Kayuputi

More

Contemporary cuisine based on fresh, quality ingredients is the mantra of the day when Chef Oscar Perez approaches his menus at Kayuputi. As the chef integrates Asian flavours and classic Western influences, he offers Wagyu beef from Australia, seafood from local waters as well as imported specialties. A selection of Sturia and Prunier caviar and oysters varies according to season. Chef Perez's menu also includes delectable vegetarian selections and a variety of organic produce. In the Indonesian dialect, "Kayuputi" means white wood, and indeed the restaurant is a vision of white, its decor being a perfectly modern, elegant backdrop for the tranquil ocean view. Al fresco seating comes with a soft ocean breeze and an unobstructed ocean view. Guests may reserve private cabanas for dining, or opt to settle into a soft white cushion inside the high-ceilinged restaurant where the two-storey wine cellar and open kitchen add to the ambiance.