. Lovingly restored to its original glory and augmented the Castle serves as a hospitality center, glass museum, enoteca and taverna specializing in regional cuisine. Nearby in the hamlet, the Castello Banfi –Il Borgo offers 14 luxurious guest rooms for visitors to linger and savor the Tuscan hospitality on offer.
A family-owned vineyard estate Castello Banfi is recognized the world over for its dedication to excellence and sparking a renaissance in the art of Italian winemaking. The Mariani family proprietors credit education, dedication and discipline for the success that has accorded several international honors. Signature wines of the Castello Banfi estate include the famous Brunello di Montalcino and as well as three proprietary cuvees like the Summus and Exelsus.
Castello Banfi Evening
St. Regis Bali
Friday, November 15, 2013
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Otoro tuna ceviche
Yuzu pearls, pickled ginger coulis, Japanese cucumber and citrus vinaigrette
Le Rime VDT, Castello Banfi, Tuscany 2012
Made from 100% Pinot Grigio
, free-run juice fermented under strict temperature controls leads to temporary storage in stainless tanks. Straw yellow color with fresh green reflections. Fruity, fragrant and harmonious bouquet. Fresh, floral, full and appropriately acidic.
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Alaskan crab meat tartare, organic egg yolk, espuma of vichyssoise
San Angelo IGT, Castello Banfi, Montalcino, Tuscany 2011
Wine Notes: 100% Pinot Grigio
grape grown in the southern hills of Montalcino in clay topsoil that is slightly calcareous. Temperature-controlled fermentation and free-run juice methods result in a wine of a light straw yellow color. Very fresh and fruity nose with pear,
banana, peach, anise and honey notes. Tuscan warmth gives rich, full, round and very persistent body.
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Mushroom filled duck magret
Red wine-onion consommé, agnolotti of duck liver and thyme oil
Chianti Classico D.O.C.G., Castello Banfi, Tuscany 2011
The traditional varieties of Chianti Classico
but with an absolute predominance of Sangiovese
. Skin contact is maintained for 8-10 days and a short wood aging in French Oak casks before bottling during the Summer. Ruby red color. Intense bouquet with varietal notes of cherry, plum and violet. Fresh, balanced, typical.
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Red wine braised Blackmore oyster blade
Oxtail dumplings, carrot mousseline, shaved black winter truffle and braised meat jus
Brunello di Montalcino D.O.C.G, Castello Banfi, Montalcino, Tuscany 2008
Grown in the soutern hills of Mantalcino in yellowish brown spoil, calcareous sandy topsoil with abundant rounded stone. 100% Sangiovese
with meticulous grape selection resulting in small yields.
Vinification entails skin contact for 10 – 12 days. Released in the 5th year after harvest, the wine is aged for a minimum of 4 years, including 2 years in oak barrels. Intense ruby red color with garnet reflections. Ethereal bouquet, with notes of violet, vanilla and licorice. Full and soft, velvety and intense, with sensations of liquorice, spices and cherry notes.
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Slow roasted saddle of venison
Braised red cabbage, celeriac puree and dark cherry red wine reduction
Exelsus IGT, Castello Banfi, Montalcino, Tuscany 2004
: Cabernet Sauvignon (60%)
and Merlot (40%)
, Produced only in favorable vintages. The two varieties are vinified separately with variable maceration between 8 (Merlot
) and 18 (Cabernet)
days. Alcoholic fermentation is followed by malolactic. Intense ruby red color with garnet tones. Rich and ample bouquet, where the complementary varietal characteristics of the Cabernet
enhance each other in an extremely complex wine. Full and round on the palate, with a framework of very fine wood.
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Flan of pecorino cheese
Served with red wine poached pear, aged balsamic reduction and red wine – pear ice cream
Summus IGT Banfi Clonal Selection, Castello di Banfi, Montalcino, Tuscany 2006
- clones from estate selection - (40%), Cabernet Sauvignon
(40%) and Syrah
(20%). Very intense ruby red color. Rich and ample bouquet, where the complementary varietal characters of Cabernet and Syrah create an explosion of sensations. Full, powerful, muscular, but balanced. Great finish.
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Chuao amedei chocolate cup
Croustillant speculos, Balinese fleur de sel - caramel, raspberry sorbet, siphon of vanilla anglaise
Liquid of warm black honey – amedei chocolate
Rosa Regale Brachetto d’Acqui D.O.C.G, Vigne Regale, Banfi, Piemonte 2011
Vinified from Brachetto grapes grown in the single vineyard “La Rosa”
estate. 100% Brachetto d’Acqui.
Maceration of the red grapes is sustained for 4 - 5 days at low temperature, allowing for the development of characteristic color and aroma. Ruby red color. Lively rose froth with a persistent perlage. Intense, aromatic and varietal bouquet with hints of Bulgarian rose. Soft and elegant with a touch of strawberry, raspberry and almond.
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Coffee or tea
Dinner including wines is at Rp. 1.500.000 net per person (US$137)
For reservations or more information call ++62 (0)361-300 6786 or [email
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