The St. Regis Bali Resort’s award-winning Kayuputi Restaurant invites you to join an exquisite dining experience with our exclusive Food Without Borders Collaboration Dinner with a unique Balinese concept “Nyegara Gunung”.
On Friday, 12 March 2021, Kayuputi Restaurant presents an uncompromising 5-course degustation set menu handcrafted by Executive Chef Agung Gede, and Chef Nic Vanderbeeken from Apéritif Restaurant, as well as desserts and petit fours meticulously prepared by Pastry Chef Vincent Stopin. Elevate the experience by pairing it with premiere wines selection by our talented sommeliers.
Balinese-born Chef Agung Gede has been an Executive Chef of The St. Regis Bali Resort since its first opening in 2008. Under the helm of Chef Agung, Kayuputi has been known as the pinnacle of fine dining. Chef Agung has won many prestigious awards over the years, in addition to representing Indonesia in “World Chef Battlefield 2019” competitions, where he and his team have taken home the title of “Champion of the Masters”. Talented, passionate and a true culinary artist, Chef Agung strives to achieve a simple yet elegant approach in curating his foods.
Chef Nic Vanderbeeken brings over 20 years of experience prior to Apéritif Restaurant and Bar. He has worked in Vietnam, Michelin-starred restaurants in Belgium and a two Michelin-starred restaurant in France. Exemplary in cross-cultural collaborations, Chef Nic’s one-of-a-kind creations are a nod to his progressive and eclectic cooking philosophy. The wealth of knowledge he has accumulated from his time in Bali and Indonesia allows him to meticulously craft distinctive degustation menus for an unrivalled culinary journey through the world of gastronomy.
Anticipate the tastemakers of the evening to craft the menu inspired by the Balinese concept “Nyegara Gunung”, which means the sacred journey from sea to mountain, featuring the finest ingredients from sea and land. Chef Agung prepares innovative dishes with the freshest ingredients from “Nyegara” – Sea, such as Bamboo Lobster and Goldband Snapper, while Chef Nic prepares his dishes with European culinary influences from “Gunung”- Mountain, such as Duck Liver and Iberico Pork. Chef Vincent Stopin ends the evening on a sweet note with a delectable dessert using tropical fruits such as soursop and ambarella.
Embark on the culinary journey from sea to mountain with us in a sublime setting of Kayuputi Restaurant, , against the backdrop of the majestic Indian Ocean.
Food without Borders Collaboration Dinner
Kayuputi Restaurant Friday 12 March 2021 from 6:30 PM
IDR 1,450,000 net per person food only
IDR 1,250,000 net per person for additional wine pairing
For information and reservations, please email Kayuputi.Bali@stregis.com,
call +62 361 300 6786 or visit stregisbali.com.