Tucked away in yet another manicured corner of the near-perfect Nusa Dua and sitting next to a prestigious golf course and the six-star Amanusa Resort is St Regis Bali. Driving up the quiet and meandering tree-lined road, one is greeted by a massive arched entrance which leads to the resort’s lobby further up the road. The dramatic landscape design of Bill Bensley Studios makes an impression everywhere you turn.

The wonderfully textured grounds feature gardens and villas guarded by low walls and pools of water, some of which are in fact swimming lagoons that seem to float endlessly, making them an integral feature of the resort.

Upon arrival at the resort’s Kayuputi restaurant, you stroll up a flight of black volcanic stone stairs, passing a cascading water feature on both sides and super-large capiz shell pendant lights. Through tall glass doors, you arrive at a discreet foyer reminiscent of a beach guest house somewhere in the Bahamas or Hawaii. However, timber floor boards showing an aged patina, white-washed walls and cleverly positioned wayang kulit puppets remind you that you are on one of Indonesia’s most vibrant resort islands.

Conceived by one of the world’s foremost restaurant designers — Sydney-based Dreamtime Design Australia (headed by Michael McCann) — Kayuputi  is a gem.

In the Indonesian dialect, “kayuputi” means white wood. Indeed, the restaurant is a vision of white, its décor a perfectly modern, elegant backdrop for the tranquil ocean beyond. Al-fresco seating comes with a soft breeze and an unobstructed view of the ocean. Guests may reserve private cabanas for dining or settle into the soft, white-cushioned seats inside the high-ceilinged restaurant where the two-storey wine cellar and open kitchen add to the ambience. The resort’s sommelier is very knowledgeable and pleased to consult with guests on wine selections.

An intimate bar area beckons with an upper sofa deck and day beds, offering the perfect spot for the transition from day to evening cocktails.

Continuing the legacy of the original King Cole Bar (a St Regis original), the resort’s mixologist created the localised Bloody Mary, Bali Mary and a hugely potent Passiflora Mojito for us. The Bali Mary is made using jicama, a traditional favourite fruit in Indonesia, and refreshing cucumber with vodka, brown sugar, tomato juice, lemon and a variety of spices. Delicious! The Passiflora Mojito features passion fruit and a dash of rose syrup in its recipe.

The charming executive chef Oscar Perez is of Filipino descent but grew up in Denmark and has even worked in Kuala Lumpur. We watch as he whips up the starter of warm lobster salad, featuring large chunks of fresh lobster with young spinach, dill, seasonal vegetables and sauce “nage”, and topped with a generous dollop of sveruga caviar [1]. Next is the ultra-smooth Armagnac-scented lobster bisque served with delicate slices of lobster and avocado, a drizzle of lemon oil and purple basil and dill topping [2].

My main is a beautifully cooked wagyu sirloin topped with Reggiano foam on the natural meat jus, garnished with shavings of black truffle and with spring vegetables and micro greens on the side [3]. Just heavenly!

The dessert, simply called Violet [4], features a vanilla violet parfait on blueberry jam and violet ice cream with cassis syrup for that sharp tangy flavour — all encased in a hand-blown sugar cone for dramatic effect!

After dinner, guests can enjoy the option of fine cigars from an elegant humidor. With such a unique setting, manificent vistas, great interior design and exquisite cuisine, the experience at Kayuputi is nothing short of magical.

This article appeared in haven, Issue #44, August + September 2010, the deco and garden publication of The Edge Malaysia