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Known for Asian Inspired Haute Cuisine, Kayuputi never fails to impress with the relish and savour of its immaculately presented dishes.
Occupying modern space of impressive décor accented with white timbers and overlooking the Indian Ocean, Kayuputi, (‘white wood’) is a fine dining restaurant showcasing the exquisite creation of Chef Agung Gede who uses the best of local and imported produce.
My first delight of 4 courses was a cold entrée of tataki of yellow fin tuna with carpaccio of pineapple,
espelette chilli, pickled cucumber, jicama, sea grapes and tamarind vinaigrette This was followed by rougie duck foie gras, which comprises of 3 pieces foie gras arranged delightfully with spherical mandarin orange, agar of vanilla infused fleur de vin, pistachio crumbles and micro cress. For the third course I chose the Black Angus beef fillet “Rossini” pan seared foie gras together with a composition of mushrooms, red onion jam, and a delicious Perigueux sauce. The tender fillet with its accompanying garnish made this a meal of note. My great surprise was the unique and playful dessert called green apple fog, a compress of green apple, sweet soymilk mousse, green apple sorbet and star anise foam. This was a refreshing and not over sweetened delicacy to end the meal. These tasty 4 courses came with wine pairing carefully overseen by Kayuputi’s sommelier.
I had a most enjoyable culinary journey and the support of attentive staff added great value to the whole experience. Good fine dining in a sophisticated and tasteful atmosphere is certainly the mark of Kayuputi.
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