Champagne brunch at the St. Regis
I had thought about what special activity I could do to celebrate my birthday and had read about the buffet brunch at the Boneka in the St. Regis Hotel in Nusa Dua. On checking their website I saw that in their Kayuputi restaurant they had just started the Astor diamond Sunday brunch which was sit down pass around and a la carte for 995000Rp. Around 60 dishes were on offer give or take. The only restriction was the caviar with champagne was once only and the cocktails were available from 11am till 12 unless you bought the drinks package as well. But I felt 4 drinks was enough as we had to fit the food in.
The food we ate included canapés with our cocktails and this is copied straight from their menu as I would never remember it all.
SERVED AT YOUR TABLE Amuse Karat caviar served with blinis and accompaniment (A onetime served dish) Freshly baked from the oven Croissant, Danish pastries and breads, soft butter and preserves Prime Charcuterie Pastrami, salami, prosciutto, serrano ham, black forest ham, homemade terrine and paté with truffles PASS AROUND CONTINENTAL FAVORITES Homemade bircher muesli Flavored low fat yoghurt with sweet bread crumbles Fresh seasonal fruits with aromatic light syrup SEASONAL OYSTERS A la Mignonette Lemon cucumber vinaigrette, salmon roe and lime foam Classic Rockefeller.
TRIO OF HOT AND CHILLED SOUP TESTERS Chilled cucumber dill gazpacho with smoked salmon aspic Light crustacean bisque with lemongrass and seafood dumpling Black truffles and mushroom consommé with chicken cappelletti HEALTHY LEAVES Wild cress with lemon olive oil vinaigrette Arugula leaves with poached egg, salmon roe, walnuts and virgin oil OUR STEAK TARTAR with sterling silver leaf, V.S.O.P cognac LINE CAUGHT FISH Kobachi served in a small portion with daikon Horoshi Shirome fresh thin slices of white fish with Tobiko roe, lime, soy and fresh ginger.
CRUSTACEAN Lobster A la Russe Blue shrimps cocktail with avruga pearls HOME COOKING Classic fish meuniere with lemon garlic butter Free range chicken casserole with bitter chocolate mole SPECIALTIES Vol-au-vent with ragout of escargot Frog legs fricassee and fresh herb FROM THE KITCHEN TABLE DUCK FOIE GRAS Classic foie gras terrine served with brioche toast and dark cherry compote Pan seared duck foie gras served with caramelized plum and balsamic meat reduction Duck foie gras - lemon oil confit, served with onion jam, young salad and lemon coulis Pot-au-feu of duck foie gras in a herbal consommé, braised daikon and enoki mushrooms Duck foie gras mousse with strawberry compote.
SHOWCASED AT THE TABLE Prime rib wagon Yorkshire pudding, natural meat jus Buttered seasonal vegetables Cheese Matured AOC French cheese Soft and semi hard served with red wine poached figs Walnut bread Chocolate Our famous homemade praline (presented in a wooden case) A LA CARTE PASTA AND GRAIN Linguini seafood tossed in a white wine butter sauce and fresh herbs Penne rigati with homemade tomato sauce and shaved Reggiano cheese Spinach gnocchi with smoked salmon, avruga pearls, wild cress and parmesan foam Pan seared barramundi fillet with zucchini risotto and saffron emulsion Duck confit and mushroom risotto with shaved foie gras and white truffle foam Lemon barley risotto with prawns and basil emulsion.
MEAT Wagyu beef tenderloin done medium rare with butter glazed asparagus and sauce Perigord Lamb medallion with ratatouille ravioli, mint jelly and rosemary jus 62 hours slow poached beef oyster blade in a nutmeg broth, root vegetables, steamed potato dumpling Curd roasted Peking duck breast, braised red cabbage and prunes FISH AND SEAFOOD Kayuputi modern walewska with truffles and lobster King prawns a la provencal with baby spinach Half spiny lobster thermidor served with sautéed vegetables Moule mariniere and crispy garlic herb baguette.
SWEET PASS AROUND Paris-Brest with crème praline and choux pastry Oeuf a la neige Orange-campari verrine 24 gold leaf macaroon Pumpkin tart with sour cream Raspberry Charlotte Traditional biscuit with raspberry mousse Romanoff Marinated fresh strawberries with cointreau and vanilla ice cream Tiramisu nouvelle Seasonal fresh berries sabayon Rhubarb compote with vanilla chantilly DESSERT Classic Grand Marnier soufflé (Allow us 20 minutes to prepare and serve straight to your table) BGF Deconstructed black forest gateaux Freeze dried raspberry, dry ice ice cream Sneakers toffee crumble It tastes like Bounty Chocolate Milk chocolate, candied young coconut, coconut milk sherbet Venezuela Chocolate Amade Chuao 70% vs Valrhona Araguani 72 %.
I would have to say this would cross off one of my bucket list dreams. It is five star dining we were sat in the best seat a corner one with an amazing view over the beachfront and pool area of the St Regis hotel in Nusa Dua. From the moment we pushed open the door we had stepped into another world. The attention to detail both in the food, drinks, setting of the tables and the precision of the timing of the kitchen and wait staff attendance was all orchestrated by the restaurant manager Harald Wiesmann. Ever observant I noticed a quick look from him and the staff jumped to attention immediately. The restaurant ran with smooth almost military organisation. Even from the first canapés with our cocktails as soon as we had tasted the little morsels of food we went to put the Asian style spoons onto the table in front of us . Suddenly an empty plate was whisked under the spoon before it even hit the table and away the plate and spoon went.
My sister and I knew from that minute and with the first sip of our Bloody Mary and champagne cocktail I was in for a wonderful birthday treat. How do I pick my favorite dish, impossible to day it was all devine. The pâté with sweet berry compote and brioche toast, the chocolate tiramisu ball and the grand mariner soufflé are the top three in my mind. Oh of course and the smooth champagne . Yes the real stuff was so good too
Needless to say we had to roll out the door of the restaurant.
Our driver had waited for us and even though the traffic at the round about was bad we made him drop us at the galleria Bali mall and we had a quick shop in the hypermart and guardian chemist they are so much cheaper than at home.
Of course we were thirsty on our return and decided we did not need dinner as we were so stuffed from lunch.
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