“Kayuputi and LVMH host a sophisticated evening”

The light chime of champagne flutes and the gentle hum of conversation greeted the distinguished guests of an exceptional culinary evening last Saturday, at The St. Regis Bali Resort as they gathered for a sumptuous six-course, Champagne-paired dinner.

This highly anticipated event was hosted at the sophisticated Kayuputi restaurant and promised an evening of conviviality, prestigious Champagnes and Asian-inspired haute cuisine.

Starting with aperitifs, canapés and Champagne in the Kayuputi Bar, the event was hosted by The St. Regis Bali chief sommelier, Harald Wiesmann, and brand ambassador of LVMH in Bali, Alistair Toyne, who together offered guests a rare opportunity to sample some impressive vintages, including La Grande Dame, Ruinart, Krug, Dom Pérignon and Dom Pérignon Rosé.

As befits the exulted level of these singular brands, the setting whispered sophistication and the evening was presented with great ceremony, with the advent of dinner being signaled by Wiesmann and the St. Regis tradition of sabrage, where a champagne bottle is opened with style using a ceremonial cavalry sword.

Along the long dining table, white tuxedo-clad waiters stood behind each guest to simultaneously unveil each course from the bespoke menu of exceptional food created by renowned executive chef Agung Gede.

While every delicately prepared course and glass of finely effervescent bubbles was exceptional, particular note goes to the Sturia caviar primeur with carpaccio of cured Hokkaido scallop and avocado sorbet served with “R” Ruinart brut.

The delicate nose of white fruits and hazelnuts is long and full-bodied in the mouth, caressing the salty bites of caviar and their soft, gentle scallop counterpart. Visual art on a plate, the contrasts of pickled apple and avocado sorbet were highlighted by the aromas of this classic wine, which has long been closely associated with the arts.

The Krug Grand Cuvée was another delight, served with poached Canadian lobster, roasted butternut, white lobster emulsion and citrus sabayan. The epitome of the Krug philosophy, Joseph Krug’s vision of the ultimate Champagne pleasure, the exquisite nose and fresh, explosive acidity in the mouth accentuated the subtle flavor of the lobster, while the explosion of bubbles on the tongue offset the creamy butternut.

After the indulgent bûche de chèvre and black olive crumble served with La Grande Dame, followed by a delightful dessert with the newly launched Moët et Chandon Ice Imperial Demi Sec, the guests eased their way happily into the dark tropical night.

The St. Regis Bali is deservedly renowned for its exceptional wine dinners, which are held on special occasions throughout the year, as well as for its superb Sunday brunches.

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