"Beachfront Pan-Asian degustation at the St. Regis with sixteen straight Wine Spectator awards — book the sunset seating to impress a client."
About Kayuputi
Kayuputi means white wood, and the restaurant lives up to it: a long, colonnaded pavilion in chalk-white and teak, opening straight onto the sand at The St. Regis Bali Resort in Nusa Dua. It is the resort's signature room, and chef Agung Gede cooks a Pan-Asian haute cuisine that runs classical Western technique through Balinese and broader Asian flavours. The headline format is an eight-course degustation, the wine list has held a Wine Spectator Award of Excellence sixteen years running, and the seaward tables at sunset are the most requested seats in southern Bali.
The Kitchen
Executive chef Agung Gede builds the menu around the resort's own sommelier programme, which is why Kayuputi reads as much as a wine destination as a kitchen. The eight-course degustation is the way to eat here: it moves through raw and cured seafood, a Pan-Asian middle section, and a Western-leaning finish, with each course weighted to a specific pour. Prices are resort-level. The degustation lands around Rp 1,350,000 net per person before wine, and the pairing pushes the total well higher; this is a special-occasion spend, not a casual lunch.
The cooking is precise rather than experimental. Expect immaculate sashimi and crudo, seafood treated simply to let the quality show, and vegetarian degustation built from organic produce on request. The kitchen's strength is consistency and presentation, which is exactly what the room demands: at these prices, with the Indian Ocean a few metres away, the plates have to look the part, and they do. The sixteen consecutive Wine Spectator Awards of Excellence are the dated proof that the cellar, in particular, is taken seriously.
The Room
The pavilion is the draw. White columns, high ceilings, slow fans, and an unbroken line of tables facing the beach mean every seat has a view, and the seaward row at golden hour is genuinely special. The sound level is calm and spacious, helped by the open sides and the sea, and tables are generously set apart, so a private conversation stays private. Service is formal St. Regis style, with a butler-trained floor and a sommelier who actually works the room. Dress is smart resort: collared shirts and sundresses are the norm, swimwear is not. Book the early seating if you want the sunset on the plates.
Best for Impressing a Client
Book a seaward table at the early seating to impress a client, because Kayuputi does three things at once: a recognised wine list, a calm room where you can actually talk business, and a beachfront setting that signals you have planned the evening properly. The eight-course degustation gives the meal a clear arc, and the sommelier can carry the wine conversation so you do not have to. For more rooms that close the deal in Bali, see our guide to the best Bali restaurants to impress clients, the global best tasting-menu restaurants, and the wider best restaurants to impress clients.
Not for
Not for a budget night. This is resort-priced beachfront fine dining, and the degustation plus wine pairing runs well past Rp 2 million a head before service.
Frequently Asked
Is Kayuputi worth it?
Yes, for the occasion. Kayuputi is the signature restaurant of The St. Regis Bali, and the combination of chef Agung Gede's eight-course degustation, a sixteen-year Wine Spectator Award of Excellence cellar, and a beachfront pavilion makes it one of the most polished rooms in southern Bali. It is expensive at roughly Rp 1,350,000 before wine, so treat it as a celebration or a client dinner rather than an everyday meal.
How do I book Kayuputi and which table should I request?
Book directly through The St. Regis Bali or by calling +62 361 3006786, and request a seaward table at the early seating so the sunset lands during your meal. Weekends and the high season fill first, so reserve several days ahead. Mention any dietary needs when you book, as the kitchen prepares a full vegetarian degustation on request. The restaurant sits in the resort grounds in Nusa Dua.
What is the dress code at Kayuputi?
Smart resort dress. Collared shirts, trousers or smart shorts for men, and sundresses or resort wear for women are the norm, and the room reads as elegant rather than stuffy. Swimwear, beach singlets and flip-flops are not appropriate, even though the restaurant opens onto the sand. There is no jacket requirement; this is Bali, so the expectation is polished but comfortable in the heat.
What is the average meal price at Kayuputi?
The eight-course degustation is around Rp 1,350,000 net per person before drinks, which is roughly US$85 at current rates. Add a wine pairing from the award-winning cellar and a couple should budget well over Rp 4 million all in. There is also an a la carte menu at lunch and dinner. Prices are St. Regis resort level, so plan it as a special-occasion dinner.
Is Kayuputi good for a client dinner or to close a deal?
Yes. The calm, well-spaced room, the sommelier-led wine programme and the beachfront setting make Kayuputi a strong choice for a client dinner or to close a deal in Bali. You can talk without shouting, the degustation gives the evening structure, and the address itself signals effort. See our best restaurants to close a deal for more options.
Reserve a Table
Reserve at Kayuputi
Direct · St. Regis Bali · request a seaward table
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Practical Information
AddressThe St. Regis Bali Resort, Nusa Dua 80363
NeighbourhoodNusa Dua, southern Bali
CuisinePan-Asian haute cuisine
Degustation8 courses, from ~Rp 1,350,000 pp
Dress CodeSmart resort (no swimwear)
ReservationDirect / St. Regis Bali
WineWine Spectator Award of Excellence x16
