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Bali Indonesia

A Balinese and Peruvian-inspired Four Hands dinner you wouldn’t want to miss

Victoria Lim 28 February 2020

Join award-winning chef Diego Muñoz and Kayuputi Restaurant’s executive chef Agung Gede for two-night of incredible gastronomy feast.

Agung Gede and Diego Muñoz

On 11 and 12 April, head over to The St. Regis Bali Resort’s popular Kayuputi Restaurant for a taste of either a gastronomic four- or six-course dinner by executive chef Agung Gede and guest chef Diego Muñoz, who pushed Peruvian cuisine to international fame with his then-restaurants, like Astrid y Gastón (number 1 on Latin American 50 Best Restaurants List  2013). Muñoz is currently the executive chef of The Bodrum EDITION.

Expect a progressive menu, where Muñoz will showcase his interpretation of Peruvian cuisine inspired by the Island of the Gods. Gede’s dishes will highlight bountiful fresh produce from Bali.

What diners can expect from this chef pairing: Muñoz’s Heart of Palm, served with caviar, sea urchin and seaweed ceviche; and Gede’s Rendang Wagyu Beef Risotto paired with coconut milk foam and braising meat jus.

For the four-course menu: Rp1,688,000 per person (inclusive of a glass of sparkling wine), Rp 3,188,000 per person with wine pairing. For the six-course menu: Rp1,888,000 per person (inclusive of a glass of sparkling wine), Rp3,688,000 per person with wine pairing.

For reservation, please contact Tel: +62 361 300 6786 or e-mail kayuputi.bali@stregis.com

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