Kayuputi

The story

Crafted with passion, served with love

Pan-Asian Haute Cuisine on the Edge of the Indian Ocean

Kayuputi sits within The St. Regis Bali Resort in Nusa Dua, and for well over a decade it has set the benchmark for fine dining on the island. The restaurant's identity is built on Pan-Asian inspired haute cuisine — dishes that draw from across the continent and are executed with the precision and restraint that the format demands. The space itself reinforces that ambition: oceanfront tables, candlelit evenings, and an interior that moves between open-air ease and polished elegance.

The Team Behind the Table

The culinary direction is led by Chef Agung Ardiawan, Director of Culinary, alongside Chef Dewa. On the pastry side, French-born Chef Vincent Stopin has been part of the resort since its opening in 2008, bringing a background that includes a stage at a one-Michelin-star restaurant in Dublin. The wine program is equally considered — sommeliers Edy Dwantanto and Made Winarsa between them bring experience gathered in Singapore, France, Switzerland, Germany, and Australia's Margaret River, and their hand-picked selections are the backbone of a cellar that has earned Wine Spectator's Best of Award of Excellence for sixteen consecutive years.

A Wine Cellar Worth the Trip Alone

The bar at Kayuputi is anchored by a striking two-story wine cellar, framed by ivory-upholstered sofas and served by sommeliers who treat each pairing as a considered act rather than a formality. Signature aperitifs and handcrafted cocktails round out a drinks program that stands apart from anything else Nusa Dua has to offer. Periodic wine dinners — such as an evening paired with Tommasi Family Estates wines — give guests a more structured way into that depth.

Brunch, Degustation, and Everything Between

The menu offer is broad without being unfocused. Lunch and dinner run as both à la carte and degustation formats, giving guests control over the pace and scale of the meal. On Saturdays and Sundays, two distinct brunch experiences take over: The St. Regis Bali Brunch and The Astor Brunch, the latter distinguished by a complimentary glass of Champagne alongside an amuse-bouche of caviar and oyster. Guests have consistently singled out the Sunday spread — wagyu, lobster, foie gras — as among the best in Bali. The kitchen also accommodates dietary preferences when notified in advance, and a children's menu is available.

Recognized Consistently, Returned to Willingly

Beyond the Wine Spectator recognition, Kayuputi has received the Tatler Best of Indonesia Best Service Award and the Honeycoombers Bali Gold Award for Best Fine Dining Restaurant in Bali. Those accolades reflect what regular guests already know: the service here is warm and precise in equal measure, and the Asian cuisine on the plate earns its place in that company.