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Toasting Margaret River Wines in Bali

6 Outstanding Courses and Wines from Vasse Felix at Kayuputi Restaurant at St. Regis Resort Bali

Bali’s premier seaside dining destination of the Kayuputi Restaurant at the St. Regis Resort Bali will present a six-course degustation dinner on Friday, July 6, 2018 prepared by its award-winning culinary team headed by Executive Chef Agung Gede working in collaboration with Vasse Felix’s Head Chef Brendan Pratt.

Brendan Pratt’s international experience includes positions with two Michelin starred restaurants The Fat Duck and The Ledbury before joining Vasse Felix as its head chef in 2017.

Award-winning Vasse Felix is Margaret River’s founding wine estate and was established in 1967 by regional pioneer Dr Tom Cullity. Pristine isolation, ancient lands and twin oceans make

Margaret River a wine paradise and one of the world’s greatest environments to grow ultra premium Cabernet Sauvignon and Chardonnay. These varieties, together with Shiraz and Semillon

Sauvignon Blanc blends, represent the lead vintages of grown and cultured at Vasse Felix. All wines are estate-grown in

Vasse Felix’s four Margaret River vineyards then estate-made and bottled inside a state-of-the-art winemaking facility. 

Over the years Vasse Felix has become one of Australia’s leading winery destinations welcoming visitor every day and hosting a series of memorable culinary and wine dinners.

 

Wine Dinner with Vasse Felix Wines

Prepared by Chef Agung Gede and Chef Brendan Pratt.

Kayuputi Restaurant

St, Regis Bali Resort

Friday, July 6, 2018 

Pre-dinner Cocktail at 7:00 pm

Dinner at 7:30 pm

Rp. 1,850,000 net per person

Includes pre-dinner drinks, six-course degustation dinner and Vasse Felix Premium Wine Pairing.

IDR1,850,000 net per person including wine pairing

 

For information and reservations, Email Kayuputi.Bali@stregis.com,

Telephone:  +62-(0)361 300 6786 

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