Bali

Sunday champagne brunch Kayuputi, Bali

An extravagant Sunday brunch is a must do experience for any foodie visiting Bali. Every week restaurants around the island offer all inclusive brunch packages, each one a feast of local and international cuisine. After some research I booked ‘The Astor Diamond Champagne Brunch’ at Kayuputi Restaurant in The St. Regis hotel.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaKayuputi is one of Nusa Dua’s fine dining restaurants, offering a sophisticated atmosphere in a beachfront setting overlooking the Indian Ocean. Sounds like something out of a marketing brochure but it’s really true.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaHere’s the real marketing positioning: ‘The St. Regis Bali unveils a new haven for gourmets every Sunday, of the finest Asian inspired haute cuisine, in a style that is unprecedented both in opulence and exclusivity’. No surprises then that I was happy to splash out $200 US per person (cheaper without drinks) for an experience to remember.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaThe Kayuputi brunch package

Brunch begins at 11am and runs until 3pm. For  Rp 1,100,000 per person ($100 US) you enjoy one hour of champagne, cocktails and canapés from 11am followed by three hours of feasting.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaThe full drinks package costs an additional Rp 995,000 and includes champagne and cocktails as well as red and white wines from 12pm to 3pm.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaThe drinks package even includes a variety of ‘digestives and cigars’.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaReasons to choose Kayuputi.

1. The location is alongside Nusa Dua’s golden sands and overlooks the Indian Ocean. Sat inside you’re surrounded by a heavenly white wood interior, luxurious furnishings and Balinese decor. It’s simply stunning.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua2. Unlike most Bali brunches the experience at Kayuputi is not buffet style – rather you’re presented with the most elaborate and mouth-watering menu which includes a la carte options. From the canapés at 11am through to the desserts at 3pm everything is served to your table by the wait staff (of course you can decline if something doesn’t take your fancy, but that’s highly unlikely).

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua3. The quality of every dish is truly extraordinary. Previews guests have considered it Michelin star quality. A culinary team led by Executive Sous Chef Agung Gede works in a huge open kitchen to serve dishes ‘inspired by quality ingredients and an emphasis on authentic preparation’.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaMy Kayuputi experience

On arrival we were greeted by Harald Weismann and his team. German Sommelier Harald is a multi award-winning Sommelier and kindly greeted us and explained how the next few hours would unfold. We then took our seats at the champagne bar for the aperitif hour. Excitement got the better of me and I must have consumed two cocktails and a glass of champagne within an hour.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaDuring the first hour we were also presented with canapés…..and I was already glad to have deliberately skipped breakfast to allow lots of room for the Kayuputi feast.

Tuna tartar canapé

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua

Alaskan crab canapé

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua

Sweet prawns canapé

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua

At midday we were shown to our table – a soft cushioned banquette table large enough for four people, right alongside the large windows overlooking the ocean.

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaFrom here for the next three hours the champagne flowed and the food just kept on coming. Here’s a selection of everything that we devoured one by one. It really was like a 15-20 course degustation served at a moderate pace by passionate staff who were happy to explain every single dish.

A selection of appetiser dishes to start

Amuse-bouche – Sturia Caviar vintage served with blinis

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaCroissant, Danish pastry & breads, freshly oven baked

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaHomemade Bircher muesli, espuma yoghurt with strawberry jam, fresh seasonal fruits compote

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaParma ham sliced at the table

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaHomemade terrine & rillettes to accompany the parma ham

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaOysters – 3 ways

Pickled daikon salsa with lime espuma oyster
Bloody Mary shooter oyster
Panko fried with spicy pineapple sambal oyster

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaSoup – 3 ways

Chilled carrot & yoghurt gazpacho with crispy fried scallop
Light lobster bisque with minced seafood skewer
Chinese herbal duck consommé with roasted duck pancake

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaSushi and sashimi with wasabi, pickled ginger and shoyu

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua

More substantial dishes

Then we moved onto a selection of duck foie gras – each dish chosen from the a la carte menu. It was definitely an occasion to indulge on the types of food we were unlikely to find elsewhere in Bali. Hence why the ‘fish of the day’ didn’t seem as appealing.

Duck foie gras mousse and composition of pear

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaCarpaccio of cured foie gras with seasonal cress salad

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaRillettes of duck leg confit-foie gras, with toasted brioche, green salad and balsamic meat reduction

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaCaeser salad – young romaine lettuce, parmesan tuile, anchovy dressing, pork crumble & crispy toasted bread

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaYellowfin tuna tartar – with pickled fruits & tamarind vinaigrette

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaAlaskan crab & tomato maki roll with garlic & herb coulis

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaSeafood linguine in a white wine butter sauce with fresh herbs

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaWild mushroom risotto – with duck ragout, shaved foie gras & truffle oil emulsion

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaRoasted prime rib from the trolley with Yorkshire pudding, meat jus & buttered seasonal vegetables

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaHerb crusted Australian lamb chop, Mediterranean vegetables, eggplant caviar & thyme meat jus

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaMedallion of Peking duck breast with orange compote & duck meat jus

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua

On to dessert

Of course no matter how full you are there’s always room for dessert. The desserts luckily we fairly small portions which meant we could try a couple of the a la carte menu as well as enjoying the ‘pass around’ éclairs and macaroons.

Valrhona chocolate – guanaja chocolatte Vs manjari chocolate

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaYuzu velvet – green tea ice cream & orange tuile

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaIt tastes like bounty – milk chocolate, candied young coconut, coconut milk sorbet

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaClassic Grand Marnier soufflé

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaTripych of verrine – apricot cheesecake, orange capari, chocolate raspberry

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa Dua3 ways of éclair – black forest, lemon tart & Paris brest

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaSt Regis macaroons – Sesame seed salted caramel, black current violet & passionfruit

Sunday, Champagne, Brunch, at Kayuputi restaurant, Bali, Nusa DuaFor four hours I was transported to another world, perhaps food heaven. Stomach capacity permitting I could have continued drinking champagne and nibbling on more food through to late afternoon, past sunset and beyond. I’d even go so far as to say I’ll possibly be back to Bali next year to repeat the experience all over again.

Tips

  • Make a reservation in advance – the limited seating means it can sell out quickly. And be prepared to provide credit card details to secure your booking.
  • Dress for the occasion. The dress code is smart casual and offers a great excuse to wear something that makes you stand out from the crowd.
  • The St Regis pool and beach facilities are reserved for hotel guests only so don’t expect to be able to grab a sun lounger after brunch.
  • If you can’t make it to Kayuputi for the once a week brunch then consider visiting for lunch or dinner. They offer a highly rated 8 course degustation menu.

By Feast Wisely

Contact

  • stregisbali.com
  • Address: The St. Regis Bali Resort, Kawasan Pariwisata Nusa Dua Lot S6, PO Box 44, Nusa Dua, Bali 80363, Indonesia.
  • Phone: +62 361 300 6786
  • Email: kayuputi.bali@stregis.com
  • Open from 12pm to 5pm for lunch and from 6.30pm to 11pm for dinner

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